Table 6.
Polyphenolic composition in grape by-products used in broilers’ diets.
| Grape by-Products | |||
|---|---|---|---|
| GGP | PE | WYC | |
| Gallic Acid | 6 ± 1 | 0.080 ± 0.002 | 0.146 ± 0.008 |
| Caftaric Acid | 1.087 ± 0.006 | 0.164 ± 0.005 | 0.23 ± 0.02 |
| Procyanidin B1 | 4.7 ± 0.4 | 0.215 ± 0.009 | 0.035 ± 0.002 |
| Epigallocatechin | ND | ND | 0.0027 ± 0.0002 |
| Chlorogenic Acid | ND | ND | 0.0003 ± 0.0001 |
| Catechin | 41 ± 1 | 0.25 ± 0.01 | 0.014 ± 0.002 |
| Coutaric Acid | 0.35 ± 0.03 | 0.079 ± 0.003 | 0.045 ± 0.002 |
| Syringic Acid | 0.14 ± 0.03 | 0.004 ± 0.001 | ND |
| Oenin | 0.202 ± 0.008 | 0.00600 ± 0.00009 | 0.0499 ± 0.0009 |
| Procyanidin B2 | 14.3 ± 0.3 | 0.0025 ± 0.0007 | 0.045 ± 0.004 |
| Fertaric Acid | 0.25 ± 0.01 | 0.0085 ± 0.0001 | 0.056 ± 0.002 |
| Epicatechin | 24.460 ± 0.008 | 0.009 ± 0.006 | 0.132 ± 0.006 |
| Caffeic Acid | ND | ND | 0.117 ± 0.002 |
| Epigallocatechin Gallate | 0.0590 ± 0.0004 | 0.009 ± 0.004 | 0.015 ± 0.001 |
| Polydatin | ND | Tr | 0.096 ± 0.008 |
| Quercetin-3-b-D-glucoside | 2.9 ± 0.2 | 0.0763 ± 0.0009 | 0.274 ± 0.004 |
| Epicatechin Gallate | 0.83 ± 0.05 | 0.0132 ± 0.0009 | 0.0169 ± 0.0005 |
| Procyanidin A2 | ND | ND | ND |
| Rutin | ND | ND | 0.0011 ± 0.0001 |
| p-Coumaric Acid | 0.040 ± 0.009 | ND | 0.175 ± 0.002 |
| Ferulic Acid | 0.146 ± 0.007 | Tr | 0.0076 ± 0.0003 |
| Sinapic Acid | ND | ND | Tr |
| trans-Resveratrol | 0.0374 ± 0.005 | 0.011 ± 0.006 | 0.007 ± 0.001 |
| Myricetin | ND | ND | 0.065 ± 0.001 |
| o-Coumaric Acid | ND | ND | ND |
| Quercetin | 2.0 ± 0.2 | 0.0230 ± 0.0007 | 0.2789 ± 0.0006 |
| Apigenin | 0.5 ± 0.2 | 0.004 ± 0.002 | ND |
| Kaempferol | 0.16 ± 0.02 | ND | 0.090 ± 0.002 |
| Isorhamnetin | 0.080 ± 0.003 | ND | 0.1297 ± 0.0005 |
ND = Not Detected; Tr = traces; Concentrations are expressed as ng/25 g dry material for grape pomace (GGP), as ng/g starch feed additive from stem extract (PE), and as ng/2 g dry material for wine lees (WYC). All values are means ± standard deviation of three measurements.