Table 3. Total polyphenol and flavonoid contents of tomato kombucha

Sample	Contents (mg%)
	Total polyphenol contents (GAE1))	Total flavonoid contents (QE2))
FT1)	429.22±10.872)b3)	355.03±17.40a
FD	368.11±18.15c	351.52±11.20a
KL	456.89±6.54a	341.51±14.06a

GAE, gallic acid equivalent.
QE, quercetin equivalent.
FT, 31% tomato fermented extract; FD, 69% banana lactic fermented extract; KL, tomato kombucha.
All values are mean±SD (n=3).
Means with different superscript letters (^a-c) in the same column are significantly different at p<0.05 by Duncan’s multiple range test.