This finding corroborates the fact that anthocyanins are just one
of the many types of compounds within a plant system that
contributes to its antioxidant capacity. However, studies suggest
that the majority of the antioxidant capacity of small fruits is due to
phenolic compounds. Previous reports show that up to 80% of the
total phenolic content of yellow cloudberries (R. chamaemorus) is
derived from ellagitannins (Mylnikov et al., 2005). A similar
condition could possibly exist in the yellow raspberries. There are a
number of reports on the antioxidant capacity of the anthocyanins
from fruits. Wang et al. (1999) found that anthocyanin 2, the major
anthocyanin in most Rubus species, exhibited 75% LPO inhibitory
activity at 10 mg/mL.