ol ic ▁ac ids , ▁such ▁as ▁hydro xy ben zo ic ▁acid ▁and ▁hydro xy c inn am ic ▁acid . ▁St raw ber ries ▁contain ▁fis et in ▁and ▁possess ▁higher ▁levels ▁of ▁this ▁flav ono id ▁than ▁other ▁f ruits . ▁Although ▁a chen es ▁compr ise ▁only ▁about ▁ 1 % ▁of ▁total ▁fresh ▁weight ▁of ▁a ▁st raw berry , ▁they ▁contribute ▁ 1 1 % ▁of ▁the ▁total ▁poly phen ol ▁in ▁the ▁whole ▁fruit ; ▁ach ene ▁ph y to chem ical s ▁include ▁ell ag ic ▁acid , ▁ell ag ic ▁acid ▁g ly cos ides , ▁and ▁ell agit ann ins . ▁ ▁Color ▁ ▁Pel arg on id in - 3 - gl uc os ide ▁is ▁the ▁major ▁anth oc yan in ▁in ▁st raw ber ries ▁and ▁cy an id in - 3 - gl uc os ide ▁is ▁found ▁in ▁smaller ▁proport ions . ▁Although ▁gl uc ose ▁seems ▁to ▁be ▁the ▁most ▁common ▁subst itut ing ▁sugar ▁in ▁st raw berry ▁anth oc yan ins , ▁r ut in ose , ▁ara bin ose , ▁and ▁r ham n ose ▁conjug ates ▁have ▁been ▁found ▁in ▁some ▁st raw berry ▁cultiv ars . ▁ ▁Pur ple ▁minor ▁p ig ments ▁consisting ▁of ▁dim er ic ▁anth oc yan ins ▁( f la van ol - anth oc yan in ▁ad duct s ▁: ▁c ate chin ( 4 α → 8 ) pel arg on id in ▁ 3