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. 2018 Dec 5;10(12):1931. doi: 10.3390/nu10121931

Figure 4.

Figure 4

Effect of different extraction steps on total phenolic (TPC) (a), total anthocyanin (TAC) (b), and total flavanol (TFC) (c) content of organic whole red Grenache grapes. The total amount after three consecutive extractions is expressed as mg of phenolic equivalents per gram of dry weight (mg Eq/g dw) ± SD (n = 3). Letters represent significant differences (one-way ANOVA; p < 0.05). Abbreviations: gallic acid equivalents (GAE), malvidin-3-O-rutinoside (Mv3R) and catechin (Cat).