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.

	% recovery
	Proanthocyanidins	Monomeric			Total phenolics	FRAP values
Semiliquid GS, 2% d.w.
UM
BM
H
P
Semiliquid GS, 10% d.w.
UM
BM
H
P
Dried GS
AD
FD

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.