Total Dietary Fiber Content Research Articles

Grape Pomace Valorization: A Systematic Review and Meta-Analysis.

This systematic review aimed to collect data and analyze the possible use of grape pomace, a winemaking industry byproduct, in the production of fortified foods. The English articles found in Web of Science, Scopus, and Google Scholar, from January 2006 until May 2020, were used for the conduction of overview tables and meta-analysis. The systematic review emphasized the two main issues concerning grape pomace application to other food products: (i) grape pomace contains high amounts of health promoting compounds; and (ii) the use of grape pomace is influencing the waste management. The grape pomace has been used in the fortification of plant origin food, meat, fish, and dairy products, mainly due to higher polyphenols and dietary fiber contents. The fortification was declared as successful in all studied food types. The change of color, caused by polyphenolic compounds, was mainly observed as an adverse effect of the fortification. Higher levels of fortification also caused notable undesirable changes in texture. The most valuable influence of the grape pomace addition according to included papers and meta-analysis is certainly a higher nutritional quality and oxidative stability of fortified products, reflected as higher polyphenol and total dietary fiber content.

Effects of wheat cultivar, cooking method, and bulgur type on nutritional quality characteristics of bulgur

The aim of this study was to investigate the effects of different wheat cultivars, cooking methods, and bulgur types on nutritional quality of bulgur. Cultivars, cooking methods, and bulgur types had significant effects on phytic acid, total phosphorus, soluble, insoluble, and total dietary fibre contents of bulgur. Besides, cultivars and cooking methods were found to have significant effects on yellow pigment, thiamine, and riboflavin contents of bulgur. The results indicated that the variation among genotypes was wide on all parameters investigated. Bulgur cooked using the steam cooker cooking method had better nutritional properties. Regardless of the cooking method, fine bulgur type had higher nutritional values. However, it was observed that there were losses in nutritional values (ranging from 17.5% to 55.7%) during bulgur production from wheat. The losses resulted particularly from cooking and debranning steps during bulgur production. It can be concluded that the steam cooker cooking method showed promising results in terms of the nutritional quality of the bulgur.

Feijoa (Acca sellowiana) peel flours: A source of dietary fibers and bioactive compounds

Feijoa (Acca sellowiana) is an important native fruit from Southern Brazil with potential beneficial health effects, whose peels are usually discarded. The main objectives of the study were to obtain and characterize both macro and microelements to explore the technological properties of feijoa peel flours (FPF) as an alternative source of bioactive ingredients. Feijoa fruits’ peel were processed for the elaboration of two formulations of FPF, using two different sets of raw materials: only the mesocarp (FPF1) or with both the epicarp and mesocarp (FPF2). Both FPF were compared for their physicochemical content, monosaccharide composition, technological properties, bioactive compounds and in vitro antioxidant activity. Both FPF did not differ significantly in their ash, insoluble dietary fiber and phosphorus contents. Both FPF were rich in potassium and calcium. FPF2 showed higher values of acidity and pH, as well as of crude protein, total lipid, soluble dietary fiber and total dietary fiber contents than FPF1. Nevertheless, both FPF were classified as high in dietary fibers (45–48%). Predominant monosaccharides included glucose (34–43%) and xylose (33–37%), followed by uronic acid (9–12%). FPF1 showed higher water-holding capacity than FPF2, however, they did not differ in their oil-holding capacity. Moreover, FPF were rich in total phenolics, total flavonoids and carotenoids, which showed comparable antioxidant capacity in vitro. Thus, this study confirmed the feasibility of using feijoa peel by-products as flours with potential application in sustainable and functional food products.

