## 3 Results
### Total Phenolic Content (TPC) and Antioxidant Capacity  
Table 2 presents the impact of MFP and TP on the TPC and antioxidant capacity measured with DPPH\(\bullet\) radicals of both juices. Compared to a fresh sample, the TPC in apple-peach and apple-chokeberry juices significantly increased by 15% after MFP and TP processing, which indicates that high temperature with low pH may accelerate the hydrolysis of higher phenolic compounds to smaller molecules with higher affinity for Folin-Ciocalteu reagents. The TCP of the apple-peach and apple chokcherry juices gradually decreased during storage. After 12 months of storage, the TPC of both juices treated by MFP and TP decreased by 28% and 20%, respectively. \begin{table}
\begin{tabular}{c 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{8}{c}{**Storage Time (Months)**} \\ \cline{6-11}  & & & & **Method** & **0** & **2** & **4** & **6** & **8** & **10** & **12** \\ \hline \multirow{4}{*}{Total phenolic content (mg/100 mL)} & Apple-peach juice & \multirow{4}{*}{5415 \(\pm\)} & MFP 2 & 65.07\({}^{\circ}\pm\) & 60.29\({}^{\circ}\pm\) & 57.03\({}^{\circ}\pm\) & 54.45\({}^{\circ}\pm\) & 46.57\({}^{\circ}\pm\) & 47.17\({}^{\circ}\pm\) & 47.02\({}^{\circ}\pm\) \\  & & & 1.07 & 0.29 & 0.55 & 0.80 & 0.63 & 0.63 & 0.43 \\ \cline{1-1} \cline{3-11}  & & & & & & & & & & & \\ \cline{1-1} \cline{3-11}  & & & & & & & & & & & \\ \cline{1-1} \cline{3-11}  & Apple-choiceberry juice & \multirow{4}{*}{12772 \({}^{\circ}\pm\)} & MFP 2 & 152.60\({}^{\circ}\pm\) & 133.63\({}^{\circ}\pm\) & 135.61\({}^{\circ}\pm\) & 131.97\({}^{\circ}\) & 121.04\({}^{\circ}\pm\) & 115.13\({}^{\circ}\pm\) & 110.12\({}^{\circ}\pm\) \\  & & & & 3.86 & 2.82 & 2.55 & + 0.78 & 3.07 & 2.00 & 3.52 \\ \cline{1-1} \cline{3-11}  & & & & & & & & & & & \\ \cline{1-1} \cline{3-11}  & & & & & & & & & & & \\ \cline{1-1} \cline{3-11}  & Apple-peach juice & \multirow{4}{*}{112.76 \({}^{\circ}\pm\)} & MFP 2 & 183.57\({}^{\circ}\pm\) & 183.59\({}^{\circ}\pm\) & 181.80\({}^{\circ}\pm\) & 177.63\({}^{\circ}\pm\) & 146.98\({}^{\circ}\pm\) & 146.48\({}^{\circ}\pm\) & 146.20\({}^{\circ}\pm\) \\  & & & & & & & & & & & \\ \cline{1-1} \cline{3-11}  & & & & & & & & & & & & \\ \cline{1-1} \cline{3-11}  & & & & & & & & & & & & \\ \cline{1-1} \cline{3-11}  & Apple-peach juice & \multirow{4}{*}{512.20 \({}^{\circ}\pm\)} & MFP 2 & 580.16\({}^{\circ}\pm\) & 532.14\({}^{\circ}\pm\) & 543.71\({}^{\circ}\pm\) & 526.30\({}^{\circ}\pm\) & 480.12\({}^{\circ}\pm\) & 468.90\({}^{\circ}\pm\) & 431.91\({}^{\circ}\pm\) \\  & & & & & & & & & & & & \\ \cline{1-1} \cline{3-11}  & Apple-choiceberry juice & \multirow{4}{*}{512.20 \({}^{\circ}\pm\)} & MFP 2 & 10.80 & 4.02 & 9.60 & \(\pm\) 3.49 & 1.64 & 6.74 & 1.27 \\ \cline{1-1} \cline{3-11}  & & & & & & & & & & & \\ \cline{1-1} \cline{3-11}  & & & & & & & & & & & & \\ \cline{1-1} \cline{3-11}  & & & & & & & & & & & & \\ \cline{1-1} \cline{3-11}  & & & & & & & & & & & & \\ \hline \hline \end{tabular}  
* Traditional pasteurization—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 2: The impact of microwave and traditional pasteurization of the total phenolic content and DPPH\(\bullet\) radical scavenging activity of apple-peach and apple-chokeberry juices.