J Food Bioact

Journal of Food Bioactives, ISSN 2637-8752 print, 2637-8779 online

Journal website www.isnff-jfb.com

Original Research

Volume 13, March 2021, pages 62-73

Extended maceration of must improves phenolic composition and antioxidant potential of Touriga Nacional tropical wine

Figure 1. Scheme showing the field experiments that originate the wines used in this study for 2016 and 2017 harvests.

Figure 2. Predictive models for the maceration time of Touriga Nacional red must regarding color intensity (a), Total phenolic content (b), Antioxidant capacity expressed by the radical DPPH (c) and ABTS (d), Total phenolic acids (e), Total flavanols (f), Total Stilbenes (g), Total anthocyanins (h) and Total Flavonols (i). *Equations for the predictive models can be found in Table S3.

Figure 3. PCA representing (a) DPPH (µmol TE/L) and ABTS (µmol TE/L) and phenolic compounds (n = 27); (b) the special representation of the samples.

**Table 1.** Maceration time planning and samples
Sample code	Time of maceration (days)
2016 Harvest year
P0	1 st (must)
P1	4
P2	8
P3	12
P4	16
P5	20 t
2017 Harvest year
P0	1 st (must)
P1	4 th
P2	8 th
P3	12 th
P4	16 th
P5	20 th

Table 1. Maceration time planning and samples

Sample code

Time of maceration (days)

2016 Harvest year

1 st (must)

20 t

2017 Harvest year

1 st (must)

