Table 3.
Phenolic composition of lingonberry diets
| Lingon1 | Lingon2 | |
|---|---|---|
| Total phenolic compounds (total peak area/g sample)a | 0.61±0.02 | 0.73±0.06 |
| Antioxidant contribution of phenolics (total peak area/g sample)b | 1.08±0.05 | 1.10±0.04 |
| Phenolic composition (total peak area/g sample)c | ||
| Phenolic compounds (280 nm) | 9.08±0.67 | 9.60±0.11 |
| Flavonols (350 nm) | 1.62±0.11 | 1.78±0.13 |
| Anthocyanins (520 nm) | 3.15±0.16 | 3.40±0.19 |
| Total antioxidant capacity | ||
| Folin-Ciocalteu assay (mg GAE/g sample) | 0.967±0.115 | 0.764±0.081 |
| TEAC assay (mmol trolox/ g sample) | 0.025±0.001 | 0.024±0.002 |
a
Calculated by charge aerosol detection (CAD).
b
Calculated by electrochemical detection (ECD).
c
Calculated by diode array detection (DAD).
Values are represented as mean±SD.