Cyanidin and malvidin in aqueous extracts of black carrots fermented with Aspergillus oryzae prevent the impairment of energy, lipid and glucose metabolism in estrogen-deficient rats by AMPK activation

Table 1 Anthocyanin contents of unfermented and fermented black carrots

	Black carrot extracts	Black carrot fermented with Lactibacillus plantarum	Black carrot fermented with Aspergillus oryzae
Total anthocyanins (mg/g)	46.6 ± 3.9^b	43.8 ± 4.7^b	59.8 ± 6.7^a
Total carotenoids (mg/g)	14.6 ± 2.1^a	9.5 ± 1.1^b	10.7 ± 1.3^b
Cyanidin-3-rutinosides (μg/g)	376.4 ± 0.2^a	45.0 ± 0.3^b	61.6 ± 0.2^c
Malvidin-3,5-diglycosides (μg/g)	10.3 ± 1.1^a	2.4 ± 0.1^c	4.5 ± 0.1^b
Delphinidin-3-glucoside (μg/g)	54.3 ± 1.8	–	–
Cyanidin (μg/g)	1.2 ± 0.1^c	175.3 ± 1.3^a	96.5 ± 1.3^b
Malvidin (μg/g)	6.7 ± 0.2^c	103.5 ± 1.4^a	45.3 ± 1.1^b

Mean ± standard deviation (n = 3)
^a,bValues in the same column with different superscripts were significantly different by Tukey’s test at P < 0.05

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