Table 5.
Composition of liquid extracts during post-extraction steps.
| Parameter | End of Extraction | Post-Pressing | Post-Decantation | Post-Filtration |
|---|---|---|---|---|
| TP | 2407 ± 30 b | 2793 ± 70 a | 2827 ± 30 a | 2522 ± 40 b |
| AA | 4738 ± 107 b | 8103 ± 793 a | 8130 ± 225 a | 8277 ± 731 a |
| CI | 0.97 ± 0.0 a | 0.91 ± 0.0 b | 0.89 ± 0.0 c | 0.77 ± 0.0 d |
| H | 0.83 ± 0.0 a | 0.75 ± 0.0 b | 0.83 ± 0.0 a | 0.73 ± 0.0 c |
| TAnt | 136.3 ± 10 a | 142.3 ± 16 a | 129.4 ± 4.0 a | 132.9 ± 4.0 a |
AA, antioxidant activity (µmol TEAC/L); TP, total phenols (mg CAT eq/L); TAnt, total anthocyanins (mg MALqe/L); H, hue of colour and CI, colour intensity. Values are the mean ± SD (n = 3). Different letters indicate significantly different values among the columns (p ≤ 0.05).