Morphological and Biochemical Characterization of Diverse Strawberry Tree (Arbutus unedo L.) Genotypes from Northern Turkey

Wild edible fruits have been used centuries by local people mainly for nutrition purposes and they have attracted the attention of researchers in the last decade throughout the world. Among wild edible fruits, the strawberry tree (Arbutus unedo) is widely distributed mainly in Mediterranean countries. However, the lack of information about strawberry tree genetic resources in Mediterranean countries is a major cause of its low exploitation by breeders. For a practical use and exploitation of the strawberry tree native germplasm, phenological, morphological, and biochemical characterization of the plant is essential. In this study, some important phenological, morphological, and biochemical characteristics of sixteen local strawberry tree genotypes were determined. Significant variations (p < 0.05) were observed in most of the investigated phenological, morphological, and biochemical traits of the genotypes. The genotypes were harvested between 2–21 November. The fruit weight and the number of fruits per cluster of the genotypes varied from 3.89 to 6.86 g and 3.61 to 7.94, respectively. Vitamin C and total dietary fiber contents of genotypes were found quite variable, ranging from 58 to 93 mg/100 g and 7.04 to 12.36 g/100 g, respectively. The fruits of the strawberry tree include mainly fructose and glucose rather than sucrose. Local strawberry tree genotypes are found to be promising for further valorization through horticultural characteristics for breeding. Some genotypes had significantly higher fruit weight, vitamin C concentrations, total dietary fiber, and total phenolic concentration and may be good selections for producing health products.

BY-PRODUCTS OF PROCESSING CAROB MOLASSES AS SOURCES OF DIETARY FIBRE AND POLYPHENOLS

Dietary fibre and polyphenols have been widely used to increase the functionality of some foods because of their potential effects on human health. In this study, extraction of dietary fibre and polyphenols from pomace obtained as a by-product of processing carob molasses has been studied. The dietary fibre and polyphenol extracts were prepared separately. The amount of dietary fibre in the carob molasses pomace was evaluated with two assays: the Association of Official Analytical Chemists’ enzymatic-gravimetric method and the enzymatic-chemical method. The methods were compared, each having been preceded by conventional extraction and ultrasound-assisted extraction of carob molasses pomace. It has been found that when the enzymatic-gravimetric method and the ultrasound-assisted extraction method were used, the total dietary fibre contents were significantly higher than after using the enzymatic-chemical method and the conventional extraction method. Conventional extraction of polyphenols from carob molasses pomace has shown a relatively higher polyphenol content and antioxidant activity than ultrasound-assisted extraction. Ultrasound-assisted extraction took less time than conventional extraction did. The polyphenol profile was characterised by means of a high-performance liquid-chromatography diode array detector using 10 phenolic standards. Six compounds, i.e. caffeic, syringic, -epicatechin, trans-cinnamic acid, myricetin, and naringin were determined with the high-performance liquid chromatography-diode array detector using both conventional extraction and the ultrasound-assisted extraction. Our results suggest that carob molasses pomace can be used to prepare low-calorie, high-fibre, and antioxidant-rich foods, nutraceuticals, and pharmaceuticals.

KESTANE UNU KATKISININ ERİŞTENİN BESLEYİCİ VE KALİTE ÖZELLİKLERİNE ETKİSİNİN ARAŞTIRILMASI

Chestnut flour (CNF) was added as a substitute for wheat flour in the ratios of 5%, 10%, 20%, 30% and 40% (w/w) to noodle. The physiochemical, cooking and sensory properties of the CNF -added noodles were determined. The total dietary fiber and ash contents of the noodles increased with increasing CNF, while the calorie values decreased compared with control. Decreasing L* and b* values, darkening color and increasing a* values were observed with increasing CNF addition. The CNF addition caused increased cooking loss and decreased volume expansion and weight gain in noodles. According to the sensory analysis, the control sample had the highest overall appreciation score, followed by the 10% CNF-added noodle sample. The results of the study showed that chestnut flour can be added to improve the nutritional and functional properties of noodle and other grain products and use of chestnut flour can contribute to the functional food market.

In vitro glycemic index, antioxidant capacity and some physicochemical characteristics of deep-fried sorghum based gluten free chips.

