3.5. Comparison of the method with the classical method
Table 2 shows the results of the analysis of samples of the Tintilla
de Rota grape variety carried out using the solid–liquid maceration
classical method and the developed MAE method. For these
analyses the same sample preparation protocol prior to the extraction
process was used (Section 2.3).
It can be observed that the results are of the same order of magnitude,
with statistically significant differences being found for a
total of six compounds, three of these having lower recoveries in
the case of the MAE method and three of them having higher recoveries. It must also be noted that with the new method it is
possibly to quantify in the samples the compounds malvidin 3-
coumaroylglucoside (cis), malvidin 3-caffeoylglucoside, petunidin
3-p-coumaroylglucoside, which do not reach the quantification
limit using the classical method.