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Composition of industrial seedless black currant pomace

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Abstract

The aim of the work was to characterize the basic chemical composition including polyphenols of seedless industrial dried black currant pomace from two subsequent harvest seasons, 2006 and 2007. Pomace after removing seeds was separated into three fractions: with particles smaller than 0.8 mm, 2–5 mm and greater than 5 mm. The pomace was analyzed for dry substance, protein, fat, ash, total dietary fiber (TDF), soluble solids content, acidity, organic acids, saccharides and polyphenols. In addition, the antioxidant activity of the pomace was assayed by the DPPH method. All the fractions were characterized by a high content of total dietary fiber above 63% and a low content of saccharides below 3.15% and acidity below 3.2%. The composition of polyphenol compounds of all the fractions was qualitatively determined, yet it was shown that the fraction of the pomace of 2–5 mm is characterized by the greatest content of phytocompounds, of which anthocyanins constitute about 90% of the polyphenols determined. Moreover, the presence of myricetin and quercetin glycosides as well as considerable quantities of myricetin and quercetin aglycones was found in the pomace. The pomace had a high antioxidant activity ranging from 93.3 to 126.5 μM TEAC/g. It was also found that the content of most polyphenol compounds investigated, as well as protein, ash, TDF, acidity and saccharides, was statistically dependent on the type of fraction.

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Acknowledgments

The research was financially supported by 6th Framework Program EU project “ISAFRUIT.” The ISAFRUIT project is funded by the European Commission under the Thematic Priority 5-Food Quality and Safety of the 6th Framework Programme of RTD (contract no. FP6-FOOD-CT-2006-016279).

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Authors and Affiliations

  1. Faculty of Biotechnology and Food Science, Institute of Chemical Technology of Food, Technical University of Lodz, Stefanowskiego 4/10, 90-924, Lodz, Poland

    Michał Sójka & Bogusław Król

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  1. Michał Sójka
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  2. Bogusław Król
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Correspondence to Bogusław Król.

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Disclaimer: The views and opinions expressed in this publication are purely those of the writers and may not in any circumstances be regarded as stating an official of European Commission.

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Sójka, M., Król, B. Composition of industrial seedless black currant pomace. Eur Food Res Technol 228, 597–605 (2009). https://doi.org/10.1007/s00217-008-0968-x

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