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Apple Processing Wastes As Potential Source of New Edible Oil

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Apple Processing Wastes As Potential Source of New Edible Oil Journal of Food and Nutrition Research (ISSN 1336-8672) Vol. 58, 2019, No. 1, pp. 92–98 Apple processing wastes as potential source of new edible oil Wojciech KolanoWsKi – Małgorzata zaKrzeWsKa Summary Large quantities of apple pomace remain as waste material after apple juice production. The idea of the study assumed that, due to the large share of seeds, apple pomace could serve as a source of edible oil. The aim of the study was to assess the oil content and fatty acids composition of oil extracted from seeds separated from dried apple pomace, and to compare its composition to the canola and grape seed oils. The oil yield from apple pomace seeds was approximately 159 g·kg-1. The oil contained a high level of unsaturated fatty acids, predominantly linoleic acid. Polyunsaturated fatty acids were more abundant in apple seed oil than in canola oil, but less abundant than in grape seed oils. The level of monounsaturated acids was lower than in canola oil but higher than in grape seed oil. The obtained results suggest that apple pomace might serve as a material for new edible oil production of high nutritional value. Hereby, the large quantities of wastes remaining after industrial apple processing could be utilized in an innovative and profitable way. Keywords apple pomace; apple seed oil; fatty acid composition Currently, new assortments of edible oils are tal [5], USA is the second largest producer with successfully introduced to the food market, e.g. over 5 million tons a year. Poland is the largest avo cado, hemp, pumpkin seed or hazelnut oils. apple producer in Europe, having produced over Some of them show health benefits or special sen- 4 million tons in 2017. sory properties. These new oils are, in general, Most of produced apples are used for apple more expensive then usual cooking oils, although juice, apple juice concentrate and cider produc- some of them are produced from food industry tion. Currently the biggest producers of apple wastes, like grape seed oil. [1]. Grape pomace is juice concentrate are China, USA and Poland, a by-product of grape juice and vine production. representing over 50 % of World’s total produc- Grape seeds contain large amounts of oil (up to tion [5]. During the processing of apples for 200.0 g·kg-1) and can be used for edible oil pro- juice or cider, huge quantities of solid residues duction [2, 3]. Grape seed oil has achieved market (peel, core, seed, calyx, stem and rest of tissue) success and nowadays is commonly used in frying, are ge nerated, which are generally waste mate- baking, and other types of cooking [4]. Similarly rial [6]. These residues, commonly known as apple to grape seed oil, which is obtained from grape pomace, account for approximately 250.0 g·kg-1 pomace, apple seed oil can be produced from of the weight of the original fresh fruit [7]. Apple apple pomace. pomace in large quantities remains as waste after Apple juice is one of the most popular fruit industrial apple juice production or cider making. juices in human diet. According to FAOSTAT da- It may be utilized in traditional ways, such as com- tabase (Food and the Agriculture Organization of posting or low quality animal feed, in particular the United Nations, Rome, Italy), over 90 coun- for horse feeding [8]. Additionally, apple pomace tries around the world grow apples commercially can serve as a source of pectin, dietary fibre of and together produce approximately 80 million pellets for energy generation purposes [9–11]. tons each year. The biggest apple producer is Pectin is the most valuable by-product both re- China, representing over 40 % of the world’s to- garding food technology and human nutrition. Wojciech Kolanowski, Małgorzata zakrzewska, Department of Dietetics and Food Assessment, Faculty of Natural Sciences, Siedlce University of Natural Sciences and Humanities, Prusa Str. 14, PL-08-110 Siedlce, Poland. Correspondence author: Wojciech Kolanowski, e-mail: [email protected] 92 © 2019 National Agricultural and Food Centre (Slovakia) Apple processing wastes as potential source of new edible oil Even though most plant tissues contain pectin, cooking purposes, were obtained from food mar- the major sources for the commercial production ket in Poland. of pectin are citrus peel and apple pomace [12]. This is mainly because of the availability of huge Oil recovery amounts of citrus peel and apple pomace from Seeds were separated form dried apple pomace commercial processing operations. However, fresh and fresh apples manually. An amount of 1 kg apple pomace (in the wet state) is very perishable of apple pomace and 5 fresh apples Idared and and easily fermented and rotten. Therefore, to