TOTAL CONTENT OF PHENOLS AND ANTHOCYANINS
Abstract Content of total phenols and total anthocyanins was estimated in edible fruits from Bosnia by photometric methods. Cyanidin--galactoside chloride was used as a standard for deter-mination of total anthocyanins, and galic acid served as a standard for determination of total phenols. Total content of phenols was . mg/g in elderberry fruits, . mg/g in bilberry, . mg/g in blackberry, . mg/g in wild cherry, . mg/g in cultivated blackberry, . mg/g in cultivated strawberry, . mg/g in average in sour cherry fruits from diff erent locations and the lowest quantity of total phenols was in edible parts of melon, only . mg/g. Total content of anthocyanins was . mg/g in wild cherry, . mg/g in elderberry fruits and . mg/g in bilberry. Wild bilberry fruits from diff erent locations had in average . mg/g, cherries from diff erent locations . mg/g, cultivated blackberries . mg/g, cultivated strawberries . mg/g while melon fruit had no anthocyanins at all. Acidity was measured in macerate of edible fruits by direct insertion of electrode. pH values in the macerates were as follows: . in bilberry, . in blackberries, . in sour cherries, . in wild cherries, . in elderberries and . in melon. KEY WORDS: Total phenols, total anthocyanins, fruits, antioxidants.