Supercritical Extraction from Vinification Residues: Fatty Acids, α-Tocopherol, and Phenolic Compounds in the Oil Seeds from Different Varieties of Grape

Table 1

Fatty acids, α-Tocopherol, total phenolic, and procyanidins concentration (mg/100 g of grape seeds), extracted from the different varieties of grapes from 2005 and 2006 harvests.

			Compounds concentration/100 g of grape speed
Chemical compound	Bordô		Isabel		Cabernet sauvignon		Merlot		Moscato Giallo
	2005	2006	2005	2006	2005	2006	2005	2006	2005	2006
C16^1	496.93Aa	316.87Ba	185.43Ab	174.28Ab	149.58Abc	111.03Ab	77.95Bc	281.14Aa	156.61Bbc	273.32Aa
C18^2	194.68Aa	147.62Ba	85.07Ab	29.82Bb	43.90Abc	23.43Ab	23.71Bc	134.89Aa	55.11Bbc	149.30Aa
C18 : 1^3	774.37Aa	713.37Aa	280.67Ab	202.40Ac	187.03Abc	62.83Ad	79.20Bc	430.62Ab	143.06Bc	466.55Ab
C18 : 2^4	2315.24Aa	2162.82Aa	800.36Ab	243.44Ab	425.65Ab	113.49Ad	252.73Bb	1951.18Aa	427.25Bb	2059.05Aa
Proanthocyanidins^5	0.31Ba	0.54Aa	0.19Aa	0.25Aab	0.31Aa	0.25Aab	0.21Aa	0.37Aa	0.21Aa	0.39Aa
Phenolics^6	2.37Aa	2.36Aa	1.70Ab	1.25Ab	2.13Aa	2.06Aa	1.57Ab	01.74Aa	1.33Ab	1.23Ab
α-Tocopherol^7	1.32Aa	0.65Ba	0.39Ac	0.24Ab	0.26Ac	0.14Abc	0.17Bcd	0.37Ab	1.12Ab	0.18Bbc

Means followed by the same letter do not differ significantly from each other by AMOVA 0.05%.
Capital letters correspond to the lines in columns between different varieties and the tiny letters correspond to the lines in the columns of the same year (refer to compounds). ¹Palmitic acid (mg/100 g grape seed); ²stearic acid (mg/100 g grape seed); ³oleic acid (mg/100 g grape seed); ⁴linoleic acid (mg/100 g grape seed), ⁵mg procyanidin B2 equivalent/100 g of grape seed; ⁶mg gallic acid equivalent/100 g of grape seed, ⁷mg/100 g of grape seed.