Table 5.

Phenolic composition and factors influencing the composition of cranberries.

Berry	Major Phenolic Compounds	Factors	References
Cranberry	Phenolic compounds
		Cultivar, genotype	[215,216,217]
		Growing season	[218]
		Cultivation condition (maturation)	[185,219]
		Processing (juicing)	[220,221]
		Storage (time)	[216,222]
	Flavonols		[123,125,223]
	Kaempferol glycosides (Kaempferol-3-glucoside)
	Quercetin glycosides (Quercetin-3-galactoside, Quercetin-3-arabinoside, Quercetin-3-rhamnoside)
	Anthocyanins		[123,224,225]
	Cyanidin glycosides (Cyanidin-3-glucoside, Cyanidin-3-galactoside, Cyanidin-3-arabinoside)
	Peonidin glycosides (Peonidin-3-glucoside, Peonidin-3-galactoside, Peonidin-3-arabinoside)
	Pelargonidin glycosides (Pelargonidin-3-galactoside, Pelargonidin-3-arabinoside)
	Malvidin glycosides (Malvidin-3-galactoside, Malvidin-3-arabinoside)
	Delphinidin glycosides (Delphinidin-3-arabinoside)
	Petunidin glycosides (Petunidin-3-galactoside)
	Phenolic acids		[221]
	p-coumaric acid