Content of Phenolic Compounds and Antioxidant Activity in Fresh Apple, Pomace and Pomace Water Extract — Effect of Cultivar

Krasnova, Inta; Segliņa, Dalija

doi:10.2478/prolas-2019-0078

Abstract

The study aimed to evaluate the chemical composition (total phenol, flavonoid, and tannin content and the antioxidant activity) of 11 apple (Malus domestica) cultivars in fresh apples and their processing by-products — apple pomace and its water extract. In addition, the proportion of chemical compounds and antioxidant activity in fresh apples and pomace transferred to the resulting water extract was calculated. Three different season’s cultivars (autumn–winter, winter and late winter) were selected in the research, and significant differences between chemical parameters within groups were found. Cultivars ‘Zarja Alatau’, ‘Belorusskoje Malinovoje’, ‘Sinap Orlovskij’ and ‘Antej’ are characterised by a higher content of determined compounds in fresh apples, pomace and po-mace water extract. The results showed that the water extract in relation to fresh apples and apple pomace still contains an appropriate amount of total phenols, flavonoids and tannins in the range 2.5–9.6%. These results indicated that apple pomace water extracts could be recommended for use in food as well as in the pharmaceutical industry.

References

Ajila, C., Sarma, S., Brar, S., Godbout, S., Cote, M., Guay, F., Verma, M., Valéro J. (2015). Fermented apple pomace as a feed additive to enhance growth performance of growing pigs and its effects on emissions. Agriculture,5, 313–329.10.3390/agriculture5020313
Search in Google Scholar Back to article
Begić-Akagić, A., Spaho, N., Oručević, S., Drkenda, P., Kurtović, M., Gaši, F., Kopjar, M., Pilizota, V (2011). Influence of cultivar, storage time, and processing on the phenol content of cloudy apple juice. Croat J. Food Sci. Technol.,3, 1–8.
Search in Google Scholar Back to article
Bhushan, S., Kalia, K., Sharma, M., Sigh, A., Ahuja, P. S. (2008). Processing of apple pomace for bioactive molecules. Crit. Rev. Biotechnol., 28, 285–296.10.1080/073885508023688951905110719051107
Open DOI Search in Google Scholar Back to article
Candrawinata, V. I., Golding, J. B., Roach, P. D., Stathopoulos, C. E. (2014). Total phenolic content and antioxidant activity of apple pomace aqueous extract: Effect of time, temperature and water to pomace ratio. Int. Food Res. J., 21, 2337–2344.
Search in Google Scholar Back to article
Ćetković, G., Čanadanović-Brunet, J., Djilas, S., Savatović, S., Mandić, A.,Tumbas, V. (2008). Assessment of polyphenolic content and in vitro antiradical characteristics of apple pomace. Food Chem.,109, 340–347.10.1016/j.foodchem.2007.12.04626003356
Search in Google Scholar Back to article
Garcí;a, D. Y., Valles, B. S., Picinelli, Lobo, A. P.(2009). Phenolic and anti-oxidant composition of by-products from the cider industry: Apple pomace. Food Chem., 117, 731–738.10.1016/j.foodchem.2009.04.049
Search in Google Scholar Back to article
Fotschki, B., Jurgoński, A., Juškiewicz, J., Koł;odziejczyk, K., Sójka, M. (2014). Effects of dietary addition of a low-pectin apple fibre preparation on rats. Pol. J. Food Nutr. Sci.,64, 193–199.10.2478/pjfns-2013-0001
Search in Google Scholar Back to article
Grigoras, C. G., Destandau, E., Fougčre, L., Elfakir, C. (2013). Evaluation of apple pomace extracts as a source of bioactive compounds. Ind. Crops Prod.,49, 794–804.10.1016/j.indcrop.2013.06.026
Search in Google Scholar Back to article
Kaack K., Lindhard Pedersen, H. (2010) Prediction of diameter, weight and quality of apple fruit (Malus domestica Borkh.) cv. “Elstar” using climatic variables and their interactions. Europ. J. Hort. Sci.,75 (2), 60–70.
Search in Google Scholar Back to article
Kalinowska, M., Bielawska, A., Lewandowska-Siwkiewicz, H., Priebe, W., Lewandowski, W. (2014). Apples: Content of phenolic compounds vs. variety, part of apple and cultivation model, extraction of phenolic compounds, biological properties. Plant Physiol Biochem., 84, 169–188.2528201410.1016/j.plaphy.2014.09.00625282014
