Fig. 2.

Storage time by type of product/pomace (by storage temperature) interaction profile plots as a result of three-way ANOVA (N=3) applied on PC1 scores, for the liqueur samples produced from apple, chokeberry and beetroot pomace stored for six months at: a) 4 °C or b) 20 °C. PCA included the chemical and objective colour variables. PC1 loading values were 0.98, 0.96, 0.99, -0.79 and 0.96 for total phenolic concentrations, FRAP, DPPH, hue and CI, respectively (the combination of these variables was referred to as ’antioxidant activity’). Values marked with the same lower-case letter within a liqueur sample are not statistically different (α=0.05). PC1 scores for control (freshly prepared) samples were 2.65, 1.29, -0.64 and -0.57 for chokeberry (CL), apple and chokeberry (50:50, ACL), apple (AL) and apple and beetroot (70:30, ABL) liqueurs, respectively