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. 2017 Sep-Oct;7(5):467–476.

Table 3.

Polyphenol content of pili pomace suspension

Content	Supernatant (g/100ml)		Residue (g/100g)
Content	Heated	Unheated	Heated	Unheated
Total phenolics (GAE)	0.18+0.00	0.05+0.01	9.29+0.11	10.07+0.16
Total flavonoids (CE)	73.11+6.83	24.26+1.21	5.18+0.04 ^NS	5.87+0.31^NS
Condensed tannins (CE)	30.70+7.83	not detected	8.01+0.16	11.10+0.11
Total anthocyanins (C3G)	0.03+0.00	0.02+0.00	0.08+0.01	0.14+0.01

Mean +SEM (n=3). Paired t-test comparisons between heated and unheated samples. NS - not significant (p>0.05).