Volume: 3, 2024
3rd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: T005
DOI: https://doi.org/10.24326/ICDSUPL3.T005
Published online: 24 April 2024
ICDSUPL, 3, T005 (2024)
Antioxidant properties of candies stuffed with apple pulp
Anna Tama1*, Monika Karaś1, Urszula Szymanowska1
1 Department of Biochemistry and Food Chemistry, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
* Corresponding author: anna.tama@up.lublin.pl
Abstract
Pomace is a solid remains of fruit and vegetables after pressing for juice or oil. It contains skins, pulp, seeds, and stems of the fruit/vegetables. The use of the pomace can bring a lot of benefits in terms of reducing the leftovers. It can also be economically beneficial due to the re-use of the remaining of the fruit/vegetables. Moreover, the pomace contains vitamins, minerals, crude fiber or polyphenols, tocols and other macro- and micronutrients, which are a valuable source of necessary compounds in the human diet. The aim of the study was to investigate the effect of apple pulp addition on the antioxidant properties of stuffed hard candies. The research material consisted of: apple pulp, candies without filling and candies stuffed with apple pulp. The apple pulp, unfilled candies and filled candies were extracted with phosphate buffer and 50% acidified ethanol solution and simulated digestion were performed. All samples were analyzed for their antioxidant properties and the content of phenolic compounds was determined. The hydrolysates received after a simulated digestion of the pulp and the candies had the highest content of the phenolic compounds in comparison of the ethanol extracts and the buffer extracts (as per the following: 3.87 ±0.20, 1.25 ±0.05, 1.13 ±0.07 mg/ml). All tested hydrolysates showed antiradical activity against ABTS+, ability to chelate Fe2+ and the reduction power while the ethanol extracts had lower activity compared to buffer extracts. However, the ethanol extracts had higher anti-radical activity DPPH compared to the hydrolysates and the buffer extracts. The addition of the apple pomace to candies increased their anti-radical activity. It can be concluded that the addition of apple pulp to candies has a positive effect on their antioxidant properties. Moreover, the choice of test type is significant to obtaining specific properties. In this context, the hydrolyzate is the most promising option.
This study was supported by the Ministry of Education and Science (Poland) from the state budget within the program “Implementation PhD” (project number DWD/7/0331/2023) The entity cooperating in the project implementation is ZPH ARGO Sp. z o. o. (Łańcut).
Keywords: candies, apple pulp, antioxidant properties, pomace
How to cite
A. Tama, M. Karaś, U. Szymanowska, 2024. Antioxidant properties of candies stuffed with apple pulp. In: 3rd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL3.T005