In this study, deep fried gluten free chips were manufactured using sorghum flour at different concentrations (5, 20, 35 and 50g/100g) and in vitro glycemic index, total antioxidant capacity and some physicochemical characteristics (dry matter, ash, oil, protein and color) and overall acceptability of the samples were investigated. Protein, oil and total dietary fiber levels of the samples ranged between 5.39-8.28, 23.58-29.10 and 5.59-6.60g/100g, respectively and increase in sorghum flour level resulted in an increase in these studied quality parameters of the chips samples. Ferric reducing antioxidant activity and DPPH radical scavenging performance were affected positively by the addition of sorghum flour. Total starch hydrolysis index and estimated glycemic index values were affected by the sorghum flour addition negatively due to the increased total dietary fiber content of the chips samples. All chips samples enriched with sorghum flour showed similar overall acceptability and increased sorghum concentration decreased the preference scores slightly. All these results could be considered for the manufacturing of the gluten free deep fried sorghumbased chips samples.

Chemical composition and in vitro fermentation characteristics of legumes using canine fecal inoculum.

Legumes are a popular grain-free alternative carbohydrate source in canine diets, however, information on their fermentative characteristics have not been established. Thus, the objectives of the present study were to 1) quantify the chemical compositions and 2) fermentative profile of select legumes using canine fecal inoculum. Five legume varieties, whole yellow peas (WYP), green lentils (GL), black bean grits (BBG), navy bean powder (NBP), and garbanzo beans, were analyzed and compared to a positive control, beet pulp (BP). Substrates were analyzed for gross energy (GE), dry and organic matter, crude protein (CP), acid hydrolyzed fat, and total dietary fiber (TDF) fractions, beta-glucans, starch-free, and hydrolyzed sugars, as well as fermentative characteristics: pH, short-chain fatty acids (SCFA), branched-chain fatty acids (BCFA), total gas, hydrogen, and methane. Substrates then underwent a two-stage in vitro digestion and subsequent fermentation using canine fecal inoculum for 0, 3, 6, 9, and 12 h. All test substrates contained approximately 8% to 9% moisture and 4.5 kcal/g GE. The highest CP content was observed in GL (27%). Analyzed TDF content of test substrates was greatest for WYP (32%) and GL (36%). Total starch content was greatest for GL (58%) and WYP (56%). Sucrose and stachyose were the most predominant free sugars and glucose was the most predominant hydrolyzed sugar among test substrates. After 3 and 6 h of fermentation, a net negative change in pH was observed among most substrates with a net negative change in all substrates after 9 and 12 h. Values for SCFA did not differ among substrates after 3 or 6 h of fermentation with BP and WYP among the greatest acetate (1,656 and 1,765 umol/g, respectively) and propionate production values (157.7 and 126.1, respectively) after 9 h. All substrates produced greater total gas volumes than WYP after 3 h, with no differences observed after any other time points. However, BP hydrogen production values were greater after 9 and 12 h (P < 0.0001; 726,042 and 394,675 ng/g, respectively) with greater methane production values after 12 h (P < 0.0001; 54,291 ng/g) than all test substrates. These data suggest that legumes offer a diverse macronutrient profile and appear to be a source of slowly fermentable fiber, which may have beneficial implications on the ratios of saccharolytic to proteolytic fermentation toward the distal colon.

