Table 2.

Phenolic composition and factors influencing the composition of red raspberries.

Berry	Major Phenolic Compounds	Factors	References
Red Raspberry	Phenolic compounds
		Cultivar, genotype, variety	[96,97,99,101,108,109,110,111,112,113,114,115,116]
		Growing location	[97]
		Cultivation techniques (conventional, organic)	[117]
		Cultivation condition (light, maturation)	[118]
		Growing season	[115]
		Processing (jam processing)	[119]
		Storage (time, material, atmosphere)	[99,108,120,121]
	Flavonols and Flavons		[109,110,113,117,122,123,124,125]
	Kaempferol glycosides (Kaempferol-glucuronide, Kaempferol-hexoside)
	Quercetin glycosides (Quercetin-3-glucuronide, Quercetin-3-rutinoside = rutin, Quercetin-3-hexoside, Quercetin-3-rhamnoside, Quercetin-3-glucoside)
	apigenin
	chrysin
	naringenin
	Anthocyanins		[112,113,117,123,124,125]
	Cyanidin glycosides (Cyanidin-3-glucoside, Cyanidin-3-rutinoside, Cyanidin-3-sophoroside)
	Pelargonidin glycosides (Pelargonidin-3-glucoside, Pelargonidin-3-rutinoside)
	Phenolic acids and Hydrolyzable tannins		[99,109,110,113,122,123,125]
	Ellagic acid and its glycosides
	Ellagitannins (sanguiin H-6, lambertianin C)
	Caffeic acid
	p-coumaric acid and coumaroyl glycosides