Table 2.
Antioxidant capacity (μmol of Fe2+/g) and total content of vitamin C, anthocyanins, and flavonols (nmol/g of fresh weight) contributing to antioxidant capacity of blackcurrants, blueberries, raspberries, red currants, and cranberries.
| Compound | Blackcurrant | Blueberry | Raspberry | Red Currant | Cranberry |
|---|---|---|---|---|---|
| Vitamin C | 2328 (18) | 115 (0) | 1014 (11) | 313 (47) | 1107 (23) |
| Anthocyanins | 5521 (73) | 4810 (84) | 885 (16) | 328 (21) | 725 (39) |
| Flavanols | 514 (5) | 751 (14) | 67 (0) | 69 (4) | 456 (10) |
| Antioxidant capacity FRAP (μmol of Fe2+/g) |
51.6 ± 1.2 | 30.0 ± 1.9 | 27.7 ± 1.1 | 24.6 ± 0.5 | 18.6 ± 0.3 |
Numbers in parentheses are percentages of the total antioxidant capacity. Source: modified from [19].