An investigation on minerals, arabinoxylans and other fibres of biofortified hull-less barley fractions obtained by two milling systems

The aims of the present study were to compare arabinoxylan, glucomannan, arabinogalactan, dietary fibre and mineral contents of fibre rich and enriched-fibre rich fractions (FRF, E-FRF) obtained by two milling systems from biofortified (+) and non-biofortified (−) hull-less barley cultivar, Yalin and determine impact of biofortification (Zn, I, Se).Arabinoxylan contents and recoveries of FRF obtained by roller mill (FRFR) were 6.52% and 6.70%; 82.6% and 83.3% while those of FRF obtained by hammer mill (FRFH) were 7.36% and 7.24%; 73.9% and 73.5% for Yalin (−) and Yalin (+), respectively. Likewise, arabinoxylan contents and recoveries of E-FRFR were 11.91, 11.66%; 70.8% and 67.2% while those of E-FRFH were 11.70%, 12.13%; 61.3% and 64.9% for Yalin (−) and Yalin (+), respectively.Arabinogalactan contents of E-FRFR and E-FRFH were comparable (1.32–1.45%) for both Yalin samples. Their glucomannan contents were higher than arabinogalactan contents (1.79–1.90%). Furthermore, total dietary fibre contents of E-FRFR and E-FRFH were determined as 2.4–2.7 fold higher than their whole grain Yalin samples. Zinc, iodine, selenium contents (22 mg kg−1, 16 μg kg−1, 122 μg kg−1) of the whole grain of Yalin (−) increased through biofortification and milling and reached to 59 mg kg−1, 383 μg kg−1, 345 μg kg−1 in E-FRFR of Yalin (+), respectively.

Effect of high pressure homogenization on sugar beet pulp: Physicochemical, thermal and structural properties

The effect of high pressure homogenization (HPH) on the physicochemical, thermal and structural properties of sugar beet pulp (SBP) was investigated in this study. The SBP suspensions (2 g/100 g) were homogenized under different HPH pressure from 0 to 100 MPa. The results indicated that the mean particle size of SBP suspensions increased after HPH treatment at 5 MPa and decreased as the HPH pressure increased from 5 to 100 MPa. The soluble dietary fiber content increased and insoluble dietary fiber decreased as the HPH pressure increased from 5 to 25 MPa. The HPH treatments under 50 and 100 MPa decreased the total dietary fiber and soluble dietary fiber contents. The water and oil holding capacities increased with the increment of HPH pressure ranged from 0 to 100 MPa. The HPH treatment increased the transition temperature and decreased the melting peak temperature. Fourier transform infrared spectra indicated that HPH had little effect on main components of SBP but decreased the intensity of characteristic bands in absorbance. The X-ray diffraction patterns showed similar tendency and HPH treatment decreased the crystallinity index. In addition, microscopic pictures revealed that homogenized samples gradually stretched and showed flake-like structures after HPH treatment.

Functional product enriched with the microencapsulated extract of cupuassu (Theobroma grandiflorum Schum.) seed by-product

Abstract This work deals with the application of microencapsulated extract of cupuassu seed by-product to functionally enrich a food multimixture. The methodological bases applied were those of the Official Methods of Analysis of AOAC. Multimixture enrichment with the extract led to 54 and 19% increases in total dietary fiber and total fat contents, to slight decreases in carbohydrate and protein contents, while the total energy value was reduced by 6.4% due to the increase in unsaturated fatty acids content. The enriched multimixture showed a significant antioxidant activity and high levels of Ca2+, Fe2+, Zn2+ and ω-9 and ω-6 unsaturated fatty acids. Nutritional and functional qualities of this multimixture, as well as its excellent stability against progressive temperature increases frequently occurring in food preparations, suggest its use as a basic ingredient for food supplementation. The results also indicate excellent technological properties of the multimixture to formulate new food products.

Effects of the addition of waxy and normal hull-less barley flours on the farinograph and pasting properties of composite flours and on the nutritional value, textural qualities, and in vitro digestibility of resultant breads.

