Table 5.
Phenolic composition in mg/g (DW) of the skin and seed extracts obtained from the fermented pomace of the four studied cultivars, and ANOVA results.
| Albarossa | Barbera | Nebbiolo | Uvalino | Sig 2 | ||
|---|---|---|---|---|---|---|
| Skins (pomace) mg/g DW | Total anthocyanins | 3.68 ± 0.24 c1 | 1.14 ± 0.16 b | 0.19 ± 0.02 a | 0.44 ± 0.04 a | *** |
| λmax tot. ant. (nm) | 541.0 ± 0.1 c | 539.0 ± 0.1 c | 533.0 ± 0.1 a | 536.0 ± 0.0 b | *** | |
| Monomer anthocyanins | 2.94 ± 0.47 c | 0.86 ± 0.18 b | 0.10 ± 0.01 a | 0.26 ± 0.02 ab | *** | |
| λmax mon. ant. (nm) | 540.0 ± 0.1 c | 538.0 ± 0.2 b | 534.0 ± 0.0 a | 535.0 ± 0.1 a | *** | |
| Mon/Tot anthocyanins | 0.79 ± 0.09 b | 0.75 ± 0.06 b | 0.53 ± 0.03 a | 0.58 ± 0.03 a | *** | |
| Total flavonoids | 11.96 ± 1.18 c | 6.28 ± 0.58 b | 2.55 ± 0.25 a | 3.51 ± 0.21 a | *** | |
| Flavans react. with vanillin (V) | 0.16 ± 0.07 a | 0.82 ± 0.07 c | 0.54 ± 0.17 bc | 0.48 ± 0.11 b | *** | |
| Proanthocyanidins (P) | 3.36 ± 0.41 b | 3.31 ± 0.36 b | 2.36 ± 0.30 a | 1.99 ± 0.08 a | *** | |
| V/P | 0.05 ± 0.02 a | 0.25 ± 0.02 b | 0.23 ± 0.05b | 0.24 ± 0.06 b | *** | |
| Total polyphenols as GAE | 7.64 ± 0.43 c | 6.35 ± 0.53 b | 3.45 ± 0.23 a | 4.37 ± 0.12 a | *** | |
| Seeds (Pomace) mg/g DW | Total flavonoids | 6.90 ± 0.34 a | 25.91 ± 1.21 b | 9.51 ± 0.45 a | 8.61 ± 0.28 a | *** |
| Flavans react. with vanillin (V) | 0.50 ± 0.02 a | 9.35 ± 0.76 b | 1.26 ± 0.24 a | 1.50 ± 0.34 a | *** | |
| Proanthocyanidins (P) | 1.10 ± 0.05 a | 13.72 ± 1.06 b | 2.81 ± 0.20 a | 2.75 ± 0.64 a | *** | |
| V/P | 0.44 ± 0.00 | 0.68 ± 0.00 | 0.43 ± 0.05 | 0.57 ± 0.26 | ns | |
| Total polyphenols as GAE | 7.10 ± 0.26 a | 23.75 ± 1.48 b | 9.85 ± 0.42 a | 9.52 ± 0.27 a | *** |
1 Different letters along the line discriminate the trials significantly different from one another (p < 0.05, Tukey’s test). 2 Significance: *** and ns represent significance at p ≤ 0.001 and not significant, respectively.