Plum pomaces as a potential source of dietary fibre: composition and antioxidant properties
PBN-AR
Instytucja
Wydział Biotechnologii i Nauk o Żywności (Politechnika Łódzka)
Informacje podstawowe
Główny język publikacji
en
Czasopismo
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN
0022-1155
EISSN
0975-8402
Wydawca
SPRINGER INDIA
DOI
URL
Rok publikacji
2013
Numer zeszytu
5
Strony od-do
1012-1017
Numer tomu
50
Identyfikator DOI
Liczba arkuszy
Autorzy
Pozostali autorzy
+ 2
Słowa kluczowe
en
Plum pomace
Nutritive composition
Polyphenols
Dietary fibre
Streszczenia
Język
en
Treść
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.
Cechy publikacji
ORIGINAL_ARTICLE
Inne
System-identifier
598856
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