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The content of phenolics: total phenols (TP), flavonoids (TF), anthocyanins  (TA) and hydroxicinnamic acid as well as the total antioxidant capacity (TAC)  in nine commercial red fruit juices (sour cherry, black currant, red grape)  produced in Serbia were evaluated. The total compounds content was measured  by spectrophotometric methods, TAC was determined using DPPH assays, and  individual anthocyanins and hydroxycinnamic acids was determined using  HPLC-DAD methods. Among the examined fruit juices, the black currant juices  contained the highest amounts of all groups of the phenolics and exhibited  strong antioxidant capacity. The amount of anthocyanins determined by HPLC  method ranged from 92.36 to 512.73 mg/L in red grape and black currant  juices, respectively. The anthocyanins present in the investigated red fruit  juices were derivatives of cyanidin, delphinidin, petunidin, peonidin and  malvidin. The predominant phenolic acid was neoclorogenic acid in sour  cherry, caffeic acid in black currant, and p-coumaric acid in black grape  juices. Generally, the red fruit juices produced in the Serbia are a rich  source of the phenolic, which show evident antioxidant capacity

Phenolics content and antioxidant capacity of commercial red fruit juices