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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
- Gutzeit, D., Baleanu, G., Winterhalter, P., Jerz, G.
- Journal of food science 2008 v.73 no.9 pp. C615
- Hippophae rhamnoides, small fruits, fruit crops, ascorbic acid, vitamin content, fruit composition, nutritive value, fruit juices, juice concentrates, shelf life, storage time, geographical variation, storage temperature, chemical degradation
- 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 °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 °C) already resulted in a degradation of TAA of about 11% to 12%.