Quality Attributes of Fresh-Cut Coconut after Supercritical Carbon Dioxide Pasteurization

Table 2

Phenolic acids content of untreated and treated coconut extracts.

	Phenolic acids (µg/g DM)					Total
	SA	VA	ChlA	p-coumA	FA
Untreated	47.08 ± 1.12^a	31.76 ± 0.78	13.30 ± 0.035^a	55.74 ± 1.45^a	60.93 ± 3.48^a	208.81
Treated at 12 MPa, 40°C, 30 min	55.98 ± 2.27^b	n.d.*	12.97 ± 0.011^b	59.75 ± 2.65^b	55.47 ± 2.91^a	184.17
Treated at 12 MPa,; 45°C, 15 min	54.79 ± 4.83^b	n.d.*	10.28 ± 0.025^c	48.13 ± 1.56^c	56.69 ± 3.20^a	169.89

Data are mean values ± standard deviations. Values with similar letters within rows are not significantly different (𝑃>0.05). *Not detected. SA: syringic acid, VA: vanillic acid, ChlA: chlorogenic acid, p-coumA: p-coumaric acid, FA: ferulic acid.