4 th

8 th

12 th

16 th

20 th

**Table 2.** Phenolic compounds (n = 27) of Touriga Nacional musts from vintages 2016 and 2017 throughout maceration period
Phenolic compounds (mg/L)	Maceration time (days) vintage 2016
¹Means with the same lowercase letter in the same lines do not differ significantly according to Tukey’s test (p ≤ 0.05). P0 = 1 st (must), P1 = 4 th, P2 = 8 th, P3 = 12 th, P4 = 16 th, P5 = 20 th.
Gallic acid	2.50^d	11.80^cd	24.03^bc	34.55^ab	48.58^a	39.28^ab
Caftaric acid	287.51^d	475.87^a	488.33^a	373.93^bc	386.60^b	342.81^c
Chlorogenic acid	10.05^b	10.46^b	13.18^ab	11.28^b	15.35^a	13.78^ab
Caffeic acid	16.16^d	35.47^a	34.53^a	25.43^b	23.98^b	20.50^c
p-Coumaric acid	1.12^c	1.48^bc	1.58^bc	2.12^b	3.49^a	3.62^a
Ferulic acid	1.23^c	6.13^ab	6.98^a	5.36^ab	5.35^ab	4.63^b
Total phenolic acids	318.58^d	541.23^a	568.65^a	452.69^bc	483.35^b	424.64^c
(−)-Epicatechin gallate	1.88^b	2.23^a	1.99^ab	1.86^ab	1.84^ab	1.39^c
(−)-Epigallocatechin gallate	2.41^d	2.69^cd	3.23^abc	3.12^bc	3.74^ab	3.93^a
(+)-Catechin	1.38^c	5.45^b	6.45^b	6.41^b	7.86^ab	8.25^a
(−)-Epicatechin	2.76^d	20.63^c	48.03^ab	68.25^b	72.07^a	66.10^b
Procyanidin A2	0.88^d	1.23^c	1.45^bc	1.63^ab	1.81^a	1.83^a
Procyanidin B1	6.65^d	49.25^c	112.50^bc	161.96^ab	168.35^a	155.73^b
Procyanidin B2	2.61^d	18.63^c	40.15^b	61.65^bc	67.87^a	67.11^a
Total flavanols	18.596^d	100.12^c	213.81^b	304.91^ab	323.56^a	304.36^ab
cis-Resveratrol	0.18^c	0.48^b	0.66^ab	0.65^ab	0.74^a	0.66^ab
Piceatannol	0.80^c	1.20^bc	1.75^a	1.30^ab	1.36^ab	1.23^bc
trans-Resveratrol	0.41^b	0.83^ab	1.01^a	0.76^ab	0.95^a	0.73^ab
Total stilbenes	1.40^c	2.51^b	3.43^a	2.71^ab	3.06^ab	2.62^ab
Kaempferol-3-O-glucoside	0.51^b	0.60^ab	0.63^a	0.61^ab	0.60^ab	0.60^ab
Quercetin 3-β-D-glucoside	3.41^c	6.53^bc	8.85^a	7.50^b	8.36^ab	6.31^bc
Isorhamnetin-3-O-glucoside	1.88^c	6.26^ab	6.86^a	5.48^bc	6.35^ab	5.85^b
Myricetin	1.00^c	2.11^a	1.93^ab	1.66^ab	1.71^ab	1.51^bc
Rutin	1.33^c	6.60^ab	7.33^a	6.50^ab	6.10^ab	5.23^b
Total flavonols	8.15^d	22.11^bc	25.61^a	21.76^ab	23.13^b	19.51^c
Pelargonidin 3-O-glucoside	6.81^e	15.16^ab	15.68^a	12.41^bc	11.70^cd	8.75^de
Cyanidin 3-O-glucoside	1.21^a	0.53^c	0.50^c	0.93^b	0.61^ab	0.61^ab
Delphinidin 3-O-glucoside	4.88^bc	7.06^a	6.56^ab	4.86^bc	4.11^c	3.00^c
Malvidin 3-O-glucoside	77.11^d	227.20^ab	255.40^a	207.11^b	207.30^b	164.55^c
Peonidin 3-O-glucoside	14.15^ab	15.05^a	14.10^ab	9.68^abc	8.68^bc	6.51^c
Petunidin 3-O-glucoside	1.42^d	2.40^bc	3.28^a	2.72^ab	2.58^b	1.86^cd
