Effect of Saccharomyces cerevisiae Fermentation Process …
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Table 3
HPLC identification of phenolic and flavonoid compounds present in defatted unfermented and fermented flaxseed extracts
Sample
Aspertic
acid (%)
Gallic acid
(%)
Lignan
(%)
Valinic
acid (%)
Vitamin-P
(%)
Transcenamic
acid (%)
Ferulic
acid (%)
Elachic
acid (%)
Quercetin
(%)
Kamferol
(%)
Defatted
unfermented
extracts
1.63
8.35
–
4.16
4.17
5.82
7.49
19.96
0.026
0.22
Defatted
fermented
extracts
5.43
8.65
1.12
0.67
11.08
16.24
6.00
12.91
0.20
0.06