## 3 Results and Discussion  
### Characteristics of Fruit Pomaces  
The content of bioactive compounds and chemical composition in fruit pomaces is summarized in Tables 1 and 2. The highest protein and fat content was found in blackcurrant pomace because it contained twice as much of these components as compared to chokeberry pomace. The highest amount of total carbohydrates was found in chokeberry pomace, 4 times and 3 times higher than in cherry and currant pomace, respectively. The chokeberry pomace contained the most minerals, 20% more than the other pomace. These results are in agreement with those of [PERSON] and [PERSON] [3] and [PERSON] and [PERSON] [41], who determined protein, fat, and ash in chokeberry pomace at levels of 4.9, 2.9, and 1.4-3.9 g/100 g dm, respectively. In the study of [PERSON] et al. [42], the amount of protein, fat, and ash in currant pomace was 11.1-13.3, 5.9-10.9, and 2.8-3.8 g/100 g dm, respectively. It was found that the total polyphenol content was highest in PCHB and lowest in PCH. The content of this type of bioactive compound in PBC was lower by 26% as compared to PCHB and higher by 42% in relation to PCH (Table 1). This relationship was confirmed by [PERSON] et al. [10]. It was found in their studies that PCHB was characterized by a high content of polyphenols, about 21% higher as compared to PBC. According to [PERSON] and [PERSON] [11], the amount of polyphenols ranged from 18.55-22.85 mg epicatechin/g in PBC, and in PCH, it was at 6.35 mg epicatechin/100 g [8]. According to [PERSON] et al. [9], the amount of total polyphenols in PCHB ranged between 31 and 63 mg catechins/g. So, it could be stated that the total phenolic content identified in this study was consistent with the data provided by other authors. The content of phenolic acids (PA) was the highest in PCHB, and the amount in PBC was four times lower, and in PCH it was five times lower as compared to PCHB. In the case of flavonoids, their highest content was recorded in the PCHB, analogous to the highest content of PA and total polyphenols in this kind of pomace. PCH and PBC were characterized by, respectively, 5 times and 8.5 times lower contents of flavonoids than PCHB (Table 2). A different trend was observed in the amounts of flavonoids and anthocyanins in the studied fruit pomaces as compared to the content of flavonoids. Namely, the amount of flavonoids and anthocyanins were in the following order: PCHB > PBC > PCH (Table 2). This difference between the content of flavonoids and the content of their fractions (flavonols  
and anthocyanins) could be due to other compounds such as isoflavones, chalcones, etc., which were not analyzed. In studies conducted by [PERSON] and [PERSON] [12], the amount of anthocyanins in PCHB was 3.85 mg cyanidin-3-glucoside/g, and in the research of [PERSON] et al. [9], it was 11.9-19.5 mg cyanidin-3-glucoside/g. The results of [PERSON] et al. 's [43] study on anthocyanin content in PBC were 0.4885 mg cyanidin-3-glucoside g. Some differences in the content of anthocyanins in the fruit pomace among the results of this work in comparison with results from other authors could be due to the different methods of extraction and anthocyanin assay. AA determined by means of a synthetic free radical (ABTS) was in the following order: PCHB > PBC > PCH (Table 1), and it was positively correlated with the total phenol content in the pomace (r\({}^{2}\) = 0.985). Another health-promoting compound, except for the previously mentioned polyphenols, present in fruit pomace was DF. The amount of this component in the PCHB and PBC was at the same level--approximately 60 g/100 g dm (IDF) and 5.5 g/100 g dm (SDF). Cherry pomace (PCH) was characterized by lower amounts of SDF and IDF, respectively 19% and 27%, in comparison with the remaining pomace (Table 1). Among the analyzed fruit pomaces, PCHB was the most abundant in bioactive compounds. It contained the highest amounts of total polyphenols, PA, flavonoids, anthocyanins, and flavonoids as compared to the remaining pomace.