## 3 Resultsand Discussions  
### Chemical Composition of Peach Pomace  
The results obtained in the present study highlight the chemical composition of peach pomace, underlining the possibility of its valorization for nutritional purposes. Table 1 illustrates the total content of polyphenols, flavonoids, anthocyanins, and antioxidant activity of peach pomace. The concentration of polyphenols in peach pomace recorded an average of 1771.64 mg GAE 100 g\({}^{-1}\), a result higher than the parameters identified in the specialized literature, which highlighted levels ranging from 204 to 416 mg GAE 100 g\({}^{-1}\)[25], 0.47 mg GAE g\({}^{-1}\)[26], 246 mg GAE 100 g\({}^{-1}\)[27], but lower than the limit of 9.49-28.68 mg GAE g\({}^{-1}\)[28]. The total flavonoid content identified in peach pomace was 478.99 mg RE 100 g\({}^{-1}\), higher than the concentration of 156.84-299.86 mg RE 100 g\({}^{-1}\) reported by [PERSON] et al. [29]. Comparable levels were also observed in the studies conducted by [PERSON] et al. [25], [PERSON] et al. [24], and [PERSON] et al. [28], where the flavonoid content in peach pomace was between 12.1 and 32 mg QE 100 g\({}^{-1}\), 0.18 mg QE g\({}^{-1}\), and, respectively, between 98 and 649 \(\mu\)g QE g\({}^{-1}\). Regarding the anthocyanin content, a total content of 21.18 mg C3 GE 100 g\({}^{-1}\) was determined. In comparison, in the study conducted by [PERSON] et al. [30], the level of anthocyanins was lower, ranging between 0.24 and 17.6 mg C3 GE 100 g\({}^{-1}\). The differences between the values reported by different authors can be attributed to various factors, including the sample origin and variety, extraction techniques, the sensitivity and accuracy of the equipment used, and the purity of the reagents. All of these factors can influence analytical results [31]. Regarding the inhibition capacity, peach pomace presented a value of 40.41%, comparable to those indicated by [PERSON] and [PERSON] [32] and [PERSON] et al. [31], who determined inhibition capacities of 81.05% and 14.4-67.3%, respectively. In the studies conducted by [PERSON] et al. [25] and [PERSON] et al. [26], the antioxidant activity was 97-131 mg Trolox 100 g\({}^{-1}\) and, respectively, 0.98 mg ascorbic acid g\({}^{-1}\). The sugar content of peach pomace showed a level of 35.38 g GluE 100 g\({}^{-1}\), a value close to that identified by [PERSON] et al. [31], who indicated a sugar content of 36 g GluE 100 g\({}^{-1}\). It, therefore, follows that peach pomace represents a valuable source of bioactive compounds, with a significant nutritional and antioxidant potential, thus supporting the possibility of its integration into functional food products or as an ingredient in the nutraceutical industry. The phenolic profile of peach pomace, determined by HPLC analysis (Figure S1), revealed the presence of compounds from the phenolic acid class, especially from the hydroxybenzoic acid subclass (Table 2). Among them, gallic acid and ellagic acid were identified. Ellagic acid was predominant, recording a concentration of 2.05 mg 100 g\({}^{-1}\), while gallic acid had a value of 1.32 mg 100 g\({}^{-1}\). The determined gallic acid content is lower than the value of 2.98 mg g\({}^{-1}\) reported by [PERSON] et al. [26], which can be attributed to differences in the origin of the raw material, the extraction conditions, or the analysis method. Within the hydroxycinnamic acid subclass (Table 2), four phenolic acids (chlorogenic, neochlorogenic, caffeic, and sinapic acid) were quantified. From this subclass, chlorogenic acid recorded the highest concentration (3.77 mg 100 g\({}^{-1}\)). Comparatively,