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. 2020 Dec 15;9(12):1867. doi: 10.3390/foods9121867

Table 1.

Red color index absorbance measurement at 520 nm and CIELab parameters obtained by MSCV coordinates program (2 mm glass path cell). Anthocyanins and carboxypyranoanthocyanins concentration obtained by High Performance Liquid Chromatography (HPLC) and express in mg/L. The presented values are the mean ± standard deviation of three independent experiments. Values with the same letter differ statistically when p < 0.05.

Wine M P
520 nm 0.581 ± 0.006 a 0.373 ± 0.001 a
CIELab graphic file with name foods-09-01867-i001.jpg graphic file with name foods-09-01867-i002.jpg
L* 69.04 ± 0.02 b 78.950 ± 0.001 b
a* 23.37 ± 0.03 c 14.89 ± 0.05 c
b* 30.20 ± 0.06 d 28.4 ± 0.1 d
C* 38.21 ± 0.03 e 32.09 ± 0.09 e
H o 52.18 ± 0.09 f 62.4 ± 0.1 f
[Anthocyanins] mg/L 114 ± 3 g 151 ± 4 g
[Carboxypyranoanthocyanins] mg/L 5 ± 1 h 1.4 ± 0.3 h