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. 2014 Jul 9;14:183. doi: 10.1186/1471-2229-14-183

Table 1.

Effects of radiation treatment (Ambient, no filter; FUV+, UV-transmitting filter; FUV-, UV-blocking filter) and berry saccharimetric level on the phenolic composition of skins in Tempranillo berries

Phenolic compounds 23 ºBrix Ambient 23 ºBrix FUV+ 23 ºBrix FUV- 26 ºBrix Ambient 26 ºBrix FUV+ 26 ºBrix FUV- P -rad P -s
MSPC
 15.0 ± 2.0
 15.8 ± 0.8
 16.8 ± 0.9
 15.6 ± 0.9
 15.5 ± 0.7
 15.1 ± 1.7
 0.632
 0.799
MIPC
 9.4 ± 0.1
 10.4 ± 0.5
 11.8 ± 1.2
 9.6 ± 0.7
 8.2 ± 1.4
 10.3 ± 2.3
 0.031
 0.587
Phenolic acids (μg · g -1 FW)
Protocatechuic acid
 7.7 ± 0.3a
 5.5 ± 0.2b
 1.3 ± 0.3c
 5.6 ± 0.0a
 3.1 ± 0.4a
 0.9 ± 0.1b
 0.000
 0.000
Caffeoyl-tartaric acid
 69.7 ± 9.5
 78.7 ± 34.3
 115.1 ± 8.4
 145.1 ± 22.7
 117.7 ± 5.3
 181.2 ± 14.8
 0.063
 0.015
Coumaroyl-tartaric acid
 271.7 ± 24.6a
 232.7 ± 19.5a
 364.3 ± 26.4b
 244.7 ± 20.2a
 204.3 ± 25.2a
 306.0 ± 35.4a
 0.002
 0.997
p-coumaric acid
 111.4 ± 4.5a
 87.4 ± 1.0ab
 75.1 ± 4.5b
 111.0 ± 0.8a
 128.7 ± 14.6a
 79.9 ± 8.1b
 0.003
 0.028
Syringic acid
 26.1 ± 7.1
 36.7 ± 12.7
 61.8 ± 25.5
 42.2 ± 8.7
 62.2 ± 12.7
 56.3 ± 2.2
 0.253
 0.236
Stilbenes (μg · g -1 FW)
Resveratrol
 0.4 ± 0.0a
 1.1 ± 0.0b
 0.3 ± 0.1a
 0.4 ± 0.2a
 1.2 ± 0.0b
 0.3 ± 0.2a
 0.035
 0.407
Trans-piceid (resveratrol-3-O-glucoside)
 2.4 ± 0.5a
 3.3 ± 0.2a
 0.6 ± 0.2b
 0.8 ± 0.4a
 4.6 ± 0.7b
 0.6 ± 0.3a
 0.004
 0.351
Flavanols (μg g -1 FW)
Catechin
 48.3 ± 10.0
 63.3 ± 5.3
 54.6 ± 3.1
 30.6 ± 3.3
 34.1 ± 3.5
 44.8 ± 6.9
 0.165
 0.001
Epicatechin
 9.6 ± 1.3a
 11.1 ± 0.5a
 8.2 ± 0.6a
 5.3 ± 0.4a
 8.4 ± 1.0b
 7.1 ± 0.3b
 0.030
 0.002
Cis-epigallocatechin
 129.4 ± 10.6a
 96.1 ± 4.1b
 133.9 ± 11.5a
 86.7 ± 2.6a
 81.8 ± 4.7a
 91.5 ± 5.6a
 0.016
 0.000
Trans-epigallocatechin
 35.0 ± 3.0
 27.1 ± 1.1
 26.7 ± 0.5
 24.6 ± 0.1
 24.9 ± 2.1
 27.0 ± 5.8
 0.514
 0.166
Procyanidin B1
 138.6 ± 7.8
 142.6 ± 5.2
 145.2 ± 8.2
 89.8 ± 0.2
 88.9 ± 4.4
 90.7 ± 5.8
