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In recent years many researchers have taken into account other parts of plants than commonly edible ones because of their beneficial chemical composition. The objective of the study was to determine the content of bioactive compounds, including HPLC analysis of polyphenols, and antioxidant activity of leaves, petioles, and fruit of selected cultivars of the sweet cherry. Cultivars Kordia, Regina, Vega, Hedelfińska and Vanda from Sandomierz (Poland), Kordia, Regina, and Summit from Szczodrkowice (Poland) as well as sweet cherries imported from Spain and Hungary (only petioles and fruit) were analyzed. Statistically significant effect of cultivar and part of the plant on the bioactive compounds content and antioxidant activity was found. The leaves and petioles had a higher concentration of dietary fiber, vitamin C, carotenoids and polyphenols as well as an antioxidant activity than the fruit. The fruit was characterized by the presence of total anthocyanins. In the studied samples, the following polyphenols were identified: coffee acid, chlorogenic acid, p-coumaric acid, and myricetin. Additionally, the ferulic acid was detected in leaves. Due to the high antioxidants level, the leaves and petioles can be a potential source to produce functional food. Further studies are needed to prove processability and usefulness of this plant material in the food industry.

Fresh and frozen wheatgrass juice (WgJ) stored for three months were examined in terms of: polyphenolic components, total chlorophylls and carotenoids, antioxidant and enzymatic activity and color. Juices were prepared from summer and winter grass, at two growth stages (16 and 21 cm). Raw WgJ (100 g) contained: 5.04 dry matter; 4.59 total extract; and 0.820 ash. Raw WgJ (1 L) contained also 391.4 mg chlorophylls; 79.1 mg carotenoids; 920.9 mg total polyphenols, with a mean antioxidant activity of 9.57 and 93.07 µM Troloxeq/mL (DPPH) and (ABTS) respectively; catalase and peroxidase activity were 114.94 and 0.13 U, respectively. Summer WgJ (fresh and frozen) had higher chlorophylls, carotenoids, total polyphenols concentration, increased enzymatic activity, better color than winter WgJ, but lower levels of dry matter, ash, and extract. Freezing and storage of juices significantly reduced the level of dry matter, chlorophylls, carotenoids, antioxidant, and catalase activity. Color deterioration was also noted. Practical applications Sprouts and wheat grass are young plants, including active enzymes, easily absorbed vitamins, minerals and phytochemicals. Due to the lack of human enzymes digesting cellulose, which large amounts are found in the grass a better alternative is to drink wheatgrass juice. They represent one of the latest discoveries in nutrition. The best way is to drink fresh juice immediately after production, so they do not lose during storage labile compounds. The consumption of wheatgrass juice brings a lot of benefits. Not everyone can afford a grass breeding and production of juice at home. A long list of beneficial properties of juice obtained from wheat grass making it the product of an increasingly desired by consumers. The process of freezing is still one of the least invasive and universal methods for maintaining the product almost unchanged while significantly extend the life of.

Elderberries, sea buckthorn, and sloe berries are fruits of wild-grown bushes, valued in folk medicine for their health-promoting properties but still rarely applied in food. The aim of the present study was to produce probiotic yoghurts with a 10% addition of sweetened purees prepared from elderberries (EPY), sea buckthorn (SBPY), and sloe berries (SPY) and to assess their chemical composition, acidity, content of polyphenols and anthocyanins, ferric reducing antioxidant power (FRAP) and antiradical power (ARP), level of starter microbiota, concentration of acetaldehyde and diacetyl, syneresis, instrumentally measured color and texture parameters, and sensory acceptance. The results were compared to those obtained for plain probiotic yoghurt (PPY) and the changes tracked during 1 month of cold storage at 2 week intervals. The addition of elderberry and sloe berries significantly increased the antioxidant capacity of probiotic yoghurts, probably due to a high content of polyphenols, especially anthocyanins. However, anthocyanins were more stable in the EPY when compared to the SPY. All yoghurt treatments were characterized by good sensory quality and viability of starter microorganisms, including probiotic strains during cold storage. Elderberries promoted the evolution of diacetyl in yoghurts during storage and, together with sloe berries, produced increased syneresis and the greatest changes in color profile compared to PPY.

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