Table 5. Total flavonoid contents of hot-water extracts from fermented aronia residues

Fermented aronia residues	Total flavonoid1) (μg QE/mg)	Fermented aronia	Total flavonoid (μg QE/mg)
AR-HW (Non-fermented)	4.9±0.8	AF-HW (Non-fermented)	2.8±0.4
AR-LA-HW (L. acidophilus)	5.8±0.6	AF-LA-HW	2.1±0.1
AR-LP-HW (L. plantarum)	4.5±0.1*2)	AF-LP-HW	2.3±0.2*
AR-PA-HW (P. acidilactici)	5.0±0.1*	AF-PA-HW	2.4±0.1*
AR-SC-HW (S. cerevisiae)	9.5±0.6*	AF-SC-HW	3.4±0.1*

Total flavonoid content: μg quercetin equivalent (QE)/mg hot-water extract.
* p<0.05; Significant difference between non-fermented group and each ferments.