Table 1.
The overview of major phenolic compounds in European cranberry.
| Phenolic Compounds | Content (mg/100 g fw or as Mentioned in the Brackets) |
References | |
|---|---|---|---|
| Phenolic acids | Benzoic acid | 99.6–214.6 | Stobnicka and Gniewosz [11] |
| p-coumaric acid | 2.0–78.0 | Stobnicka and Gniewosz [11], Ehala et al. [15] | |
| Chlorogenic acid | 61.0–96.3 7.8% (% of all phenolic acids) |
Stobnicka and Gniewosz [11] Häkkinen et al. [25] |
|
| Caffeic acid | 0.7–1.4 12.2% (% of all phenolic acids) |
Stobnicka and Gniewosz [11] Häkkinen et al. [25] |
|
| Ferrulic acid | 68.1% (% of all phenolic acids) | Häkkinen et al. [25] | |
| Anthocyanins | Anthocyanins | 12.4–207.3 | Kivimäki et al. [26], Česonienė et al. [27] |
| Cyanidin-3-galactoside | 13.1–26.8% (mean 19.8% of all anthocyanins) 19.3% (% of all anthocyanins) 20.4% (% of all anthocyanins) |
Česonienė et al. [27] Česonienė et al. [16] Česonienė et al. [28] |
|
| Cyanidin-3-glucoside | 0.09–13.4% (mean 3.4% of all anthocyanins) 2.8% (% of all anthocyanins) 3.2% (% of all anthocyanins) |
Česonienė et al. [27] Česonienė et al. [16] Česonienė et al. [28] |
|
| Cyanidin-3-arabinoside | 16.5–40.5% (mean 21.7% of all anthocyanins) 20.2% (% of all anthocyanins) 21.3% (% of all anthocyanins) |
Česonienė et al. [27] Česonienė et al. [16] Česonienė et al. [28] |
|
| Peonidin-3-galactoside | 5.9–42.8% (mean 30% of all anthocyanins) 29.6% (% of all anthocyanins) 29.2% (% of all anthocyanins) |
Česonienė et al. [27] Česonienė et al. [16] Česonienė et al. [28] |
|
| Peonidin-3-glucoside | 1.4–23.3% (mean 7.4% of all anthocyanins) 8.1% (% of all anthocyanins) 6.2% (% of all anthocyanins) |
Česonienė et al. [27] Česonienė et al. [16] Česonienė et al. [28] |
|
| Peonidin-3-arabinoside | 3.4–28.5% (mean 17.4% of all anthocyanins) 19.8% (% of all anthocyanins) 19.6% (% of all anthocyanins) |
Česonienė et al. [27] Česonienė et al. [16] Česonienė et al. [28] |
|
| Flavonoids | Quercetin | 0.52–15.4 79.9% (% of all flavonoids) |
Ehala et al. [15], Stobnicka and Gniewosz [11], Häkkinen et al. [25] |
| Myricetin | 8.4–11.2 18.2% (% of all flavonoids) |
Stobnicka and Gniewosz [11], Häkkinen et al. [25] | |
| Epicatechin | 3.1–6.3 | Stobnicka and Gniewosz [11] | |
| Proanthocyanins | 1.5–5.3 | Kivimäki et al. [26], Koponen et al. [29], Ogawa et al. [30] | |