Development of Semiliquid Ingredients from Grape Skins and Their Potential Impact on the Reducing Capacity of Model Functional Foods

Table 2

Individual flavanol and flavonol contents (mg/kg) and relative abundance (% of total, in brackets) in GS after processing.

	Flavanols				Flavonols
	C		E		Q		Q-glc
	mg/kg	(%)	mg/kg	(%)	mg/kg	(%)	mg/kg	(%)
Semiliquid GS, 2% d.w.
BM		(60)		(40)		(43)		(57)
H		(61)		(39)		(43)		(57)
P		(63)		(38)		(58)		(42)
Semiliquid GS, 10% d.w.
BM		(58)		(42)		(42)		(58)
H		(64)		(36)		(29)		(71)
P		(67)		(33)		(52)		(48)
Dried GS
AD		(60)		(40)		(24)		(76)
FD		(60)		(40)		(21)		(79)

Values represent mean ± SE. For every sample group (semiliquid GS, 2% d.w.; semiliquid GS, 10% d.w.; and dried GS), different letters in the same column indicate significant differences among samples (LSD, ). C: catechin; E: epicatechin; Q: quercetin; glc: glucoside; BM: blanched and milled; H: homogenized; P: pasteurized; AD: air-dried; FD: freeze-dried.