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. 2024 Jun 25;10(14):e33504. doi: 10.1016/j.heliyon.2024.e33504

Table 3.

Normal phase HPLC analysis of procyanidins in each component of the fruit and in the jelly of Colombian bilberry (V. meridionale S.).

Degree of polymerization	Fruit fraction
Degree of polymerization	Fresh bilberry	Pomace	Pulp	Jam
DP1	11.9 ± 1.6^a	20.8 ± 2.8^b	6.2 ± 1.5^a	ND
DP2	5.2 ± 0.5^a	3.6 ± 1.3^b	2.9 ± 0.3^a	ND
DP3	10.9 ± 2.0^a	23.7 ± 2.2^b	7.8 ± 0.8^a	ND
DP4	7.2 ± 0.7^a	15.2 ± 1.4^b	5.8 ± 0.7^a	ND
DP5	5.1 ± 0.7^a	12.0 ± 1.2^b	4.6 ± 0.6^a	ND
DP6	5.6 ± 0.9^a	13.0 ± 1.1^b	4.8 ± 0.5^a	ND
DP7	3.0 ± 0.4^a	8.5 ± 0.8^b	2.9 ± 0.9^a	ND
DP8	3.3 ± 0.5^a	8.5 ± 0.9^b	2.9 ± 0.4^a	ND
DP9	5.6 ± 0.9^a	17.6 ± 1.3^b	5.3 ± 0.7^a	ND
DP10	2.2 ± 0.7^a	8.5 ± 0.8^b	3.1 ± 0.4^a	ND
Total	59.9 ± 8.8^a	140.9 ± 11.8^b	46.8 ± 6.0^a	ND

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

Values in rows with different letters are significantly different at p $\leq$ 0.05.

ND = nondetectable.