## 3 Results
### Content of Phenolic Compounds  
#### 3.3.1 Content of Non-Anthocyanin Phenols  
The content of phenolic compounds in the tested juices was at the level determined in juices obtained from 14 strawberry cultivars by [PERSON] et al. [46] (approximately 14-48 mg/100 mL) (Table 1). The highest content of phenolic compounds was found in strawberry juice from mash after enzymatic and thermal treatment. The use of vacuum conditions during pectinolysis had no significant effect on the level of these compounds. The influence of enzymatic and thermal treatment on the content of phenolic compounds may be different. Szajdek \begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline
**Samples** & **Procyanidins** & **Catechin** & **Quercetin** & **Kaempfer** & **Ellagic Acid Devices** & **p-Coumamic Acid** & **Total** \\ \hline \multirow{3}{*}{Untreated mash (control)} & \(7.5\pm 0.5\) & \(1.1\pm 0.3\) & \(0.9\pm 0.2\) & \(0.16\pm 0.03\) & \(0.4\pm 0.3\) & \(0.90\pm 0.03\) & \(11\pm 2\) \\  & d & b & c & c & c & e & c \\ \multirow{3}{*}{Heated mash} & \(15.4\pm 0.8\) & \(2.0\pm 0.3\) & \(1.0\pm 0.2\) & \(0.20\pm 0.04\) & \(1.7\pm 0.3\) & \(1.51\pm 0.08\) & \(22\pm 1\) \\  & a & b & bc & c & ab & d & a \\ \multirow{3}{*}{Ultrasounds treated mash} & \(8.2\pm 0.8\) & \(1.3\pm 0.2\) & \(1.1\pm 0.1\) & \(0.45\pm 0.02\) & \(0.81\pm 0.05\) & \(1.00\pm 0.05\) & \(13\pm 1\) \\  & d & b & bc & ab & bc & c & c \\ \multirow{3}{*}{Thermosaicated mash} & \(10.7\pm 0.3\) & \(1.4\pm 0.2\) & \(1.2\pm 0.1\) & \(0.55\pm 0.07\) & \(1.0\pm 0.1\) & \(1.64\pm 0.03\) & \(17\pm 1\) \\  & c & b & b & a & bc & c & b \\ \multirow{3}{*}{Enzyme-treated mash} & \(12.1\pm 0.4\) & \(3.5\pm 0.6\) & \(1.2\pm 0.1\) & \(0.36\pm 0.02\) & \(1.9\pm 0.3\) & \(2.37\pm 0.04\) & \(21.0\pm 0.3\) \\  & bc & a & b & b & ab & a & a \\ \multirow{3}{*}{Enzyme treated with vacuum mash} & \(12.9\pm 0.7\) & \(4.1\pm 0.6\) & \(1.7\pm 0.1\) & \(0.41\pm 0.02\) & \(2.7\pm 0.3\) & \(1.89\pm 0.03\) & \(24\pm 1\) \\  & b & a & b & a & b & a & b \\ \hline \hline \end{tabular} Values are means \(\pm\) standard deviation; the different letters (a–e) within a given parameter indicate a significant difference at \(p<0.05\) for analysis of variance (ANOVA) and post-hoc analysis performed with [PERSON]’s test.  
\end{table} 
Table 1: Effect mask treatment on the content of non-anthocyanin phenolic compounds (mg/100 g f. w.). Figure 2: Effect of mash treatment on ascorbic acid content (values are means \(\pm\) standard deviation; the different letters (a–c) indicate a significant difference at \(p<0.05\) for analysis of variance (ANOVA) and post-hoc analysis performed with [PERSON]’s test). et al. [13], comparing the thermal treatment of bilberry mash with enzymatic treatment using different enzymes, found a higher content of phenols in samples obtained from the mash enzymatic treatment. However, the effect depended on enzyme activity. On the other hand, [PERSON] and [PERSON] [47] did not note the impact of enzymatic treatment on phenol compound content in goldenberry juice. The different effect of enzymes can indicate a relationship between the structure of the tissue and the efficiency of phenols recovery into the juice. Therefore, the content of structure-forming compounds, such as cellulose or hemicelluloses, and the share of individual fractions of pectin compounds (protopectins, soluble pectins, pectic acid, their methylation degree or the type of polysaccharides present in the polygalacturonic acid chain), distribution of phenolic compounds in the tissue and their bonding with the structure of the raw material seem to significantly impact the efficiency of the process. In the tested samples from the mash after thermosonication, the content of phenolic compounds was about 20% lower in comparison to the juices after enzymatic and thermal treatment. In turn, in juices obtained from mash without treatment or after sonication, their content was lower by approximately 40% (Table 1).