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. Author manuscript; available in PMC: 2017 May 1.
Published in final edited form as: J Nutr Biochem. 2016 Feb 26;31:150–165. doi: 10.1016/j.jnutbio.2015.12.021

Table 1.

Anthocyanin Concentration in Grape Powder and the Extractable Polyphenol(EP) Fraction.

Peak # Identification Grape Powder Concentrations (mg/kg) EP Concentrations (μg/mg)
1 Delphinidin-3-O-glucoside 4.93
2 Pyanidin-3-O-glucoside 10.56
3 Petunidin-3-O-glucoside 4.91
4 Peonidin-3-O-glucoside 36.56
5 Malvidin-3-O-glucoside 145.2 30.83
6 Malvidin-3-O-(6″-O-acetyl-glucoside) 3.70
7 Petunidin-3-O-cis-(6″-p-coumaryl-glucoside) 2.56
8 Cyanidin-3-O-(6″-O-p-coumaryl-glucoside) 125.0 2.21
9 Petunidin-3-O-trans-(6″-O-p-coumaryl-glucoside) 3.24
10 Peonidin-3-O-cis-(6″-p-coumaryl-glucoside 31.7 2.73
11 Malvidin-3-O-cis(6″-p-coumaryl-glucoside 2.83
12 Peonidin-3-O-cis-(6″-O-p-coumaryl-glucoside) 28.460
13 Malvidin-3-O-trans-(6″-O-p-coumaryl-glucoside) 4.93
Total anthocyanins 133.52