Fractionation of black chokeberry pomace into functional ingredients using high pressure extraction methods and evaluation of their antioxidant capacity and chemical composition

Abstract

Black chokeberry is well-known for its high anthocyanin content and strong antioxidant capacity; however, due to their undesirable flavour, chokeberry fruits are processed into various products such as juice and fruit wine. Pressing juice results in high amounts of pomace, which is frequently discarded as waste. This study aimed at valorizing chokeberry pomace as a source of valuable functional ingredients. Conventional and high pressure extraction methods were applied; the yields of extracts were in the range of 3–48%. Some extracts possessed high antioxidant potential as determined by oxygen radical absorbance capacity (ORAC) which was in the range of 0.21–15 mmol Trolox equivalents per gram; ethanol extract rendered the strongest antioxidant effect. Twenty-nine constituents were identified in pomace extracts by chromatography/mass spectrometry with high concentrations of chlorogenic acid, cyanidin derivatives and quinic acid. Thus, chokeberry pomace is a good source of bioactive constituents that might be used for various applications, particularly functional food ingredients and nutraceuticals.