Total anthocyanins	105.60^c	267.42^ab	295.53^a	237.73^b	235.00^b	185.30^bc
¹Means with the same lowercase letter in the same lines do not differ significantly according to Tukey’s test (p ≤ 0.05). P0 = 1 st (must), P1 = 4 th, P2 = 8 th, P3 = 12 th, P4 = 16 th, P5 = 20 th.
Gallic acid	1.01^d	9.42^cd	22.74^bc	31.54^b	48.03^ab	51.88^a
Caftaric acid	191.97^c	421.91^ab	475.52^a	448.525^a	392.66^ab	328.35^b
Chlorogenic acid	1.01^c	5.28^bc	9.02^abc	9.55^abc	11.24^ab	14.69^a
Caffeic acid	0.36^ab	0.35^ab	0.39^ab	0.16^b	0.45^a	0.35^ab
p-Coumaric acid	1.07^c	4.26^ab	5.45^a	2.67^bc	2.47^bc	3.10^bc
Ferulic acid	0.29^c	0.70^b	1.20^a	0.76^b	0.64^b	0.57^b
Total phenolic acids	195.71^c	441.94^ab	514.34^a	493.21^ab	455.51^ab	398.97^b
(−)-Epicatechin gallate	0.37^c	0.68^bc	0.94^b	2.51^a	2.10^ab	2.04^ab
(−)-Epigallocatechin gallate	1.08^c	2.52^bc	2.91^ab	4.42^a	3.23^ab	3.09^ab
(+)-Catechin	1.06^e	7.75^d	23.59^cd	32.83^bc	48.20^ab	54.56^a
(−)-Epicatechin	1.29^e	10.80^de	30.48^cd	44.26^bc	64.20^ab	71.70^a
Procyanidin A2	0.42^c	0.90^b	1.45^ab	1.28^bc	1.63^ab	1.73^a
Procyanidin B1	1.49^c	9.73^b	15.96^bc	14.38^bc	17.64^ab	19.47^a
Procyanidin B2	0.46^c	3.55^c	13.42^bc	23.31^b	45.82^ab	54.94^a
Total flavanols	6.20^e	35.95^de	88.77^cd	123.02^bc	182.84^ab	207.55^a
cis-Resveratrol	0.25^b	0.69^ab	0.82^a	0.69^ab	1.04^a	0.84^a
Piceatannol	0.27^c	0.42^b	0.62^b	0.64^a	0.65^a	0.63^b
trans-Resveratrol	0.25^c	0.59^ab	1.01^a	0.98^b	0.58^ab	0.54^ab
Total stilbenes	0.78^c	1.70^ab	2.45^a	2.32^ab	2.27^ab	2.03^b
Kaempferol-3-O-glucoside	0.23^c	1.02^b	1.34^ab	1.84^a	1.45^ab	1.18^ab
Quercetin 3-β-D-glucoside	0.73^c	4.26^b	5.71^a	5.39^ab	4.65^b	3.56^bc
Isorhamnetin-3-O-glucoside	0.65^c	6.32^b	8.79^a	7.70^ab	7.87^ab	6.57^b
Myricetin	0.44^c	1.21^bc	2.21^ab	2.78^a	2.33^ab	2.03^ab
Rutin	0.23^c	0.73^b	1.08^ab	1.47^a	1.18^ab	1.13^ab
Total flavonols	2.29^c	13.57^b	19.15^a	19.19^a	17.51^ab	14.48^ab
Pelargonidin 3-O-glucoside	5.20^c	86.74^ab	115.41^a	81.95^ab	70.43^b	86.74^ab
Cyanidin 3-O-glucoside	2.82^d	7.66^ab	8.00^a	6.36^b	5.03^bc	3.48^c
Delphinidin 3-O-glucoside	3.50^c	66.27^ab	77.45^a	57.37^ab	47.33^b	36.45^bc
Malvidin 3-O-glucoside	27.55^c	325.44^ab	267.53^b	341.39^a	312.99^ab	267.02^b
Peonidin 3-O-glucoside	17.62^c	78.07^ab	85.17^a	64.78^ab	50.76^abc	40.04^bc
Petunidin 3-O-glucoside	0.67^d	17.21^ab	20.33^a	15.29^abc	11.90^bc	9.33^c
Total anthocyanins	57.38^d	581.14^a	573.91^ab	567.18^b	498.47^bc	417.62^c

