Physicochemical and nutritional properties of chokeberry pomace
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Date
2022
Authors
Cvetković, Biljana 
Kojić, Jovana
Šimurina, Olivera
Peić Tukuljac, Lidija
Jevtić-Mučibabić, Rada
Krulj, Jelena
Ilić, Nebojša
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Abstract
Chokeberry (Aronia melanocarpa) pomace is a valuable by-product obtained
during juice manufacturing. This by-product is very poorly utilized despite its high
nutritional value. To facilitate application in foods, a detailed knowledge of its
composition and physicochemical properties is essential. Chokeberry fruit and
products have great antioxidant and health-promoting potential as they reduce the
occurrence of free radicals. Chokeberry pomace was sampled from SME juice
producer, after the extraction operation. Domestic juice producers still do not have
solution of pomace utilization, so its characterization is needed in order to achieve
better by-product valorisation. Chokeberry pomace after pressing contains 37.38
g/100g of dry matter. Nutrition compounds makes up 10.39%, 5.56%, and 0.46% for
carbohydrates, proteins and fat, respectively. Pomace contains 8.37% of total sugars.
Application of chokeberry pomace in other food products supports claiming as
‘source’ of fiber or ‘high fiber’, given that chokeberry pomace contains 19.34 g/100g of
dietary fiber. Vitamin A and vitamin D3 were not detected in the chokeberry pomace
sample, while the vitamin E content was 4.65 mg/100g, which represent about 30%
of RDA for adults. The results obtained in the present study provide an overview of
the properties of chokeberry pomace and allow conclusions to be made regarding
their applicability for use in complex food systems.
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Keywords
chokeberry pomace, by-product, nutrition, valorization