Cultivar

Peak

HPLC Retention time (min)

Concentration (mg/g)1 

Percentage2 

Cabernet Sauvignon

3

11.4

19.55 ± 0.09

21.21

 

4

13.6

4.10 ± 0.14

4.45

 

5

15.3

10.47 ± 0.26

11.36

 

6

17.3

8.00 ± 0.16

8.69

 

7

18.4

43.26 ± 1.29

46.92

Merlot

3

11.4

28.72 ± 0.49

24.25

 

4

13.6

12.57 ± 0.10

10.62

 

5

15.3

17.28 ± 0.46

14.59

 

6

17.3

14.47 ± 0.32

12.22

 

7

18.5

38.14 ± 0.68

32.21

Pinot Noir

3

11.6

3.33 ± 0.13

6.12

 

4

13.6

1.85 ± 0.03

3.40

 

5

15.3

3.95 ± 0.06

7.26

 

6

17.4

17.28 ± 0.28

31.79

 

7

18.5

23.71 ± 0.85

43.61

1Results are expressed as milligram of fraction equivalent (cyanidin 3-glucoside) per gram of freeze-dried sample (mean ± SD). n=3.
2Percentage = Relative % of total concentration.
Table 4: HPLC/UV quantification of major anthocyanins in three different grape cultivars.