 0.851
 0.000
Flavonols (μg · g -1 FW)
Myricetin
 86.8 ± 1.1a
 58.6 ± 2.6b
 45.8 ± 0.3c
 79.0 ± 8.7a
 56.8 ± 1.2a
 45.8 ± 7.5a
 0.004
 0.497
Myricetin-3-O-glucoside
 581.3 ± 19.6
 683.2 ± 28.1
 496.4 ± 22.2
 426.9 ± 12.9
 590.7 ± 49.8
 536.5 ± 16.9
 0.443
 0.663
Myricetin-3-O-glucuronide
 16.0 ± 0.6a
 38.5 ± 1.7b
 32.9 ± 0.4b
 19.1 ± 0.8a
 39.6 ± 0.9b
 40.6 ± 0.5b
 0.001
 0.281
Cis-kaempferol-3-O-glucoside
 15.3 ± 1.5a
 11.6 ± 1.4a
 0.8 ± 0.1b
 10.6 ± 2.3a
 6.6 ± 0.2a
 1.8 ± 0.2b
 0.009
 0.116
Trans-kaempferol-3-O-glucoside
 74.3 ± 8.8a
 57.7 ± 8.6a
 2.2 ± 0.6b
 49.7 ± 10.0a
 27.9 ± 3.6a
 6.1 ± 0.1b
 0.000
 0.007
Quercetin-3-O-glucoside
 70.1 ± 3.3
 70.0 ± 2.9
 71.3 ± 12
 68.4 ± 3.9
 70.2 ± 1.1
 69.6 ± 8.6
 0.985
 0.853
Quercetin-3-O-galactoside
 34.0 ± 2.7a
 25.6 ± 8.3a
 2.5 ± 0.5b
 34.5 ± 8.5a
 19.2 ± 1.5ab
 4.9 ± 2.8b
 0.005
 0.826
Quercetin-3-O-glucopyranoside
 181.2 ± 6.4a
 173.0 ± 35.2a
 19.0 ± 3.5b
 158.9 ± 34.8a
 101.0 ± 7.7a
 14.5 ± 0.5b
 0.000
 0.097
Quercetin-3-O-glucuronide
 176.2 ± 16.0a
 143.5 ± 28.0a
 46.3 ± 6.3b
 212.9 ± 50.1a
 119.3 ± 2.1ab
 53.2 ± 9.0b
 0.000
 0.687
Quercetin-3-O-rutinoside
 10.5 ± 0.6a
 6.1 ± 1.7b
 1.5 ± 0.4c
 9.3 ± 0.8a
 5.2 ± 0.9ab
 2.8 ± 0.5b
 0.000
 0.722
Cis-isorhamnetin-3-O-glucoside
 95.7 ± 3.6a
 79.2 ± 1.9b
 98.2 ± 3.3a
 76.0 ± 3.1a
 85.3 ± 3.1a
 91.8 ± 4.3a
 0.012
 0.033
Trans-isorhamnetin-3-O-glucoside
 9.2 ± 0.2a
 11.8 ± 2.2a
 2.2 ± 0.8b
 8.9 ± 0.1a
 9.0 ± 0.5a
 1.8 ± 0.2b
 0.002
 0.258
Cis-isorhamnetin-3-O-glucuronide
 0.8 ± 0.1a
 0.8 ± 0.2a
 0.4 ± 0.1b
 0.7 ± 0.1a
 0.7 ± 0.1a
 0.3 ± 0.1b
 0.001
 0.864
Trans-isorhamnetin-3-O-glucuronide
 4.1 ± 0.6a
 3.0 ± 1.7a
 1.1 ± 0.4b
 3.8 ± 0.8a
 3.5 ± 0.9a
 1.0 ± 0.5b
 0.016
 0.365
Syringetin-3-O-glucoside
 15.7 ± 1.5
 13.2 ± 1.1
 17.4 ± 2.2
 14.1 ± 1.8
 14.0 ± 1.6
 16.4 ± 2.4
 0.774
 0.583
Anthocyanins (mg · g -1 FW)
Malvidin-3-O-glucoside
 28.0 ± 3.9
 28.5 ± 2.1
 34.5 ± 2.0
 31.8 ± 0.8
 32.1 ± 2.1
 32.1 ± 5.5
 0.477
 0.509
Petunidin-3-O-glucoside
 12.5 ± 1.2
 11.6 ± 1.1
 12.8 ± 1.4
