## 3 Results
### Antioxidant Capacity of Fresh and Stored Fruit Mousses  
Figure 1 shows the AC values of the studied fruit mousses, both fresh and stored. The parameter measured by the DPPH assay was expressed in uM Trolox/100 g of mousse. The values of AC differed depending on the type of mousse. In apple ones, the significantly highest AC was recorded in A1 mouse, while the significantly lowest was in A2 mousse (three times lower than A1) (\(p\leq 0.05\)). Among pear mousses, the P4 mouse had the highest ability to capture oxygen free radicals. The AC values was three, two, and more than one times higher than mousses P1, P2, and P3, respectively. The multi-component mousses had significantly higher AC (80.37-110.31 uM TE/100 g) (\(p\leq 0.05\)). There was a decrease in AC during the storage of the mousses, both at room temperature and at refrigerated temperature, but losses during storage at room temperature were higher. In apple and multi-component mousses, losses of 5-8% were recorded during storage at refrigerated temperature and 10-17% during storage at room temperature. On the other hand, in pear mousses, the losses were at a level of 1-6% after storage at refrigerated temperature and 12-18% after storage at room temperature.  
\begin{table}
\begin{tabular}{c c c c c c c c c} \hline \hline \multirow{2}{*}{**Sample/Storage**} & \multicolumn{3}{c}{**TPC**} & \multicolumn{3}{c}{**TFC**} & \multicolumn{3}{c}{**Vitamin C content**} \\  & & **[mg CE/100 g]** & & **[mg CE/100 g]** & & **[mg/100 g]** \\ \cline{2-9}
**Conditions** & **Fresh** & **4 \({}^{\circ}\)C/48 h** & **23 \({}^{\circ}\)C/48 h** & **Fresh** & **4 \({}^{\circ}\)C/48 h** & **23 \({}^{\circ}\)C/48 h** & **Fresh** & **4 \({}^{\circ}\)C/48 h** & **23 \({}^{\circ}\)C/48 h** \\ \hline A1 & 56.39 \(\pm\) & 55.27 \(\pm\) & 54.24 \(\pm\) & 5.66 \(\pm\) & 5.23 \(\pm\) & 4.92 \(\pm\) & 6.37 \(\pm\) & 6.22 \(\pm\) & 5.45 \(\pm\) \\  & 0.15 \({}^{\rm\AA}\) & 1.49 \({}^{\rm\AA}\) & 0.29 \({}^{\rm\AA}\) & 0.91 \({}^{\rm\AA}\) & 0.06 \({}^{\rm\AA}\) & 0.01 \({}^{\rm\AA}\) & 0.81 \({}^{\rm\AA}\) & 0.04 \({}^{\rm\AA}\) & 0.09 \({}^{\rm\AA}\) \\ \hline A2 & 14.94 \(\pm\) & 14.42 \(\pm\) & 13.27 \(\pm\) & 5.09 \(\pm\) & 4.56 \(\pm\) & 3.84 \(\pm\) & 9.80 \(\pm\) & 9.23 \(\pm\) & 8.1 \(\pm\) \\  & 0.78 \({}^{\rm\AA}\) & 0.92 \({}^{\rm\AA}\) & 0.12 \({}^{\rm\AA}\) & 0.11 \(\pm\) & 0.07 \({}^{\rm\AA}\) & 0.16 \({}^{\rm\AA}\) & 0.18 \({}^{\rm\AA}\) & 0.01 \({}^{\rm\AA}\) \\ \hline A3 & 38.49 \(\pm\) & 37.22 \(\pm\) & 36.19 \(\pm\) & 5.58 \(\pm\) & 4.98 \(\pm\) & 4.38 \(\pm\) & 7.35 \(\pm\) & 7.02 \(\pm\) & 6.23 \(\pm\) \\  & 0.02 \({}^{\rm\AA}\) & 2.73 \({}^{\rm\AA}\) & 1.28 \({}^{\rm\AA}\) & 0.72 \({}^{\rm\AA}\) & 0.09 \({}^{\rm\AA}\) & 0.12 \({}^{\rm\AA}\) & 0.04 \({}^{\rm\AA}\) & 0.15 \({}^{\rm\AA}\) & 0.18 \({}^{\rm\AA}\) \\ \hline A4 & 19.75 \(\pm\) & 17.92 \(\pm\) & 17.62 \(\pm\) & 5.49 \(\pm\) & 5.02 \(\pm\) & 4.23 \(\pm\) & 11.27 \(\pm\) & 10.54 \(\pm\) & 9.97 \(\pm\) \\  & 0.19 \({}^{\rm\AA}\) & 2.01 \({}^{\rm\AA}\) & 0.92 \({}^{\rm\AA}\) & 0.10 \({}^{\rm\AA}\) & 0.14 \({}^{\rm\AA}\) & 0.16 \({}^{\rm\AA}\) & 1.12 \({}^{\rm\AA}\) & 0.03 \({}^{\rm\AA}\) & 0.99 \({}^{\rm\AA}\) \\ \hline P1 & 13.97 \(\pm\) & 13.56 \(\pm\) & 12.83 \(\pm\) & 4.89 \(\pm\) & 4.75 \(\pm\) & 4.21 \(\pm\) & 5.88 \(\pm\) & 5.55 \(\pm\) & 5.01 \(\pm\) \\  & 0.05 \({}^{\rm\AA}\) & 0.62 \({}^{\rm\AA}\) & 1.29 \({}^{\rm\AA}\) & 0.06 \({}^{\rm\AA}\) & 0.03 \({}^{\rm\AA}\) & 0.11 \({}^{\rm\AA}\) & 1.24 \({}^{\rm\AA}\) & 0.02 \({}^{\rm\AA}\) & 0.71 \({}^{\rm\AA}\) \\ \hline P