Table 4.
Concentrations (µg/g) of phenolic compounds in grape seeds enriched extracts from cv. Chardonnay (C) and Pignoletto (P) berries.
| Compounds | CF1 | CF2 | PF1 | PF2 |
|---|---|---|---|---|
| Phenolic Compounds (µg/g) | ||||
| Gallic acid | 1788.7 ± 52.3 a | 1516.1 ±24.7 b | 832.4 ±10.8 c | 1490.6 ±19.9 b |
| Protocatechuic aldehyde | 108.8 ± 6.4 a | 62.0 ±2.9 b | 26.2 ±0.9 c | 58.0 ±1.5 b |
| Dihydrofisetin glucoside | 207.1 ± 2.2 a | 147.5 ±1.0 c | 152.2 ±1.2 b | 65.4 ±0.8 d |
| Ellagic acid | 1102.4 ± 6.9 b | 1401.7 ± 12.7 a | < LOQ | < LOQ |
| Ellagic acid hexoside 1 | 22473.6 ± 24.3 b | 28726.7 ± 34.6 a | 12570.4 ± 21.8 d | 19509.3 ± 25.1 c |
| Ellagic acid hexoside 2 | 3371.9 ± 8.9 c | 4719.2 ± 10.5 a | 2426.6 ± 6.1 d | 4407.6 ± 4.8 b |
| Kaempferol-glucoside | 55.5 ± 0.5 c | 77.5 ± 0.8 a | 35.2 ± 0.3 d | 66.3 ± 0.6 b |
| Quercetin-pentoside 1 | 5.6 ± 0.2 b | 13.3 ± 0.5 a | 1.6 ± 0.2 c | 12.9 ± 0.3 a |
| Quercetin-pentoside 2 | 4.0 ± 0.2 c | 11.8 ± 0.6 b | 2.0 ± 0.1 d | 20.7 ± 0.5 a |
| Quercetin | 85.0 ± 1.3 c | 177.5 ± 2.5 a | 10.3 ± 0.2 d | 98.8 ± 1.6 b |
| Total | 29202.5 ± 72.5 b | 36853.3 ± 69.8 a | 16056.8 ± 21.5 d | 25729.6 ± 20.7 c |
LOQ ellagic acid = 0.047 µg/mL; Different letters in the same row indicate significant differences (p < 0.05).