# Disaccharides: Influence on Volatiles and Phenolics of Sour Cherry Juice
## 2 Results
### Evaluation of Phenolics  
The results of the determination of the phenolics, flavonoids and flavonoids of sour cherry juice with the addition of sugars are presented in Table 2. The phenolic content in the control sample was 1.550 g GAE/L. Samples with the addition of sucrose and trehalose had a higher phenol content, 1.600 and 1.633 g GAE/L, respectively, in comparison to the control sample. With the addition of maltose, the phenolic content decreased, 1.443 g GAE/L. Considering flavonoid and flavanone content, a different trend was observed. The flavonoid content in the control sample was 354.84 mg RE/L. Samples with the addition of sucrose and maltose had higher flavonoid contents than the control sample. The sample with the addition of maltose had the highest flavonoid content, 378.49 mg RE/L. In the case of trehalose addition, the lowest flavonoid content was observed, 330.19 g RE/L. The flavonoid content in the control sample was 121.11 mg RE/L. Samples with the addition of sucrose and trehalose had lower flavonoid content (79.84 mg RE/L and 28.33 mg RE/L, respectively), while the sample with the addition of maltose had a higher flavonoid content (161.98 mg RE/L) than the control sample. The anthocyanin content and the percentage of polymeric color of sour cherry juice with the addition of sugars are presented in Table 3. The anthocyanin content in the control sample was 214.038 mg C-3-G/L. The addition of all sugars had an effect on anthocyanin content. Samples with the addition of sucrose and trehalose had higher anthocyanin content and samples with the addition of maltose had lower (206.649 mg C-3-G/L) anthocyanin content than the control sample. Trehalose addition had a higher effect than sucrose. The sample with trehalose addition had 297.825 mg C-3-G/L of anthocyanins, and the sample with the addition of sucrose 286.553 mg C-3-G/L. The percentage of polymeric color was the same in all samples, around 30%, indicating that under the investigated conditions polymerization did not occur in the samples, and sugars had no effect on polymerization. The results of the determination of antioxidant activity, by application of the DPPH (2,2-diphenyl picryl hydrazyl) and ABTS (2,2\({}^{\prime}\)-azino-bis(3-ethylbenzothazoline-6-sulphonic acid) methods, of sour cherry juice with the addition of sugars are presented in Table 4. Sour cherry juice had the lowest antioxidant activity determined with both applied methods. The antioxidant activity of the control sample determined by the DPPH method was 1.115 umol TE/100 mL. Samples with the addition of sugars had slightly higher antioxidant activity values, from 1.151 umol TE/100 mL to 1.174 umol TE/100 mL. The same tendency was retained with the ABTS method, only with higher antioxidant activity values. The antioxidant activity of sour cherry juice was 1.562 umol TE/100 mL. \begin{table}
\begin{tabular}{c c c c} \hline \hline
**Samples** & **Phenolic Content** & **Flavonoid Content** & **Flavanone Content** \\  & **(g GAE/L)** & **(mg RE/L)** & **(mg RE/L)** \\ \hline juice & 1.550 \(\pm\) 0.014 \({}^{\text{a}}\) & 354.84 \(\pm\) 0.05 \({}^{\text{a}}\) & 121.11 \(\pm\) 0.04 \({}^{\text{a}}\) \\ juice + sucrose & 1.600 \(\pm\) 0.018 \({}^{\text{b}}\) & 369.62 \(\pm\) 0.02 \({}^{\text{b}}\) & 79.84 \(\pm\) 0.06 \({}^{\text{b}}\) \\ juice + trehalose & 1.633 \(\pm\) 0.011 \({}^{\text{b}}\) & 330.19 \(\pm\) 0.03 \({}^{\text{c}}\) & 28.33 \(\pm\) 0.08 \({}^{\text{b}}\) \\ juice + maltose & 1.443 \(\pm\) 0.016 \({}^{\text{c}}\) & 378.49 \(\pm\) 0.04 \({}^{\text{d}}\) & 161.98 \(\pm\) 0.08 \({}^{\text{c}}\) \\ \hline \hline \end{tabular}  
GAE—gallic acid equivalents; RE—trutin equivalents; Values in the same row followed by different letters are significantly different at \(p<\) 0.05, (ANOVA, Fisher’s LSD).  
\end{table} 
Table 2: Phenolics, flavonoids and flavonoids of sour cherry juice with the addition of sugars.