Composition and Physicochemical Properties of Pomace of Various Cultivars of Blackberry (Rubus fruticosus L.)

Author:

Čechovičienė Indrė1,Šlepetienė Alvyra2ORCID,Gumbytė Milda3,Paulauskienė Aurelija1ORCID,Tarasevičienė Živilė1

Affiliation:

1. Department of Plant Biology and Food Sciences, Faculty of Agronomy, Agriculture Academy Vytautas Magnus University, Donelaičio Str. 52, LT-44248 Kaunas, Lithuania

2. Chemical Research Laboratory, Lithuanian Research Centre for Agriculture and Forestry, Instituto al. 1, Akademija, LT-58344 Kėdainiai, Lithuania

3. Department of Environment and Ecology, Faculty of Forestry and Ecology, Agriculture Academy Vytautas Magnus University, Donelaičio Str. 52, LT-44248 Kaunas, Lithuania

Abstract

The objective of this study is to assess the proximate chemical composition, and the physical and techno-functional properties of blackberry pomace from different cultivars (‘Polar’, ‘Orkan’, ‘Brzezina’). Blackberry pomace primarily comprises seeds and other parts, such as pulps/skins. It serves as a rich source of bioactive compounds, particularly anthocyanins, and demonstrates notable functional properties, including water holding capacity, oil holding capacity, swelling capacity, and various fiber fractions. Moreover, anthocyanin-rich fruits are interesting due to their health-promoting properties and intensive color. Total anthocyanin content (TAC) ranged from 113.82 mg 100 g−1 d.w. to 129.58 mg 100 g−1 d.w. in blackberry pomace. Fiber fractions, including ADF, NDF, lignin, and WSCs, exhibited significant variations among the different blackberry pomace cultivars as well as color.

Publisher

MDPI AG

Subject

Horticulture,Plant Science

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