Open DOI Search in Google Scholar Back to article
Mao, H., Zhang, T., Li, R., Zhai, B.,Wang, Z., Wang, Q., Zhang, Z. (2017). Apple pomace improves the quality of pig manure aerobic compost by reducing emissions of NH3 and N2O. Sci. Rep., 7, 870, 1–9.10.1038/s41598-017-00987-y28408756542983928408756
Open DOI Search in Google Scholar Back to article
Maragò, E., Iacopini, P., Camangi, F., Scattino, C., Ranieri, A., Stefani, A., Luca, S. (2015). Phenolic profile and antioxidant activity in apple juice and pomace: Effects of different storage conditions. Fruits, 70, 213–223.10.1051/fruits/2015015
Search in Google Scholar Back to article
Maslovaric, M., Vukmirovic, D., Colovic, R., Radmilo, R. Č., Nedeljka, J. S., Rade, D. J., Tolimir, N. V. (2015). Pelleting properties and pellet quality of apple pomace. J. Food & Feed Res.,42 (2), 147–154.10.5937/FFR1502147M
Search in Google Scholar Back to article
Paaver, U., Matto, V., Raal, A. (2010). Total tannin content in distinct Quercus robur L . galls. J. Med. Plant. Res., 4 (8), 702–705.
Search in Google Scholar Back to article
Persic, M., Mikulic-Petkovsek, M., Slatnar, A., Veberic, R. (2017). Chemical composition of apple fruit, juice and pomace and the correlation between phenolic content, enzymatic activity and browning. LWT - Food Sci. Technol., 82, 23–31.10.1016/j.lwt.2017.04.017
Open DOI Search in Google Scholar Back to article
Perussello, C. A., Zhang, Z., Marzocchella, A., Tiwari, B. K. (2017). Valorization of apple pomace by extraction of valuable compounds. Compr. Rev. Food Sci. Food Saf.,16 (5), 776–796.10.1111/1541-4337.1229033371603
Open DOI Search in Google Scholar Back to article
Rabetafika, H. N., Bchir, B., Blecker, C., Richel, A. (2014). Fractionation of apple by-products as source of new ingredients: Current situation and perspectives. Trends Food Sci. Technol., 40 (1), 99–114.10.1016/j.tifs.2014.08.004
Open DOI Search in Google Scholar Back to article
Schmid, D. (2018). Production volume of apple juice in the EU 2008–2017. Available from: https://www.statista.com/statistics/423198/production-volume-of-apple-juice-eu/ (accessed 27.10.2019).
Search in Google Scholar Back to article
Shalini, R., Gupta, D. K. (2010). Utilization of pomace from apple processing industries: A review. J. Food Sci. Technol., 47 (4), 365–371.10.1007/s13197-010-0061-x355101623572655
Search in Google Scholar Back to article
Shirazi, U. O., Khattak, M. M. A., Shukri, N. A. M., Nasyriq, A. M. N. (2014). Determination of total phenolic, flavonoid content and free radical scavenging activities of common herbs and spices. J. Pharmacogn Phytochem., 3 (3), 104–108.
Search in Google Scholar Back to article
Soares, M. C., Ribeiro, É. T., Kuskoski, E. M., Kuskoski, E. M., Gonzaga, L. V., Lima, A., Filho, J. M., Fett, R. (2008). Composition of phenolic acids content in apple (Malus sp.) pomace. Semina Ciźncias Agrárias, 29 (2), 339–348.10.5433/1679-0359.2008v29n2p339
Search in Google Scholar Back to article
Suárez, B., Álvarez, Á. L., García, Y. D., Barrio, G., Lobo, A. P., Parra, F. (2010). Phenolic profiles, antioxidant activity and in vitro antiviral properties of apple pomace. Food Chem., 120, 339–342.10.1016/j.foodchem.2009.09.073
Search in Google Scholar Back to article
Viškelis, J. (2018) The impact of apple tree (Malus × domestica Borkh.) manegement tehnologies and biological factors and fruit quality in intensive orchards. Doctoral dissertation, Aleksandras Stulginskis University, Agronomija (01A), Lithuania.
Search in Google Scholar Back to article
Waldbauer, K., McKinnon, R., Kopp, B. (2017). Apple pomace as potential source of natural active compounds. Planta Med., 83, 994–1010.2870102110.1055/s-0043-11189828701021
Search in Google Scholar Back to article
Zardo, D., Zielinski, A. F., Alberti, A., Nogueira, A. (2015). Phenolic compounds and antioxidant capacity of Brazilian apples. Food Nutr Sci.,6, 727–735.10.4236/fns.2015.68075
Search in Google Scholar Back to article

Content of Phenolic Compounds and Antioxidant Activity in Fresh Apple, Pomace and Pomace Water Extract — Effect of Cultivar

Abstract

Paradigm

My account