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. 2014 Jul 28;19(8):10998–11029. doi: 10.3390/molecules190810998

Table 13.

Antioxidant components of blackberry fruits stored at 25 °C and 4 °C [103].

Days Total Phenol Content (mg GAE/100 g FW) Total Flavonoid Content (mg CE/100 g FW) Total Anthocyanin Content (mg CGE/100 g FW)
25 °C 4 °C 25 °C 4 °C 25 °C 4 °C
0 364.24 66.13 121.82
2 301.33 347.39 68.27 75.20 117.79 134.67
4 391.76 371.39 69.90 63.89 141.37 145.45
9 391.27 65.20 163.90
14 379.88 73.77 144.22