Table 1.

Concentration of phenolic compounds (mg/100 g DW) detected in ripe bilberry fruits after monochromatic light treatment (n = 3)

Compound	Blue			Red			Far-red			White			Dark
	Av.	SD	St.	Av.	SD	St.	Av.	SD	St.	Av.	SD	St.	Av.	SD	St.
Neochlorogenic acid	80	35		129	29		105	27		8	27		96	21
Chlorogenic acid	113	59		207	67		162	58		117	50		135	36
Total hydroxycinnamic acids	193	94		96	24		168	55		133	40		100	24
Naringenin	0.3	0.2		0.4	0.2		0.2	0.1		0.2	0.06		0.2	0.1
Naringenin 7 glucoside**	82	26		70	9		69	7		50	17		68	29
Total flavanones	83	26		70	9		69	7		50	17		68	29
(−)-Astringin**	0.2	0.1		0.2	0.1		0.2	0.1		0.1	0.06		0.1	0.05
Total stilbenes	0.2	0.1		0.2	0.1		0.2	0.1		0.1	0.06		0.1	0.05
Kaempferol 3 rutinoside	4	1		4	2		5	1		4	2		4	3
Quercetin 3 glu	5	3		3	1		4	2		4	2		4	2
Quercetin 3 gal	9	3	b	17	2	a	15	10	a,b	17	4	a	21	12	a,b
Quercetin 3 glucuronide	35	1		46	9		28	9		42	5		36	3
Syringetin 3 gal + glu	4	2		6	6		4	2		4	0.5		3	0.9
Myricetin hexoses	7	2	b	12	1	a	12	1	a	5	1	b	8	3	b
Total flavonols	65	5		86	19		66	19		76	10		75	13
Catechin	1	0.8		0.6	0.3		2	1		1	0.4		0.7	0.3
Epicatechin	45	6		45	19		30	11		43	7		35	10
Epigallocatechin	11	1		10	4		9	5		13	6		11	3
Gallocatechin	15	1		14	5		12	6		17	7		14	4
Procyanidin A2	0.25	0.07	a	0.08	0.06	b	0.09	0.03	b	0.25	0.10	a	0.23	0.18	a
Procyanidin B1	0.08	0.10	b	0.15	0.12	b	0.13	0.12	b	0.24	0.02	a	0.11	0.08	b
Procyanidin B2/B4	0	0		1.32	1.32		0.41	0.36		0.23	0.23		0.32	0.32
Procyanidin B3	44	10		45	16		33	15		41	6		35	8
Total proanthocyanidins	116	16		117	43		86	37		116	19		96	21

glu = glucose, gal = galactose, Av. = average of three replicates, SD = standard deviation, St. = statistics.

The compounds marked with asterisk (**) are first time detected in bilberry fruits to present. Significant differences by Tukey HSD (P < 0.05) in response to the light treatments are marked by different letters for each compound and total amounts of compounds.