 13.3 ± 0.3
 12.4 ± 0.9
 11.5 ± 1.4
 0.655
 0.902
Delphinidin-3-O-glucoside
 11.2 ± 0.7
 9.7 ± 1.0
 10.4 ± 1.5
 11.4 ± 0.3
 10.4 ± 0.8
 9.2 ± 1.0
 0.237
 0.912
Peonidin-3-O-glucoside
 5.2 ± 0.3
 5.4 ± 1.0
 3.8 ± 0.1
 5.6 ± 0.4
 6.3 ± 0.7
 5.5 ± 0.7
 0.883
 0.843
Cyanidin-3-O-glucoside
 2.9 ± 0.2
 2.7 ± 0.7
 3.3 ± 1.8
 2.5 ± 0.3
 3.0 ± 0.4
 2.7 ± 0.9
 0.922
 0.729
Malvidin-3-O-(6´-acetyl) glucoside
 4.9 ± 0.6
 5.3 ± 0.4
 5.3 ± 0.5
 4.6 ± 0.2
 4.4 ± 0.5
 4.4 ± 1.0
 0.983
 0.113
Petunidin-3-O-(6´-acetyl) glucoside
 0.2 ± 0.0a
 0.2 ± 0.0a
 0.1 ± 0.0a
 0.2 ± 0.0a
 0.1 ± 0.0a
 0.1 ± 0.0b
 0.001
 0.001
Delphinidin-3-O-(6´-acetyl) glucoside
 0.5 ± 0.1
 0.5 ± 0.0
 0.5 ± 0.0
 0.5 ± 0.0
 0.5 ± 0.0
 0.5 ± 0.1
 0.929
 0.424
Peonidin-3-O-(6´-acetyl) glucoside
 1.2 ± 0.2
 1.4 ± 0.1
 1.6 ± 0.1
 1.3 ± 0.0
 1.5 ± 0.1
 1.5 ± 0.3
 0.126
 0.940
Cyanidin-3-O-(6´-acetyl) glucoside
 0.4 ± 0.1
 0.4 ± 0.0
 0.4 ± 0.0
 0.4 ± 0.0
 0.4 ± 0.0
 0.4 ± 0.1
 0.910
 0.360
Malvidin-3-O-(6´-p-coumaroyl) glucoside
 12.2 ± 1.8
 14.6 ± 0.6
 16.3 ± 1.7
 12.1 ± 0.3
 14.0 ± 0.8
 14.3 ± 3.3
 0.168
 0.538
Petunidin-3-O-(6´-p-coumaroyl) glucoside
 3.8 ± 0.5
 4.3 ± 0.3
 4.5 ± 0.4
 3.9 ± 0.1
 3.8 ± 0.3
 4.0 ± 0.8
 0.720
 0.368
Delphinidin-3-O-(6´-p-coumaroyl) glucoside
 0.2 ± 0.0a
 0.2 ± 0.0a
 0.1 ± 0.0a
 0.1 ± 0.0a
 0.1 ± 0.0a
 0.1 ± 0.0b
 0.000
 0.001
Cyanidin-3-O-(6´-p-coumaroyl) glucoside 0.8 ± 0.1 0.8 ± 0.1 0.8 ± 0.1 0.8 ± 0.0 0.8 ± 0.1 0.7 ± 0.0 0.586 0.196

MSPC and MIPC, bulk levels of methanol-soluble and -insoluble phenolic compounds (as the area under the absorbance curve in the interval 280–400 nm of the absorbance spectrum per mg FW). All the individual compounds were found in the methanol-soluble fraction except p-coumaric and syringic acids. Different letters mean significant differences between treatments for each ripeness level. Means ± SE are shown. Significance values in ANOVA for the differences in radiation treatments and berry saccharimetric level are shown (P-rad and P-s, respectively).