Our results demonstrated that gallic acid is a potential natural antioxidant compound that could be used in commercial cranberry juice and could be applied to other pigment-rich juice production in order to preserve endogenous ACYs and red color in the juices. However,concentration of fortified vitamin C needs to be taken into account to avoid a pro-oxidant effect. The use of gallic acid offers a number of advantages for the juice industry in that it has no adverse effects, is inexpensive, colorless, and water soluble, and has the ability to induce non-caloric sweetness.