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Total phenolic content (TPC), total anthocyanin content (TAC), and antioxidant activity (ABTS), measured for native and fermented V. floribundum Kunth berry
| TPC (mg gallic acid/g dw) | TAC (mg cyanidin 3‐glucoside/g dw) | ABTS (μmol TE/g dw) | |
|---|---|---|---|
| Native berry | 45 ± 3 | 14.5 ± 1.9 | 276 ± 2 |
| Fermented berry | 38 ± 3 | 1.0 ± 0.5 | 288 ± 2 |