Hull-less barley (HLB), especially waxy HLB, contains many physiologically active ingredients; however, its poor processing performance and end-product quality are unfavorable. In this study, 80% waxy or normal HLB wholegrain flour (WGF) and 20% wheat flour were used for baking bread. The farinograph and pasting properties of composite powders, and the nutritional value, textural properties, and in vitro hydrolysis of resultant breads were evaluated. The addition of a high proportion of HLB WGFs significantly increased the nutritional value of breads, especially the β-glucan contents of waxy HLB breads. The addition of HLB WGFs and a suitable amount of wheat gluten led to a lower degree of softening of HLB bread flours but improved its farinograph characteristics, such as higher water absorption rate, development time, stability time, and farinograph quality number. Although the sensory profiles of HLB breads were considerably lower than those of wheat bread, they still received a good overall acceptability from a panel of sensory evaluators. HLB breads, particularly the waxy types, exhibited higher hardness, gumminess, chewiness, and lower specific volume, glycemic index and equilibrium concentration in starch hydrolysis. After baking, the starch crystallinity of dough changed from A to V type, and the relative crystallinity decreased. Overall, waxy HLB breads had more nutritional value than normal HLB breads. Higher β-glucan and total dietary fiber content in HLB might have a positive effect on the nutritional value of the resultant breads. However, high β-glucan and total dietary fiber was also accompanied by a negative effect on the sensory quality and processing performance of the end product. PRACTICAL APPLICATION: The composite flour with 80g hull-less barley wholegrain flour, 20g wheat flour, and 30g wheat gluten can be substituted in breadmaking. Compared to wheat bread, hull-less barley bread exhibited different but acceptable sensory properties and had more nutritional value, particularly the waxy one. Therefore, a high proportion of hull-less barley could be recommended for bread production.

Lignin is the main determinant of total dietary fiber differences between date fruit (Phoenix dactylifera L.) varieties

Date fruits (Phoenix dactylifera) of ten varieties, collected in the United Arab Emirates, were studied to determine their dietary fiber content and composition. Fourier transform infrared (FTIR) spectroscopy indicated that the dietary fiber components in all the date fruit varieties was similar. The major dietary fiber components, including cellulose, hemicellulosic components, lignin, and pectin, were analyzed by the Uppsala method. The total dietary fiber content in the date fruits analyzed (5.2%–8.3%) is comparable to commonly consumed dried fruits and is correlated with the content of lignin. The lignin was the main determinant of the total dietary fiber content in dates and its content was higher in semi-hard and hard fruit varieties.

Application of pearling in modified roller milling of hull‐less barley and effect on noodles quality

The factors restricting the development of hull-less barley (HB) were the low flour yield in the roller milling and the poor quality of its products. In this work, the pearling combined with the modified milling flow was used to increase the flour yield by improving the separation efficiency of bran and endosperm. Moreover, HB flour was prepared by roller milling with different parameters, and the quality of noodles containing 50% HB flour was evaluated. Pearling 20% followed by roller milling was an effective way to improve the grinding characteristics of HB, which is illustrated mainly in flour yield and the β-glucan content of flour increase by 24.1% and 66.3%, and the total dietary fiber content of bran was improved by 82.7%. Under the same condition of pearling and milling, noodles with 50% HB flour had better texture properties and overall acceptability. Practical applications The pearling combined with the modified milling flow was helpful for the manufacturer to obtain barley flour with higher β-glucan, and more economic benefits can be gain because of the high flour yield. The change of kernel component with pearling rate also can provide a reference for the processing of highland barley rice. So, the research was useful on practical applications.

A study on the analytical methods for total dietary fiber in fructan-containing foods

The fructans, inulin and oligofructose, were known to possess many of the physiologic properties of dietary fiber (DF). However, they were not listed as DF on labels of foods that contained them, because they cannot be completely recovered by the precipitate of AOAC enzymatic-gravimetric method. The main goal of this study was therefore to develop a quantitative method for total DF in fructan-containing foods. Evaluation was carefully done by combining AOAC 985.29 DF method and AOAC 999.03 fructans method. In addition to three commercial fructan products, asparagus and tea drink samples were selected and spiked with fructans to carry out the method validation. The results were all in excellent agreement with the expected values. Also, associated precision and measurement uncertainties were evaluated as well. Recoveries by the proposed method ranged from 97.02% to 101.35%, with coefficients of variation (CVs) of 0.63-1.17%. Total DF content was more accurate for combined method than either from AOAC 985.29 only or the sum of determining values from AOAC 985.29 plus AOAC 999.03.

