Research Article
Development of Semiliquid Ingredients from Grape Skins and Their Potential Impact on the Reducing Capacity of Model Functional Foods
Table 1
Percent recovery of soluble proanthocyanidins, monomeric flavanols, anthocyanins, flavonols, total phenolics, and FRAP values after GS processing, considering the freeze-dried GS as a reference.
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Values represent mean ± SE. Sum of compounds identified by HPLC. Different letters in the same column indicate significant differences (LSD, ). UM: unblanched and milled; BM: blanched and milled; H: homogenized; P: pasteurized; AD: air-dried; FD: freeze-dried. |