Table 3.
Content of flavonoids TFL (as quercetin) mg·g−1, phenolic acids TPC (as caffeic acid) mg·g−1, tannins (%), and anthocyanins ACN (as delphinidin mg·100 g−1) in raw material.
| Cultivars | Raw material | |||||||
|---|---|---|---|---|---|---|---|---|
| Fresh material | Dry material | |||||||
| TFL | TPC | TAN | ACN | TFL | TPC | TAN | ACN | |
| “Baron von Solemacher” | 0.593c | 2.454b | 3.40c | 114.00a | 1.245b | 4.858b | 6.09b | 300.00b |
| “Yellow Wonder” | 0.471a | 1.648a | 2.19a | 90.00a | 1.178a | 4.483a | 4.83a | 214.61a |
| “Regina” | 0.524b | 2.840b | 2.70b | 160.50b | 1.210ab | 4.987b | 5.00a | 444.25c |
| Mean | 0.530 | 2.314 | 2.76 | 121.50 | 1.211 | 4.776 | 5.31 | 319.62 |
Explanatory notes: see Table 2.