## 3 Results and Discussion
### Total Phenols, Ortho-Diphenyls, Flavonoids Content and Antioxidant Capacity
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline  & \multicolumn{3}{c}{**Pruning Firewood**} & \multicolumn{3}{c}{**Stems**} \\ \hline \multirow{3}{*}{**Samples**} & **Total Phenols** & _Ortho_- & \multirow{3}{*}{**Flavonoids**} & _Ortho_- & _Ortho_- \\  & **(mg GA g\({}^{-1}\)** & & **(mg CAT g\({}^{-1}\)** & **(mg GA g\({}^{-1}\)** & **(mg GA g\({}^{-1}\)** & **(mg CAT g\({}^{-1}\)** & **(mg)** \\  & **DW)** & & **DW)** & **DW)** \\ \hline Touriga Nacional & 18.57 \(\pm\) 0.97 \({}^{\text{a}}\) & 19.72 \(\pm\) 1.28 \({}^{\text{b}}\) & 14.92 \(\pm\) 0.60 \({}^{\text{a}}\) & 7.42 \(\pm\) 0.14 \({}^{\text{ab}}\) & 5.95 \(\pm\) 0.55 \({}^{\text{a}}\) & 4.86 \(\pm\) 0.29 \({}^{\text{a}}\) \\ Tinta Roriz & 20.77 \(\pm\) 0.27 \({}^{\text{ab}}\) & 20.35 \(\pm\) 0.85 \({}^{\text{c}}\) & 16.10 \(\pm\) 0.16 \({}^{\text{a}}\) & 17.02 \(\pm\) 0.40 \({}^{\text{c}}\) & 15.02 \(\pm\) 0.68 \({}^{\text{c}}\) & 13.29 \(\pm\) 0.50 \({}^{\text{c}}\) \\ [PERSON] & 19.21 \(\pm\) 1.29 \({}^{\text{a}}\) & 17.62 \(\pm\) 0.77 \({}^{\text{ab}}\) & 16.42 \(\pm\) 1.46 \({}^{\text{a}}\) & 11.46 \(\pm\) 0.70 \({}^{\text{b}}\) & 9.77 \(\pm\) 0.31 \({}^{\text{b}}\) & 7.99 \(\pm\) 0.34 \({}^{\text{b}}\) \\ Jaen & 23.62 \(\pm\) 2.48 \({}^{\text{b}}\) & 23.73 \(\pm\) 1.31 \({}^{\text{a}}\) & 21.98 \(\pm\) 0.85 \({}^{\text{b}}\) & 39.12 \(\pm\) 2.87 \({}^{\text{d}}\) & 20.65 \(\pm\) 0.55 \({}^{\text{d}}\) & 21.97 \(\pm\) 1.98 \({}^{\text{d}}\) \\ Borrado das Moscas & 18.40 \(\pm\) 0.43 \({}^{\text{a}}\) & 15.90 \(\pm\) 0.59 \({}^{\text{a}}\) & 14.40 \(\pm\) 0.62 \({}^{\text{a}}\) & 6.38 \(\pm\) 0.36 \({}^{\text{a}}\) & 5.34 \(\pm\) 0.10 \({}^{\text{a}}\) & 4.37 \(\pm\) 0.06 \({}^{\text{a}}\) \\ Encruzado & 24.01 \(\pm\) 1.34 \({}^{\text{b}}\) & 20.24 \(\pm\) 0.94 \({}^{\text{b}}\) & 20.12 \(\pm\) 1.77 \({}^{\text{b}}\) & - & - & - \\ \hline \multicolumn{3}{c}{\(p\)-value} & *** & *** & *** & *** \\ \hline \multicolumn{3}{c}{Values are presented as mean \(\pm\) standard deviation (n = 3). Different letters indicate significantly different results (ANOVA, \(p\) \(<\) 0.05). Significance, NS: not significant (\(p\) \(>\) 0.05), * significant at \(p\) \(<\) 0.05, ** significant at \(p\) \(<\) 0.01, ** significant at \(p\) \(<\) 0.001.} \\ \end{tabular}
\end{table} 
Table 2: Results of the Phenolic Composition Evaluation of Pruning Firewood and Stems. \begin{table}
\begin{tabular}{c c c c} \hline \hline  & **Total Phenols** & _Ortho_- & **Pileynonoids** \\
**(mg GA g\({}^{-1}\) DW)** & **(mg GA g\({}^{-1}\) DW)** & **(mg CAT g\({}^{-1}\) DW)** \\ \hline White Lees** & 5.72 \(\pm\) 0.39 \({}^{\text{a}}\) & 6.34 \(\pm\) 0.25 \({}^{\text{a}}\) & 3.31 \(\pm\) 0.041 \({}^{\text{a}}\) \\ Red Wine Lees & 35.17 \(\pm\) 1.68 \({}^{\text{b}}\) & 30.04 \(\pm\) 0.33 \({}^{\text{b}}\) & 22.87 \(\pm\) 2.70 \({}^{\text{b}}\) \\ \hline Values are presented as mean \(\pm\) standard deviation (n = 3). Different letters indicate significantly different results (ANOVA, \(p\) \(<\) 0.05). Significance, NS: not significant (\(p\) \(>\) 0.05), * significant at \(p\) \(<\) 0.05, ** significant at \(p\) \(<\) 0.01, ** significant at \(p\) \(<\) 0.001.} \\ \end{tabular}
\end{table} 
Table 3: Result of the Phenolic Composition Evaluation of Lees. The relationship between antioxidant activity and phenolic composition is evident from the findings presented in Table 4. Once again, the Jaen variety stands out with the highest and most significantly distinct values compared to the other studied varieties, irrespective of the sub-products being analyzed. As previously highlighted, the red wine lees, as seen in Table 3, contain the most substantial concentration of phenolic compounds, encompassing total phenols, ortho-diphenyl, and flavonoids. Remarkably, this elevated phenolic content translates into a correspondingly higher antioxidant activity, as illustrated in Table 5.  
From this comprehensive analysis, we can infer that, in general, pruning firewood boasts a higher phenolic compound content, thereby leading to superior antioxidant activity.