Champion were used for each analysis. Seeds from allow the storage, transportation and any further fresh apples were separated manually after cutting processing apple pomace, remained after juice them into pieces. Samples and separated seeds pressing, is usually dried [10]. The dried pomace were weighed and average seed yields were calcu- may be further processed. The new idea presented lated. This procedure was repeated three times. in this study is to use seeds separated from dried Usually, fresh apple pomace that remained apple pomace for edible oil production, like in after juice pressing in the production facility is the case of grape pomace used for grape seed dried to prolong the shelf life and to stop ripen- oil production. Due to high amount of seeds in ing. Therefore, part of seeds isolated from fresh dried apple pomace, it could be possibly used as apples were also dried under typical conditions of a source of edible oil. Similarly to grape seed oil, the production facility and was also dried to see if apple seed oil can be extracted from apple seeds this process had an effect on the fatty acid profile. and thus become a new valuable by-product of the Whole seeds were dried in a tray dryer at 40 °C production of apple juice or cider. Thus, the aim for 4 h. Heating is known to improve oil recovery of the study was to assess the oil content and fatty from seeds. This procedure is used in particular in acid composition of oil extracted form seeds sepa- small oil mills before pressing native oils from oily rated from dried apple pomace, and to compare seeds [13]. its composition to the canola and grape seed oils. For the recovery of oil, seeds were ground to Canola oil, due its favourable fatty acids composi- powder using a laboratory grinder IKA M20 (IKA tion, is recommended in healthy diet and may be Werke, Staufen, Germany). The oil fraction was considered a nutritional reference for other edible extracted from the apple seed powder (10 g) in oils. Grape seed oil is an example of a new oil in a Soxhlet apparatus for 2 h with boiling n-hexane the food market, which is obtained from grape (≥ 95% purity, Sigma-Aldrich, St. Louis, Missouri, seeds separated form grape pomace that remain USA). Each extraction was repeated three times. after juice or wine production. This provided the Hexane extracts were collected and the solvent idea to use apple pomace for the same purpose. was evaporated under vacuum to constant weight using rotoevaporator R300 (Büchi Labortechnik, Flawil, Switzerland). The oil content was deter- Materials and Methods mined gravimetrically. The obtained oil samples were again diluted in n-hexane and shortly stored Plant material at 4 °C under nitrogen gas until methylation. The material for the study was dried apple pomace and fresh apples. These were obtained Preparation of fatty acid methyl esters from Agrana Juice Poland Company (Góra Kal- Fatty acid profile of apple seed oil was de- waria, Poland), one of the apple juice concentrate termined by gas chromatography (GC) after producers. For juice production, apples (Malus conversion of fatty acids to fatty acid methyl domestica) of mixed cultivars, mainly Idared and esters (FAME). FAME were prepared accord- Champion with a minor share of Royal Gala, Jo- ing to a slightly modified AOCS Official Method nagold and Golden Delicious, were used. The Ce 1h-05 [14]. The oil fraction 3 g·kg-1 was sa- apple pomace was an industrial waste remained ponified by 4.0 ml of 0.5 mol·l-1 NaOH solution in after apple juice production. In the company, the methanol (99% purity, Sigma-Aldrich), under ni- pressed pomace was dried by hot air at 70 °C to trogen gas, at mixing and heating in a waterbath protect it against ripening during storage in heaps. at boiling point 80 °C for 40 min. The saponified Dry mass of apple pomace was determined gravi- sample was transmethylated with 140.0 g·kg-1 BF3 metrically after drying at 105 °C to achieve con- solution in methanol, under nitrogen gas, at boil- stant weight (approximately 3 h). ing point 100 °C for 3 min. After that, the mixture Grape seed oil and canola oil (the latter also was cooled and 3 ml n-hexane was added, covered known as rapeseed 00 oil) were used for compari- with nitrogen gas and shaken vigorously for 30 s son of oil composition. Both oils, designated for while still warm. Then, 40.0 ml of saturated water 93 Kolanowski, W. – Zakrzewska, M. J. Food Nutr. Res., Vol. 58, 2019, pp. 92–98 solution of NaCl was added and the mixture was as mean ± margin of confidence interval at 95%. shaken vi gorously. After phase separation, the Additionally, the Tukey’s post-hoc test was run to hexane layer was transferred by a syringe to a thin confirm where the differences between fatty acid glass tube, dried over anhydrous Na2SO4 and de- levels in oil samples occurred.
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