Table 2.
Phenolic compound profile and main groups of phenolics in red arils (mean ± SD).
| Component | Fruit Collection Site | |||
|---|---|---|---|---|
| Zielona Góra | Warsaw | Koszalin | Cracow | |
| Phenolic compounds determined by HPLC, µg/100 g of fresh weight | ||||
| p-Coumaric acid | 80 ± 1 b | 70 ± 1 a | 130 ± 2 d | 100 ± 1 c |
| Ferulic acid | 40 ± 1 a | 130 ± 6 c | 100 ± 3 b | 120 ± 0 c |
| Gallic acid | nd | 100 ± 1 b | 120 ± 8 b,c | 140 ± 1 c |
| Protocatechuic acid | nd | 40 ± 1 c | 40 ± 2 c | 30 ± 0 b |
| (-)-Epicatechin | 1100 ± 20 a | 1070 ± 12 a | 1090 ± 15 a | 1050 ± 30 a |
| Total polyphenols | 1220 ± 10 a | 1410 ± 12 b | 1480 ± 14 c | 1440 ± 27 c |
| Groups of phenolic compounds spectrophotometrically assayed, mg/100 g of fresh weight | ||||
| Flavonoids, mg C | 8.5 ± 0.5 a | 21.1 ± 1.9 c | 12.2 ± 1.1 b | 11.0 ± 1.4 b |
| Phenylpropanoids, mg CA | 39.2 ± 3.3 a | 55.2 ± 6.6 b,c | 65.3 ± 5.5 c | 42.8 ± 1.7 a,b |
| Flavonols, mg Q | 28.8 ± 3.3 a | 45.5 ± 4.1 a,b | 53.6 ± 7.3 b | 34.1 ± 2.4 a |
| Anthocyanins, mg Cy | 33.3 ± 2.7 a | 59.3 ± 5.2 b | 39.0 ± 6.9 a | 35.5 ± 1.7 a |
| Total polyphenols, mg GAE | 25.7 ± 2.7 a | 53.8 ± 3.4 c | 49.8 ± 3.0 c | 34.4 ± 1.2 b |
nd—not detected; C—catechin; CA—caffeic acid; Q—quercetin; Cy—cyanidin; GAE—gallic acid equivalents; the same letters in rows indicate the lack of a significant difference at p < 0.05.