## 3 Results and Discussion
### Comparison of Phenolic Compounds Found in Black Chokeberry  
Results of the analyses of the content of polyphenolic compounds in tested samples are shown in Table 5. Cultivation conditions affected the content of individual polyphenol fractions. Organic chokeberry fruits contained more polyphenols in total. The most polyphenols in chokeberry from cultivation 1 were 2598.72 mg/100 g FW, while the lowest in fruit from cultivation 6--2293.76 mg/100 g \begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Nr** & **Compounds** & **Rt (min)** & **\(\lambda_{\text{max}}\) (nm)** & **MS** & **MS-MS** \\ \hline
1 & Cyanidin-3-hexoside-(epi)catechine & 2.54 & 520 & 737+ & 575/423/287 \\
2 & Neochlorogenic acid & 2.57 & 323 & 353 & 191 \\
3 & Cyanidin-3-pentoside-(epi)catechine & 2.98 & 520 & 707+ & 557/329/287 \\
4 & (+) Catechin & 3.03 & 280 & 289 & \\
5 & Cyanidin-3-hexoside-(epi)cat-(epi)cat & 3.15 & 520 & 1025+ & 575/409/287 \\
6 & 3-O-p-Counaroylquinic acid & 3.30 & 310 & 337 & 191 \\
7 & Cyanidin-3-O-galtcoside & 3.51 & 516 & 449+ & 287 \\
8 & Chlorogenic acid & 3.62 & 323 & 353 & 191 \\
9 & Cryptochlorogenic acid & 3.71 & 323 & 353 & 191 \\
10 & Cyanidin-3-O-glucoside & 3.81 & 517 & 449+ & 287 \\
11 & Cyanidin-3-O-raphoside & 4.03 & 515 & 419+ & 287+ \\
12 & Procyanidin B2 & 4.20 & 280 & 577 & 289 \\
13 & Cyanidin-3-O-xyloside & 4.68 & 515 & 419+ & 287+ \\
14 & (–) Epicatechin & 4.88 & 280 & 289 & \\
15 & Quercetin-dihexoside & 5.23 & 352 & 625 & 445/301 \\
16 & Quercetin-dihexoside & 5.29 & 352 & 625 & 445/301 \\
17 & Quercetin-3-O-vicianoside & 5.52 & 353 & 595 & 432/301 \\
18 & Quercetin-3-robinbioside & 5.87 & 353 & 609 & 463/301 \\
19 & Quercetin-3-O-rutinoside & 6.02 & 353 & 609 & 463/301 \\
20 & Quercetin-3-O-galactosidase & 6.09 & 352 & 463 & 301 \\
21 & Quercetin-3-O-glucoside & 6.22 & 352 & 463 & 301 \\
22 & Eridicytol-glucuron & 6.28 & 280 & 463 & 287 \\
23 & Isorhamentin pentosylhexoside & 6.41 & 352 & 609 & 315 \\
24 & Quercetin-O-deoxyhexose-O-deoxyhexoside & 6.76 & 352 & 593 & 433/301 \\
25 & Isorhamentin rhamnosylhexosideisomer & 6.71 & 352 & 623 & 463/315 \\
26 & Isorhamentin rhamnosylhexosideisomer & 6.88 & 352 & 623 & 421/315 \\
27 & Di-caffeic quinic acid & 6.93 & 323 & 515 & 353/191 \\ \hline \hline \end{tabular}
\end{table} 
Table 4: Groups of polyphenolic compounds identified by LC-PDA-ESI-MS/MS in chokeberry fruits. FW. There were statistical differences in the total polyphenol content between the places of cultivation. However, for all cultivation sites, the same dependence of the content of individual fractions can be established, but the major polyphenolic compounds were found to be anthocyanins \(>\) procyanidin polymers \(>>\) phenolic acids \(\geq\) flavonols \(>\) flavan-3-ols \(>\) flavanone. The content of polyphenols in fruits was affected by weather conditions. Although plantations were located in one area, there were slight local differences in the number of rainy and sunny days. That translated into differences in their content. However, it can be seen that the conditions of organic farming favored the formation of polyphenolic compounds. The main group of polyphenolic compounds identified in chokeberry powders was anthocyanins (seven cyanidins derivatives), which accounted for approximately 40% of total polyphenols (Table 5). The dominant compound was cyanidin-3-O-galtoside. The total amount of anthocyanins in the tested samples ranged from 931.48 to 1045.15 mg/100g FW. The second group of compounds in terms of the amount in the tested chokeberry fruits were procyanidin polymers and they constituted \(\sim\)35% of all polyphenolic compounds. They are responsible for the tart chokeberry taste, but they are also an important group of healthy compounds. Procyanidin oligomers have a high affinity for proteins by binding to proteins, which caused shearing. That effect is particularly felt when consuming chokeberry fruit.