Fig. 2: Heat maps of all tentatively annotated metabolites in different grape samples, grading from red to blue according to metabolites’ concentration from high to low. | npj Science of Food

Fig. 2: Heat maps of all tentatively annotated metabolites in different grape samples, grading from red to blue according to metabolites’ concentration from high to low.

From: Metabolomic and chemometric profiling of crimson grapes during drying and its impact on antidiabetic activity

Fig. 2

Vitis vinifera1: fresh grapes, Vitis vinifera2: grapes after 5 days of drying, Vitis vinifera3: grapes after 10 days of drying, Vitis vinifera4: grapes after 15 days of drying, Vitis vinifera5: raisins (after 20 days). The data are presented as the mean of five determinations (n = 5). Cyanidin-3-O-gluco cyanidin-3-O-glucoside, Dihydrokaempferol dihydrokaempferol glucoside, Dihydroxy-octadeca 7,10-dihydroxy-octadecadienoic acid (7,10-DiHODE), 1-Hexadecanoyl-sn 1-Hexadecanoyl-sn-glycero-3-phospho-(1’-myo-inositol), PI (16:0/0:0) myristic acid (Tet: Myristic acid (Tetradecanoic acid), Petunidin 3-(6”-a Petunidin 3-(6”-acetylglucoside), PE (18:2(10,12) + = O(PE (18:2(10,12) + = O(9)/22:1(13)), Quercetin-3-O-gluc quercetin-3-O-glucuronide, uridine 5’-diphosph uridine 5’-diphosphogalactose, Dimethoxycinnamic dimethoxycinnamic acid, Protocatechuic aci protocatechuic acid glucoside, Hydroxytetracosano hydroxytetracosanoic acid, Indole-3-acetic ac indole-3-acetic acid.

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