## 3 Results
Conversely, an increase in activity (\(p<0.05\)) was recorded in selected cases (all preserves from peach and ldared apple, apricot compete, chokeberry juice, peach compete and jam, wild strawberry compete, and raspberry juice). Generally, a loss in the anti-BChE activity was observed in compotes stored for 10 months, with only chokeberry, Champion, wild strawberry, and raspberry retaining their activity unchanged (\(p<0.05\)) after this period (Figure 4). Regarding juices, a loss in activity was noted only in chokeberry, while other juices maintained their activity (\(p<0.05\)); ldared apple juice even significantly increased its activity (\(p<0.05\)) (Figure 5). Chokeberry, peach, \begin{table}
\begin{tabular}{c c c c c} \hline \hline
**BChE** & **Fruit** & **Compote** & **Juice** & **Jam** \\ \hline Chokeberry & 0.65 \(\pm\) 0.02 b & 0.40 \(\pm\) 0.06 a & 1.04 \(\pm\) 0.12 c & 0.41 \(\pm\) 0.07 a \\ Cherry & 0.55 \(\pm\) 0.01 c & 0.46 \(\pm\) 0.02 c & 0.42 \(\pm\) 0.01 b & 0.04 \(\pm\) 0.01 a \\ Apricot & 0.45 \(\pm\) 0.05 a & 0.82 \(\pm\) 0.09 b & 0.42 \(\pm\) 0.03 a & 0.43 \(\pm\) 0.02 a \\ Peach & 0.21 \(\pm\) 0.01 a & 0.72 \(\pm\) 0.03 c & 0.31 \(\pm\) 0.02 b & 0.85 \(\pm\) 0.03 d \\ Apple ldared & 0.16 \(\pm\) 0.02 a & 0.62 \(\pm\) 0.10 c & 0.37 \(\pm\) 0.03 b & 0.34 \(\pm\) 0.02 b \\ Apple Champion & 0.46 \(\pm\) 0.08 b & 0.32 \(\pm\) 0.03 a & n.p. & n.p. \\ Wild strawberry & 0.49 \(\pm\) 0.03 b & 0.79 \(\pm\) 0.08 c & n.p. & 0.21 \(\pm\) 0.01 a \\ Raspberry & 0.38 \(\pm\) 0.05 a & 0.37 \(\pm\) 0.09 a & 0.55 \(\pm\) 0.01 b & 0.29 \(\pm\) 0.01 a \\ \hline \hline \end{tabular}
\end{table} 
Table 2: Comparison of anti-BChE activity of fruits and corresponding, freshly prepared preserves. Letters apply to each fruit separately and indicate statistically significant differences at \(p<0.05\); n.p.—not produced. Figure 3: Evolution of anti-AChE activity of jams during storage. Letters apply to each fruit separately and indicate statistically significant differences at \(p<0.05\). and raspberry jams significantly lost their activity after 10 months of storage, although noticeable remaining activity was still observed in all these products, with cherry jam showing an increase in activity (\(p<0.05\)) (Figure 6). Figure 4: Evolution of anti-BChE activity of compotes during storage. Letters apply to each fruit separately and indicate statistically significant differences at \(p<0.05\). Figure 5: Evolution of anti-BChE activity of juices during storage. Letters apply to each fruit separately and indicate statistically significant differences at \(p<0.05\). After storage, the results showed that the 'ABTS-scavenging' activity was retained in most compotes (except apricot and peach compote, \(p<0.05\)), while it significantly increased (\(p<0.05\)) in wild strawberry and raspberry compotes (Figure 7). Similarly, juices exhibited a consistent ability to'scavenge' ABTS radicals throughout the storage period, except for peach juice (which showed a significant increase in activity after 10 months) and raspberry juice (which showed a significant loss in activity after 10 months) (Figure 8). Additionally, almost all jams demonstrated a stable ability to'scavenge' ABTS radicals during the 10 months of storage except for apricot and apple Idared jams, which significantly (\(p<0.05\)) lost their activities after 10 months (Figure 9). All fruits were excellent DPPH free radical \"scavengers\", and a great number of preserves either retained the activity or even increased it due to the processing (cherry juice, all apricot, peach and raspberry preserves, apple Idared compote, wild strawberry jam) (see Table 3). However, the activity was decreased due to the processing in some preserves (all chokeberry preserves, cherry compote and jam, apple Idared juice and jam, apple Champion, or wild strawberry compote). Figure 6: Evolution of anti-BChE activity of jams during storage. Letters apply to each fruit separately and indicate statistically significant differences at \(p<0.05\).