Graphical representations of phytochemical values in Maqui Berries

 

Fig. 1: Composition of the maqui Berry

Fig. 1: Composition of the maqui Berry

 

Fig. 2: Oxygen Radical Absorbance Capacity (ORAC)

Fig. 2: Oxygen Radical Absorbance Capacity (ORAC) - Data:
• USDA Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods –2007
• Bayas del Sur extensive set of ORAC analysis of Maqui fruit collected from diverse locations of Chile.

 

Fig. 3: Comparison of polyphenols in different fruit

Fig. 3: Comparison of polyphenols in different fruit

Fig. 4.: Comparison of Anthocyanins in differnet fruit


Fig. 4.: Comparison of Anthocyanins in differnet fruit

 

Fig. 5: Distribution of Anthocyanins in Maqui

Fig. 5: Distribution of Anthocyanins in Maqui

Data for Polyphenols and Anthocyanins:
• USDA - Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods –2007
• Concentrations of Anthocyanins in Common Foods in the United States and Estimation of Normal Consumption  (J. Agric. Food Chem. 2006, 54, 4069-4075).
• Bayas del Sur - extensive set of Anthocyanins and Polyphenolsanalysis of Maqui fruit.