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

Abstract

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.

This is a preview of subscription content, access via your institution.

References

  1. ADA (American Dietetic Association) (2008) Position of the American Dietetic Association: health implications of dietary fibre. J Am Diet Assoc 108:1716–1731

    Article  Google Scholar 

  2. Ahmed F, Sairam S, Urooj A (2011) In vitro hypoglycemic effects of selected dietary fiber sources. J Food Sci Technol 48(3):285–289

    Article  CAS  Google Scholar 

  3. AOAC (2005) In: Horowitz W, Latimer GW (eds) Official methods of analysis of AOAC International, 18th edn. AOAC International, Maryland

    Google Scholar 

  4. Balasundram N, Sundram K, Samman S (2006) Phenolic compounds in plants and agri-industrial by-products: antioxidant activity, occurrence and potential uses. Food Chem 99:191–203

    Article  CAS  Google Scholar 

  5. Cevallos-Casals B, Byrne D, Okie WR, Cisneros-Zevallos L (2006) Selecting new peach and plum genotypes rich in phenolic compounds and enhanced functional properties. Food Chem 96:273–280

    Article  CAS  Google Scholar 

  6. Chun OK, Kim DO, Moon HY, Kang HG, Lee CY (2003) Contribution of individual polyphenolics to total antioxidant capacity of plums. J Agric Food Chem 51(25):7240–7245

    Article  CAS  Google Scholar 

  7. Das L, Bhaumik E, Raychaudhuri U, Chakraborty R (2011) Role of nutraceuticals in human health. J Food Sci Technol. doi:10.1007/s13197-011-0269-4

  8. Dikenam Ch, Bauer L, Fahey C (2004) Carbohydrate composition of selected plum/prune preparations. J Agric Food Chem 52:853–859

    Article  Google Scholar 

  9. Dimitrios B (2006) Sources of natural phenolic antioxidants. Trends Food Sci Technol 17:505–512

    Article  CAS  Google Scholar 

  10. Donovan JL, Meyer AS, Waterhouse AL (1998) Phenolic composition and antioxidant activity of prunes and prune juice (Prunus domestica). J Agric Food Chem 46(4):1247–1252

    Article  CAS  Google Scholar 

  11. Družić J, Voća S, Melik Z, Dobriĉević N, Duralija B (2007) Fruit quality cultivars ‘Elana’ and ‘Bistrica’. Agric Conspec Sci 4:307–310

    Google Scholar 

  12. Fastyn M, Markowski J, Mieszczakowska-Frąc M, Płocharski W (2010) Possibilities of increasing the consumption of fruit juices by implementing new assortments—muddy plum juices. Przem Ferment Owocowo-warzywny 4:10–14 (in Polish with English abstract)

    Google Scholar 

  13. Kim DO, Lee KW, Lee HJ, Lee CY (2002) Vitamin C equivalent antioxidant capacity (VCEAC) of phenolic phytochemicals. J Agric Food Chem 50:3713–3717

    Article  CAS  Google Scholar 

  14. Kim DO, Chun OK, Kim JY, Moon HY, Lee CY (2003a) Quantification of polyphenolics and their antioxidant capacity in fresh plums. J Agric Food Chem 51:6509–6515. doi:10.1021/jf0343074

    Article  CAS  Google Scholar 

  15. Kim DO, Jeong SW, Lee CY (2003b) Antioxidant capacity of phenolic phytochemicals from various cultivars of plums. Food Chem 81:321–326

    Article  CAS  Google Scholar 

  16. Kołodziejczyk K, Markowski J, Kosmala M, Król B, Płocharski W (2007) Apple pomace as a potential source of nutraceutical products. Pol J Food Nutr Sci 57(4B):291–295

    Google Scholar 

  17. Kołodziejczyk K, Kosmala M, Milala J, Sójka M, Uczciwek M, Król B, Markowski J, Renard CMGC (2009) Characterisation of the chemical composition of scab-resistant apple pomaces. J Hortic Sci Biotechnol, ISAFRUIT Sp. Issue:89–95

