Table 3.
Total phenolics, flavonoids, and anthocyanins content of several fruits.
| Fruits | TPC (mg/g Fresh Weight) | TFC (mg/g Fresh Weight) | TAC (mg/g Fresh Weight) | References |
|---|---|---|---|---|
| Citrus sinensis | 81.2 | - | - | [102] |
| Fragaria x. ananassa | 225 | - | 60–80 | [55] |
| Malus pumila | 296.3 | 48.6 | - | [102] |
| Prunus avium | 88–239 | - | 82–297 | [83] |
| Ribes nigrum | 560 | 46 | 44 | [55] |
| Rubus fructicosus | 248–486 | 276 | 82–326 | [55] |
| Rubus idaeus | 126 | 60 | 99 | [55] |
| Vaccinium corymbosum | 261–585 | 50 | 25–495 | [22] |
| 525 | - | 1562.2 | [80] | |
| Vaccinium macrocarpon | 315 | 157 | 67–140 | [22] |
| 120–315 | - | - | [55] | |
| Vitis vinifera | 538.6 | 214.5 | - | [55] |
| 500 | - | - | [103] |
TPC—Total phenolic content; TFC—Total flavonoid content; TAC—Total anthocyanin content.