ArticleMolecules (Basel, Switzerland)2022
Analysis of Fatty Acids, Amino Acids and Volatile Profile of Apple By-Products by Gas Chromatography-Mass Spectrometry.
Article in Molecules (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed.
- Phytochemical Profiling (Phenolics and Carotenoids) and Antioxidant Potential of Apple, Plum, Carrot, and Beetroot Juice Pomaces: Towards Sustainable Food Ingredients.Foods (Basel, Switzerland) · 2026Article
- Chemical Composition and Biological Activities of Malus domestica Burkh. 'Ak Sakı' Cultivar Growing in Erzincan.Chemistry & biodiversity · 2026Article
- Apple Pomace in Ready-to-Eat Plant-Based Meat Analogs: Functionality, Challenges, and Opportunities.Foods (Basel, Switzerland) · 2026Review
- Comparative analysis of the biochemical composition of fruit tissues in representatives of the Malus sect. Chloromeles.Protoplasma · 2026Article
- Utilizing Apple Pomace in Meat Products: A Systematic Review and Meta-Analysis.Foods (Basel, Switzerland) · 2026Review
- Phenotypic resistance profiles and resistome variations between endophytic and epiphytic bacteria in apple fruits.Environmental microbiome · 2026Article
- Phytochemical Profiling and Anti-Bacterial Activity of Red Delicious Apple Pomace With Integrated Hydrolysis to Obtain Fermentable Sugars: A Biorefinery Approach.Food science & nutrition · 2025Article
- A Preliminary Study on the Qualitative and Quantitative Changes of Amino Acids in Whole Apple, Apple Peel, and Flesh Samples Grown in Lithuania.Plants (Basel, Switzerland) · 2025Article
- Antioxidant, Antithrombotic and Anti-Inflammatory Properties of Amphiphilic Bioactives from Water Kefir Grains and Its Apple Pomace-Based Fermented Beverage.Antioxidants (Basel, Switzerland) · 2025Article
- A Review on Apple Pomace Bioactives for Natural Functional Food and Cosmetic Products with Therapeutic Health-Promoting Properties.International journal of molecular sciences · 2024Review
- Analysis of Fatty Acid Composition and Volatile Profile of Powder from Edible Crickets (Foods (Basel, Switzerland) · 2024Article
- Enrichment of Whole-Grain Breads with Food-Grade Extracted Apple Pomace Bioactives Enhanced Their Anti-Inflammatory, Antithrombotic and Anti-Oxidant Functional Properties.Antioxidants (Basel, Switzerland) · 2024Article
- Selected fruit pomaces: Nutritional profile, health benefits, and applications in functional foods and feeds.Current research in food science · 2024Review
- Analysis of 18 Free Amino Acids in Honeybee and Bumblebee Honey from Eastern and Northern Europe and Central Asia Using HPLC-ESI-TQ-MS/MS Approach Bypassing Derivatization Step.Foods (Basel, Switzerland) · 2022Article
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6 authors.
Funding
Abstract
Apple industrial by-products are a promising source of bioactive compounds with direct implications on human health. The main goal of the present work was to characterize the Jonathan and Golden Delicious by-products from their fatty acid, amino acid, and volatile aroma compounds' point of view. GC-MS (gas chromatography-mass spectrometry) and ITEX/GC-MS methods were used for the by-products characterization. Linoleic and oleic were the main fatty acids identified in all samples, while palmitic and stearic acid were the representant of saturated ones. With respect to amino acids, from the essential group, isoleucine was the majority compound identified in JS (Jonathan skin) and GS (Golden skin) samples, lysine was the representant of JP (Jonathan pomace), and valine was mainly identified in GP (Golden pomace). A total number of 47 aroma volatile compounds were quantified in all samples, from which the esters groups ranged from 41.55-53.29%, aldehydes 29.75-43.99%, alcohols from 4.15 to 6.37%, ketones 4.14-5.72%, and the terpenes and terpenoids group reached values between 2.27% and 4.61%. Moreover, the by-products were valorized in biscuits manufacturing, highlighting their importance in enhancing the volatile aroma compounds, color, and sensorial analysis of the final baked goods.
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