Paper Title
Nutritional Components And Antioxidant Activity Of Apple Pomace

Abstract
To increase the utilization of apple pomace which is a by-product after processing of apple, this study analyzed the nutritional components, ursolic acid content and antioxidant activity of different solvent(methanol, fermented alcohol and distilled water) extracts. The moisture, carbohydrate, protein, fat, ash and total dietary fiber of hot air dried apple pomace were 3.2%, 88.5%, 3.9%, 2.4%, 2.0% and 28.5%, that of freeze dried apple pomace were 8.2%, 84.2%, 3.4%, 2.4%, 1.8% and 33.0% respectively. Total phenol contents and total flavonoid contents of hot air-dried apple pomace were highest at 266.3 μg/mL and 921.4 μg/mL in methanol extracts and 283.5 μg/mL and 949.9 μg/mL in methanol extracts of freeze-dried apple pomace. DPPH radical scavenging activity of hot air-dried apple pomace was 77.7% in methanol extract and 76.3% in fermented alcohol extract and that of freeze-dried apple pomace was 77.1% in methanol extract and 74.8% in fermented alcohol extract. Both sample showed the lowest antioxidant activity in distilled water extracts. Similar to DPPH scavenging activity, both samples showed higher ABTS scavenging activity in the order of methanol, fermented alcohol and distilled water. In ursolic acid content, ursolic acid was not detected in distilled water extract of both samples. But, in hot air-dried apple pomace, methanol extract was 1753.32 μg/mL and fermentation alcohol extract was 1532.94 μg/mL. In freeze-dried apple pomace, methanol extract was 1407.04 μg/mL, fermented alcohol extract was 1221.81 μg/mL. Keywords - Apple pomace, nutritional component, antioxidant activity, ursolic acid