German Society for Horticultural Science Abbreviations CV cyclic voltammetry ABTS 2,2'-azinobis-3-ethylbenzothiazoline-6-sulfonate DPPH 2-diphenyl-2-picrylhydrazyl hydrate FRAP ferric reducing-antioxidant power RP reduction power Fe(III) to Fe(II) Trolox 6-hydroxy-2,5,7,8-tetramethylchroman-2carboxylic acid TPTZ 2,4,6-tri(2-pyridyl)-S-tirazine AEAC Ascorbate Equivalent Antioxidant Capacity TEAC Trolox Equivalent Antioxidant Capacity ACI Antioxidant Composite Index

No abstract

Organophosphorus compounds are most toxic synthesized substances. This group consists of the substances used in the composition of chemical weapons. Less toxic substances in this group are used as insecticides. These compounds are inhibitors of the enzyme esterase-holing. First aid and treatment of poisoning with these substances is achieved by atropine sulfate.

Fresh wild blackberries were processed into sugar and sugar-low jams at high temperatures (90, 95, 100 and 105 °C). Total phenolic (TP), flavonoid (TF), anthocyanin (TA) contents and antioxidant activity, as well as the content of individual anthocyanins were significantly affected by the temperature, heating time and jam type, with the largest retention in the sugar-low jam prepared at 90 °C for 5 minutes and with the largest decrease in the sugar jam prepared at 105 °C for 30 minutes. Cyanidin-3-rutinoside was found to be the most stable and cyanidin-3-malonylglucoside was found to be the least stable in sugar-low jam. In sugar jam, cyanidin-3-rutinoside and cyanidin-3-malonylglucoside have shown a relatively equable stability, while cyanidin-3-glucoside was the least stable. In the temperature interval from 90 ºC to 105 ºC, the degradation of total anthocyanins in both sugar and sugar-low jam types followed the first-order reaction, with activation energies (Ea) of 57.4 kJ/mol and 48.0 kJ/mol, respectively. The half-life values (t 1/2) of total anthocyanins ranged from 6.6 to 15.9 minutes for the sugar jam and from 13.1 to 27.7 minutes for the sugar-low jam. The degradation of total anthocyanins is more susceptible to temperature elevation in the sugar jam compared to the sugar-low type.

Fresh bilberries were processed into sugar and sugar-low jams at high temperatures (90, 95, 100 and 105 �C) in order to follow degradation of total and individual anthocyanins. The greatest reten-tion of all examined compounds was observed in sugar-low jam prepared at 90 �C for 5 minutes, while the greatest loss was detected in sugar jam prepared at 105 �C for 30 min. Cyanidin-3-galactoside and cyanidin-3-glucoside were found to be the most stable, while delphinidin-3-arabinoside and petunidin-3-arabinoside were the least stable.