Composition of industrial seedless black currant pomace |
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Authors: | Michał Sójka Bogusław Król |
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Affiliation: | (1) Faculty of Biotechnology and Food Science, Institute of Chemical Technology of Food, Technical University of Lodz, Stefanowskiego 4/10, 90-924 Lodz, Poland |
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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.
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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Keywords: | Black currant pomace Black currant TDF Polyphenols |
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