Table 5.
The ABTS radical cation scavenging activity of the free, esterified, and insoluble-bound phenolic acid components isolated from the various berry samples (unit: μmol Trolox equivalent/g dry weight)
| Free | Esterified | Insoluble-bound | Total | |
|---|---|---|---|---|
| Raspberry | 51.48±1.57eC | 111.06±1.88cB | 158.56±3.13cA | 321.10±6.58d |
| Blackcurrant | 47.10±0.96fC | 102.73±2.53dA | 80.44±1.88eB | 230.27±5.36f |
| Blackberry | 178.35±2.20aB | 99.19±1.86dC | 186.90±2.53bA | 464.44±6.60b |
| Cranberry | 88.77±1.91cC | 125.23±2.82bB | 162.31±1.66cA | 376.31±6.38c |
| Black chokeberry | 77.10±1.58dC | 231.69±3.75aB | 243.35±1.58aA | 552.15±6.90a |
| Blueberry | 102.31±2.26bA | 58.15±2.20eB | 100.44±1.88dA | 260.90±6.33e |
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.