## 3 Results and Discussion
### Color of Infusions--Instrumental and Sensory Analysis and Anthocyanin Pigment Content
In turn, infusions from RHF were characterized by a positive value (a* = 22) of the above-mentioned color parameter that indicated the red tone of the liquid. The incorporation of dried chokeberry pomace to green tea leaves and white hibiscus flowers resulted in a significant increase in the value of the a* parameter in the infusions. In the case of hibiscus flowers, this increase was significantly higher than that for green tea infusions. The addition of 2.5 g or 3.0 g of pomace caused a further increase in the value of parameter a*; however, these changes were not statistically significant. It is also worth noting that the value of the a* parameter in RHF + CP infusions was not significantly higher than that in WHF + CP (Table 2). It can be concluded that the value of the a* parameter in WHF and RHF infusions with the addition of CP is mainly affected by the by-product addition, which is a good source of anthocyanins. This is confirmed by the results presented in Table 3, which indicate a relatively low content of anthocyanins in RHF infusions. Also, the chemical structure of anthocyanins and the self-association phenomenon could have affected the color of the infusions. For example, the maximum wavelength for deplhindine derivatives at pH 3.6 is 522 nm, while cyanidin under the same conditions has a maximum at 514 nm [36]. As studied by [PERSON] et al. [37], the presence of disubstituted B-ring anthocyanins (such as cyanidin glioside, mainly coming from CP) could tend to self-associate, resulting in an increasing color hue shift towards reddish. The value of parameter b* did not differ significantly for infusions of GTL, WHF and RHF without dried pomace addition, and ranged from 4.4 to 6.6. In green tea leaf infusions, the addition of chokeberry pomace slightly increased the b* parameter, but this effect was not statistically important. In the case of hibiscus, both white and red, after dried CP addition, a significant increase in the value of the b* parameter was observed. Infusions WHF + CP and RHF + CP possessed b* values in the range of 28-42. A further increase in the addition of CP from 2.0 to 3.0 resulted in an increase in the value of this parameter, although these changes were not statistically significant (Table 2). Color differences \(\Delta\)E after the addition of dried chokeberry pomace were very high and ranged from 38 to 84. Those differences could be easily noticed by the human eye. The highest color changes were observed in the case of WHF samples. Here, even in the sample with the lowest dried pomace addition (WHF + CP2.0), the \(\Delta\)E value was 71, while this level was impossible to achieve in the case of GTL + CP3.0 or RHF + CP3.0. Dried chokeberry fruit or its pomace may be an attractive food ingredient, especially for creating the red color of the product. As was found by [PERSON] and [PERSON] [15], water infusions of chokeberry fruit could possess a* values in the range of 64.58-65.48. [PERSON] and [PERSON] [38] also produced infusions from chokeberry pomace. They found the color parameters L*, a* and b* at a level of 45, 42 and 32, respectively, and observed slight changes in the values of the color parameters, despite the doubling of the concentration of chokeberry pomace for the preparation of the infusion. The sensory evaluation of the color was carried out on samples with the addition of chokeberry pomace. Infusions from hibiscus flowers with pomace were characterized by a high color desirability with an intense red color (score 5.0), regardless of the addition level used. In the case of green tea leaf infusions, the addition of 2.5 g and 3.0 g of pomace to the mixture allowed us to obtain a color with a tone and acceptability corresponding to those of hibiscus infusions. A significantly lower score for color was obtained in infusions of dried green tea leaves with 2.0 g of pomace (Figure 2). A statistically significant positive correlation was found between the color parameters a*, b* and the color sensory scores (r = 0.61, r = 0.55, respectively).