The antioxidant properties of pectin obtained from fresh, frozen, and dried apple pomace

Abstract

The aim of the conducted research was to spectrophotometrically measure the total polyphenol content (TPC) and determine the DPPH• antioxidant activity of commercial pectin, and of pectin that was obtained by conventional method from fresh (P1), frozen (P2), and dried (P3) apple pomace leftovers from” Floresti” juice factory.