Table 2. Quantification of Nonanthocyanin Phenolic Compounds in White (WB) and Blue Bilberry (BB) Juices and Wines^a.

		content (mg/L)				t-testb
peak	compound	WB juice	WB wine	BB juice	BB wine	WB juice vs BB juice	WB juice vs WB wine	BB juice vs BB wine
phenolic acids
1	5-caffeoylquinic acid	8.12 ± 0.05	11.27 ± 0.17	4.34 ± 0.20	4.38 ± 0.14	***	***
2	protocatechuic acid hexoside	0.38 ± 0.01	1.23 ± 0.31	0.90 ± 0.08	0.71 ± 0.02	***	*	**
3	p-coumaric acid derivative-1	1.11 ± 0.02	1.15 ± 0.04	2.59 ± 0.19	2.65 ± 0.09	***
4	p-coumaric acid derivative-2	0.06 ± 0.00	0.04 ± 0.01	0.24 ± 0.08	0.21 ± 0.15	*
5	caffeic acid hexoside-1	16.37 ± 0.12	0.16 ± 0.02	22.93 ± 0.64	5.09 ± 0.20	***	***	***
6	3-caffeoylquinic acid	3.39 ± 0.09	2.71 ± 0.08	6.74 ± 0.23	4.41 ± 0.20	***	***	***
7	4-caffeoylquinic acid	0.03 ± 0.03	0.06 ± 0.00	0.30 ± 0.05	0.43 ± 0.11	***
8	caffeic acid	0.74 ± 0.01	17.21 ± 0.33	0.55 ± 0.13	17.48 ± 0.54		***	***
9	caffeic acid hexoside-2	2.76 ± 0.06	3.05 ± 0.07	1.95 ± 0.10	2.07 ± 0.26	***	***
10	caffeoylquinic acid isomer	0.37 ± 0.02	0.43 ± 0.20	0.32 ± 0.04	0.24 ± 0.03	*		*
11	p-coumaroylquinic acid	0.07 ± 0.01	0.09 ± 0.03	–	–
12	p-coumaric acid	2.28 ± 0.06	3.56 ± 0.13	4.26 ± 0.15	5.57 ± 0.14	***	***	***
13	dicaffeoylquinic acid-1	–	–	0.56 ± 0.32	0.52 ± 0.17
14	dicaffeoylquinic acid-2	–	–	0.99 ± 0.24	1.08 ± 0.13
15	caffeic acid derivative hexoside	1.07 ± 0.02	1.12 ± 0.04	0.94 ± 0.11	0.93 ± 0.03
16	p-coumaroyl monotropein-1	12.83 ± 0.13	14.65 ± 0.30	10.65 ± 0.66	10.91 ± 0.44	***	***
17	p-coumaroyl monotropein-2	14.98 ± 0.18	24.95 ± 0.37	58.82 ± 1.44	53.53 ± 1.57	***	***	**
18	p-coumaric acid derivative	0.24 ± 0.01	1.28 ± 0.03	0.52 ± 0.03	0.55 ± 0.06	***	***
19	p-coumaric acid derivative-a	1.21 ± 0.01	2.10 ± 0.04	4.88 ± 0.11	4.93 ± 0.13	***	***
20	p-coumaric acid derivative-b	0.98 ± 0.01	1.54 ± 0.02	1.29 ± 0.14	1.37 ± 0.04	*	***
21	p-coumaric acid derivative-c	0.04 ± 0.01	0.31 ± 0.03	0.65 ± 0.03	0.75 ± 0.04	***	***	*
22	caffeic acid derivative	0.30 ± 0.01	0.70 ± 0.01	1.87 ± 0.06	1.71 ± 0.06	***	***	*
	total phenolic acids	67.34 ± 0.86	87.62 ± 2.22	126.29 ± 5.03	119.51 ± 4.55	***	***	*
flavonols
23	myricetin 3-O-galactoside	0.29 ± 0.01	0.31 ± 0.04	2.36 ± 0.10	2.39 ± 0.07	***
24	myricetin 3-O-glucoside	–	1.48 ± 0.04	1.94 ± 0.46	4.00 ± 0.69			**
25	quercetin 3-O-galactoside	4.48 ± 0.12	5.01 ± 0.07	8.20 ± 0.34	8.06 ± 0.34	***	***
26	quercetin 3-O-glucuronide	5.17 ± 0.10	5.76 ± 0.12	6.38 ± 0.18	5.93 ± 0.13	***	***	**
27	quercetin 3-O-glucoside	0.25 ± 0.02	0.33 ± 0.01	1.43 ± 0.10	1.41 ± 0.04	***	***
28	laricitrin 3-O-galactoside	–	–	0.22 ± 0.02	0.18 ± 0.00			*
29	laricitrin 3-O-glucoside	0.26 ± 0.01	0.31 ± 0.01	2.34 ± 0.05	2.33 ± 0.08	***	**
30	quercetin 3-O-arabinoside	0.25 ± 0.02	0.26 ± 0.03	0.92 ± 0.06	0.90 ± 0.06	***
31	quercetin 3-O-xyloside	0.27 ± 0.02	0.36 ± 0.01	0.52 ± 0.03	0.47 ± 0.02	***	**
32	myricetin aglycone	0.32 ± 0.01	0.44 ± 0.01	0.60 ± 0.03	0.67 ± 0.03	***	***	**
33	isorhamnetin 3-O-galactoside	–	–	0.46 ± 0.12	0.44 ± 0.12
34	syringetin 3-O-galactoside	0.23 ± 0.01	0.47 ± 0.01	0.90 ± 0.03	0.84 ± 0.04	***	***
35	syringetin 3-O-glucoside	0.37 ± 0.00	0.34 ± 0.01	2.28 ± 0.07	2.40 ± 0.06	***
36	quercetin aglycone	0.19 ± 0.00	0.31 ± 0.00	0.40 ± 0.02	0.42 ± 0.01	***	***
37	syringetin aglycone	–	0.22 ± 0.00	0.21 ± 0.01	0.28 ± 0.02			***
	total flavonols	12.07 ± 0.15	15.58 ± 0.20	29.15 ± 0.7	30.72 ± 0.84	***	***	*
flavan-3-ols
38	(−)-epigallocatechin	0.21 ± 0.01	0.37 ± 0.25	0.25 ± 0.04	0.31 ± 0.06
39	(+)-catechin	–	–	1.48 ± 0.18	1.26 ± 0.02			*
40	procyanidin B-type dimer	1.86 ± 0.13	1.47 ± 0.36	3.27 ± 0.39	4.05 ± 0.72	**
41	(−)-epicatechin	1.96 ± 0.14	0.90 ± 0.41	2.56 ± 0.10	1.63 ± 0.19	***	**	***
42	procyanidin B-type trimer	0.21 ± 0.02	0.39 ± 0.20	1.13 ± 0.13	0.80 ± 0.08	***		**
	total flavan-3-ols	4.24 ± 0.26	3.14 ± 0.36	8.69 ± 0.35	8.04 ± 0.59	***	**

^a–: not detected.

^bIndependent-samples t-test. *, **, and ***: significant at p < 0.05, p < 0.01, and p < 0.001, respectively.