Journal of Food Science and Technology

, Volume 50, Issue 5, pp 1012–1017 | Cite as

Plum pomaces as a potential source of dietary fibre: composition and antioxidant properties

  • Joanna MilalaEmail author
  • Monika Kosmala
  • Michał Sójka
  • Krzysztof Kołodziejczyk
  • Monika Zbrzeźniak
  • Jarosław Markowski
Original Article


Plums because of their composition, especially of dietary fibre, sorbitol and polyphenols content, have positive influence on human health. Generally growing interest in cloudy juices production due to their prevalence compared to clear ones resulted in the appearance of plum cloudy juices on the market. Cloudy plum juice may be the attractive plum product, however during juice production some pomace appears, which is discarded or used for feeding animals most of all. This by product might be a source of valuable health-promoting compounds. The aim of this work was to characterize the composition and properties of pomaces of three cultivars obtained in pilot plant scale. The influence of drying parameters and cultivar on bioactive components and antioxidant activity were measured. Plum pomaces were characterized by 38–49% of total dietary fibre in d. m., with the share of soluble fraction from 7 to 13%. Energy value was from 202 to 240 kcal 100 g−1 d.m. Antioxidant activity was from 10 to 17.4 mikroM TEAC g−1 d.m. Cultivar and technology of drying had significant influence on polyphenols content of investigated plum pomaces. Considering their health-beneficial components: dietary fiber and polyphenols, plum pomaces can be used for production of dietary fiber preparations.


Plum pomace Nutritive composition Polyphenols Dietary fibre 



The research was carried on within ISAFRUIT Project funded by the European Commission under Thematic Priority 5—Food Quality and Safety of the 6th Framework Programme of RTD (Contract No. FP6-FOOD-CT-2006-016279).


Opinions expressed in this publication may not be regarded as stating an official position of the European Commission.


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Copyright information

© Association of Food Scientists & Technologists (India) 2011

Authors and Affiliations

  • Joanna Milala
    • 1
    Email author
  • Monika Kosmala
    • 1
  • Michał Sójka
    • 1
  • Krzysztof Kołodziejczyk
    • 1
  • Monika Zbrzeźniak
    • 2
  • Jarosław Markowski
    • 2
  1. 1.Technical University of Łódź, Institute of Chemical Technology of FoodŁódźPoland
  2. 2.Institute of HorticultureSkierniewicePoland

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