## 3 Results and Discussion
### Antioxidant Activity  
The presence of polyphenols in high amounts, including anthocyanins, resulted in the high antioxidant activity of the obtained confitures. Antioxidant capacity against the DPPH radical determined directly after production was 42% higher for confitures cooked in a vacuum evaporator (Figure 2). However, in the same confitures, the antioxidant activity decreased significantly during storage, and the final values for both types of confitures equalized. This trend is consistent with the changes observed for the polyphenols and anthocyanins discussed earlier. According to studies performed on marmalades from various fruit species, there is a high correlation between the content of total polyphenols and antioxidant activity in such kinds of products [36].  
Due to the various reaction mechanisms against different types of radicals, and sensitivity to different-molecular-weight phenolics, the antioxidant activity of food is often measured by several methods simultaneously [37]. Antioxidant activity against the ABTS radical was determined, and after production the configure from the thermomix showed a higher level (Figure 2). After 180 days of cold storage, the antioxidant activity decreased, but statistically the final values for both types of confitures equalized. The antioxidant  
\begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline \multirow{2}{*}{**Anthocyanin**} & \multicolumn{4}{c}{**From Thermomix (Normal Pressure)**} & \multicolumn{4}{c}{**From Vacuum Evaporator (Lowered Pressure)**} \\ \cline{2-9}  & **0 day** & **30 day** & **120 day** & **180 day** & **0 day** & **30 day** & **120 day** & **180 day** \\ \hline Cy-3-5-dibi & \(6.4\pm 0.4\) & \(5.4\pm 0.5\) & \(4.4\pm 0.2\) & \(4.2\pm 0.1\) & \(8.4\pm 0.3\) & \(5.9\pm 0.2\) & \(4.7\pm 0.2\) & \(4.3\pm 0.2\) \\ Cy-3-glu & \(224.4\pm 7.5\) & \(184.4\pm 5.9\) & \(176.1\pm 4.4\) & \(167.9\pm 3.4\) & \(309.3\pm 19.2\) & \(223.3\pm 5.2\) & \(203.4\pm 9.5\) & \(186.1\pm 5.5\) \\ Cy-3-rut & \(14.8\pm 0.3\) & \(11.6\pm 1.4\) & \(11.2\pm 0.6\) & \(10.4\pm 0.7\) & \(19.9\pm 0.5\) & \(13.3\pm 0.5\) & \(12.0\pm 0.1\) & \(10.8\pm 0.7\) \\ Pn-3-glu & \(2.2\pm 0.3\) & \(1.8\pm 0.1\) & \(1.6\pm 0.1\) & \(1.6\pm 0.1\) & \(3.0\pm 0.1\) & \(2.3\pm 0.2\) & \(2.0\pm 0.1\) & \(1.8\pm 0.9\) \\ Total & \(248.5\pm 7.9^{\mathrm{th}}\) & \(203.8\pm 6.3^{\mathrm{th}}\) & \(193.7\pm 0.4^{\mathrm{th}}\) & \(184.5\pm 27.4^{\mathrm{th}}\) & \(341.5\pm 19.3^{\mathrm{th}}\) & \(245.3\pm 5.8^{\mathrm{th}}\) & \(222.7\pm 9.3^{\mathrm{th}}\) & \(203.4\pm 4.6^{\mathrm{th}}\) \\ \hline \end{tabular}
\end{table}
Table 3: Impact of processing methods and storage time on the anthocyanin content (mg of cyanidin-3-O-glucoside/100 g) in blue honeysuckle berry confitures.  
Figure 2: Results of antioxidant activity analyses using DPPH and ABTS methods in studied confitures. Values at the bars of the same color marked with different small letters are significantly different (\(p<0.05\)) and concern changes during storage for a specific production method; values at the bars of similar color hue marked with different capital letters are significantly different (\(p<0.05\)) and concern data comparison between processing methods for a specific day of storage.  
activity of jams made from different fruit species can vary greatly; for example, blueberry 6.1, raspberry 10.1, blackberry 18.3, cranberry 20.2 or blackcurrant 36.6 uM Trolox/g of jam [38]. The mentioned jams contained 50% of fruits in the recipe, while our confitures had 64% fruit content, but even taking this difference into account, it can be concluded that blue honeyuckle berry confitures was distinguished by very high antioxidant activity (80.9-95.2 uM Trolox/g).