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

Table 3

Individual anthocyanin content (mg/kg) and relative abundance (% of total, in brackets) in GS after processing.

Anthocyanins

Dp-glc

Cy-glc

Pt-glc

Pn-glc

Mv-glc

Mv-pc-glc

mg/kg

(%)

mg/kg

(%)

mg/kg

(%)

mg/kg

(%)

mg/kg

(%)

mg/kg

(%)

Semiliquid GS, 2% d.w.

BM

H

P

Semiliquid GS, 10% d.w.

BM

H

P

Dried GS

AD

FD

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, ). Dp: delphinidin; Cy: cyanidin; Pt: petunidin; Pn: peonidin; Mv: malvidin; glc: glucoside; pc: p-coumaroyl; BM: blanched and milled; H: homogenized; P: pasteurized; AD: air-dried; FD: freeze-dried.