## 3 Results
### Relationships Between Studied Mousse Samples
#### 3.5.2 Principal Component Analysis (PCA)  
The structure of variation in the obtained results was explained using a principal component analysis (PCA). PCA was carried out among all tested samples and variables (TPC, TFC, vitamin C, AC, sum of macrominerals, and sum of microminerals). The principal \begin{table}
\begin{tabular}{c c c c} \hline \hline  & **TPC** & **TFC** & **Vitamin C Content** \\ \hline Test day & & & \\ Fresh & 0.96 * & 0.86 * & 0.76 * \\ Storage for 48 h at room temperature & 0.95 * & 0.81 * & 0.71 * \\ Storage for 48 h at refrigerated temperature (4 \({}^{\circ}\)C) & 0.97 * & 0.75 * & 0.73 * \\ \hline Mousse type & & & \\ Apple mousses & 0.92 * & 0.57 & \(-\)0.06 \\ Pear mouses & 0.86 * & 0.19 & 0.46 \\ Multi-component mousses & 0.85 * & 0.77 * & 0.53 \\ \hline \hline \end{tabular} Abbreviations: TPC—total phenolic content; TFC—total flavonoid content; r marked by * are statistically significant at \(p\leq\) 0.05.  
\end{table} 
Table 7: Correlation coefficients (r) calculated for the relationships between the antioxidant capacity (DPPH assay) and content of bioactive compounds. Figure 1: Antioxidant capacity (DPPH assay values) of the studied fruit mouses (fresh and stored at room temperature and refrigerated temperature). Different lowercase letters (a,b,c,d) placed above the bars for mousses of the same type, separate for fresh, stored at 23 \({}^{\circ}\)C, and stored at 4 \({}^{\circ}\)C, indicate significant differences (\(p\leq\) 0.05), whereas different uppercase letters (A,B,C) placed above the bars for various storage conditions, separate for each mousse sample, indicate significant differences (\(p\leq\) 0.05). component analysis for the tested mousses is shown in Figure 2. The first two principal components (PC) explained 76.70%, 81.26%, and 86.12% of total data variance for apple, pear, and multi-components mousses, respectively. Figure 2a,c,e show a plot of points in the plane of the principal components that illustrates the similarity between the content of analyzed compounds of the studied mousses. The distribution of the analyzed groups of mousses in relation to each other indicates the different content of selected bioactive compounds and antioxidant properties in them. The greatest variation in the content of the studied compounds in relation to storage conditions was observed for apple mousses (Figure 2a), particularly for mousses stored at room temperature (RT) and refrigeration temperature (CT). Figure 2: Principal component analysis (PCA) results presented as score plots of the analyzed fresh fruit mousses (**a**,**c**,**e**) and loading plots of the analyzed parameters (TPC, TFC, DPPH, sum of macrominerals, and sum of microminerals) in the analyzed fresh fruit mousses (**b**,**d**,**f**). Explanations: A1, A2, A3, A4—apple mousses; P1, P2, P3, P4—pear mousses; M1, M2, M3, M4—multi-component mousses; F—fresh mousses; CT—mousses stored at refrigerated temperature (48 h/4 \({}^{\circ}\)C); RT—mousses stored at room temperature (48 h/23 \({}^{\circ}\)C). Figure 2b,d,f show the intercorrelations between the variables and the resulting principal components. The direction and length of the vectors indicate how much the variables affect the principal components. Figure 2b shows that the variables TPC, DPPH, and sum of macrominerals are located near the circle, which means that the information contained in them is carried by the principal components. In contrast, the information contained in the other variables (TFC, vitamin C, and sum of microminerals) is carried to a lesser extent by the principal components. In Figure 2d,e, all variables, except vitamin C (Figure 2d) and TFC (Figure 2f), are located near the circle, which means that the information they contain is carried by the principal components. There was a strong positive correlation between DPPH and TPC and DPPH and TFC, and a negative correlation between vitamin C and sum of microminerals for fresh mousses (Figure 2b).