Different osmotic concentration
treatments induced loss of phenolics by
migration into the osmotic solution. As
shown in fig3 total phenol decreased with
the increase of sugar concentration and
increased with the increase of temperature.
Introduction of ultrasound might accelerate
the formation of free radicals and increases
the level of polymerization of phenolics
(Stojanovic & Silva, 2006). High frequency
ultrasound, with its phenomenon of
cavitation, may additionally rupture the
surface of the black cherry, causing even
more leakage and loss of phenolic
compounds (Fig. 4).