Table 2. Mass fractions of TP and TMA, and AA in the two sour cherry cultivars during various concentrate processing steps.
| Processing step | Cultivar | w/(mg/g) | AA/(mmol of TE/g) | ||
|---|---|---|---|---|---|
| TP | TMA | AA | |||
| p=0.45 | p≤0.05 | p≤0.05 | |||
| Fresh fruit | Marasca | (13.5±1.1)a | (2.7±0.1)a | (0.078±0.003)a | |
| Oblačinska | (11.4±1.1)a | (2.2±0.1)a | (0.089±0.003)a | ||
| Pressed juice | Marasca | (20.4±1.4)a | (4.1±0.1)a | (0.196±0.002)a | |
| Oblačinska | (20.7±1.4)a | (4.0±0.1)a | (0.176±0.002)b | ||
| Filtered juice | Marasca | (18.3±0.9)a | (5.2±0.1)a | (0.145±0.001)b | |
| Oblačinska | (18.8±0.9)a | (4.1±0.1)b | (0.165±0.001)a | ||
| Concentrated juice | Marasca | (17.9±0.8)a | (3.38±0.09)a | (0.123±0.002)b | |
| Oblačinska | (15.7±0.8)a | (3.47±0.09)a | (0.155±0.002)a | ||
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