Skip to main content
SpringerLink
Log in

Valorization of Pomace Powder Obtained from Native Mexican Apple (Malus domestica var. rayada): Chemical, Techno-functional and Antioxidant Properties

  • Original Paper
  • Published:
Plant Foods for Human Nutrition Aims and scope Submit manuscript

Abstract

The aims of the work were to determine the chemical, techno-functional and antioxidant properties of native Mexican apple pomace powder (MAPP) obtained from cider industry. The proximate composition and the total, insoluble and soluble dietary fibre content were determined, as well as the water holding (WHC), oil holding (OHC), swelling (SWC) capacities and the polyphenolic profile. For antioxidant activity, three different test systems were used (DPPH, FIC and FRAP). The total, insoluble and soluble dietary fiber content of MAPP was 70.91, 48.43 and 22.48 g/100 g, respectively. MAPP had a WHC, OHC and SWC of 4.2 g water/g sample, 1.69 g oil/g sample and 3.2 mL/g sample, respectively. Polyphenolic profile showed 10 flavonoid compounds identified mainly quercetin glycosides. MAPP showed good antioxidant activity with high correlation between total phenolic compounds and antioxidant capacity. The results obtained showed that MAPP could be considered a good source of bioactive compounds with significant antioxidant activity.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1

Similar content being viewed by others

References

  1. Masoodi FA, Sharma B, Chauhan GS (2002) Use of apple pomace as a source of dietary fiber in cakes. Plant Foods Hum Nutr 57:121–128

    Article  Google Scholar 

  2. Figuerola F, Hurtado ML, Estévez AM, Chiffelle I et al (2005) Fibre concentrates from apple pomace and citrus peel as potencial fibre sources for food enrichment. Food Chem 91:395–401

    Article  CAS  Google Scholar 

  3. Diñeiro-García Y, Suarez-Valles B, Picinelli-Lobo A (2009) Phenolic and antioxidant composition of by-products from the cider industry: apple pomace. Food Chem 117:731–738

    Article  Google Scholar 

  4. Sudha ML, Baskaran V, Leelavathi K (2007) Apple pomace as a source of dietary fibre and polyphenols and its effects on rheological characteristics and cake making. Food Chem 104:686–692

    Article  CAS  Google Scholar 

  5. Galanakis CM (2012) Recovery of high added-value components from food wastes: conventional, emerging technologies and commercialized applications. Trends Food Sci Technol 26(3):68–87

    Article  CAS  Google Scholar 

  6. Galanakis CM (2013) Emerging technologies for the production of nutraceuticals from agricultural by-products: a viewpoint of opportunities and challenges. Food Bioprod Process 91:575–579

    Article  CAS  Google Scholar 

  7. Galanakis CM (2011) Olive fruit dietary fiber: components, recovery and applications. Trends Food Sci Technol 22:175–184

    Article  CAS  Google Scholar 

  8. Elleuch M, Bedigian D, Roiseux O, Besbes S, Blecker C, Attia H (2011) Dietary fibre and fibre-rich by-products of food processing: characterisation technological functionality and commercial applications: a review. Food Chem 124:411–421

    Article  CAS  Google Scholar 

  9. Bai X, Zhang H, Ren S (2013) Antioxidant activity and HPLC analysis of polyphenol-enriched apple pomace. J Sci Food Agric 93:2502–2506. doi:10.1002/jsfa.6066

    Article  CAS  Google Scholar 

  10. AOAC (2000) Official Methods of Analysis of AOAC International, 17th edn. Association of Official Analytical Chemists, Gaithersburg

    Google Scholar 

  11. Robertson JA, Monredon FD, Dysseler P, Guillon F, Amadó R, Thibault JF (2000) Hydratation properties of dietary fibre and resistant starch: a European collaborative study. LWT-Food Sci Technol 33:72–79

    Article  CAS  Google Scholar 

  12. Singleton VL, Rossi JA (1965) Colorimetry of total phenolics with phosphomolybdic phosphotungstic acid reagents. Am J Enol Vitic 16:144–158

    CAS  Google Scholar 

  13. Blasa M, Candiracci M, Accorsi A, Piacentini MP, Albertini M, Piatti E (2006) Raw Millefiori honey is packed full of antioxidants. Food Chem 97:217–222

    Article  CAS  Google Scholar 

  14. Brand-Williams W, Cuvelier ME, Berset C (1995) Use of free radical method to evaluate antioxidant activity. LWT-Food Sci Technol 28:25–30

    Article  CAS  Google Scholar 

  15. Oyaizu M (1986) Studies on products of browning reaction: antioxidative activity of products of browning reaction prepared from glucosamine. Jpn J Nutr 44:307–315

    Article  CAS  Google Scholar 

  16. Carter P (1971) Spectrophotometric determination of serum iron at the submicrogram level with a new reagent (ferrozine). Anal Biochem 40:450–458

    Article  CAS  Google Scholar 

  17. Reis SF, Rai DK, Abu-Ghannam N (2014) Apple pomace as a potential ingredient for the development of new functional foods. Int J Food Sci Technol In Press. doi:10.1111/ijfs.12477

  18. Ktenioudaki A, O’Shea N, Gallagher E (2013) Rheological properties of wheat dough supplemented with functional by-products of food processing: brewer’s spent grain and apple pomace. J Food Eng 116:362–368

    Article  Google Scholar 

  19. Yan H, Kerr WL (2013) Total phenolics content, anthocyanins, and dietary fiber content of apple pomace powders produced by vacuum-belt drying. J Sci Food Agric 93:1499–1504

    Article  CAS  Google Scholar 

  20. Galanakis CM, Tornberg E, Gekas V (2010) A study of the recovery of the dietary fibres from olive mill wastewater and the gelling ability of the soluble fibre fraction. LWT-Food Sci Technol 43:1009–1017

