## 3 Results
### Carotenoid Content  
The initial total carotenoid content in the fresh juice was 1.10 \(\pm\) 0.04 mg per L, including zeaxanthin 0.19 \(\pm\) 0.01 mg/L, \(\beta\)-cryptoxanthin 0.56 \(\pm\) 0.02 mg/L, \(\beta\)-carotene 0.35 \(\pm\) 0.01 mg/L (Table 4). MFP increased the carotenoid content (1.77 \(\pm\) 0.04 mg/L), whereas the TP method decreased (0.69 \(\pm\) 0.06 mg/L). Both processing methods caused significant degradation of carotenoids over the storage time. Moreover, after the sixth month of storage, carotenoids were degraded (<LOQ) in all tested juices. TP and MFP did not cause statistically significant differences in zeaxanthin content during storage. However, both methods significantly influenced the \(\beta\)-cryptoxanthin and \(\beta\)-carotene concentrations.  
\begin{table}
\begin{tabular}{c c c c c c c c c c} \hline \hline \multirow{2}{*}{**Analysis**} & \multirow{2}{*}{**Juice**} & \multirow{2}{*}{**Fresh**} & \multirow{2}{*}{**Processing**} & \multicolumn{6}{c}{**Storage Time (Months)**} \\  & & & **Sample** & & **Method** & **0** & **2** & **4** & **6** & **8** & **10** & **12** \\ \hline Total & & 33.84 \({}^{\pm}\) & & 30.55 \({}^{\pm}\) & 9.16 \({}^{\pm}\) & 6.24 \({}^{\pm}\) & 1.49 \({}^{\pm}\) & 0.57 \({}^{\pm}\) & 0.32 \({}^{\pm}\) & \(<\)LOQ \\ cyanidin-3-O- & & 0.10 & & 0.05 & 0.07 & 0.07 & 0.06 & 0.05 & 0.03 \\ cyanidin-3-O- & Apple- & 23.89 \({}^{\pm}\) & & 21.78 \({}^{\pm}\) & 6.45 \({}^{\pm}\) & 4.41 \({}^{\pm}\) & 1.06 \({}^{\pm}\) & 0.37 \({}^{\pm}\) & 0.21 \({}^{\pm}\) & \(<\)LOQ \\ cyanidin-3-O- & chokeberry & 0.03 & & 0.03 & 0.05 & 0.05 & 0.03 & 0.03 & 0.02 \\ cyanidin-3-O- & juice & 1.43 \({}^{\pm}\) & & 0.89 \({}^{\pm}\) & 0.18 \({}^{\pm}\) & 0.11 \({}^{\pm}\) & 0.02 \({}^{\pm}\) & 0.02 \({}^{\pm}\) & \(<\)LOQ \\ cyanidin-3-O- & & 0.04 & & 0.01 & 0.01 & 0.01 & 0.00 & 0.00 & \(<\)LOQ \\ cyanidin-3-O- & & 8.53 \({}^{\pm}\) & & 7.88 \({}^{\pm}\) & 2.53 \({}^{\pm}\) & 1.72 \({}^{\pm}\) & 0.41 \({}^{\pm}\) & 0.18 \({}^{\pm}\) & 0.11 \({}^{\pm}\) & \(<\)LOQ \\ arabinoside & & 0.03 & & 0.01 & 0.01 & 0.02 & 0.03 & 0.03 & 0.01 & \(<\)LOQ \\ \hline Total & & 33.84 \({}^{\pm}\) & & 29.02 \({}^{\pm}\) & 3.71 \({}^{\pm}\) & 1.75 \({}^{\pm}\) & 1.17 \({}^{\pm}\) & 1.17 \({}^{\pm}\) & \(\pm\) & 0.57 \({}^{\pm}\) & 0.32 \({}^{\pm}\) \\ cyanidin-3-O- & Apple- & 0.10 & & 0.11 & 0.04 & 0.11 & 0.03 & 0.06 \({}^{\pm}\) & 0.06 & 0.02 \\ cyanidin-3-O- & Apple- & 23.89 \({}^{\pm}\) & & 24.83 \({}^{\pm}\) & 1.09 \({}^{\pm}\) & \(\pm\) & 0.82 \({}^{\pm}\) & 0.77 \({}^{\pm}\) & 0.72 \({}^{\pm}\) & 0.18 \({}^{\pm}\) \\ galactoside & chokeberry & 0.03 & & 0.06 & 0.00 & 0.06 & 0.02 & 0.07 & 0.04 & 0.01 \\ cyanidin-3-O- & juice & 1.43 \({}^{\pm}\) & & 0.95 \({}^{\pm}\) & 0.05 \({}^{\pm}\) & 0.02 \({}^{\pm}\) & 0.02 \({}^{\pm}\) & 0.01 \({}^{\pm}\) & 0.01 \({}^{\pm}\) & 0.01 \({}^{\pm}\) \\ glucose & & 0.04 & & 0.01 & 0.01 & 0.00 & 0.00 & 0.00 & \(<\)LOQ \\ cyanidin-3-O- & & 8.53 \({}^{\pm}\) & & 7.38 \({}^{\pm}\) & 1.23 \({}^{\pm}\) & 0.64 \({}^{\pm}\) & 0.33 \({}^{\pm}\) & 0.28 \({}^{\pm}\) & 0.23 \({}^{\pm}\) & 0.11 \({}^{\pm}\) \\ arabinoside & & 0.03 & & 0.04 & 0.03 & 0.05 & 0.01 & 0.03 & 0.03 & 0.01 \\ \hline \hline \end{tabular}  
\({}^{1}\) Traditional processing–TP. \({}^{2}\) Microwave flow pasteurization–MFP. Mean values marked with identical letters do not show significant statistical differences where \(p\leq 0.05\).  
\end{table}
Table 3: The total content of anthocyanins in apple–chokeberry juice [mg/L].