Accumulation of delphinidin derivatives and other bioactive compound in wild maqui under different environmental conditions and fruit ripening stages

Phenolic compound profile, and evaluation of biological properties of Bassia muricata (L.) Asch. aerial part

“…In another work by Bouaziz et al (2009), the quantitative content of phenols and flavanoids of the methanolic extract of the aerial part of this plant grown in Tunisia were; 463±56mg PyE/100g, 18±2mg RuE/100g respectively, which is low compared to that of MeOH extract. The difference between studies may be due to a difference; stage of maturity, geographical location, climatic conditions or stresses applied to the plant, or because of the extraction method and solvent used and its dilution ratios (Pinto et al, 2022).…”

Phenolic Composition of Red and White Wine Byproducts from Different Grapevine Cultivars from La Rioja (Spain) and How This Is Affected by the Winemaking Process

“…1,13 By far the most dominant group of anthocyanins was malvidin derivatives, malvidin-3-O-glucoside being the main compound in all of the byproducts studied (Supporting Table S3). Malvidins are the most representative colored compounds of red grapes which distinguish them from other anthocyaninrich fruits, such as berries 19 and pomegranates, 20 containing high amounts of petunidins, delphinidins, and cyanidins. Consequently, wine byproducts, especially skins, could be considered as a rich source of malvidin, particularly malvindin-3-O-glucoside.…”