Ellagic acid derivatives, ellagitannins, proanthocyanidins and other phenolics, vitamin C and antioxidant capacity of two powder products from camu-camu fruit (Myrciaria dubia)

► Camu-camu is an Amazonian berry rich in antioxidants. ► This is the first study in depth of the phenolic compounds of camu-camu berry and derived powders. ► 53 Phenolic compounds were characterised by HPLC-MS-MS methods. ► Proanthocyanidins were the main phenolics in the camu-camu flour. ► Camu-camu products investigated are a relevant source of ellagitannins, and ellagic acid.