Table 2. Concentration of procyanidin B₁ and catechin in grape samples imported from Chile (μmol/g)

	Green grape			Red grape			Black sapphire
	Berry1)	Skin2)	Flesh1)	Berry	Skin	Flesh	Berry	Skin	Flesh
Procyanidin B1	0.73±0.053)4)b	2.71±0.43a	0.13±0.03c	0.18±0.06b	1.28±0.09a	0.10±0.02c	0.11±0.03c	1.68±0.27a	0.19±0.04b
Catechin	0.82±0.15b	2.96±0.39a	0.14±0.06c	0.52±0.16b	1.96±0.30a	0.17±0.08c	0.08±0.04c	0.89±0.12a	0.22±0.08b
C/B15)	1.12±0.26a	1.13±0.32a	1.02±0.26a	2.85±0.29a	1.53±0.18b	1.89±0.99b	0.72±0.14b	0.53±0.03c	1.14±0.24a

Not extracted, only washed.
Extracted shaking for 2 hours.
All values are means±SD (n=3).
Each compound (procyanidin B₁, catechin and C/B₁ ratio) among berry, skin and flesh, Different superscript letters (^a-c) within the same row indicate significant differences among parts within each grape cultivar by Duncan’s multiple range test (p<0.05).
Ratio of catechin and B₁ concentration.