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The impact of ultrasound-assisted thawing on the bioactive components in juices obtained from blue honeysuckle (Lonicera ca ... 1 1 Introduction 1 2 Material and methods 2 2.1 Material 2 2.2 Ultrasonic-assisted thawing (US) 2 2.3 Enzymatic treatment 2 2.4 Juice production technology 3 2.5 Analytical methods 3 2.5.1 Determination of refractometric extract and titratable acidity 3 2.5.2 Determination of l-ascorbic acid (AA) content by HPLC 3 2.5.3 Determination of anthocyanins content by HPLC 3 2.5.4 Determination of iridoids content by HPLC 3 2.5.5 Determination of phenolic acids contents by HPLC 3 2.5.6 Determination of proanthocyanidins content by HPLC 3 2.5.7 Statistical analysis 4 3 Results and discussion 4 3.1 Extraction efficiency of juice and primary physico-chemical parameters 4 3.2 l-ascorbic acid (AA) content 5 3.3 Anthocyanins’ content 5 3.4 Iridoids content 6 3.5 Phenolic acids content 7 3.6 Proanthocyanidins content (TP) 7 4 Conclusions 8 CRediT authorship contribution statement 8 Declaration of Competing Interest 8 Data availability 8 References 8

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nonfiction