Table 1.

Method of characterization of some polyphenol compounds in berries of Vaccinium genus.

Polyphenol Compounds	Method of Characterization	References
delphinidin-3-O-galactoside malvidin-3-O-galactoside malvidin-3-O-arabinoside delphinidin-3-O-arabinoside	CIELAB HPLC-DAD	[46]
delphinidin 3-glucoside cyanidin 3-glucoside petunidin 3-glucoside delphinidin 3-glucoside	HPLC-DAD	[47]
chlorogenic acid quercetin-3-O-galactoside quercetin-3-O-glucuronide delphinidin-3-O-galactoside delphinidin-3-O-glucoside cyanidin-3-O-galactoside petunidin-3-O-glucoside	HPLC-UV/DAD HPLC-ESI-MS MS	[48]
delphinidin 3-O-glucoside malvidin 3-O-glucoside myricetin 3-O-hexoside quercetin 3-O-galactoside	HPLC-DAD HPLC-ESI-MS	[49]
cyanidin-3-O-glucoside cyanidin-3-O-rutinoside catechin quercetin-3-O-galactoside quercetin-3-O-arabinoside myricetin 3-O-hexose	HPLC-FT-ICR MS/MS	[50]
gallic acid vanillic acid ferulic acid caffeic acid p-coumaric acid quercetin	HPLC	[51]
(–)-epicatechin kaempferol derivative chlorogenic acid ellagic acid	HPLC	[52]
glycosides of quercetin myricetin kaempferol isorhamnetin syringetin laricitrin	HPLC–MS	[53]

The colors used in Table 1: red—phenolic acids, green—flavonols, and violet—anthocyanins.