The Proximate Composition, Mineral and Pectin Content and Fatty Acid Profile of the Pomace Fraction of 16 Rowanberry Cultivars

The berry pomace could be a potential source for food applications due to its high content of polyphenols, but also dietary fiber, PUFAs and pectin. This is the first study that aims to compare the total dietary fiber (TDF), protein, fat, mineral, pectin and fatty acid content of the following 16 different pomace samples of Sorbus aucuparia L. cultivars (cvs): &lsquo:Likernaja&rsquo:, &lsquo:Burka&rsquo:, &lsquo:Alaja Krupnaja&rsquo:, &lsquo:Granatnaja&rsquo:, &lsquo:Rubinovaja&rsquo:, &lsquo:Bussinka&rsquo:, &lsquo:Vefed&rsquo:, &lsquo:Angri&rsquo:, &lsquo:Krasnaja&rsquo:, &lsquo:Solnechnaja&rsquo:, &lsquo:Sahharnaja&rsquo:, &lsquo:Oranzevaja&rsquo:, &lsquo:Kubovaja&rsquo:, &lsquo:Moravica&rsquo:, &lsquo:Rosina&rsquo: and &lsquo:Rossica&rsquo:, in order to find new natural materials for valorization. The contents of pectin and dietary fibers were analyzed using the respective Megazyme enzymatic kits. The TDF content was the highest in the pomace samples of hybrid cvs &lsquo:Granatnaja&rsquo: (63.04% dry mass DM), &lsquo:Burka&rsquo: (64.52% DM), &lsquo:Rubinovaja&rsquo: (65.66% DM) and &lsquo:Likernaja&rsquo: (67.17% DM). The pomace of hybrid cv &lsquo:Rubinovaja&rsquo: was distinguished from other samples by its high protein content, cv &lsquo:Alaja Krupnaja&rsquo: by its high pectin content and cv &lsquo:Oranzevaja&rsquo: by its high fat content, which were 7.58% DM, 8.39% DM and 7.47% DM, respectively. The pomace of cv &lsquo:Sahharnaja&rsquo: possessed the highest average macro-element content (1.56 g/kg DM). The average fatty acids profile was characterized by a high content of linoleic acid (51.94%), oleic acid (20.55%) and palmitic acid (12.96%). The lowest n6/n3 ratio was found in the hybrid cv &lsquo:Alaja Krupnaja&rsquo: (6.70%). The data obtained demonstrate that the pomaces of certain cultivars of rowanberry contain significant amounts of valuable components, which can be used in functional food and cosmetic applications.