Preparation and ultrahigh-resolution mass spectrometry-based profiling of phenolic extracts from the pomace of cultivated and wild berries

Abstract

Berry pomace represents an underutilized source of bioactive polyphenols with antioxidant and anti-inflammatory properties. In this study, polyphenol-rich extracts were obtained from the pomaces of four wild and eight cultivated berry species, and their total phenolic content (TPC) was determined. Wild berries generally exhibited higher TPC than cultivated species. Bilberry and lingonberry showed the highest values (6979 and 4261 mg GAE, respectively), followed by cloudberry (2633 mg GAE) and rowanberry (2001 mg GAE). Among cultivated currants, black currant had the highest TPC (2585 mg GAE), followed by green (1706 mg GAE), white (1264 mg GAE), and red (1208 mg GAE) currants. Raspberry showed higher TPC (1970 mg GAE) than gooseberries (1452–1778 mg GAE). High-resolution direct-infusion mass spectrometry enabled the identification of over 250 phenolic compounds. Flavanols predominated in currants, gooseberries, lingonberry, and bilberry, whereas phenolic acids were more abundant in raspberry and lighter-colored currants. Raspberry pomace was particularly rich in proanthocyanidins, while cloudberry and rowanberry were characterized by ellagic and chlorogenic acids, respectively. Lingonberry exhibited the greatest polyphenolic diversity. Statistical analyses revealed species-specific chemical profiles, supporting the valorization of berry pomace as a high-value food industry by-product.