Functional properties, phenolic constituents and antioxidant potential of industrial apple pomace for utilization as active food ingredient

Abstract

Apple pomace is a waste biomass generated after apple fruit processing. In present investigation, efforts were made to comprehend influence of differently dried pomace on cell wall properties and phenolic profile. Different drying techniques were employed to remove moisture content from fresh apple pomace. Total dietary fiber yield (74%) and array of functional properties such as density, water and oil holding capacity, swelling capacity and glucose dialysis retardation index (36.91%) was found better in freeze dried fraction. The higher total phenolics (5.78±0.08mg GAE/g dry weight) content was also recorded in freeze dried fraction followed by oven and sun drying. The 50% aqueous acetone was found as more efficient solvent for extraction of phenolic constituents. RP-HPLC analysis has revealed presence of quercetin, phloridzin and phloretin as major phenolics. Thus, it is evident from the results that pomace generated at industrial scale can be utilized as a source of dietary food ingredient.