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 |