The objective of the paper was to characterize the trade mousses made of apple, apple-pear, applepeach, apple-strawberry, apple-cherry, and apple-currant with regard to their: total content of phenolic compounds, DPPH˙ and OH˙ radical scavenging activity, and to such major chemical characteristics as dry matter, extract, and acidity. The results obtained were statistically analyzed. To evaluate the significance of differences among the means, a Duncan’s test was applied. It was proved that the analyzed mousses differed statistically significantly (p<0.05) with regard to the content of total phenolic compounds and DPPH˙ & OH˙ radical scavenging activity depending on the fruit species. The apple-currant mousse had the highest content of total phenolic compounds (216.97 mg/100 g) and, at the same time, it showed the highest DPPH˙ radical scavenging activity (EC50 = 2.83 mg of mousse). But this activity was the lowest (EC50 = 17.10 mg of mousse) in the apple-pear mousse that also had the lowest concentration of total phenolic compounds (54.20 mg/100 g). The apple-currant mousse was characterized by the highest antiradical efficiency (AE) with respect to DPPH˙. As for the OH˙ radicals, the apple-pear mousse was found to be the most active. The differences found in the contents of total phenolic compounds, in the DPPH˙ and OH˙ radical scavenging activity, and in the antiradical efficiency, depending on the fruit components contained in the analyzed mousses, may provide a basis for designing special composition formulas for the purpose of manufacturing products showing specific, necessary antioxidant properties.
fruit mousses, total phenolic compounds, DPPH˙ and OH˙ radical scavenging activity