Apple Pomace Extract as a Sustainable Food Ingredient

• Main Author: Fernandes, Pedro A. R.
• Publication Date: 2019
• Other Authors: Ferreira, Sónia S., Bastos, Rita, Ferreira, Isabel, Cruz, Maria T., Pinto, António, Coelho, Elisabete, Passos, Cláudia P., Coimbra, Manuel A., Cardoso, Susana M., Wessel, Dulcineia F.
• Format: Article
• Language: eng
• Source: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Download full: http://hdl.handle.net/10316/106809; https://doi.org/10.3390/antiox8060189
• topic: polyphenols; antioxidant; anti-inflammatory; extraction; functional food

Apple pomace is a by-product of apple processing industries with low value and thus frequent disposal, although with valuable compounds. Acidified hot water extraction has been suggested as a clean, feasible, and easy approach for the recovery of polyphenols. This type of extraction allowed us to obtain 296 g of extract per kg of dry apple pomace, including 3.3 g of polyphenols and 281 g of carbohydrates. Ultrafiltration and solid-phase extraction using C18 cartridges of the hot water extract suggested that, in addition to the apple native polyphenols detected by ultra-high-pressure liquid chromatography coupled to a diode-array detector and mass spectrometry UHPLC-DAD-ESI-MSn, polyphenols could also be present as complexes with carbohydrates. For the water-soluble polyphenols, antioxidant and anti-inflammatory effects were observed by inhibiting chemically generated hydroxyl radicals (OH•) and nitrogen monoxide radicals (NO•) produced in lipopolysaccharide-stimulated macrophages. The water-soluble polyphenols, when incorporated into yogurt formulations, were not affected by fermentation and improved the antioxidant properties of the final product. This in vitro research paves the way for agro-food industries to achieve more diversified and sustainable solutions towards their main by-products.