Table 2.
Amounts of lipids and fatty acids composition of WGP and RGP.
| White | Red | |||||||
|---|---|---|---|---|---|---|---|---|
| Viognier | Vidal Blanc | Niagara | Petit Manseng | Petit Verdot | Merlot | Cabernet Franc | Chambourcin | |
| Lipid s (%) 1 | 4.62 ± 0.34 f | 10.5 ± 0.49 cd | 9.54 ± 0.13 d | 10.9 ± 0.61 bc | 11.8 ± 0.40 ab | 11.4 ± 0.35 abc | 12.5 ± 0.30 a | 7.19 ± 0.59 e |
| Fatty acids (%) 2 | ||||||||
| C12:0 | 0.16 ± 0.01 ab | 0.11 ± 0.01 cd | 0.10 ± 0.003 d | 0.11 ± 0.005 cd | 0.19 ± 0.01 a | 0.19 ± 0.01 a | 0.19 ± 0.02 a | 0.13 ± 0.005 bc |
| C16:0 | 11.6 ± 0.01 a | 9.49 ± 0.13 c | 9.40 ± 0.19 c | 8.66 ± 0.05 d | 9.59 ± 0.17 c | 9.54 ± 0.10 c | 10.6 ± 0.12 b | 7.81 ± 0.15 e |
| C18:0 | 4.71 ± 0.06 b | 3.66 ± 0.06 e | 3.62 ± 0.05 e | 6.12 ± 0.09 a | 4.43 ± 0.04 c | 4.12 ± 0.04 d | 4.83 ± 0.07 b | 2.51 ± 0.03 f |
| C20:0 | 0.78 ± 0.05 b | 1.08 ± 0.04 a | 0.71 ± 0.07 bc | 0.40 ± 0.03 e | 0.62 ± 0.04 cd | 0.54 ± 0.02 d | 0.37 ± 0.04 ef | 0.25 ± 0.01 f |
| C22:0 | 0.68 ± 0.03 b | 0.85 ± 0.07 a | 0.37 ± 0.05 cd | 0.22 ± 0.03 f | 0.41 ± 0.04 c | 0.34 ± 0.04 cdf | 0.28 ± 0.03 dfe | 0.22 ± 0.01 ef |
| C24:0 | 0.58 ± 0.06 b | 1.25 ± 0.14 a | 0.61 ± 0.07 b | 0.23 ± 0.03 c | 0.22 ± 0.03 c | 0.47 ± 0.02 b | 0.10 ± 0.01 c | 0.13 ± 0.01 c |
| ∑ Saturated fatty acids | 18.5 ± 0.08 a | 16.4 ± 0.33 b | 14.8 ± 0.18 e | 15.7 ± 0.02 c | 15.5 ± 0.23 cd | 15.2 ±0.16 de | 16.3 ± 0.20 b | 11.1 ± 0.16 f |
| C16:1n-7 | 0.41 ± 0.005 a | 0.25 ± 0.02 d | 0.38 ± 0.04 ab | 0.06 ± 0.01 e | 0.34 ± 0.02 bc | 0.29 ± 0.003 cd | 0.24 ± 0.03 d | 0.25 ± 0.01 d |
| C18:1n-9 | 18.3 ± 0.05 c | 20.2 ± 0.19 b | 16.6 ± 0.20 de | 16.7 ± 0.14 d | 21.8 ± 0.42 a | 15.6 ± 0.11 ef | 16.2 ± 0.88 def | 15.5 ± 0.14 f |
| C18:1n-7 | 0.82 ± 0.004 cd | 1.09 ± 0.09 a | 1.02 ± 0.01 ab | 0.67 ± 0.03 d | 1.03 ± 0.05 ab | 0.94 ± 0.01 abc | 0.90 ± 0.12 bc | 0.78 ± 0.04 cd |
| C20:1n-9 | 0.18 ± 0.02 bcd | 0.14 ± 0.01 d | 0.19 ± 0.02 bc | 0.19 ± 0.03 bcd | 0.26 ± 0.01 a | 0.20 ± 0.02 b | 0.14 ± 0.01 cd | 0.17 ± 0.02 bcd |
| ∑ Mono-unsaturated fatty acids | 19.7 ± 0.08 c | 21.7 ± 0.30 b | 18.1 ± 0.15 d | 17.6 ± 0.13 de | 23.5 ± 0.44 a | 17.1 ± 0.10 de | 17.5 ± 0.94 de | 16.7 ± 0.18 e |
| C18:2n-6 | 59.3 ± 0.16 c | 59.0 ± 0.60 c | 64.7 ± 0.32 b | 65.6 ± 0.14 b | 59.5 ± 0.89 c | 66.3 ± 0.27 b | 64.8 ± 1.09 b | 70.9 ± 0.30 a |
| C18:3n-3 | 2.53 ± 0.03 b | 2.85 ± 0.10 a | 2.34 ± 0.07 b | 1.05 ± 0.03 d | 1.62 ± 0.28 c | 1.47 ± 0.03 c | 1.34 ± 0.07 cd | 1.35 ± 0.02 cd |
| ∑ Poly-unsaturated fatty acids | 61.8 ± 0.15 d | 61.9 ± 0.60 d | 67.1 ± 0.33 bc | 66.7 ± 0.12 bc | 61.1 ± 0.64 d | 67.8 ± 0.25 b | 66.2 ± 1.11 c | 72.3 ± 0.32 a |
Data were obtained in triplicate and expressed as mean ± SD. The superscript letters within the same row represented significant differences (p < 0.05). 1 Results were calculated based on a dry weight basis (DWB). 2 Results were calculated as a percentage of each peak area to the total identified peak area.