## 3 Results
### Content of Bioactive Compounds of Fresh and Stored Fruit Mousses  
The results of individual bioactive compounds in fruit mousses are summarized in Table 6. Among apple mousses, the highest TPC was recorded in the A1 mouse (\(p\leq 0.05\)). This content was almost 4, 1.5, and almost 3 times higher relative to other apple mousses (A2, A3, and A4, respectively). In pear mousses, P4 mouse was the richest in TPC (\(p\leq 0.05\)), whose content exceeded the level of these compounds in P1, P2, and P3 mousses by 3, 4.5, and 3 times, respectively. In multi-component ones, the highest TPC value was recorded in M2 mousse and comparatively the least in M1 and M3 mousses (\(p\leq 0.05\)). Variations were also noted in the TFC values of the products studied. It was found that A1, A3, and A4 mousses contained similar flavonoid amounts (\(p>0.05\)). Among the pear mousses, P1 mousese contained the lowest amount of flavonoids, and among the multi-component mousses, M1 and M3 mousses had the least amount of these compounds. In each type of mousse, the lowest concentration of vitamin C was recorded in A1, P1, and M1 mousses. It was noted that A1 mousse had 1.5, 1.2, and 1.8 times less vitamin C than A2, A3, and A4 mousses, whereas P1 mousse had 1.3, 1.3, and 2.3 times less than P2, P3, and P4 mousses. Among multi-component mousses, the M1 mousse had 1.3, 1.3, and 1.4 times less than M2, M3, and M4 mousses, respectively.  
The content of selected bioactive compounds differed significantly according to the storage conditions. In each type of mousse, the highest antioxidant contents were recorded in fresh mousses, while the lowest were in samples stored for 48 h at room temperature. There was a decrease in the TPC, TFC, and vitamin C in mousses stored at refrigerated temperature, but the decrease was not always statistically significant. In the case of phenolics, the greatest losses after storage in refrigeration were recorded in apple mousse A4 (9%), pear mousses P1 and P2 (13% and 6%, respectively), and multi-component mousse M3 (10%). In the case of flavonoids, the highest losses were in all apple mousses (8-11%), pear mousse P4 (13%) and multi-component mousse M3 (10%). Noticeably higher losses in phenolic and flavonoid contents were recorded after storage at room temperature for phenolics in P2, P4, M3, and M4 mousses (10-11%) and for flavonoids in apple mousses (13-25%). There were large differences in the loss of vitamin C in relation to the storage conditions. During refrigerated storage, the following losses were recorded: apple mousses (2-6%), pear mousses (3-11%), and multi-component mousses (2-7%), while at room temperature, apple mousses (12-15%), pear mousses (12-18%), and multi-component mousses (5-22%).  
\begin{table}
\begin{tabular}{c c c c c c c c c c c c} \hline \hline  & \multicolumn{3}{c}{**Mn**} & \multicolumn{3}{c}{**Cu**} & \multicolumn{3}{c}{**Fe**} & \multicolumn{3}{c}{**Zn**} \\
**Sample/Storage** & \multicolumn{3}{c}{**[mg/100 gl]**} & \multicolumn{3}{c}{**[mg/100 gl]**} & \multicolumn{3}{c}{**[mg/100 gl]**} & \multicolumn{3}{c}{**[mg/100 gl]**} \\ \cline{2-13}
**Conditions** & **Fresh** & **4\({}^{\circ}\)C/**48 h** & **23\({}^{\circ}\)C/**48