Vitamin C content in sea buckthorn berries (Hippophaë rhamnoides L. ssp. rhamnoides) and related products: a kinetic study on storage stability and the determination of processing effects.
The primary vitamin in sea buckthorn berries is vitamin C containing values of approximately 400 mg/100 g. Processing effects were investigated during juice and concentrate production from sea buckthorn berries (Hippophaë rhamnoides) and storage stability of juices was determined for up to 7 d using berries and juices from 2 different growing areas. During industrial juice production the technological processing of the berries caused a loss of about 5% to 11% total ascorbic acid (TAA) in the generated juice. The production of the concentrated juice resulted in 50% depletion of TAA. Sea buckthorn berries and juice were stored at 6, 25, and 40 degrees C for up to 7 d to investigate the temperature effects on TAA during storage. Analysis of kinetic data suggested that the degradation follows a 1st-order model. The results of the experiments showed that storage of sea buckthorn juices for 7 d at cold temperature (6 degrees C) already resulted in a degradation of TAA of about 11% to 12%.
Gutzeit
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Central Institite of the Bundeswehr Medical Service, Munich,Garching-Hochbrück, Germany.
Baleanu
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Winterhalter
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Jerz
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D001205:Ascorbic Acid / Q000032:analysis*; D001628:Beverages / Q000032:analysis*; D002681:China; D002980:Climate; D004355:Drug Stability; D017753:Ecosystem; D005060:Europe; D005511:Food Handling / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D005638:Fruit / Q000737:chemistry*; D031281:Hippophae / Q000737:chemistry* / Q000145:classification / Q000254:growth & development; D007700:Kinetics; D010938:Plant Oils / Q000032:analysis; D013997:Time Factors
D010938:Plant Oils; D001205:Ascorbic Acid