Table 1 Comparison of absolute (mg bioaccessible phenolics per 100 g blueberry material) and relative (%) bioaccessibility of individual phenolics from commercial blueberries determined by low throughput (LT) and high throughput (HT) models.
From: Development of a genetic framework to improve the efficiency of bioactive delivery from blueberry
Model | LT | CV | HT | CV | p-value | p-value | ||
|---|---|---|---|---|---|---|---|---|
Target | (Manual) | (%) | (Semi-Automated) | (%) | Absolute | Relative | ||
Anthocyanins (ANC) | ||||||||
Acylated_Del | 5.6 ± 0.3 | 50% | 9.80 | 6.4 ± 0.4 | 57% | 6.40 | 0.01 | 0.01 |
Cyan3Galc | 5.3 ± 0.3 | 25% | 4.90 | 8.7 ± 0.4 | 40% | 5.90 | < .0001 | < .0001 |
Cyan3Gluc | 0.3 ± 0.0 | 33% | 6.30 | 0.5 ± 0.1 | 49% | 12.50 | 0.00 | 0.00 |
Cyan3Arab | 3.6 ± 0.3 | 21% | 7.90 | 6.4 ± 0.5 | 37% | 9.50 | < .0001 | < .0001 |
Acylated_Cyan | 2.6 ± 0.5 | 49% | 20.40 | 2.6 ± 0.5 | 48% | 21.90 | 0.84 | 0.93 |
Peo3Galc | 7.1 ± 0.3 | 43% | 4.80 | 10.7 ± 0.4 | 63% | 3.30 | < .0001 | < .0001 |
Peo3Gluc | 0.7 ± 0.0 | 49% | 4.10 | 0.8 ± 0.1 | 53% | 13.50 | 0.07 | 0.23 |
Peo3Arab | 4.9 ± 0.1 | 43% | 1.70 | 7.7 ± 0.2 | 66% | 1.30 | < .0001 | < .0001 |
Pet3Galc | 2.2 ± 0.2 | 6% | 1.40 | 4.4 ± 0.4 | 12% | 8.20 | < .0001 | < .0001 |
Pet3Gluc | 0.1 ± 0.0 | 6% | 16.20 | 0.1 ± 0.0 | 12% | 4.60 | 0.33 | < .0001 |
Pet3Arab | 1.6 ± 0.1 | 6% | 4.80 | 3.1 ± 0.3 | 13% | 6.00 | < .0001 | < .0001 |
Acylated_Pet | 3.4 ± 0.6 | 62% | 16.10 | 3.8 ± 0.4 | 68% | 10.70 | 0.12 | 0.12 |
Mal3Galc | 21.5 ± 1.2 | 36% | 5.70 | 32.0 ± 1.1 | 52% | 2.50 | < .0001 | < .0001 |
Mal3Gluc | 1.0 ± 0.2 | 47% | 22.90 | 1.6 ± 0.1 | 75% | 8.20 | < .0001 | < .0001 |
Mal3Arab | 18.2 ± 0.8 | 41% | 4.70 | 27.0 ± 0.7 | 59% | 1.30 | < .0001 | < .0001 |
Acylated_Mal | 0.4 ± 0.1 | 49% | 13.50 | 0.6 ± 0.1 | 69% | 8.20 | < .0001 | 0.00 |
Total glycosides | 66.4 ± 1.6 | 30% | 7.80 | 103.0 ± 1.5 | 44% | 6.50 | < .0001 | < .0001 |
Total_Acylated_ANC | 16.7 ± 2.8 | 53% | 14.90 | 17.9 ± 1.3 | 61% | 11.80 | 0.23 | 0.24 |
TotalANC | 83.1 ± 4.2 | 35% | 9.60 | 121.0 ± 2.8 | 49% | 7.80 | < .0001 | 0.01 |
Phenolic acid (PA) | ||||||||
CHA | 27.8 ± 5.6 | 33% | 20.20 | 33.3 ± 3.5 | 39% | 11.30 | 0.03 | 0.05 |
Vanillic Acid | 0.2 ± 0.0 | 71% | 7.10 | 0.2 ± 0.0 | 72% | 15.60 | 0.37 | 0.87 |
Caffeic Acid | 0.8 ± 0.2 | 231% | 20.60 | 0.9 ± 0.1 | 255% | 13.60 | 0.15 | 0.25 |
PA | 28.7 ± 5.8 | 112% | 16.00 | 34.4 ± 3.6 | 122% | 13.50 | 0.10 | 0.49 |
Flavanol (FLAV) | ||||||||
Q3Gluc | 17.2 ± 1.7 | 42% | 7.60 | 18.4 ± 1.8 | 48% | 9.30 | 0.17 | 0.01 |
Q3Arab | 1.9 ± 0.1 | 39% | 10.80 | 1.9 ± 0.2 | 46% | 7.30 | 0.93 | 0.01 |
Syr3Gluc | 6.1 ± 0.6 | 49% | 10.70 | 6.9 ± 0.7 | 56% | 9.80 | 0.02 | 0.02 |
FLAV | 25.2 ± 2.4 | 44% | 9.70 | 27.2 ± 2.6 | 50% | 8.80 | 0.03 | 0.21 |
Flava-3-ol(F3L) | ||||||||
Catechin | 0.1 ± 0.0 | 28% | 7.70 | 0.1 ± 0.0 | 37% | 10.40 | 0.15 | 0.00 |
Epicatechin | 0.1 ± 0.0 | 20% | 23.20 | 0.1 ± 0.0 | 22% | 12.80 | 0.41 | 0.27 |
F3L | 0.1 ± 0.0 | 24% | 15.50 | 0.1 ± 0.0 | 29% | 11.60 | 0.03 | 0.03 |
