Apple pomace of eleven new cultivars: an approach identifying sources of functional compounds - DOI: 10.4025/actasciagron.v32i1.3176

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.