Ultrasound-assisted hydrolysis and gas chromatography-mass spectrometric determination of phenolic compounds in cranberry products

► Ultrasonic hydrolysis of conjugated phenolics is 10 times faster than conventional hydrolysis. ► Twenty natural phenolic antioxidants were separated and identified using GC-MS. ► Total phenolics were 12.4, 9.1 and 11.1 mg/g in cranberry fruits, 100% juice and sauces, respectively. ► All of phenolic compounds are present predominantly in conjugated forms. ► Consumption of cranberry represents a significant source of total dietary phenolic antioxidants.