This study characterizes the content of phenolic compounds and anthocyanins and also the DPPH˙ radical scavenging activity of berry juices made of chokeberry, bilberry, black currant, strawberry and cranberry fruit, and examined the effects of mash maceration process and pasteurization. Mash maceration was carried out with the use of enzymatic preparations, recommended for individual species of fruit, after previous heat treatment. The research demonstrated favorable effects of using enzymatic preparation on the characteristics of the examined juices. It was proven that juice productive was statistically different (p<0.05) for individual species of berries, and achieved the largest value (72.2%) in the case of strawberry. Among pasteurized juices, the highest total content of phenolic compounds – 12205 mg/l was found for pasteurized chokeberry juice, and as regards anthocyanins – 2397 mg/l found for bilberry juice. It was demonstrated that juice pasteurization had destructive effects on anthocyanins. The study showed that anthocyanins in strawberry and cranberry juices proved to be the most heat-liable (about a four-fold drop). The enzymatic maceration of fruit mash which preceded the pressing process resulted in a considerable, spastically significant (p<0.05) increase in DPPH˙ radical scavenging in all analyzed juices. Among the pasteurized juices under examination, the greatest activity of 98.87 μmol Trolox equivalent/ml was found for chokeberry juices.
berry fruit juices, polyphenols, anthocyanins, DPPH˙ scavenging, maceration, pasteurization