Table 1.
The total phenolic contents of the berry samples and their isolated fractions (mg gallic acid equivalents/100 g of sample)
| Free | Esterified | Insoluble-bound | Total | |
|---|---|---|---|---|
| Raspberry | 86.67±1.53fC | 130.00±1.00fB | 272.67±0.58fA | 489.67±2.52f |
| Blackcurrant | 189.67±0.58eC | 227.67±1.53eB | 292.33±1.53eA | 710.33±2.52e |
| Blackberry | 272.00±1.73cC | 476.67±2.08bB | 559.00±5.20bA | 1,307.33±9.24b |
| Cranberry | 285.00±1.73bC | 355.67±2.08cB | 492.33±2.31cA | 1,133.00±3.00c |
| Black chokeberry | 372.33±2.08aC | 735.00±2.65aB | 801.67±1.53aA | 1,909.33±5.51a |
| Blueberry | 214.67±3.06dC | 349.33±2.52dB | 372.67±2.52dA | 936.67±2.08d |
Data represent the mean value for each sample±standard deviation (n=5).
Different letters within the same row (A–C) and column (a–f) indicate significant differences at P<0.05.