Table 3.
Content (mg/100 g dwt) of tentatively identified flavonoids in all berries.
| Compound | RT 1 (min) |
[M+H] + (m/z 2) | Berry Varieties (mg/100 g dwt) | |||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Lingonberry | ||||||||||
| L1 | L2 | |||||||||
| Proanthocyanidins | ||||||||||
| B-type procyanidin 3 | 8.8 | 579 | 46.7 ± 3 | 66 ± 6.4 | ||||||
| A-type procyanidin 4 | 22.2 | 577 | 130 ± 1.5 | 188.6 ± 5.5 | ||||||
| Flavonols 5 | ||||||||||
| Quercetin-3-O-xyloside | 32.7 | 435 | 7.1 ± 0.3 | 10.8 ± 0.5 | ||||||
| Quercetin-3-O-arabinoside | 33.7 | 435 | 6.3 ± 0.1 | 9 ± 0.4 | ||||||
| Quercetin-3-O-arabino-furanoside | 34.3 | 435 | 42.5 ± 1.9 | 56 ± 2.2 | ||||||
| Quercetin-3-O-(4’’-HMG)-rhamnoside 6 | 43.6 | 593 | 41.8 ± 1.1 | 64.3 ± 2.9 | ||||||
| Kaempferol-(HMG)-rhamnoside | 49.6 | 577 | 4.6 ± 0.1 | 3.4 ± 0.2 | ||||||
| Blueberry | ||||||||||
| Bluecrop | Duke | Camelia | Legacy | |||||||
| Anthocyanidins 7 | ||||||||||
| Delphinidin-3-O-galactoside | 15.4 | 465 | 88.8 ± 3.7 | 61.3 ± 1.4 | 110.9 ± 5.4 | 164 ± 6.8 | ||||
| Delphinidin-3-O-arabinoside | 18.4 | 435 | 87.1 ± 5.2 | 67.5 ± 1.3 | 82.3 ± 3.5 | 80.8 ± 2.9 | ||||
| Petunidin-3-O-galactoside | 20.5 | 479 | 60.8 ± 2.7 | 42.6 ± 1 | 77.5 ± 3.7 | 123.8 ± 5.1 | ||||
| Peonidin-3-O-galactoside | 23.2 | 463 | 4.4 ± 0.8 | 3.8 ± 0.2 | 2.1 ± 0.2 | n.d. | ||||
| Petunidin-3-O-arabinoside | 23.6 | 449 | 41.5 ± 2.2 | 28.9 ± 0.8 | 45.8 ± 2.2 | 47.4 ± 1.3 | ||||
| Peonidin-3-O-glucoside | 24.2 | 463 | 5.4 ± 0.7 | 6.1 ± 0.1 | 4.2 ± 0.3 | 0.4 ± 0.4 | ||||
| Malvidin-3-O-galactoside | 25.0 | 493 | 132.9 ± 6.2 | 87.9 ± 2.5 | 187.5 ± 8.7 | 289.8 ± 14 | ||||
| Peonidin-3-O-arabinoside | 25.7 | 433 | 14.2 ± 0.9 | 8.5 ± 0 | 3.7 ± 0.1 | 0.4 ± 0.4 | ||||
| Malvidin-3-O-arabinoside | 28.2 | 463 | 141.7 ± 6.1 | 95.4 ± 2.3 | 121.2 ± 6.7 | 136.5 ± 5.3 | ||||
| Delphinidin-3-acetyl-glucoside | 29.9 | 507 | 16.5 ± 0.6 | 8 ± 0 | 2.4 ± 0 | n.d. | ||||
| Petunidin-3-acetyl-glucoside | 35.0 | 521 | 15.7 ± 0.6 | 8.5 ± 0.6 | n.d. | n.d. | ||||
| Cyanidin-3-malonyl-glucoside | 35.2 | 535 | 27.7 ± 0.9 | 10.3 ± 0.4 | n.d. | n.d. | ||||
| Malvidin-3-acetyl-glucoside | 39.2 | 491 | 43.6 ± 1.4 | 19.9 ± 0.4 | 3.3 ± 0.3 | n.d. | ||||
| Flavonols 5 | ||||||||||
| Myricetin-3-O-arabinoside | 32.3 | 465 | 12.1 ± 0.6 | 10.6 ± 0.3 | n.d. | 8.5 ± 0.6 | ||||
| Quercetin-3-O-arabinoside | 33.6 | 435 | 20.2 ± 0.6 | 19.5 ± 0.7 | 7.3 ± 0.7 | 28.9 ± 1.1 | ||||
| Raspberry | ||||||||||
| Kweli | Versalle | Glen Ample | ||||||||
| Proanthocyanidins | ||||||||||
| B-type procyanidin3 | 11.5 | 579 | 80 ± 1.6 | 123.8 ± 3.6 | 43.1 ± 4.1 | |||||
| Anthocyanidins 7 | ||||||||||
| Cyanidin-3-O-sophoroside | 17.2 | 611 | 192.4 ± 3.2 | 210.9 ± 6.5 | 81.6 ± 4.1 | |||||
| Cyanidin-3-glucosyl-rutinoside | 19.3 | 757 | n.d. | n.d. | 82.9 ± 8.9 | |||||
| Pelargonidin-3-O-rutinoside | 21.6 | 579 | n.d. | n.d. | 51.2 ± 2.5 | |||||
| Strawberry | ||||||||||
| Evie | Favori | Sonata | Faith | Malwina | Salsa | Rumba | ||||
| Proanthocyanidins | ||||||||||
| B-type procyanidin 3 | 8.8 | 579 | 31.5 ± 2.2 | 22.7 ± 2.3 | 34.8 ± 4.6 | 57.7 ± 1.8 | 33.1 ± 1.3 | 65.8 ± 1.6 | 40.2 ± 0.3 | |
| Anthocyanidins 7 | ||||||||||
| Cyanidin-hexose-deoxyhexoside | 24.1 | 595 | 6.8 ± 0.2 | 7.9 ± 1.0 | 9.8 ± 0.2 | 5.7 ± 0.1 | 7.6 ± 0.2 | 11.8 ± 0.4 | 8.8 ± 0.3 | |
| Pelargonidin-3-O-malonylglucoside | 30.6 | 519 | 22.4 ± 0.2 | 20.3 ± 0.2 | 30.1 ± 0.9 | 23.8 ± 0.9 | 12.6 ± 0.4 | 20.3 ± 0.6 | 38.2 ± 0.8 | |
| Flavonols 5 | ||||||||||
| Quercetin-3-O-glucuronide | 30.7 | 479 | 50.7 ± 1.6 | 28.5 ± 0.3 | 21.9 ± 1.4 | 40.5 ± 1.1 | 22.8 ± 0.5 | 39.1 ± 1.7 | 47.8 ± 1.5 | |
1 RT: retention time. 2 m/z: mass-to-charge ratio. 3 Quantified using procyanidin B1 standard. 4 Quantified using procyanidin A2 standard. 5 Quantified using quercetin-3-O-galactoside standard. 6 HMG: 3-hydroxy-3-methylglutaroyl. 7 Quantified using cyanidin-3-O-glucoside standard. The moisture content of the berry samples ranged between 80.1% and 87.5% (see Table S2 in Supplementary Materials).