Table 1.
Phenolic composition of the different grape pomace and grape seed extracts used in this study
| ΣFlavonols (µmol/g DEa) | ΣAnthocyaninsb (µmol/g DEa) | ΣFlavan‐3‐olsc (µmol/g DEa) | ΣStilbenes (µmol/g DEa) | |
|---|---|---|---|---|
| cR | 25.14 ± 0.27 | 12.26 ± 0.08 | 293.15 ± 10.33 | 0.01 ± 0.00 |
| cW | 16.60 ± 0.43 | N.D. | 244.51 ± 4.36 | 0.03 ± 0.00 |
| cG | N.D. | N.D | 752.07 ± 9.72 | 0.01 ± 0.00 |
| pR | 39.29 ± 3.74 | 19.13 ± 0.13 | 417.37 ± 6.30 | 0.04 ± 0.00 |
| pW | 46.42 ± 0.43 | N.D. | 808.53 ± 5.12 | 1.06 ± 0.03 |
| pG | N.D. | N.D. | 826.40 ± 19.43 | 0.08 ± 0.00 |
| apR | 27.15 ± 0.19 | 57.69 ± 0.41 | 286.37 ± 7.27 | N.D. |
| fpR | 204.05 ± 8.73 | 0.61 ± 0.01 | 599.35 ± 10.00 | 0.07 ± 0.00 |
a
Results expressed as µmol of phenolic compounds per gram of dry extract as obtained after freeze dry.
b
Expressed as µmol equivalents of malvidin‐3‐glucoside.
c
Expressed as µmol equivalents of monomers.