Phenolic composition of vine leaves infusions produced from different Portuguese and Spanish Vitis vinifera L. varieties

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Table 2.

Individual monoglucoside anthocyanins quantified in 5 different vine leaves infusions produced from various Vitis vinifera L. varieties.

Vine leaves	Individual anthocyanins
infusions	Pet.	Peo.	Malv.
Garnacha	0.18 ± 0.07^a	0.62 ± 0.06^c	0.49 ± 0.01^c
Touriga Franca	0.67 ± 0.02^c	0.59 ± 0.01^c	n.d.
Tempranillo	n.d.	n.d.	0.17 ± 0.01^b
Baga	0.26 ± 0.01^b	0.27 ± 0.02^b	0.01 ± 0.00^b
Síria	0.25 ± 0.01^b	0.07 ± 0.00^a	n.d.

n.d. – not detected; Pet. – petunidin-3-O-monoglucoside; Peo. – peonidin-3-O-monoglucoside; malv. – malvidin-3-O-monoglucoside; Data points derived for each individual anthocyanin showing the same letter are not significantly different (p < 0.05).

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