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  • a Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
  • | b University of Mostar, Biskupa Čule bb, 88000 Mostar, Bosnia and Hercegovina
  • | c University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia
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Sour cherry puree was prepared with addition of sucrose or trehalose (5% and 10%). After stabilization of the mixture (puree with sugars), extracts were prepared and contents of phenolics and anthocyanin, polymeric colour percentage, and antioxidant activity were determined. Extracts were stored for 65 days at 4 °C. Control sample was extract of sour cherry puree without sugars. After extraction, extracts with 10% of sucrose or trehalose had higher phenolic content than the control sample. Anthocyanin content was higher in extracts with trehalose addition. During storage of extracts, samples with trehalose had higher retention of phenolic and anthocyanins than other samples. Addition of sucrose and trehalose as well as their amounts affected the stabilities of phenolics, anthocyanins, and antioxidant activity in sour cherry extracts.

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