Table 2.
The concentration of total phenolic compounds and anthocyanins in different berries and their products (Olas et al., 2008; Daskalova et al., 2015; Lee et al., 2015).
| Berries and their products | Phenolic compounds | Anthocyanins |
|---|---|---|
| Aronia (Aronia melanocarpa) berries | 2080 mg/100 g fruits | 240 mg/100 g fruits (frozen) |
| 280 mg/100 g fruits (dried) | ||
| Aronia (Aronia melanocarpa) berry extract (Aronox® by Agropharm, Poland) | 309.6 mg/g of extract | 110.7 mg/g of extract |
| Aronia (Aronia melanocarpa) berry juice (Vitanea Ltd., Plodvir, Bulgaria) | 4772.2 mg/l | 3529.1 mg/l |
| Bilberries (Vaccinium myritillus) | 181–585 mg/100 g fruits | |
| Blackberries (Rubus fruticosus) | 248 mg/100 g fruits | 949.4 mg/100 g dw |
| Blueberries (Vaccinium corymbosum) | 525 mg/100 g fruits | 1562.2 mg/100 g dw |
| Blackcurrants (Ribes nigrum) | 560 mg/100 fruits | 1741.6 mg/100 g dw |
| Cranberries (Vaccinium macrocarpon) | 120–315 mg/100 g fruits | |
| Grape (Vitis) seed extract (by Bionorica, Germany) | 500 mg/g of extract | |
| Red wines | 1000 – 4000 mg/l | 2.8 mg/l |
| White wines | about 250 mg/l | |
| Raspberries (Rubus idaeus) | 126 mg/100 g fruits | |
| Sea buckthorn (Elaeagnus rhamnoides L.) berries | 260 – 490 mg/100 g FW | |
| Strawberries (Fragaria annassa) | 225 mg/100 g fruits | 60 – 80 g per 100 g FW |