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Table 2 Phenolic components identified in dried extracts from fermented (FGS) and unfermented (UGS) grape skin

From: Antioxidant and vasorelaxant activities induced by northeastern Brazilian fermented grape skins

PHENOLIC COMPOUNDS ANALISED (μg of phenolic compounds / mg of dried extract)
FGS UGS
2,5-dihydroxybenzoic acid 16.8 9.0
2,4-dihydroxybenzoic acid 0.6 0.6
4-hydroxybenzoic acid 0.4 0.4
sinapic acid 0.6 0.0
syringic acid 1.6 0.6
vanillic acid 2.4 2.4
ferulic acid 0.8 0.0
caffeic acid 3.8 4.0
quercetin 2.4 2.2
naringenin 0.0 0.0
catechin 2.6 0.8
hesperetin 0.4 0.0
chrysin 1.0 0.0