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Summary of anthocyanin diversity in whole freeze-dried berry powders (percent of total).
| Berry | Anthocyanidins (Aglycones) | Glycosylation Ratio (Di/Mono) | Acetylation Ratio (Yes/No) | ||||
|---|---|---|---|---|---|---|---|
| Cy | De | Mv | Pt | Peo | |||
| Blackberry (BB) | 100 | 0 | 0 | 0 | 0 | 7/93 | 16/84 |
| Black currant (BC) | 42 | 58 | 0 | 0 | 0 | 84/16 | 0/100 |
| Black raspberry (BR) | 99 | 0 | 0 | 0 | 0 | 91/9 | 0/100 |
| Blueberry (BL) | 12 | 29 | 34 | 23 | 2 | 0/100 | 13/87 |
| Concord grape (CG) | 32 | 37 | 7 | 19 | 7 | 23/77 | 54/46 |
| Maqui berry (MB) | 21 | 78 | 0 | 0 | 0 | 62/38 | 0/100 |
