Table 3.

Composition and content of anthocyanins in barley of different colors (μg/g).

Types	Black Variety	Yellow Variety	Blue Variety	Purple Variety
Cyanidin	0.630 ± 0.01 b	0.810 ± 0.002 b	1.647 ± 0.057 a	1.772 ± 0.002 a
Cyanidin-3-glucoside	1.301 ± 0.044 c	1.267 ± 0.013 c	10.659 ± 0.088 b	96.874 ± 0.783 a
Delphinidin	1.148 ± 0.062 b	1.267 ± 0.051 b	3.269 ± 0.062 a	3.273 ± 0.076 a
Delphinidin-3-glucoside	3.013 ± 0.179 a	0.110 ± 0.074 b	3.879 ± 0.098 a	ND
Malvidin	ND	ND	ND	ND
Malvidin-3-glucoside	0.396 ± 0.004 b	ND	0.621 ± 0.039 a	0.297 ± 0.071 b
Pelargonidin	ND	ND	ND	ND
Pelargonidin-3-glucoside	0.101 ± 0.021 bc	0.104 ± 0.004 bc	0.635 ± 0.033 b	2.015 ± 0.091 a
Peonidin	ND	0.280 ± 0.006 a	0.201 ± 0.022 b	0.236 ± 0.005 ab
Peonidin-3-glucoside	ND	ND	ND	ND
Petunidin	0.405 ± 0.064 a	0.497 ± 0.019 a	0.508 ± 0.054 a	0.271 ± 0.008 b
Petunidin-3-glucoside	1.496 ± 0.025 b	0.077 ± 0.004 d	6.004 ± 0.196 a	0.475 ± 0.008 c
Total	8.492 ± 0.83 c	4.413 ± 0.442 d	27.422 ± 0.635 b	105.213 ± 2.514 a

ND, not detected. Lower-case letters in the table indicate significant differences among different colors of barley (p < 0.05).