This diploma thesis deals with the stability and basic properties of combined beverages and fruit concentrates. The theoretical part describes the production and use of fruit concentrates. Furthermore, the work deals with anthocyanic pigments and phenolic substances. The principle and instrumentation of liquid chromatography and electron paramagnetic resonance were described. In the next subchapter, the methods of determination of total anthocyanins and phenolic substances were described. The experimental part of the thesis described the determination of soluble solids, viscosity and antioxidant activity. The total content of phenolic compounds were determined by the Folin-Ciocalteua method and the total anthocyanins were determined by the pH-differential method. In the samples were determined cyanidine-3-glucoside and cyanidin-3-galactoside by liquid chromatography.

This thesis deals with still less expolited species of small fruit, evaluation of its physical and chemical parameters and proposal of a new soft drink from one of the studied species of furit. Firstly, for the characterisation of basic nutrition parameters (dry matter, content of organic acids and saccharides) and biologicaly active substances (vitamin C, anthocyanins and phenolic compounds) suitable titration, spectrophotometric, chromatographic and electrophoretic methods were chosen, optimized and validated. The sample preparation procedure was optimized as well. For three years (2010–2012) the content of listed parameters was monitored in some cultivars of five species of small fruit: in seven cultivars of sea buckthorn, in ten cultivars of cornelian cherry, in twelve cultivars of rowanberry, in two cultivars of chokeberry and in seventeen cultivars of elderberry. By means of Duncan’s test, analysis of principal components (PCA) and cluster analysis (CLU) the main differences between studied cultivars were observed mainly in sea buckthorn and rowanberry, where single cultivars were easily distinguishable from others on the basis of genetic origin. On the basis of comparison of determined parameters in studied species of fruit and with collaboration with fruit processing company the suitable species of fruit for commercial utilization was chosen – elderberry, as a important source of anthocyanins and phenolic compounds. A new soft drink as a proposal of utilization of this fruit was created – fruit juice or nectar with portion of elderberry juice. Mixed juices and nectars with various composition were prepared from elderberry and grape juice and the sensory analysis of these drinks was performed. The best evaluated were 100% fruit juices prepared with 30–50% portion of elderberry juice. The composition was jurally protected. On the basis of this protection the product consisted from 100% fruit juice with 10% of elderberry component mixed with apple and grape juice was introduced to the market by the fruit processing company.