## 3 Results
### Content of Phenolic Compounds
#### 3.3.2 Anthocyanin Content
\begin{table}
\begin{tabular}{l c c c c c} \hline \hline
**Samples** & **Cyanidin-3-** & **Pelargonidin-3-** & **Pelargonidin-3-** & **Pelargnidin** & **Total** \\  & **Glucoside** & **Glucoside** & **Rutinoside** & **Derivative** & **Anthocyanins** \\ \hline Untreated mash (control) & 0.67 \(\pm\) 0.03 c & 18.6 \(\pm\) 0.8 b & 0.6 \(\pm\) 0.2 d & 0.10 \(\pm\) 0.02 c & 20 \(\pm\) 1 d \\ Heated mash & 0.87 \(\pm\) 0.05 bc & 18.8 \(\pm\) 0.4 b & 1.04 \(\pm\) 0.03 de & 0.08 \(\pm\) 0.03 c & 20.8 \(\pm\) 0.4 d \\ Ultrasonous treated mash & 1.37 \(\pm\) 0.08 ab & 26 \(\pm\) 2 a & 1.28 \(\pm\) 0.04 cd & 0.34 \(\pm\) 0.04 ab & 29 \(\pm\) 2 b \\ Thermosonicated mash & 1.73 \(\pm\) 0.14 a & 29 \(\pm\) 2 a & 1.53 \(\pm\) 0.09 c & 0.50 \(\pm\) 0.14 a & 33 \(\pm\) 1 a \\ Enzyme-treated mash & 1.20 \(\pm\) 0.40 bc & 20 \(\pm\) 1 b & 2.1 \(\pm\) 0.2 b & 0.22 \(\pm\) 0.05 bc & 24 \(\pm\) 2 cd \\ Enzyme treated with vacuum mash & 1.26 \(\pm\) 0.15 b & 21.6 \(\pm\) 0.8 b & 2.7 \(\pm\) 0.1 ab & 0.23 \(\pm\) 0.02 bc & 26 \(\pm\) 1 bc \\ \hline \hline \end{tabular}  
* Values are mean \(\pm\) standard deviation; the different letters (a–e) within a given parameter indicate a significant difference at \(p<0.05\) for analysis of variance (ANOVA) and post-hoc analysis performed with Tukey’s test.  
\end{table} 
Table 2: Effect of mash treatment on anthocyanins content (mg/100 g f. w.). over extraction improvement. In the case of thermal treatment, especially in oxygenated mash, processes causing thermal degradation may intensify. This effect is indicated by [PERSON] et al. [56] examining the content of anthocyanins in strawberry puree heated under aerobic and anaerobic conditions. [PERSON] and [PERSON] [57] indicate that the degradation of anthocyanins during heating may result from the ring opening of the colorless pseudobase, which is in equilibrium with the flavylium salt and the formation of a colorless chalcone. An increase in temperature shifts the equilibrium towards the chalcone. Another pathway (in thermal degradation) is the formation of an unstable aglycone through the hydrolysis of the glycosidic bond. In the case of enzymatically treated mash, the content of anthocyanins depends on the type of enzyme and treatment time [10; 11]. For example, [PERSON] et al. [10] found an approximately 180% increase in anthocyanin content compared to untreated linguonberry juice. However, some of the enzyme-aided juices in their study showed a lower content of anthocyanins than was in juices obtained without enzymatic treatment of the mash, which was only heated at 45 \({}^{\circ}\)C. They also noted the beneficial effect of extending the pectinolysis time from 1 h to 3 h. In the enzymatic method, the degrading effect may also be significant. The decrease in anthocyanin content may be related to the activity of such oxidative enzymes, such as polyphenoxidase and peroxidase. This assumption may be confirmed by the higher content of anthocyanins in juices obtained from mash, where the use of pectinolytic enzymes was supported by vacuum conditions. Pelargonidin-3-glucoside, pelargonidin-3-rutinoside, cyanidin-3-glucoside, pelargonidin-3-rutinoside and pelargonidin derivative were identified in the profile. Pelargonidine-3-glucoside was found to account for the largest share (80% to 90%) in the total content of anthocyanins. [PERSON] et al. [58], examining the anthocyanin profile in 14 strawberry cultivars, also found a dominant share of pelargonidin-3-glucoside, which accounted for 50-90% of the total content of these compounds. The influence of the applied processing methods on the content of individual anthocyanins in the juice was varied. The highest content of pelargonidin-3-glucoside was recorded for samples obtained from mash subjected to ultrasonic treatment and thermosociation. Thermosociation was the most effective for cyanidin-3-glucoside and pelargonidin derivatives. In turn, for pelargonidin-3-rutoside, the beneficial effect was obtained as a result of vacuum-assisted pectinolysis.