The apple (Malus domestica L.) is an ancient and widely cultivated fruit in temperate climates, rich in dietary fiber, minerals, vitamins, and various nutrients. Its peel, core, and pulp contain high levels of phenolic compounds and phytonutrients, contributing to a reduced risk of cancers, cardiovascular diseases (CVD), asthma, and diabetes. The present study aimed to assess apple waste and analyze the physicochemical properties of apple pomace. Two apple varieties, Gaja and Golden Delicious, were studied and two extraction methods were used i.e., manual (squeezing) and mechanical (juicer/blinder). The results revealed that the Gaja variety has higher juice content (55.00% manual, 53.00% mechanical) compared to the golden variety (46.00% manual, 44.00% mechanical). Additionally, the Golden Delicious showed a slightly higher peel percentage and total waste for both extraction methods. The pH values ranged from 3.91 to 4.04, with the Gaja variety generally having slightly higher values. Ash content was comparable between the varieties and extraction methods. The TSS was higher in the Golden Delicious variety, especially in the mechanical extraction method (i.e., 18.67 ^oBrix). Fiber and protein content varied among the apple varieties and extraction methods, with the mechanical method generally yielding slightly higher values. Titratable acidity was consistent across both varieties. Moisture content was observed to be higher in the Gaja variety, particularly in the manual extraction method. Overall, the Gaja variety was favored for its higher juice content, while Golden Delicious had advantages in size and certain physicochemical properties like fiber, protein, TSS, and ash.

Keywords: Apple, Apple Pomace, Physicochemical properties, Extraction methods, Variety comparison