. 2020 Apr 4;25(7):1669. doi: 10.3390/molecules25071669

Table 3.

Effect of pasteurization and HPU treatments on the polyphenolic compounds profile of grape juice samples.

Polyphenolic Compounds (mg/L)	Grape Juice Sample
Polyphenolic Compounds (mg/L)	C*	P**	HPU (A50%, 5 min)	HPU (A70%, 5 min)	HPU (A50%, 10 min)	HPU (A70%, 10 min)
Gallic acid	2.15 ± 0.03^a	2.16 ± 0.05^a	15.23 ± 0.04^b	31.30 ± 0.07^c	12.82 ± 0.11^b	19.49 ± 0.09^c
Protocatechuic acid	n.d.	2.08 ± 0.35^a	n.d.	5.13 ± 0.05 ^b	0.79 ± 0.44^c	n.d.
Caffeic acid	0.93 ± 0.21^a	2.62 ± 0.37^a	1.30 ± 0.52^a	14.31 ± 0.06^ab	4.41 ± 0.08^ab	23.27 ± 0.04^ab
Epicatechin	3.70 ± 0.16^a	10.70 ± 0.33^a	5.45 ± 0.15^a	76.80 ± 0.07^ab	n.d.	35.31 ± 0.54^ab
p-cumaric acid	0.28 ± 0.03^a	0.1 ± 0.11^a	0.04 ± 0.04^a	1.20 ± 0.04^a	1.13 ± 0.05^a	n.d.
Ferulic acid	0.27 ± 0,01^a	0.32 ± 0.03^a	n.d.	n.d.	n.d.	0.81 ± 0.12^b
Rutin	2.09 ± 0.11^a	2.51 ± 0.06^a	9.61 ± 0.1^a	63.31 ± 0.02^b	n.d.	39.02 ± 0.1^ab
Rosmarinic acid	n.d.	n.d.	1.19 ± 0.06^a	25.93 ± 0.21^b	0.39 ± 0.08^a	4.31 ± 0.05^b
Resveratrol	0.21 ± 0.12^a	n.d.	0.65 ± 0.13^ab	8.54 ± 0.14^b	0.80 ± 0.06^ab	2.48 ± 0.04^b
Quercetin	0.38 ± 0.07^a	n.d.	n.d.	5.62 ± 0.02^b	0.31 ± 0.08^a	0.71 ± 0.03^ab
Kaempferol	0.83 ± 0.05^a	0.92 ± 0.06^a	n.d.	4.59 ± 0.12^b	n.d.	n.d.

* Control sample; ** pasteurized juice sample; n.d. - not detected. One-way ANOVA test was used to compare the means differences among treatments; different superscripts in the same row indicate significant differences among the treatments (Tukey’s test, p < 0.05). Results are expressed as the average value of three replicates ± standard deviation (SD).