Identification of Some Phenolic Compounds in Bilberry Juice Vaccinium myrtillus

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Abstract
The phenolic compounds of the ethyl acetate extractable fraction of bilberry juice–Vaccinium myrfillus—were separated and collected by semi‐preparative HPLC. Three flavonoids [quercetin‐3‐rhamnoside (quercitrin), quercetin‐3‐galactoside (hypersoide), quercetin‐3‐gluco‐side (isoquercitrin)], six phenolic acids [caffeic, chlorogenic, paracoumaric, ferulic, syringic, hydroxybenzoic derivative] previously reported, and other phenolic acids [gallic, protocatechic, p‐hydroxy‐benzoic, m‐hydroxybenzoic, vanillic, m‐coumaric, o‐coumaric] were detected by analytical RP‐HPLC, TLC procedures, acid and alkaline hydrolyses and spectral characteristics examination. Some of these compounds have not yet been reported for bilbenies. The absence of flavan‐3‐ols and their weakly condensed derivatives, which have already been identified in this fruit, would be attributed to the maturity stages of bilberries and to the strong reactivity of monomeric and dimeric flavan‐3‐ols.