Table 1. Mass fractions of TP and TMA, and AA in the two sour cherry cultivars during different processing steps.
| w/(mg/g) | AA/(mmol of TE/g) | ||||
|---|---|---|---|---|---|
| TP | TMA | AA | |||
| p=0.27 | p≤0.05 | p≤0.05 | |||
| Cultivar | Marasca | (17.5±0.5)a | (3.83±0.06)a | (0.136±0.001)b | |
| Oblačinska | (16.6±0.5)a | (3.43±0.06)b | (0.146±0.001)a | ||
| p≤0.05 | p≤0.05 | p≤0.05 | |||
| Processing step | Fresh fruit | (12.4±0.8)c | (2.42±0.08)d | (0.083±0.002)d | |
| Pressed juice | (20.5±0.8)a | (4.03±0.08)b | (0.186±0.002)a | ||
| Filtered juice | (18.6±0.8)a,b | (4.64±0.08)a | (0.155±0.002)b | ||
| Concentrated juice | (16.8±0.8)b | (3.42±0.08)c | (0.139±0.002)c | ||
Different letters in the same column indicate significant differences (p≤0.05) Results are expressed on dry mass basis as mean values±standard errors TP=total phenols, TMA=total monomeric anthocyanins, AA=antioxidant activity, TE=Trolox equivalents