. 2021 Mar 3;10(3):527. doi: 10.3390/foods10030527

Table 2.

Comparison of the efficiency of extracting anthocyanin from blueberries and chokeberries according to the extraction conditions (n = 3). Fresh weight (FW). Means in a row followed by same superscript letters are not significantly different according to Duncan’s test at p < 0.05. Data are mean and SD values.

Fruits	Anthocyanin	Extraction Method (mg/g FW)
Fruits	Anthocyanin	Subcritical Water	Pressed Juice	Hot Water
Blueberry	Anthocyanin pigment	0.47 ± 0.03 ^a	0.12 ± 0.02 ^c	0.37 ± 0.05 ^b
Blueberry	Malvidin-3-galactoside	0.18 ± 0.02 ^a	0.04 ± 0.00 ^c	0.12 ± 0.01 ^b
Chokeberry	Anthocyanin pigment	0.66 ± 0.04 ^a	0.08 ± 0.02 ^c	0.49 ± 0.03 ^b
Chokeberry	Cyanidin-3-galactoside	1.34 ± 0.07 ^a	0.14 ± 0.00 ^c	0.77 ± 0.09 ^b