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Article Abstract
Pomegranate processing generates large quantities of pomace and mesocarp, yet their carbohydrate composition remains largely unexplored. Here, we applied comprehensive mass spectrometry-based profiling to characterize monosaccharides, oligosaccharides, and polysaccharides from these side streams. Fructose and glucose dominated the free sugar fraction in both tissues. We identified 77 oligosaccharides in pomace and 28 in mesocarp (3-8 monosaccharide units) composed of pentoses, hexoses, uronic acids, and deoxy-hexoses. LC-MS/MS quantification revealed distinct polysaccharide signatures: pomace was rich in glucose and xylose while mesocarp contained similar levels of xylose, arabinose and galacturonic acid. Compositional parallels between oligosaccharides and polysaccharides indicate the former arise from polysaccharide depolymerization. The diverse composition of oligosaccharides and polysaccharides underlines their promising prebiotic potential, positioning pomegranate byproducts as valuable functional ingredients and advancing their sustainable valorization within a circular bioeconomy.
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| http://dx.doi.org/10.1016/j.foodchem.2025.146098 | DOI Listing |
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