Disregarding the high initial level of antioxidant activity, and the more gentle breakdown of the components responsible for antioxidant properties, the samples treated with ultrasound were characterized by significantly lower antiradical capacity than those untreated,which means that the Ultrasound applied at the pretreatment stage may quicken the loss of antioxidant potential, however, it does not seem to influence the changes in this characteristic during product shelflife.