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

J Food Sci. 2008 Nov;73(9):C615-20. doi: 10.1111/j.1750-3841.2008.00957.x.

Abstract

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%.

MeSH terms

  • Ascorbic Acid / analysis*
  • Beverages / analysis*
  • China
  • Climate
  • Drug Stability
  • Ecosystem
  • Europe
  • Food Handling / methods*
  • Food Preservation / methods*
  • Fruit / chemistry*
  • Hippophae / chemistry*
  • Hippophae / classification
  • Hippophae / growth & development
  • Kinetics
  • Plant Oils / analysis
  • Time Factors

Substances

  • Plant Oils
  • Ascorbic Acid