Table 2. Phenolic compounds (n = 27) of Touriga Nacional musts from vintages 2016 and 2017 throughout maceration period

Phenolic compounds (mg/L)

Maceration time (days) vintage 2016

¹Means with the same lowercase letter in the same lines do not differ significantly according to Tukey’s test (p ≤ 0.05). P0 = 1 st (must), P1 = 4 th, P2 = 8 th, P3 = 12 th, P4 = 16 th, P5 = 20 th.

Gallic acid

2.50^d

11.80^cd

24.03^bc

34.55^ab

48.58^a

39.28^ab

Caftaric acid

287.51^d

475.87^a

488.33^a

373.93^bc

386.60^b

342.81^c

Chlorogenic acid

10.05^b

10.46^b

13.18^ab

11.28^b

15.35^a

13.78^ab

Caffeic acid

16.16^d

35.47^a

34.53^a

25.43^b

23.98^b

20.50^c

p-Coumaric acid

1.12^c

1.48^bc

1.58^bc

2.12^b

3.49^a

3.62^a

Ferulic acid

1.23^c

6.13^ab

6.98^a

5.36^ab

5.35^ab

4.63^b

Total phenolic acids

318.58^d

541.23^a

568.65^a

452.69^bc

483.35^b

424.64^c

(−)-Epicatechin gallate

1.88^b

2.23^a

1.99^ab

1.86^ab

1.84^ab

1.39^c

(−)-Epigallocatechin gallate

2.41^d

2.69^cd

3.23^abc

3.12^bc

3.74^ab

3.93^a

(+)-Catechin

1.38^c

5.45^b

6.45^b

6.41^b

7.86^ab

8.25^a

(−)-Epicatechin

2.76^d

20.63^c

48.03^ab

68.25^b

72.07^a

66.10^b

Procyanidin A2

0.88^d

1.23^c

1.45^bc

1.63^ab

1.81^a

1.83^a

Procyanidin B1

6.65^d

49.25^c

112.50^bc

161.96^ab

168.35^a

155.73^b

Procyanidin B2

2.61^d

18.63^c

40.15^b

61.65^bc

67.87^a

67.11^a

Total flavanols

18.596^d

100.12^c

213.81^b

304.91^ab

323.56^a

304.36^ab

cis-Resveratrol

0.18^c

0.48^b

0.66^ab

0.65^ab

0.74^a

0.66^ab

Piceatannol

0.80^c

1.20^bc

1.75^a

1.30^ab

1.36^ab

1.23^bc

trans-Resveratrol

0.41^b

0.83^ab

1.01^a

0.76^ab

0.95^a

0.73^ab

Total stilbenes

1.40^c

2.51^b

3.43^a

2.71^ab

3.06^ab

2.62^ab

Kaempferol-3-O-glucoside

0.51^b

0.60^ab

0.63^a

0.61^ab

0.60^ab

Quercetin 3-β-D-glucoside

3.41^c

6.53^bc

8.85^a

7.50^b

8.36^ab

6.31^bc

Isorhamnetin-3-O-glucoside

1.88^c

6.26^ab

6.86^a

5.48^bc

6.35^ab

5.85^b

Myricetin

1.00^c

2.11^a

1.93^ab

1.66^ab

1.71^ab

1.51^bc

Rutin

1.33^c

6.60^ab

7.33^a

6.50^ab

6.10^ab

5.23^b

Total flavonols

8.15^d

22.11^bc

25.61^a

21.76^ab

23.13^b

19.51^c

Pelargonidin 3-O-glucoside

6.81^e

15.16^ab

15.68^a

12.41^bc

11.70^cd

8.75^de

Cyanidin 3-O-glucoside

1.21^a

0.53^c

0.50^c

0.93^b

0.61^ab

Delphinidin 3-O-glucoside

4.88^bc

7.06^a

6.56^ab

4.86^bc

4.11^c

3.00^c

Malvidin 3-O-glucoside

77.11^d

227.20^ab

255.40^a

207.11^b

207.30^b

164.55^c

Peonidin 3-O-glucoside

14.15^ab

15.05^a

14.10^ab

9.68^abc

8.68^bc

6.51^c

Petunidin 3-O-glucoside

1.42^d

2.40^bc

3.28^a

2.72^ab

2.58^b

1.86^cd

Total anthocyanins

105.60^c

267.42^ab

295.53^a

237.73^b

235.00^b

185.30^bc

Phenolic compounds (mg/L)

