Scientific journal

58 2019

Journal of Food and Nutrition Research
Summary No. 1 / 2019

Kolanowski, W. – Zakrzewska, M.
Apple processing wastes as potential source of new edible oil
Journal of Food and Nutrition Research, 58, 2019, No. 1, s. 92-98

Wojciech Kolanowski, 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. E-mail:

Received 11 April 2018; 1st revised 6 June 2018; 2nd revised 14 August 2018; accepted 26 September 2018; published online 11 February 2019

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 acids composition

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