Table 1.
Phytochemical composition of berry phenolic and volatile extracts.
| Berry | Phenolic Extract | Total Volatiles | Volatile Extract | ||
|---|---|---|---|---|---|
| TPH 1 (mg GAE/100 g) |
TACY 2 (mg/100 g) |
DPPH (µM TE/100 g) |
(µg/kg) | DPPH (µM TE/kg) |
|
| Cranberry | 421.3 b 3 | 98.6 c | 1806.5 bc | 2864.9 c | 4.93 a |
| Black raspberry | 1186.4 a | 342.0 a | 2761.8 a | 8556.1 b | 7.73 a |
| Red raspberry | 208.1 c | 19.1 e | 1474.8 d | 2055.5 cd | 6.57 a |
| Strawberry | 125.4 d | 8.7 e | 643.6 e | 2989.7 c | 8.62 a |
| Blueberry | 389.5 b | 184.9 b | 1674.8 c | 1424.1 d | ND |
| Blackberry | 386.2 b | 70.2 d | 1980.2 b | 12,212.9 a | ND |
1 Total phenolics (TPH) measured by the Folin–Ciocalteu assay. 2 Total anthocyanins (TACY) measured by the pH differential assay. 3 Values represent means (n = 3). Values within columns with different letters are significantly different (p < 0.05).