    Article  CAS  Google Scholar 

  21. Viuda-Martos M, Ruiz-Navajas Y, Martin-Sánchez A, Sánchez-Zapata E, Fernández-López J, Sendra E, Sayas-Barberá E, Navarro C, Pérez-Álvarez JA (2012) Chemical, physico-chemical and functional properties of pomegranate (Punica granatum L.) bagasses powder co-product. J Food Eng 110:220–224

    Article  CAS  Google Scholar 

  22. López-Vargas JH, Fernández-López J, Pérez-Álvarez JA, Viuda-Martos M (2013) Chemical, physico-chemical, technological, antibacterial and antioxidant properties of dietary fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-products. Food Res Int 51:756–763

    Article  Google Scholar 

  23. Gorinstein S, Zachwieja Z, Folta M, Barton H, Piotrowicz J, Zemser M et al (2001) Comparative contents of dietary fiber, total phenolics, and minerals in persimmons and apples. J Agric Food Chem 49:952–957. doi:10.1021/jf000947k

    Article  CAS  Google Scholar 

  24. Leontowicz M, Gorinstein S, Leontowicz H, Krzeminski R, Lojek A, Katrich E et al (2003) Apple and pear peel and pulp and their influence on plasma lipids and antioxidant potentials in rats fed cholesterol containing diets. J Agric Food Chem 51:5780–5785. doi:10.1021/jf030137j

    Article  CAS  Google Scholar 

  25. Henríquez C, Speisky H, Chiffelle I, Valenzuela T, Araya M, Simpson R, Almonacid S (2009) Development of an ingredient containing apple peel, as a source of polyphenols and dietary fiber. J Food Sci 75:172–181

    Article  Google Scholar 

  26. Aguedo M, Kohnen S, Rabetafika N, Bossche SV, Stercks J, Blecher C, Beauve C, Paquot M (2012) Composition of by-product from cooked fruit processing and potential use in food products. J Food Compos Anal 27:61–69

    Article  CAS  Google Scholar 

  27. Dhillon GS, Kaur S, Brar SK, Verma M (2012) Potential of apple pomace as a solid substrate for fungal cellulose and hemicellulose bioproduction through solid-state fermentation. Ind Crop Prod 38:6–13

    Article  CAS  Google Scholar 

  28. Gamel T, Linssen J, Mesallam A, Damir A, Shekib L (2006) Seed treatments affect functional and antinutritional properties of amaranth flours. J Sci Food Agric 86:1095–1102

    Article  CAS  Google Scholar 

  29. Rabetafika HN, Behir B, Aguedo M, Paquot M, Blecker C (2014) Effects of processing on the compositions and physicochemical properties of fibres concentrate form cooked fruit pomaces. Food Bioprocess Technol 7:749–760

    Article  CAS  Google Scholar 

  30. Kosmala M, Kołodziejczyk K, Markowski J, Mieszczakowska M, Ginies C, Renard CMGC (2010) Co-products of black-currant and apple juice production: hydration properties and polysaccharide composition. LWT-Food Sci Technol 43:173–180

    Article  CAS  Google Scholar 

  31. Xu BJ, Chang SKC (2007) A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvents. J Food Sci 72:159–166

    Article  Google Scholar 

  32. Suárez B, Álvarez AL, Diñeiro-Garcia Y, Barrio G, Picinelli-Lobo A, Parra F (2010) Phenolic profiles, antioxidant activity and in vitro antiviral properties of apple pomace. Food Chem 120:339–342

    Article  Google Scholar 

  33. Pérez-Jiménez J, Serrano J, Tabernero M, Arranz S et al (2009) Bioavailability of phenolic antioxidants associated with dietary fiber: plasma antioxidant capacity after acute and long-term intake in humans. Plant Foods Hum Nutr 64:102–107

    Article  Google Scholar 

  34. Jagtap UB, Panaskar SN, Bapat VA (2010) Evaluation of antioxidant capacity and phenol content in Jackfruit (Artocarpus heterophyllus Lam.) fruit pulp. Plant Foods Hum Nutr 65:99–104

    Article  CAS  Google Scholar 

Download references

Conflict of interest

The authors declare that they have no conflict of interests.

Author information

Authors and Affiliations

  1. Biotechnology Department, Universidad Autónoma Metropolitana Iztapalapa, Av. San Rafael Atlixco #186, Iztapalapa, 09270, Mexico City, Mexico

    Angélica Cerda-Tapia & María de Lourdes Pérez-Chabela

  2. IPOA Research Group (UMH-1 and REVIV-Generalitat Valenciana), AgroFood Technology Department, Miguel Hernández University, Orihuela, Alicante, Spain

    José Ángel Pérez-Álvarez, Juana Fernández-López & Manuel Viuda-Martos

  3. AgroFood Technology Department, Escuela Politécnica Superior de Orihuela, Crta. Beniel km. 3,2. Orihuela, E-03312, Alicante, Spain

    Manuel Viuda-Martos

Authors
  1. Angélica Cerda-Tapia
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. María de Lourdes Pérez-Chabela
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. José Ángel Pérez-Álvarez
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Juana Fernández-López
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Manuel Viuda-Martos
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Manuel Viuda-Martos.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Cerda-Tapia, A., Pérez-Chabela, M.d.L., Pérez-Álvarez, J.Á. et al. Valorization of Pomace Powder Obtained from Native Mexican Apple (Malus domestica var. rayada): Chemical, Techno-functional and Antioxidant Properties. Plant Foods Hum Nutr 70, 310–316 (2015). https://doi.org/10.1007/s11130-015-0495-4

Download citation

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11130-015-0495-4

Keywords

Search

Navigation