Table 1.

HPLC-DAD analysis of anthocyanins in each fraction of the fruit and in the jelly of Colombian bilberry (V. meridionale S.).

Anthocyanins (mg cyanidin 3-glucoside/100 g)
Product	Delphinidin 3-hesoxide	Cyanidin 3-galactoside	Delphinidin 3-pentoside	Cyanidin 3-glucoside	Cyanidin 3-arabinoside	Total
Fresh bilberry	11.5 ± 2.5a	106.5 ± 16.5a	11.1 ± 2.4a	4.1 ± 0.8a	98.8 ± 13.6a	232.1 ± 35.1a
Pomace	38.5 ± 6.1b	357.7 ± 26.7b	34.7 ± 4.9b	10.1 ± 0.7b	306.6 ± 21.4b	747.6 ± 59.2b
Pulp	4.8 ± 0.4a	42.8 ± 3.4ac	6.3 ± 2.1a	1.3 ± 0.2c	47.0 ± 4.3ac	102.7 ± 8.3ac
Jelly	1.6 ± 0.3a	11.1 ± 2.2c	2.9 ± 0.5a	0.5 ± 0.1c	11.5 ± 1.8c	27.5 ± 4.9c

Values represent means ± standard error (n = 4).

Values in columns with different letters are significantly different at p$\le$ 0.05.