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.