Apple pomace from eleven cultivars: an approach to identify sources of bioactive compounds

Gilvan Wosiacki,Alessandro Nogueira,Mariana Fátima Sato,Leila Denise Falcão,Danianni Marinho Zardo,Renato Giovanetti Vieira

doi:10.4025/actasciagron.v32i1.3176

Gilvan Wosiacki, Alessandro Nogueira + Show 4 more

Open Access

https://doi.org/10.4025/actasciagron.v32i1.3176

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Abstract

The dried apple pomace composition of 11 cultivars was assessed in this work. Significant differences in lipids, malic acid, total polyphenol compounds, total reducing sugars, and alimentary fiber content were observed among the samples. Dietary fiber was composed of 35% pectin and 65% insoluble fiber. Total polyphenol compounds (TPC), measured as chatechins, ranged from 2.29 to 7.15 mg/Kg of apple pomace. Antioxidant activity, expressed as total equivalents of antioxidant capacity (TEAC) values, varied from 17.41 to 77.48 mmMol/g and a high correlation coefficient was observed between antoxidant and polyphenol levels (R2 = 0.82). PCA results showed that apple pomaces from different cultivars may have different composition profiles and different antioxidant activity. The drying kinetics of apple pomace fitted a third order model. The results also pointed that dehydrated apple pomace could be used as raw material for inverted sugar production, after purification, and as an interesting ingredient for the production of foodstuffs rich in alimentary fibers, TPC, and antioxidants.

Highlights

Traditional apple harvesting technology treats pomace as waste because its disposal creates expensi-Acta Scientiarum
Apple pomace dried at 60oC has an equilibrium moisture of 10%
The minor and major components were quantified with significant differences among samples in relation to malic acid, inverted sugars, and dietary fiber contents (p < 0.05)

Summary

Introduction

Traditional apple harvesting technology treats pomace as waste because its disposal creates expensi-Acta Scientiarum. A third of this fraction is comprised of inferior quality fruit, which is discarded or used for vinegar fermentation and distilled beverage production, and the other 2/3 are fruit that can be used for apple juice production (WOSIACKI et al, 2002). From the latter fraction, 75% of the product becomes juice or must and 25% is moistened pomace nowadays there are developed technology to change these numbers to 91% and 9%, respectively, employing new generation enzymes (ISSENHUTH; SCHNEIDER, 2008)

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