*2.2. Total Phenolic Content*

The total phenolic content (TPC) was determined according to the method described by Singleton et al. [22], with some modifications. The treated chokeberry pomace milk (5 mL) was homogenized in an Ultraturrax with 25 mL of 960 g kg−<sup>1</sup> ethanol. The homogenate was centrifuged (4122 g, 30 min, 4 ◦C), filtered, and the supernatant was stored. This treatment was repeated on the leftover pellet using 25 mL of 960 g kg−<sup>1</sup> ethanol to extract more supernatant, then added to the first supernatant; the total supernatant was brought up to 100 mL. After, 6 mL of distilled water and 0.5 mL of Folin-Ciocalteu reagent (1:1 (*v*/*v*)) were added to an aliquot of 1 mL of the ethanolic extract. After three minutes, 1 mL of sodium carbonate solution (20% (*w*/*v*)) (Panreac Química SLU, Castellar del Vallès, Barcelona, Spain) and 1.5 mL of distilled water were added. The mixture was vortexed and kept at room temperature (~25 ◦C) in a dark room for 90 min. Absorbance was measured at 765 nm using a spectrophotometer (series 1000, model CE 1021; CECIL Instruments Ltd., Cambridge, UK) with results expressed as mg of Gallic Acid Equivalents (GAE)/100 mL. Total phenolic extractions were made in triplicate.
