title: Processing effects on the composition of sea buckthorn juice from Hippophae rhamnoides L. Cv. Indian Summer.
abstract: Sea buckthorn juice is one product that can be derived from the sea buckthorn berry, a new alternative crop for the Canadian western provinces. Fresh pressed juice separates into three phases when allowed to stand overnight in the refrigerator: an upper cream phase, juice in the middle portion, and a sediment at the bottom. Enzymatic hydrolysis with commercial, broad spectrum carbohydrate hydrolyzing enzyme preparations reduced the juice viscosity, assisted juice separation, and provided an opalescent juice. Soluble solids averaged 10.2 degrees Brix, pH averaged 3.13, ascorbic acid averaged 174.2 mg/100 mL, and titratable acidity averaged 1.97% as malic acid all determined on centrifuged (10 000 rpm, 15 min) juice. Soluble sugars included glucose, fructose, and an unidentified component that was not sucrose or other common soluble monomeric or dimeric sugar. Quinic acid was quantitatively most important, while malic was next, and oxalic, citric, and tartaric acids were minor components. Washing berries by dipping reduced soluble solids (degrees Brix) in juice suggesting uptake of wash water.
authors.affiliation: Food Research Program, Agriculture and Agri-Food Canada, Pacific Agri-Food Research Centre, Summerland, British Columbia V0H 1Z0, Canada.
authors.forename: T
authors.initials: T
authors.lastname: Beveridge
authors.forename: J E
authors.initials: JE
authors.lastname: Harrison
authors.forename: J
authors.initials: J
authors.lastname: Drover
mesh_terms: D001628:Beverages / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D005638:Fruit / Q000737:chemistry; D006863:Hydrogen-Ion Concentration; D012034:Refrigeration; D019685:Rosales / Q000737:chemistry*; D012995:Solubility; D014783:Viscosity