Green Extraction of Bioactive Compounds from Apple Pomace from the Cider Industry

Every year, the cider industry in Asturias tosses out up to 12,000 tons of apple pomace—but this 'waste' is a treasure trove of health-boosting compounds waiting to be unlocked.

In the cider-making region of Asturias, pressing apples for cider leaves behind a mountain of pomace—peels, flesh, seeds, and stems—amounting to 9,000–12,000 tons each year. Far from useless, this by-product is packed with antioxidants like dihydrochalcones, quercetin glycosides, and triterpenic acids, especially ursolic acid, which are linked to health benefits. The challenge has been to extract these valuable compounds efficiently without harsh chemicals or lengthy processes.

Key Points

• Ultrasound-assisted extraction recovers antioxidants in minutes.
• Optimized conditions: 68% ethanol, 5.1 minutes, 90% amplitude.
• Apple peel holds highest concentrations of bioactive compounds.