Apple pomace flour fractions as functional ingredients: compositional and bioactivity profiling
Joana Ferreira1, Karolina Tkacz2, Igor Piotr Turkiewicz2
1Research Center in Natural Resources, Environment and Society (CERNAS), Santarém Polytechnic University, Quinta do Galinheiro - S. Pedro, 2001-904 Santarém, Portugal; LEAF-Linking Landscape, Environment, Agriculture and Food-Research Center, Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal.
Food Chemistry
|January 8, 2026
Summary
Apple pomace, a fruit industry waste, is rich in bioactive compounds like flavonoids and vitamin E. This study reveals its potential for nutraceuticals and functional foods due to antioxidant and neuroprotective properties.
Area of Science:
- Food Science
- Biochemistry
- Nutraceuticals
Background:
- Fruit juice industry generates substantial apple pomace waste.
- Valorization of apple pomace is crucial for sustainability and circular economy.
- Apple pomace contains potentially valuable bioactive compounds.
Purpose of the Study:
- To characterize the chemical composition of apple pomace.
- To evaluate its antioxidant and anti-aging properties.
- To explore its potential for nutraceutical and food applications.
Main Methods:
- Advanced chromatographic techniques were used for metabolite characterization.
- Antioxidant capacity was measured using the Trolox assay.
- Cholinesterase inhibitory activity was assessed for selected fractions.
Main Results:
- Apple pomace showed high contents of flavonoids (1030 mg/100 g dw), carotenoids (50 mg/100 g dw), and vitamin E isoforms (886 μg/100 g dw).
- It contains 21 essential amino acids.
- Selected fractions exhibited significant acetylcholinesterase and butyrylcholinesterase inhibition (24-31%).
Conclusions:
- Apple pomace is a rich source of bioactive compounds with antioxidant and potential neuroprotective properties.
- Its valorization supports sustainability and offers opportunities for functional ingredients.
- Further research into specific fractions may unlock novel nutraceutical and food applications.
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