Oral Biology Research

Table. 1. Table 1

Total polyphenol and flavonoid content of dried CJ pericarp fermented by Aspergillus oryzae at various time and temperature

Time (h)/ temperature (°C)	Sample	Total polyphenol (mg GAE/g dry extract)	Total flavonoid (mg QE/g dry extract)
24/30	UF	145.1±8.56	21.56±8.73
	AOF	120.7±8.95^a	16.53±4.04
48/30	UF	127.5±3.89	18.78±8.18
	AOF	98.6±6.62^a	9.24±3.30
72/30	UF	131.4±1.56	24.33±6.42
	AOF	106.9±1.17^b	11.85±3.18
72/30	UF	118.3±5.95	17.92±6.99
	AOF	115.5±2.61	17.40±4.43
72/35	UF	94.1±9.04	8.55±1.31
	AOF	105.5±3.79	12.89±5.13

Value are presented as mean of three independent experiments± standard deviations.

Except for each condition, fermentation conditions are usually 30°C and 72 hr. Total polyphenol content and total flavonoid content were expressed as mg of GAE/g dry extract and mg of QE/g dry extract, respectively.

CJ, Camellia japonica L.; GAE, gallic acid equivalents; QE, quercetin equivalent; UF, unfermented extract; AOF, Aspergillus oryzae fermentation extract.

^ap<0.05, ^bp<0.01.

Oral Biol Res 2022;46:111~118 https://doi.org/10.21851/obr.46.03.202209.111