Table 1.
Antioxidant characteristics of purple grape juice
| Total monomeric anthocyanins (mg/L) | ND |
|---|---|
| Trans-Resveratrol (mg/L) | 0.5 |
| Cis-Resveratrol (mg/L) | 0.3 |
| Caffeic acid (mg/L) | 4.0 |
| Caftaric acid (mg/L) | 67.1 |
| Chlorogenic acid (mg/L) | 8.4 |
| Proanthocyanidin B1 (mg/L) | 2.6 |
| Proanthocyanidin B2 (mg/L) | 2,4 |
| Epigallocatechin gallate (mg/L) | 1.8 |
| Catechin (mg/L) | 1.3 |
| Isoquercetin (mg/L) | 2.3 |
ND not detected. Dates obtained for HPLC high-performance liquid chromatography, EMBRAPA empresa brasileira de pesquisa agropecuária