Content of Phenolic Compounds and Antioxidant Activity in Fresh Apple, Pomace and Pomace Water Extract — Effect of Cultivar

The study aimed to evaluate the chemical composition (total phenol, flavonoid, and tannin content and the antioxidant activity) of 11 apple (Malus domestica) cultivars in fresh apples and their processing by-products — apple pomace and its water extract. In addition, the proportion of chemical compounds and antioxidant activity in fresh apples and pomace transferred to the resulting water extract was calculated. Three different season’s cultivars (autumn–winter, winter and late winter) were selected in the research, and significant differences between chemical parameters within groups were found. Cultivars ‘Zarja Alatau’, ‘Belorusskoje Malinovoje’, ‘Sinap Orlovskij’ and ‘Antej’ are characterised by a higher content of determined compounds in fresh apples, pomace and po-mace water extract. The results showed that the water extract in relation to fresh apples and apple pomace still contains an appropriate amount of total phenols, flavonoids and tannins in the range 2.5–9.6%. These results indicated that apple pomace water extracts could be recommended for use in food as well as in the pharmaceutical industry.