. 2015 Nov 12;53(3):1585–1596. doi: 10.1007/s13197-015-2105-8

Table 1.

Gross composition, total phenolic content (TPC) and radical scavenging activity (RSA) of grape pomace powders (GPPs) and results of variance analysis^W

		Ashes^x	Fat^x	Protein^x	Moisture (%)	TPC^y	RSA^z
GPPs	BAR	8.26 ± 0.06^b	5.18 ± 0.5^b	10.37 ± 0.4^a	4.66 ± 0.37^a	3.64 ± 0.04^a	27.49 ± 0.61^a
	ChBD	5.74 ± 0.12^a	6.88 ± 0.28^b	12.68 ± 0.76^b	6.26 ± 0.42^b	5.73 ± 0.42^b	38.69 ± 2.20^b
	ChAD	6.07 ± 0.13^ab	3.85 ± 0.20^a	13.43 ± 0.81^b	6.47 ± 0.29^b	16.06 ± 1.06^c	44.99 ± 1.77^c
	Sig.	**	*	*	*	***	***

^WData are expressed as mean ± SD (n = 3)

BAR Barbera, ChBD Chardonnay before distillation, ChAD Chardonnay after distillation, TPC total phenolic content, RSA radical scavenging activity

Different letters within a column indicate significant differences (Duncan test, p < 0.05) between mean values

Significance: * p < 0.05; ** p < 0.01; *** p < 0.001;

^x% (w/w) dry matter

^ymg GAE g⁻¹

^zInhibition % (at a concentration of GPP 0.04 g/10 mL)