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Antioxidant and cyto/DNA protective properties of apple pomace enriched bakery products

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Abstract

Apple pomace (AP), the residue that remains after the extraction of juice from apple accounts for ~25 % of total apple weight. Current study is aimed at identification of phytochemicals and utilization of Dehydrated apple pomace (DAP) in the preparation of bakery products with potential health benefits. DAP was prepared by drying the pomace obtained by crushing peeled apple fruits. DAP was incorporated into bakery products such as bun, muffin and cookies for value addition. Bioactivity such as free radical scavenging, cyto/DNA protectivity was evaluated in these products. DAP contained 17 g/100 g starch, 49.86 g/100 g fructose and 37 g/100 g dietary fibre. The phenolics and flavonoids content was 1.5 mg/g and 3.92 mg/g, respectively. Increase in DAP resulted in decreased volume and enhanced firmness of buns and muffins. DAP at 15 % in buns, 30 % in muffins and 20 % in cookies were found to be acceptable. DAP blended products exhibited better free radical scavenging as well as cyto/DNA protective properties suggesting the retention of bioactivity after baking. Addition of DAP potentially enhanced the bioactivity of the products evaluated.

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Abbreviations

DPPH:

2, 2- diphenyl-1-picrylhydrazyl

BHA:

Butylated hydroxyl anisole

MNU:

N-methyl – N-Nitrosourea

FRS:

Free Radical Scavenging

DAP:

Dehydrated apple pomace

PBS:

Phosphate buffer saline

DNA:

Deoxy ribo Nucleir acid

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Acknowledgment

We are grateful to the Director of the Institute, for constant encouragement throughout the course of study. One of the authors Ms. Hasitha P acknowledges University Grant Commission, New Delhi for financial assistance as JRF and SRF.

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Authors and Affiliations

  1. Department of Flour Milling, Baking & Confectionary Technology, CSIR-Central Food Technological Research Institute, Mysore, -570020, India

    M. L. Sudha & Sushma W. Eipson

  2. Department of Biochemistry and Nutrition, CSIR-Central Food Technological Research Institute, Mysore, -570020, India

    Shylaja M. Dharmesh & Hasitha Pynam

  3. Department of Fruit and Vegetable Technology, CSIR-Central Food Technological Research Institute, Mysore, -570020, India

    Shivaleela V. Bhimangouder, Rajarathnam Somasundaram & Shashirekha M. Nanjarajurs

Authors
  1. M. L. Sudha
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  2. Shylaja M. Dharmesh
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  3. Hasitha Pynam
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  4. Shivaleela V. Bhimangouder
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  5. Sushma W. Eipson
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  6. Rajarathnam Somasundaram
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  7. Shashirekha M. Nanjarajurs
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Corresponding author

Correspondence to Shashirekha M. Nanjarajurs.

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Research highlights

1. This study was taken up in order to utilize the biowaste from fruit processing industry.

2. The apple pomace was chemically characterized in order to understand its probable bioactivity.

3. To study the acceptability levels by incorporating DAP in bakery products.

4. To develop a value added product and to look for the activity spectrum in it after baking.

5. The developed baked product proved as a potential health food.

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Sudha, M.L., Dharmesh, S.M., Pynam, H. et al. Antioxidant and cyto/DNA protective properties of apple pomace enriched bakery products. J Food Sci Technol 53, 1909–1918 (2016). https://doi.org/10.1007/s13197-015-2151-2

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  • DOI: https://doi.org/10.1007/s13197-015-2151-2

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