Table 2.

Plyphenol content of fatty and defatted seeds of different grape varieties; different letters (a, b, c, d, e, f, and g) denote significant differences (p ≤ 0.05)

Grape varieties	Fatty grape seed samples	Defatted grape seed samples	Decrease
	mg GAE/g	mg GAE/g	%
Italian Riesling	151.59 ± 3.05a	138.26 ± 2.88a	8.79
Cabernet Franc	113.33 ± 3.69b	46.01 ± 1.80b	59.40
Pinot Noir	152.17 ± 11.09a	115.22 ± 3.14c	24.28
Sauvignon Blanc	166.52 ± 4.36c	71.67 ± 3.71d	56.96
Királyleányka	217.39 ± 22.41d	162.39 ± 11.07e	25.30
Rhine Riesling	221.81 ± 8.51d	207.68 ± 10.85f	6.43
Merlot	91.16 ± 6.24e	79.57 ± 4.65 g	12.71
Lemberger	208.70 ± 10.04d	207.54 ± 10.06f	0.48