Phenolic Composition, Antioxidant Activity, and In Vitro Availability of Four Different Berries

Table 1

Anthocyanins measured by HPLC in berries. Results are expressed as mg/100 g FW ± SD.

	Strawberry	Blackberry	Blueberry	Raspberry
Delphinidin 3-glucoside	NI	516.5 ± 9.3	27.3 ± 3.1	NI
Cyanidin 3-glucoside	NI	57.2 ± 2.5	5.1 ± 0.9	57.5 ± 3.4
Petunidin 3-glucoside	NI	NI	28.1 ± 4.1	57.5 ± 3.4
Peonidin 3-glucoside	NI	NI	15.1 ± 2.4	NI
Malvidin 3-glucoside	NI	NI	1.9 ± 0.8	NI
Cyanidin 3-sophoroside	NI	NI	NI	0.4 ± 0.1
Cyanidin 3-glucosylrutinoside	NI	NI	NI	56.4 ± 3.8
Cyanidin 3-rutinoside	0.7 ± 0.1	25.0 ± 2.8	NI	19.6 ± 1.2
Pelargonidin 3-glucoside	347.8 ± 10.5	NI	NI	NI
Pelargonidin 3-rutinoside	52.4 ± 4.8	NI	NI	NI
Peonidin 3-rutinoside	7.6 ± 1.4	NI	NI	NI
Cyanidin 3-xyloside	NI	48.3 ± 5.6	NI	NI
TAC	407.8 ± 16.8	647.0 ± 19.2	77.5 ± 11.3	133.9 ± 8.4

NI: not identified. Anthocyanins were tentatively identified according to [16–21]. Individual anthocyanins were quantified by comparisons with an external standard of cyanidin 3-rutinoside at 510 nm.