## 3 Results and Discussion
### Biological Activity of Fruit Extracts and lyophilistes
\begin{table}
\begin{tabular}{l c c c c} \hline \hline  & \multicolumn{3}{c}{**Fruit Lyophilisates**} & \multicolumn{2}{c}{**Fruit Extracts**} \\ \cline{2-5}
**Raw Material** & \begin{tabular}{c} **TPC** \\ **(mg GAE/g of** \\ **Lyophilisate)** \\ \end{tabular} & \begin{tabular}{c} **Antioxidant** \\ **Activity** \\ **(mM Trolox/g of** \\ **Lyophilisate)** \\ \end{tabular} & \
\begin{tabular}{c} **TPC** \\ **(mg GAE/g of** \\ **Extract)** \\ \end{tabular} &
\begin{tabular}{c} **Antioxidant** \\ **Activity** \\ **(mM Trolox/g of** \\ **Extract)** \\ \end{tabular} \\ \hline black chokeberry & 26.1 \(\pm\) 0.2  & 20.31 \(\pm\) 1.3  & 42.6 \(\pm\) 0.3  & 42.23 \(\pm\) 0.9  \\ red currant & 10.1 \(\pm\) 0.1  & 10.49 \(\pm\) 1.0  & 11.7 \(\pm\) 0.3  & 17.34 \(\pm\) 0.4  \\ Blueberry & 13.8 \(\pm\) 0.0  & 14.82 \(\pm\) 1.0  & 26.1 \(\pm\) 0.2  & 35.98 \(\pm\) 2.9  \\ Hawthorn & 9.1 \(\pm\) 0.1  & 15.05 \(\pm\) 2.8  & 32.2 \(\pm\) 0.1  & 33.26 \(\pm\) 0.9  \\ Quince & 4.4 \(\pm\) 0.2  & 2.76 \(\pm\) 0.8  & 8.7 \(\pm\) 0.1  & 4.29 \(\pm\) 0.4  \\ sea buckthorn & 4.2 \(\pm\) 0.2  & 3.82 \(\pm\) 1.5  & 16.9 \(\pm\) 0.2  & 7.31 \(\pm\) 0.4  \\ \hline \hline \end{tabular}
\end{table} 
Table 1: Antioxidant activity and total content of polyphenic compounds in freeze-dried fruits and fruit extracts. presented study, and stated that the results depended on the process conditions. The extraction in 50% ethanol/water was the most efficient, with the TPC at a level of 22.33 mg/g dry matter. [PERSON] et al. [48] used different extraction methods including ultrasound-assisted extraction and obtained a TPC that varied between 12.6 and 34.7 mg eq. GA/g dry plant. The highest value obtained was comparable to that observed in the presented study. In turn, [PERSON] and [PERSON] [49] demonstrated different TPC values in quintec extracts depending on the part of the plant used for extraction, from 9.80 \(\pm\) 1.41 mg GAE/g extract (from seeds) to 113.47 \(\pm\) 9.35 mg GAE/g extract (from leaves). Some reports indicate that processing treatments may influence the quantity of phenolic compounds such as anthocyanins; however, freeze-drying used in the presented study is reported as the best method to protect them. This method is useful to preserve colour and flavour and shows no negative impact on the antioxidant and nutritional properties of fruits [50; 51]. The studies of different authors indicated a great variation in results; therefore, it could be quite difficult to compare the obtained results. [PERSON] et al. [52] showed that the TPC value differed depending on the species of _C. japonica_, from 19.35 to 46.92 GAE mg/g FW. In freeze-dried quintec, [PERSON] et al. [53] observed 57 g/kg DW, and [PERSON] et al. [54] observed 4165 \(\pm\) 24 mg GAE/100 mg DM. [PERSON] et al. [55] reported 51.32 mg GA eq./100 g dry matter in freeze-dried chokeberry, while in the research of [PERSON] and [PERSON] [56], the total phenolic contents reached 919.7 \(\pm\) 16.9 mg GA eq/g dry matter. In [PERSON] et al. [57], the content of total polyphenols in freeze-dried aronia powder was 27.63 mg GAE/100 mg DM. The authors also underlined the high antioxidant activity of freeze-dried fruits. For example, [PERSON] et al. [54] and [PERSON] et al. [55] confirmed the high antioxidant activity of freeze-dried quintec. Antioxidant activity has also been preserved in the samples studied in the presented study; however, the extracts, due to their concentrated form, demonstrated a higher TPC value and antioxidant activity. Difficulties in comparing the level of polyphenol content and biological activity between different authors may result from differences in the material as well as process or extraction conditions. The antibacterial activity of the prepared extracts and lyophilisates was assessed towards pathogenic Gram-positive and Gram-negative bacteria (Table 2, Figures 1 and 2), as well as towards some strains of LAB (Table 3, Figures 3 and 4), commonly used in the fermented products.