  18. Łoś J, Wilska-Jeszka J, Pawlak M (2000) Polyphenolic compounds of plum (Prunus domestica). Pol J Food Nutr Sci 9/50(1):35–38

    Google Scholar 

  19. Lucas EA, Hammond LJ, Mocanu V, Arquitt AB, Trolinger A, Khalil DA, Smith BJ, Soung DY, Daggy BP, Arjmandi BH (2004) Daily consumption of dried plum by postmenopausal women does not cause undesirable changes in bowel function. J Appl Res 4(1):37–43

    Google Scholar 

  20. Nakamura Y, Tsuji S, Tonogai Y (2003) Analysis of proanthocyanidins in grape seed extracts, health foods and grape seed oils. J Heal Sci 49(1):45–54

    Article  CAS  Google Scholar 

  21. Nakatani N, Kayano S, Kikuzaki H, Humino K, Katagiri K, Mitani T (2000) Identification, quantitative determination, and antioxidative activities of chlorogenic acid isomers in prune (Prunus domestica L.). J Agric Food Chem 48:5512–5516

    Article  CAS  Google Scholar 

  22. Ramulu P, Rao UR (2003) Total insoluble and soluble dietary fiber contents of Indian fruits. J Food Compos Anal 16:677–685

    Article  CAS  Google Scholar 

  23. Schieber A, Hilt P, Streker P, Endress H-U, Rentschler C, Carle R (2003) A new process for the combined recovery of pectin and phenolic compounds from apple pomace. Innov Food Sci Emerg Technol 4:99–107

    Article  CAS  Google Scholar 

  24. Sierra M, Garcia JJ, Fernández N, Diez MJ, Calle AP, Farmafibra Group (2002) Therapeutic effects of psyllium in type 2 diabetic patients. Eur J Clin Nutr 56:830–842

    Article  CAS  Google Scholar 

  25. Sójka M, Król B (2009) Composition of industrial seedless black currant pomace. Eur Food Res Technol 228:597–605

    Article  Google Scholar 

  26. Stacewicz-Sapuntzakis M, Bowen PE, Hussain EA, Damayanti-Wood BI, Farnsworth NR (2001) Chemical composition and potential health effects of prunes: a functional food? Crit Rev Food Sci Nutr 41(4):251–286

    Article  CAS  Google Scholar 

  27. STAT (2008) Central Statistical Office of Poland. Statistical Yearbook of Agriculture 2008 www.stat.gov.pl (9.09.2010)

  28. Tomas-Barberan F, Gil MI, Cremin AA, Waterhouse AL (2001) HPLC-DAD-ESIMS analysis of phenolic compounds in nectarines, peaches and plums. J Agric Food Chem 49:4748–4760

    Article  CAS  Google Scholar 

  29. Usenik V, Stampar F, Veberic R (2009) Anthocyanins and fruit colour in plums (Prunus domestica L.) during ripening. Food Chem 114:529–534

    Article  CAS  Google Scholar 

  30. Walkowiak-Tomczak D, Biegańska-Marecik R, Regula J (2007) Aktywność przeciwutleniająca wybranych odmian śliwek (Prunus domestica) uprawianych w kraju. Żywność Nauka Technol Jakość 6(55):109–115 (in Polish)

    Google Scholar 

  31. Walkowiak-Tomczak D, Reguła J, Łysiak G (2008) Physico-chemical properties and antioxidant activity of selected plum cultivars fruit. Acta Sci Pol Technol Aliment 7(4):15–22

    CAS  Google Scholar 

Download references

Acknowledgments

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).

Disclaimer

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

Author information

Affiliations

Authors

Corresponding author

Correspondence to Joanna Milala.

Rights and permissions

Reprints and Permissions

About this article

Cite this article

Milala, J., Kosmala, M., Sójka, M. et al. Plum pomaces as a potential source of dietary fibre: composition and antioxidant properties. J Food Sci Technol 50, 1012–1017 (2013). https://doi.org/10.1007/s13197-011-0601-z

Download citation

Keywords

  • Plum pomace
  • Nutritive composition
  • Polyphenols
  • Dietary fibre