e-journal

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

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Apple pomace is a waste biomass generated after apple fruit processing. In present investigation, efforts were made to comprehend influenceof differently dried pomace on cell wall properties and phenolic profile. Different drying techniques were employed to remove moisture contentfrom fresh apple pomace. Total dietary fiber yield (74%) and array of functional properties such as density, water and oil holding capacity, swellingcapacity and glucose dialysis retardation index (36.91%) was found better in freeze dried fraction. The higher total phenolics (5.78 ± 0.08 mgGAE/g dry weight) content was also recorded in freeze dried fraction followed by oven and sun drying. The 50% aqueous acetone was found asmore efficient solvent for extraction of phenolic constituents. RP-HPLC analysis has revealed presence of quercetin, phloridzin and phloretin asmajor 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: Dietary fiber; Drying; Apple pomace; Polyphenols; Antioxidant

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Ketersediaan

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Informasi Detail

Judul Seri

Food Science and Human Wellness

No. Panggil

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Penerbit

: Elsevier B.V.., 2015

Deskripsi Fisik

Food Science and Human Wellness 4 (2015) 180–187

Bahasa

English

ISBN/ISSN

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Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

Food And Health

Info Detail Spesifik

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Pernyataan Tanggungjawab

Wati/Agus

Versi lain/terkait

Lampiran Berkas

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