Maceration time (days) vintage 2017

Gallic acid

1.01^d

9.42^cd

22.74^bc

31.54^b

48.03^ab

51.88^a

Caftaric acid

191.97^c

421.91^ab

475.52^a

448.525^a

392.66^ab

328.35^b

Chlorogenic acid

1.01^c

5.28^bc

9.02^abc

9.55^abc

11.24^ab

14.69^a

Caffeic acid

0.36^ab

0.35^ab

0.39^ab

0.16^b

0.45^a

0.35^ab

p-Coumaric acid

1.07^c

4.26^ab

5.45^a

2.67^bc

2.47^bc

3.10^bc

Ferulic acid

0.29^c

0.70^b

1.20^a

0.76^b

0.64^b

0.57^b

Total phenolic acids

195.71^c

441.94^ab

514.34^a

493.21^ab

455.51^ab

398.97^b

(−)-Epicatechin gallate

0.37^c

0.68^bc

0.94^b

2.51^a

2.10^ab

2.04^ab

(−)-Epigallocatechin gallate

1.08^c

2.52^bc

2.91^ab

4.42^a

3.23^ab

3.09^ab

(+)-Catechin

1.06^e

7.75^d

23.59^cd

32.83^bc

48.20^ab

54.56^a

(−)-Epicatechin

1.29^e

10.80^de

30.48^cd

44.26^bc

64.20^ab

71.70^a

Procyanidin A2

0.42^c

0.90^b

1.45^ab

1.28^bc

1.63^ab

1.73^a

Procyanidin B1

1.49^c

9.73^b

15.96^bc

14.38^bc

17.64^ab

19.47^a

Procyanidin B2

0.46^c

3.55^c

13.42^bc

23.31^b

45.82^ab

54.94^a

Total flavanols

6.20^e

35.95^de

88.77^cd

123.02^bc

182.84^ab

207.55^a

cis-Resveratrol

0.25^b

0.69^ab

0.82^a

0.69^ab

1.04^a

0.84^a

Piceatannol

0.27^c

0.42^b

0.62^b

0.64^a

0.65^a

0.63^b

trans-Resveratrol

0.25^c

0.59^ab

1.01^a

0.98^b

0.58^ab

0.54^ab

Total stilbenes

0.78^c

1.70^ab

2.45^a

2.32^ab

2.27^ab

2.03^b

Kaempferol-3-O-glucoside

0.23^c

1.02^b

1.34^ab

1.84^a

1.45^ab

1.18^ab

Quercetin 3-β-D-glucoside

0.73^c

4.26^b

5.71^a

5.39^ab

4.65^b

3.56^bc

Isorhamnetin-3-O-glucoside

0.65^c

6.32^b

8.79^a

7.70^ab

7.87^ab

6.57^b

Myricetin

0.44^c

1.21^bc

2.21^ab

2.78^a

2.33^ab

2.03^ab

Rutin

0.23^c

0.73^b

1.08^ab

1.47^a

1.18^ab

1.13^ab

Total flavonols

2.29^c

13.57^b

19.15^a

19.19^a

17.51^ab

14.48^ab

Pelargonidin 3-O-glucoside

5.20^c

86.74^ab

115.41^a

81.95^ab

70.43^b

86.74^ab

Cyanidin 3-O-glucoside

2.82^d

7.66^ab

8.00^a

6.36^b

5.03^bc

3.48^c

Delphinidin 3-O-glucoside

3.50^c

66.27^ab

77.45^a

57.37^ab

47.33^b

36.45^bc

Malvidin 3-O-glucoside

27.55^c

325.44^ab

267.53^b

341.39^a

312.99^ab

267.02^b

Peonidin 3-O-glucoside

17.62^c

78.07^ab

85.17^a

64.78^ab

50.76^abc

40.04^bc

Petunidin 3-O-glucoside

0.67^d

17.21^ab

20.33^a

15.29^abc

11.90^bc

9.33^c

Total anthocyanins

57.38^d

581.14^a

573.91^ab

567.18^b

498.47^bc

417.62^c

**Table 3.** Pearson correlation analysis (p≤0.05) results for phenolic compounds and antioxidant activity of Touriga Nacional musts from 2016 and 2017 harvests
Phenolic Compounds	DPPH (Vintage 2016)	ABTS (Vintage 2016)	DPPH (Vintage 2017)	ABTS (Vintage 2017)
*Valor p ≤ 0,05
Phenolic acids
Gallic acid	0.93	0.01*	0.87	0.03*	0.84	0.04*	0.83	0.04*
Caftaric acid	0.70	0.12	0.76	0.08	0.24	0.65	0.38	0.46
Chlorogenic acid	0.76	0.08	0.80	0.06	−0.22	0.67	0.02	0.98
Caffeic acid	0.24	0.64	0.39	0.45	0.89	0.02*	0.88	0.02*
p-Coumaric acid	0.72	0.11	0.71	0.11	0.35	0.50	0.47	0.35
Ferulic acid	0.67	0.15	0.77	0.07	0.49	0.32	0.62	0.19
Flavanols
(−)-Epicatechin gallate	−0.49	0.32	−0.47	0.35	0.88	0.02*	0.77	0.07
(−)-Epigallocatechin gallate	0.79	0.06	0.81	0.05*	0.94	0.01*	0.84	0.03*
(+)-Catechin	0.94	0.00*	0.98	0.00*	0.83	0.04*	0.82	0.04*
(−)-Epicatechin	0.96	0.00*	0.88	0.02*	0.84	0.04*	0.82	0.04*
Procyanidin A2	0.95	0.00*	0.91	0.01*	0.89	0.02*	0.94	0.00*
Procyanidin B1	0.95	0.00*	0.87	0.02*	0.92	0.01*	0.96	0.00*
Procyanidin B2	0.93	0.01*	0.86	0.03*	0.73	0.10	0.71	0.11
Stilbenes
cis-Resveratrol	0.98	0.00*	0.94	0.00*	0.86	0.03*	0.95	0.00*
Piceatannol	0.61	0.20	0.67	0.14	0.96	0.00*	0.98	0.00*
trans-Resveratrol	0.70	0.12	0.79	0.06	0.68	0.14	0.68	0.13
Flavonols
Kaempferol-3-O-glucoside	0.97	0.00*	0.95	0.00*	0.95	0.00*	0.90	0.01*
Quercetin 3-β-D-glucoside	0.69	0.13	0.76	0.08	0.82	0.05*	0.86	0.03*
Isorhamnetin-3-O-glucoside	0.78	0.07	0.89	0.02*	0.88	0.02*	0.94	0.01*
Myricetin	0.53	0.28	0.64	0.17	0.95	0.00*	0.93	0.01*
Rutin	0.80	0.05	0.85	0.03*	0.97	0.00*	0.92	0.01*
Anthocyanins
Pelargonidin 3-O-glucoside	0.50	0.32	0.59	0.21	0.66	0.16	0.74	0.09
Cyanidin 3-O-glucoside	−0.84	0.03*	−0.92	0.01*	0.33	0.52	0.40	0.43
Delphinidin 3-O-glucoside	−0.19	0.71	−0.10	0.84	0.60	0.21	0.66	0.15
Malvidin 3-O-glucoside	0.67	0.15	0.76	0.08	0.87	0.02*	0.83	0.04*
Peonidin 3-O-glucoside	−0.64	0.17	−0.55	0.26	0.47	0.35	0.53	0.28
Petunidin 3-O-glucoside	0.81	0.05	0.79	0.06	0.59	0.21	0.66	0.16
DPPH	1.00	0.00*	0.96	0.00*	1.00	0.00*	0.96	0.00*
ABTS	0.96	0.00*	1.00	0.00*	0.96	0.00*	1.00	0.00*

