Table 3.

Effect of mixing different kinds of fruit juice with sour cherry puree on antioxidant activity (mmol TE/100 g of in final product)

Product composition	Type of product	ABTS	FRAP	ORAC
SCP	Puree	5.71 ± 0.216d7	2.82 ± 0.08ab	3.57 ± 0.09b
AJ	Juice	0.55 ± 0.02h	0.33 ± 0.00e	0.37 ± 0.02d
80% SCP ÷ 20% AJ	Smoothie	4.85 ± 0.28e	1.72 ± 0.16c	2.78 ± 0.14bc
50% SCP ÷ 50% AJ		5.71 ± 0.23d	1.80 ± 0.04d	3.14 ± 0.03bc
20% SCP ÷ 80% AJ		4.49 ± 0.22e	0.98 ± 0.04de	1.69 ± 0.15c
PJ	Juice	0.54 ± 0.03h	0.17 ± 0.00e	0.58 ± 0.02d
80% SCP ÷ 20% PJ	Smoothie	3.50 ± 0.45f	0.61 ± 0.38de	3.97 ± 0.07b
50% SCP ÷ 50% PJ		3.43 ± 0.38f	0.37 ± 0.03de	2.31 ± 0.01bc
20% SCP ÷ 80% PJ		2.83 ± 0.13g	0.22 ± 0.02e	1.75 ± 0.02c
QJ	Juice	3.24 ± 0.09fg	0.68 ± 0.01e	1.36 ± 0.04c
80% SCP ÷ 20% QJ	Smoothie	5.04 ± 0.01h	1.93 ± 0.03bc	4.61 ± 0.12b
50% SCP ÷ 50% QJ		4.64 ± 0.16e	1.17 ± 0.04d	2.76 ± 0.04bc
20% SCP ÷ 80% QJ		2.70 ± 0.20e	1.48 ± 0.10d	2.36 ± 0.02bc
FQJ	Juice	6.41 ± 0.05c	2.89 ± 0.02de	7.47 ± 0.05a
80% SCP ÷ 20% FQJ	Smoothie	9.07 ± 0.28b	2.18 ± 0.34bc	5.15 ± 0.04ab
50% SCP ÷ 50% FQJ		12.67 ± 0.92a	3.32 ± 0.91a	8.26 ± 0.48a
20% SCP ÷ 80% FQJ		6.87 ± 0.10c	2.77 ± 0.17de	6.71 ± 0.05ab

SCP sour cherry puree, AJ apple juice, PJ pear juice, QJ quince juice, FQJ flowering quince juice

Mean value (three repetitions) ± SD. Mean values followed by different letters are statistically different at p < 0.05