Plant and Fungal Food Components with Potential Activity on the Development of Microbial Oral Diseases

Table 6

Amount of raw food needed to obtain 100 mL of extracts, the extract pH values, sugars, and total polyphenols content of the extracts.

Extract	g raw material/100 mL extract	pH value	Sucrose^(1)	Glucose^(1) g/100 mL	Fructose^(1)	Total polyphenol content (mg/100 mL)
Red chicory	177 ± 2.10	6.05 ± 0.04	Trace	1.52	1.22	75.00 ± 4.16
Mushroom	140 ± 1.60	5.79 ± 0.05	0.03	0.18	trace	53.00 ± 2.27
Raspberry	224 ± 2.40	3.21 ± 0.02	0.55	1.40	1.58	107.00 ± 7.48
Green tea	5.00 ± 0.02	4.05 ± 0.02	0.05	0.03	Trace	289.00 ± 9.08
Black tea	5.00 ± 0.02	4.53 ± 0.02	0.00	Trace	0.00	272.00 ± 6.69
Cranberry		2.90 ± 0.01	0.22	3.07	0.78	207.00 ± 7.00
Beer		3.48 ± 0.02	Trace	Trace	Trace	153.00 ± 6.40

⁽¹⁾Standard deviation less than 3%.