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Table 1 Chemical characteristics of fresh bilberries used in this study

From: Tracking antioxidant properties and color changes in low-sugar bilberry jam as effect of processing, storage and pectin concentration

Component (Units) Values
Total phenolics (mg gallic acid·100-1 g fresh bilberries) 683.88 ± 25.52
Total anthocyanins content (mg·100-1 g fresh bilberries) 238.51 ± 18.73
Antioxidant activity (mM Fe2+·100-1 g fresh bilberries) 5.53 ± 0.38
L-ascorbic acid (mg·100-1 g fresh bilberries) 17.09 ± 1.22
Color density 12.31 ± 0.94
Polymeric color 0.38 ± 0.025
Percent polymeric color (%) 3.09 ± 0.27