Table 2.
Amounts of polyphenols in grape samples (μg/g fresh weight) expressed as mean ± standard deviation (SD).
| Red table grapes | White table grapes | Red wine grapes | ||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| PA | RF | RG | BEs | KRs | NR | KH | SC | EX | SL | CAs | CEs | SG | NB | BR | AL | |
| Caftaric acid | 14.89 | 5.91 | 10.54 | 10.93 | 4.59 | 7.63 | 7.22 | 4.05 | 7.69 | 9.47 | 14.21 | 15.36 | 9.03 | 17.90 | N.D. | N.D. |
| ± 0.36 | ± 0.12 | ± 1.06 | ± 0.46 | ± 0.16 | ± 0.19 | ± 0.05 | ± 0.18 | ± 0.08 | ± 0.78 | ± 0.73 | ± 0.07 | ± 0.49 | ± 0.55 | |||
| Ruthin | N.D. | 1.71 | 1.49 | N.D. | N.D. | N.D. | N.D. | N.D. | N.D. | N.D. | 2.29 | 0.54 | N.D.§ | 1.60 | 1.14 | N.D. |
| ± 0.04 | ± 0.09 | ± 0.07 | ± 0.01 | ± 0.18 | ± 0.09 | |||||||||||
| Hyperoside | N.D. | 1.54 | 1.60 | 0.06 | N.Q. | N.D. | N.Q. | N.D. | N.Q. | N.Q. | 8.12 | 0.92 | 1.03 | 6.02 | 2.42 | N.D. |
| ± 0.01 | ± 0.10 | ± 0.02 | ± 0.27 | ± 0.03 | ± 0.05 | ± 0.39 | ± 0.35 | |||||||||
| Quercetin-3-O- | 8.35 | 16.44 | 14.87 | 5.82 | 0.79 | 1.33 | 4.00 | 2.25 | 1.70 | 0.119 | 63.80 | 9.65 | 9.87 | 48.08 | 23.94 | 12.88 |
| glucoside | ± 0.28 | ± 0.20 | ± 0.76 | ± 0.05 | ± 0.03 | ± 0.01 | ± 0.03 | ± 0.02 | ± 0.04 | ± 0.003 | ± 1.46 | ± 0.48 | ± 0.34 | ± 2.80 | ± 1.85 | ± 1.39 |
| Quercetin-3-O- | N.D. | 4.45 | 10.01 | 6.56 | 0.417 | 2.48 | 4.23 | 0.75 | 5.93 | 1.345 | 21.61 | 20.67 | N.D. | 8.39 | 21.05 | 6.69 |
| glucuronide | ± 0.12 | ± 0.44 | ± 0.24 | ± 0.003 | ± 0.05 | ± 0.06 | ± 0.03 | ± 0.01 | ± 0.002 | ± 0.06 | ± 0.98 | ± 0.91 | ± 1.27 | ± 0.19 | ||
| Kaempferol-3-O- | 0.28 | 2.77 | 1.58 | 4.21 | 0.14 | 0.49 | 0.17 | 0.53 | N.D. | N.D. | 21.94 | 1.07 | 1.22 | 8.02 | 1.35 | 0.83 |
| glucoside | ± 0.06 | ± 0.09 | ± 0.09 | ± 0.06 | ± 0.002 | ± 0.01 | ± 0.02 | ± 0.01 | ± 0.30 | ± 0.06 | ± 0.09 | ± 0.42 | ± 0.09 | ± 0.08 | ||
| Epicatechin | – | – | – | – | – | – | 23.99 | 65.58 | N.D. | N.D. | 19.41 | 50.75 | 72.31 | – | – | – |
| ± 0.36 | ± 0.24 | ± 2.19 | ± 4.40 | ± 3.15 | ||||||||||||
| Epicatechin gallate | – | – | – | – | – | – | N.D. | N.D. | 34.50 | 53.87 | N.D. | N.D. | N.D. | – | – | – |
| ± 6.10 | ± 1.06 | |||||||||||||||
| Total Polyphenols | 1.057 | 0.643 | 1.558 | 1.059 | 0.438 | 0.650 | 1.478 | 0.880 | 2.865 | 0.505 | 1.405 | 1.979 | 0.808 | 3.851 | 4.080 | 7.940 |
| Content | ± 0.099 | ± 0.037 | ± 0.183 | ± 0.073 | ± 0.019 | ± 0.036 | ± 0.107 | ± 0.031 | ± 0.045 | ± 0.003 | ± 0.183 | ± 0.203 | ± 0.049 | ± 0.072 | ± 0.246 | ± 0.191 |
PA: Pasiga; RF: Red Flame; RG: Red Globe; BEs: Beauty seedless; KRs: King's ruby seedless; NR: Nerona; KH: King's Husainy; SC: Sugarone B.; EX: Exalta B.; SL: Sultanina; CAs: Canner seedless; CEs: Centennial seedless; SG: Sugarone; NB: Nebbiolo; BR: Barbera; AL: Albarossa; ND: Not detectable; NQ: Not quantifiable. Specific LOD and LOQ values are reported by Colombo et al. [16].
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