Extrusion of soybean hulls does not increase digestibility of amino acids or concentrations of digestible and metabolizable energy when fed to growing pigs.

Two experiments were conducted to determine effects of extrusion on energy and nutrient digestibility in soybean hulls. One source of soybean hulls was ground and divided into two batches. One batch was used without further processing, whereas the other batch was extruded. In Exp. 1, four diets were formulated to determine crude protein (CP) and amino acid (AA) digestibility in soybean hulls. A soybean meal-based diet in which soybean meal provided all the CP and AA was formulated. Two diets were formulated to contain 30% nonextruded or extruded soybean hulls and 18% soybean meal. An N-free diet that was used to determine the endogenous losses of CP and AA was also used. Eight growing barrows (initial body weight = 37.0 ± 3.9 kg) had a T-cannula installed in the distal ileum and were allotted to a replicated 4 × 4 Latin square design. Each experimental period lasted 7 d with the initial 5 d being the adaptation period and ileal digesta were collected for 8 h on day 6 and 7. Results indicated that extrusion of soybean hulls did not change the standardized ileal digestibility (SID) of CP and most AA with the exception that the SID of Ile and Leu tended (P < 0.10) to be greater in extruded than nonextruded soybean hulls. In Exp. 2, three diets were formulated to determine energy digestibility in soybean hulls. One corn-soybean meal based basal diet, and two diets that contained corn, soybean meal, and 32% extruded or nonextruded soybean hulls were formulated. Twenty-four growing barrows (initial body weight = 59.9 ± 3.4 kg) were allotted to a randomized complete block design. Pigs were housed individually in metabolism crates and feces and urine were collected separately for 4 d after 5 d of adaptation. The apparent total tract digestibility (ATTD) of gross energy (GE) and the digestible energy (DE) and metabolizable energy (ME) were reduced (P < 0.05) in diets containing nonextruded or extruded soybean hulls compared with the basal diet. However, the ATTD of GE and values for DE and ME in soybean hulls were not improved by extrusion. Likewise, extrusion did not change the concentration of total dietary fiber in soybean hulls. In conclusion, there were no effects of extrusion of soybean hulls on SID of AA, energy digestibility, or ME concentration in soybean hulls.

Glycemic Index and Sensory Evaluation of Whole Grain Based Multigrain Indian Breads (Rotis).

Whole grain-based foods have been shown to reduce the risk of development of metabolic syndrome. In this study, we formulated whole grain-based multigrain flour and analyzed for available carbohydrate content, glycemic index (GI), and sensory evaluation. The multigrain flour composition 1 (C1) and composition 2 (C2) were formulated using defatted soya or bengal gram as a source of protein along with millets (40∼45%) and whole cereals. The proximate composition was calculated using Indian food composition tables. The microbial load and free fatty acid contents were analyzed in flour samples that were stored for different durations. The total dietary fiber, protein, and carbohydrate contents per 100 g of C1 and C2 flours were in the range of 11∼14, 13∼15, and 60 g, respectively. The available carbohydrate content in C1 and C2 were 55.4 and 62.3 g, and the in vivo GI was 63.2 and 66.2%, respectively. The acceptability scores of C1 and C2 products were in the range of 3.38 to 3.39 on the 5 points Hedonic scale. The multigrain flours were stable for 3 months based on microbial load and rancidity. The observed GIs of the multigrain flour were much lower than that of commercial refined wheat products. Therefore, these products may be recommended to regular diet plans to help prevent and/or ameliorate metabolic syndrome in the general population.

Useof almond flour and stevia in rice-based gluten-free cookie production.

