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 |
| |
| Authors: | D. Gutzeit G. Baleanu P. Winterhalter G. Jerz |
| |
| Affiliation: | Authors Gutzeit and Baleanu are with Central Inst. of the Bundeswehr Medical Service, Munich, Ingolst?dter Landstrasse 102, 85748 Garching‐Hochbrück, Germany. Authors Jerz and Winterhalter are with Inst. of Food Chemistry, Technische Univ. Braunschweig, Schleinitzstrasse 20, 38106 Braunschweig, Germany. Direct inquiries to author Jerz (E‐mail: g.jerz@tu‐bs.de). |
| |
| Abstract: | 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 °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%. |
| |
| Keywords: | ascorbic acid Hippophaë rhamnoides processing and storage stability sea buckthorn vitamin C |
|
|
