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Table 1 Polyphenolic content of New Zealand blackcurrant juice

From: Timed consumption of a New Zealand blackcurrant juice support positive affective responses during a self-motivated moderate walking exercise in healthy sedentary adults

Polyphenol compound BJ (μg/mL)
Anthocyanin  
 Delphinidin 3-O-glucoside 1286
 Delphinidin 3-O-rutinoside 6173
 Cyanidin 3-O-glucoside 626
 Cyanidin 3-O-rutinoside 7260
 Petunidin 3-O-rutinoside 18
 Pelargonidin 3-O-rutinoside 49
 Peonidin 3-O-rutinoside 75
Phenolic acids
 Caffeic acid 15
 Caffeoylhexose 49
p-Coumaroylhexose 56
p-Coumaric acid derivative 77
 3-Caffeoylquinic acid 94
 3-p-Coumaroylquinic acid 211
 Ferulic acid glucoside 31
Flavan-3-ols
 Catechin 5
 Epicatechin 4
Flavonols
 Myricetin 3-O-rutinoside 299
 Myricetin 3-O-glucoside 164
 Myricetin-malonylglucoside 35
 Quercetin 3-O-rutinoside 194
 Quercetin 3-O-glucoside 101
 Quercetin malonylglucoside 14
 Kaempferol 3-O-rutinoside 36
 Kaempferol 3-O-glucoside 26
 Aereusidin glucoside 15
 Apigenin-hexoside 2
 Myricetin 36
 Quercetin 9
Total polyphenols 16,998
  1. The polyphenolic composition of NZ blackcurrant juice (BJ) was measured by high pressure liquid chromatography (HPLC) against commercial polyphenolic standards and retention times. Results are shown as μg/mL of juice