Apple pomace flour fractions as functional ingredients: compositional and bioactivity profiling

The growing volume of fruit juice industry waste has driven interest in apple pomace valorization. This study explores the chemical composition and bioactive potential of apple pomace, emphasizing its antioxidant and anti-aging properties. Metabolites were characterized by using advanced chromatographic techniques, showing high contents of flavonoids (1030 mg/100 g dw), carotenoids (to 50 mg/100 g dw), tocopherols and tocotrienols (to 886 μg/100 g dw), and 21 amino acids. Despite moderate antioxidant capacity (7 mmol Trolox/100 g dw), selected fractions demonstrated notable inhibition of acetylcholinesterase and butyrylcholinesterase (24–31 %). This highlights the potential of apple pomace for nutraceutical and food applications, supporting sustainability and circular economy. This study provides novel insight into the fraction-specific bioactive potential of apple pomace, revealing its richness in essential amino acids, vitamin E isoforms, and phenolics. Notably, certain fractions exhibited cholinesterase inhibitory activity, suggesting neuroprotective applications and highlighting apple pomace as a promising functional ingredient. • Apple pomace fractions differ in bioactive and nutritional compound content. • All vitamin E isoforms and essential amino acids were identified in apple pomace flour. • Selected fractions showed cholinesterase inhibition with neuroprotective potential. • Phenolics, carotenoids, and tocols contribute to antioxidant activity correlations. • Apple pomace offers a targeted valorization path for functional food applications.