Table 4.
Antioxidant activity for grape skin using ORAC method
| Variety | Colour |
Organic |
Conventional |
|---|---|---|---|
|
Antioxidant activity |
Antioxidant activity |
||
| (μmol TE/g sample) | (μmol TE/g sample) | ||
| Aromat de Iaşi |
white |
16.8 ± 0.6g |
14.7 ± 1.6g |
| Traminer roz |
white |
17.4 ± 0.2g |
20.4 ± 1.4f |
| Riesling italian |
white |
25.6 ± 0.6e |
25.1 ± 1.4e |
| Feteasca regală |
white |
28.2 ± 0.9d |
28.4 ± 1.9d |
| Muscat Ottonel |
white |
30.1 ± 0.4c |
32.4 ± 0.2b |
| Timpuriu de Cluj |
white |
35.8 ± 1.2b |
30.4 ± 0.9c |
| Napoca |
blue-black |
43.5 ± 0.9a |
40.4 ± 0.5a |
| Chasselas doré |
white |
22.4 ± 1.2f |
19.8 ± 0.4f |
| Muscat Hamburg |
blue-black |
25.8 ± 1.8e |
25.2 ± 1.5e |
| LSD 0.05 | 0.92 | 1.14 |
Values are mean ± SD, n = 3; in each column, mean values with different letters are significantly different at P < 0.05.