The gluten-free cookies were produced by replacing rice flour (RF) and sucrose content with almond flour (AF) and stevia. Supplementation of AF caused to decrease the moisture content of the gluten-free cookies; while ash, total protein, total fat and total dietary fiber content increased. Regarding of total phenolics; extractable, hydrolyzable and bioaccessible fractions of gluten-free cookie samples that were produced with 30% of AF supplementation, were increased by 43.69-73% compared with the control group that was prepared with 100% RF (p ≤ 0.01). Gluten was detected in the cookies with neither RF nor AF. No cross-contamination was detected during the production, too. Quality characteristics of the gluten-free cookies reached the acceptable level while AF and stevia contents were increased. Protein and dietary fiber contents of the cookie with AF and stevia were enriched to 82 and 96%, while the total carbohydrate amount decreased 19% (p ≤ 0.01). The contents of TEACABTS and TEACFRAP of gluten-free cookies with AF and stevia were 5.72 ± 0.07 and 26.08 ± 0.49µmol Trolox/g and higher than the control (100% RF + sucrose). It has found that physicochemical, nutrition and sensorial properties of gluten-free cookies that were produced with AF + stevia supplementation provided to produce more acceptable products.

Bread making with sourdough and intact cereal and legume grains – effect on glycaemic index and glycaemic load

The concept of glycaemic index (GI) has led to efforts to develop low-GI foods. Bread contributes around one-quarter of carbohydrate intake in the Swedish diet. In this study, we sought to develop low-GI bread prototypes and examined the effects of bread making on content of total dietary fibre (TDF) and resistant starch (RS). Five bread prototypes were made in a commercial bakery, using sourdough fermentation and intact cereal and legume kernels. Predicted (p-GI) and in vivo GI values were determined, and TDF and RS were quantified. The p-GI value of the five prototypes was between 56 and 68. The confirmed in vivo GI value was 65 and 67 for two of the breads. The TDF content (≥17%) was not affected by bread making, but RS content was increased by three-fold. All breads were categorised as medium-GI, but with low glycaemic load (GL).

Varietal influence on phenolic constituents and nutritive characteristics of pomace obtained from apples grown in western Himalayas

Apple fruit processing is not variety specific in India, which affect the overall quality of the final processed product. The present study was aimed at elucidation of the nutritive value, phenolic content, antioxidant activity and bioactive phenolic constituents of five widely used apple varieties (Royal Delicious, Red Delicious, Golden Delicious, Red Chief and Red Gold) of western Himalayas. The pomace obtained from different varieties was evaluated to assess the fruit quality. Royal Delicious pomace had significantly high (p < 0.05) total dietary fibre content (42.63 ± 1.26%) together with soluble (8.25 ± 0.95%) and insoluble fibre (32.90 ± 0.89%), as compared to other apple varieties. The pomace samples were extracted with 70% aqueous methanol to obtain polyphenol enriched extracts. The results of Folin-Ciocalteau assay showed that hydroalcoholic extract of Royal Delicious pomace exhibit higher phenolic content as compared to other varieties and ranged between 2.19 ± 0.09 and 4.59 ± 0.47mg GAE/g. Royal Delicious pomace also possess higher antioxidant capacity i.e. 3.35 ± 0.10mg/g, 2.71 ± 0.10mg/g and 4.67 ± 0.03mg/g as measured by DPPH, ABTS free radical scavenging assay and FRAP reducing assay, respectively. The higher phenolic content in Royal Delicious pomace was also confirmed by RP-HPLC-DAD analysis. Results of HPLC analysis revealed the presence of phloridzin (487.07 ± 0.04µg/g), quercetin (241.18 ± 0.03µg/g), quercitrin (178.34 ± 0.02µg/g) and quercetin-3-glucoside (195.21 ± 0.05µg/g) as major constituents. Present results indicate that Royal Delicious variety is rich in dietary fibre and phenolic compounds that might be used by the food sector as a source of bioactive health promoting constituents/dietary supplements.