Table 3. Pearson correlation analysis (p≤0.05) results for phenolic compounds and antioxidant activity of Touriga Nacional musts from 2016 and 2017 harvests

Phenolic Compounds

DPPH (Vintage 2016)

ABTS (Vintage 2016)

DPPH (Vintage 2017)

ABTS (Vintage 2017)

Pearson r

p-Value

Pearson r

p-Value

Pearson r

p-Value

Pearson r

p-Value

*Valor p ≤ 0,05

Phenolic acids

Gallic acid

0.93

0.01*

0.87

0.03*

0.84

0.04*

0.83

0.04*

Caftaric acid

0.70

0.12

0.76

0.08

0.24

0.65

0.38

0.46

Chlorogenic acid

0.76

0.08

0.80

0.06

−0.22

0.67

0.02

0.98

Caffeic acid

0.24

0.64

0.39

0.45

0.89

0.02*

0.88

0.02*

p-Coumaric acid

0.72

0.11

0.71

0.11

0.35

0.50

0.47

0.35

Ferulic acid

0.67

0.15

0.77

0.07

0.49

0.32

0.62

0.19

Flavanols

(−)-Epicatechin gallate

−0.49

0.32

−0.47

0.35

0.88

0.02*

0.77

0.07

(−)-Epigallocatechin gallate

0.79

0.06

0.81

0.05*

0.94

0.01*

0.84

0.03*

(+)-Catechin

0.94

0.00*

0.98

0.00*

0.83

0.04*

0.82

0.04*

(−)-Epicatechin

0.96

0.00*

0.88

0.02*

0.84

0.04*

0.82

0.04*

Procyanidin A2

0.95

0.00*

0.91

0.01*

0.89

0.02*

0.94

0.00*

Procyanidin B1

0.95

0.00*

0.87

0.02*

0.92

0.01*

0.96

0.00*

Procyanidin B2

0.93

0.01*

0.86

0.03*

0.73

0.10

0.71

0.11

Stilbenes

cis-Resveratrol

0.98

0.00*

0.94

0.00*

0.86

0.03*

0.95

0.00*

Piceatannol

0.61

0.20

0.67

0.14

0.96

0.00*

0.98

0.00*

trans-Resveratrol

0.70

0.12

0.79

0.06

0.68

0.14

0.68

0.13

Flavonols

Kaempferol-3-O-glucoside

0.97

0.00*

0.95

0.00*

0.95

0.00*

0.90

0.01*

Quercetin 3-β-D-glucoside

0.69

0.13

0.76

0.08

0.82

0.05*

0.86

0.03*

Isorhamnetin-3-O-glucoside

0.78

0.07

0.89

0.02*

0.88

0.02*

0.94

0.01*

Myricetin

0.53

0.28

0.64

0.17

0.95

0.00*

0.93

0.01*

Rutin

0.80

0.05

0.85

0.03*

0.97

0.00*

0.92

0.01*

Anthocyanins

Pelargonidin 3-O-glucoside

0.50

0.32

0.59

0.21

0.66

0.16

0.74

0.09

Cyanidin 3-O-glucoside

−0.84

0.03*

−0.92

0.01*

0.33

0.52

0.40

0.43

Delphinidin 3-O-glucoside

−0.19

0.71

−0.10

0.84

0.60

0.21

0.66

0.15

Malvidin 3-O-glucoside

0.67

0.15

0.76

0.08

0.87

0.02*

0.83

0.04*

Peonidin 3-O-glucoside

−0.64

0.17

−0.55

0.26

0.47

0.35

0.53

0.28

Petunidin 3-O-glucoside

0.81

0.05

0.79

0.06

0.59

0.21

0.66

0.16

DPPH

1.00

0.00*

0.96

0.00*

1.00

0.00*

0.96

0.00*

ABTS

0.96

0.00*

1.00

0.00*

0.96

0.00*

1.00

0.00*