Physicochemical and Sensory Characteristics of a Chagalapoli Fruit (Ardisia compressa) Beverage Fermented Using Saccharomyces cerevisiae

Table 4

Reducing sugar, total sugar and total polyphenol contents in filtered and partially filtered Chagalapoli (Ardisia compressa) fruit juice and filtered and partially filtered fermented beverages.

	Reducing sugar		Total sugar		Total polyphenols
	mg (glucose)/mL		mg (glucose)/mL		Folin-Ciocalteu		HPLC-DAD
					mg (GAE)/mL		mg (EPI)/mL
	Juice	Fermented	Juice	Fermented	Juice	Fermented	Juice	Fermented
Filtered Chagalapoli	132.08 ± 1^a	3.42 ± 0.3^b	137.82 ± 0.9^a	3.74 ± 0.1^b	1.8 ± 0.03^a	1.11 ± 0.02^b	1.07 ± 0.04	1.47 ± 0.09
Partially filtered Chagalapoli	96.63 ± 2^a	3.58 ± 0.3^b	83.04 ± 0.6^a	3.27 ± 0.03^b	1.75 ± 0.1^a	1.59 ± 0.19^b	1.43 ± 0.1	2.86 ± 0.01

Results are expressed as mean ± SE (triplicate). Values with same letter are not statistically different ().