Table 2.
Total antioxidant capacity (FCR, FRAP, TEAC) of native grape seed and grape pomace of four different grape varieties harvested in the Villány wine region.
| mg ASA in mg Dry Seed; Mean ± SD | Blue Portugal | Syrah | Pinot Noir | Cabernet Sauvignon | |
|---|---|---|---|---|---|
| FCR | Native | 0.021 ± 0.001 aAB | 0.018 ± 0.000 aCD | 0.027 ± 0.000 ACE | 0.010 ± 0.000 BDE |
| Pomace | 0.041 ± 0.001 AB | 0.041 ± 0.001)CD | 0.063 ± 0.000 ACE | 0.046 ± 0.000 BDE | |
| FRAP | Native | 0.052 ± 0.001 AaB | 0.052 ± 0.001 ACD | 0.064 ± 0.002 aCE | 0.025 ± 0.001 BDE |
| Pomace | 0.078 ± 0.001 Aa | 0.077 ± 0.002 Bb | 0.116 ± 0.004 ABC | 0.085 ± 0.001 abC | |
| TEAC | Native | 0.062 ± 0.002 aAB | 0.056 ± 0.002 aCD | 0.083 ± 0.001 ACE | 0.028 ± 0.001 BDE |
| Pomace | 0.096 ± 0.002 Aa | 0.094 ± 0.002 Bb | 0.132 ± 0.001 ABC | 0.104 ± 0.002 abC | |
FCR: Folin–Ciocalteu reagent, FRAP: ferric-reducing antioxidant potential, TEAC: Trolox equivalent antioxidant activity. The antioxidant capacities (FCR, FRAP, TEAC) of the different grape varieties (native and pomace) were compared with ANOVA and independent T-test. Means in a row sharing common Roman superscript denote significant differences between the grape varieties: a,b p < 0.05; A,B,C,D,E: p ≤ 0.001.