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September 23, 2025International Journal of Scientific Research in Science Engineering and TechnologyOpen Access

Antioxidant and Physicochemical Properties of Chokeberry Pomace as Valuable Food Industry By-Product

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Authors

AKAmela KusurASAmel SelimovićSHSedina Hodžić

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Overview

Observational analysis highlighted high antioxidant capacity and bioactive compounds in chokeberry pomace, suggesting its potential as a valuable food ingredient.

Key Points

  • Chokeberry pomace exhibits significant antioxidant capacity, with high levels of polyphenols and flavonoids.
  • The moisture content of pomace was reduced to approximately 8% through drying at 50°C, enabling further analysis.
  • The study demonstrates chokeberry pomace's potential as a functional ingredient to enhance nutritional and sensory properties.
  • Physicochemical properties, including pH, sugar content, and color, were evaluated alongside antioxidant measurements.

Cite This Study

Kusur et al. (2025) studied this question.

synapsesocial.com/papers/68d4759031b076d99fa6d560https://doi.org/10.32628/ijsrset251261
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Comparative Analysis of Black Chokeberry (Aronia melanocarpa L.) Fruit, Leaves, and Pomace for Their Phytochemical Composition, Antioxidant Potential, and Polyphenol Bioaccessibility2024 · 17 citations
  2. 2Designing the Quality Characteristics of Berry Processing Byproducts Using Fermentation2024 · 10 citations
  3. 3The Valorization of Berry Pomace – Opportunities for the Mountainous Area2023
  4. 4The Valorization of Berry Pomace – Opportunities for the Mountainous Area2023
  5. 5Effects of Preservation Methods on the Volatile Compound Profile and Physicochemical Properties of Aronia melanocarpa Berries2025