Methods for the Evaluation of Polyphenolic Content in “Uva Di Troia Canosina” Grape and Seeds at the Different Maceration Stages

Table 5

Concentration of anthocyans in grape skin extracts with respect to malvidin at 537 nm.

Sample	Mean Abs	Initial weight (g)	% concentration
“Tesi” 1	0.250	10.033	0.247
“Tesi” 2	0.117	10.035	0.115
“Tesi” 3	0.109	10.029	0.108
“Tesi” 4	0.087	10.010	0.086