Composition and Physicochemical Properties of Pomace of Various Cultivars of Blackberry (<i>Rubus fruticosus</i> L.)
Indrė Čechovičienė,
Alvyra Šlepetienė,
Milda Gumbytė,
Aurelija Paulauskienė,
Živilė Tarasevičienė
Affiliations
Indrė Čechovičienė
Department of Plant Biology and Food Sciences, Faculty of Agronomy, Agriculture Academy Vytautas Magnus University, Donelaičio Str. 52, LT-44248 Kaunas, Lithuania
Alvyra Šlepetienė
Chemical Research Laboratory, Lithuanian Research Centre for Agriculture and Forestry, Instituto al. 1, Akademija, LT-58344 Kėdainiai, Lithuania
Milda Gumbytė
Department of Environment and Ecology, Faculty of Forestry and Ecology, Agriculture Academy Vytautas Magnus University, Donelaičio Str. 52, LT-44248 Kaunas, Lithuania
Aurelija Paulauskienė
Department of Plant Biology and Food Sciences, Faculty of Agronomy, Agriculture Academy Vytautas Magnus University, Donelaičio Str. 52, LT-44248 Kaunas, Lithuania
Živilė Tarasevičienė
Department of Plant Biology and Food Sciences, Faculty of Agronomy, Agriculture Academy Vytautas Magnus University, Donelaičio Str. 52, LT-44248 Kaunas, Lithuania
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.
