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. 2022 Jan 21;33(4):507–516. doi: 10.1002/pca.3105

TABLE 2.

Ratios of the total peak areas of A‐ and B‐type proanthocyanidins (PACs) in fermented and native berry samples expressed as percentage values

PACs A‐type PACs B‐type PACs
Dimers 15.9 ± 6.6% 21.4 ± 6.7% 5.4 ± 2.7%
Trimers 13.7 ± 6.9% 14.8 ± 7.8% 5.6 ± 0.8%
Tetramers 6.5 ± 3.6% 7.1 ± 3.8% 5.4 ± 2.5%
Pentamers 5.4 ± 2.7% 5.6 ± 3.1% 5.1 ± 2.0%
Hexamers 5.2 ± 1.7% 5.0 ± 1.7% 5.7 ± 2.1%
Total 12.4 ± 4.8% 15.0 ± 5.8% 5.4 ± 2.2%