Apple pomace from eleven cultivars: an approach to identify sources of bioactive compounds/Bagaco de maca de 11 cultivares: uma abordagem identificando fontes de compostos bioativos

The dried apple pomace composition of eleven cultivars was assessed in this work. The drying process of apple pomace spread in a thin layer in the trays of an oven with circulating heated air at 60°C showed a 3rd order polynomial tendency and after 10 hours the product, with an equilibrium moisture of 10%, showed an homogeneous appearance according to colorimetric parameters. There are significant differences in the content of lipids, proteins, total titratable acids, total reducing sugars, dietetic fibers total phenol compounds and also in an oxidant activity. Total dietary fibers include pectin, 35%, and insoluble fibers (65%). The content of total phenolic compound, determined with the Folin Ciocalteu reagent and expressed as catechin, goes from 2.29 to 7.15 g [kg.sup.-1] of dried apple pomace and the antioxidant capacity, expressed as total equivalent (TEAC), from 17.41 to 77.48 mMol [g.sup.-1]. A correlation of 82% between both these quality factors was found. The principal component analysis established the efficiency of total phenol compound, antioxidative capacity, total fiber and total reducing sugars to identify the best cultivar set as source of bioactive compound. Cv. M-2/00 shows high content of total phenol compound and antioxidant capacity, cv. Catarina, of pectin while cv. MRC 11/95, M-12/00, M-8/00, M6/00 e M-11/00, of malic acid and of total reducing sugars. The other cultivars show high content of fibers, ashes and lipids. Key words: dried apple pomace, inverted sugar, dietary fiber, total phenolic compound, antioxidant capacity. A composicao do bagaco seco de maca de 11 novas cultivares foi determinada neste trabalho. A secagem do bagaco de maca disposto em camada fina em estufa de secagem por conveccao com ar aquecido a 60°C apresentou uma tendencia polinomial cubica e apos 10 horas o produto continha uma umidade de equilibrio de 10% com uma aparencia homogena, conforme parametros colorimetricos, sem evidencias de superaquecimento. Houve diferencas significativas entre os teores de lipideos, de acido malico, de compostos fenolicos totais, de acucares redutores totais e de fibras alimentares das amostras analisadas. O total de fibras dieteticas se constituiu de 35% de pectina e 65% de fibras insoluveis. O teor de compostos fenolicos totais (CFT), determinado com o reagente de Folin-Ciocalteu e expresso como catequina, variou de 2,29 a 7,15 g [kg.sup.-1] de bagaco de maca e a capacidade antioxidante, expressa como valores de total de equ