title: Plum pomaces as a potential source of dietary fibre: composition and antioxidant properties.
abstract: 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.
authors.affiliation: Technical University of Łódź, Institute of Chemical Technology of Food, ul. B. Stefanowskiego 4/10, 90-924 Łódź, Poland.
authors.forename: Joanna
authors.initials: J
authors.lastname: Milala
authors.affiliation: Technical University of Łódź, Institute of Chemical Technology of Food, ul. B. Stefanowskiego 4/10, 90-924 Łódź, Poland.
authors.forename: Monika
authors.initials: M
authors.lastname: Kosmala
authors.affiliation: Technical University of Łódź, Institute of Chemical Technology of Food, ul. B. Stefanowskiego 4/10, 90-924 Łódź, Poland.
authors.forename: Michał
authors.initials: M
authors.lastname: Sójka
authors.affiliation: Technical University of Łódź, Institute of Chemical Technology of Food, ul. B. Stefanowskiego 4/10, 90-924 Łódź, Poland.
authors.forename: Krzysztof
authors.initials: K
authors.lastname: Kołodziejczyk
authors.affiliation: Institute of Horticulture, Konstytucji 3 Maja 1/3, 96-100 Skierniewice, Poland.
authors.forename: Monika
authors.initials: M
authors.lastname: Zbrzeźniak
authors.affiliation: Institute of Horticulture, Konstytucji 3 Maja 1/3, 96-100 Skierniewice, Poland.
authors.forename: Jarosław
authors.initials: J
authors.lastname: Markowski
keywords: Dietary fibre; Nutritive composition; Plum pomace; Polyphenols