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Food Science and Human Wellness 2015, 4(4): 180-187 https://doi.org/10.1016/j.fshw.2015.10.001
Research Article | Open Access | Issue | Published: 23 October 2015

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

Show Author's Information Shalika Ranaa,b,  Sakshi Guptad,  Ajay Ranaa,c,  Shashi Bhushana,b( )
Academy of Scientific and Innovative Research, CSIR-Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh 176061, India
Division of Biotechnology, CSIR-Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh 176061, India
Division of Hill Area Tea Science, CSIR-Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh 176061, India
Nutritionist, Vivekanand Medical Institute, Palampur, Himachal Pradesh 176061, India

Peer review under responsibility of Beijing Academy of Food Sciences.

Keywords:
Antioxidant, Polyphenols, Drying, Dietary fiber, Apple pomace
Cite this article:
Rana S, Gupta S, Rana A, et al. Functional properties, phenolic constituents and antioxidant potential of industrial apple pomace for utilization as active food ingredient. Food Science and Human Wellness, 2015, 4(4): 180-187. https://doi.org/10.1016/j.fshw.2015.10.001
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Abstract Full text About this article

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 ± 0.08 mg 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.


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About this article

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

Show Author's information Shalika Ranaa,b, Sakshi Guptad, Ajay Ranaa,c, Shashi Bhushana,b( )
Academy of Scientific and Innovative Research, CSIR-Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh 176061, India
Division of Biotechnology, CSIR-Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh 176061, India
Division of Hill Area Tea Science, CSIR-Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh 176061, India
Nutritionist, Vivekanand Medical Institute, Palampur, Himachal Pradesh 176061, India

Peer review under responsibility of Beijing Academy of Food Sciences.

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 ± 0.08 mg 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.

Keywords: Antioxidant, Polyphenols, Drying, Dietary fiber, Apple pomace

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Publication history
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Publication history

Received: 20 May 2015
Revised: 19 September 2015
Accepted: 04 October 2015
Published: 23 October 2015
Issue date: December 2015

Copyright

© 2015 Beijing Academy of Food Sciences.

Acknowledgements

Authors are very thankful to Director, CSIR-IHBT for providing necessary infrastructure to execute the research work. Authors are also thankful to Ministry of Food Processing Industries, New Delhi, India (GAP 125) and Council of Scientific and Industrial Research for financial support.

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