Table 4.
Total content of anthocyanins, flavanols, flavonols, stilbenes, and hydroxycinnamic acids (mg/L) after 45 days of storing at 4 and 10 °C in grape juices obtained from untreated and PEF-treated grapes and subsequently decontaminated by PEF.
| Untreated1 + PEF2 | PEF1 + PEF2 | ||
|---|---|---|---|
| Anthocyanins | 0 days | 146.36 ± 3.34 a | 340.30 ± 10.09 b |
| 45 days 4 °C | 94.16 ± 14.06 a | 267.86 ± 28.02 b | |
| 45 days 10 °C | 82.96 ± 8.92 a | 204.88 ± 33.34 b | |
| Flavonols | 0 days | 64.96 ± 1.92 a | 139.59 ± 0.52 b |
| 45 days 4 °C | 45.90 ± 0.40 a | 125.08 ± 2.18 b | |
| 45 days 10 °C | 45.63 ± 6.39 a | 105.03 ± 12.60 b | |
| Flavanols | 0 days | 32.15 ± 4.06 a | 48.65 ± 0.65 b |
| 45 days 4 °C | 30.79 ± 1.84 a | 51.77 ± 0.61 b | |
| 45 days 10 °C | 26.65 ± 3.32 a | 44.93 ± 4.93 b | |
| Stilbenes | 0 days | 2.76 ± 0.08 a | 3.78 ± 0.06 b |
| 45 days 4 °C | 2.51 ± 0.04 a | 4.31 ± 0.03 b | |
| 45 days 10 °C | 2.40 ± 0.68 a | 3.98 ± 0.03 b | |
| Hydroxycinnamic acids | 0 days | 69.47 ± 0.48 a | 110.64 ± 1.10 b |
| 45 days 4 °C | 64.64 ± 3.84 a | 108.69 ± 5.83 b | |
| 45 days 10 °C | 59.81 ± 9.66 a | 105.28 ± 7.74 b |
All parameters are listed with their mean and standard deviation. For each row, values with different letters are significantly different between the samples (p ≤ 0.05).