Sea buckthorn (SBT) fruit is rich in biologically active compounds. It has considerable health benefits, thus it can serve as functional food ingredient. The aim of this study was to comprehensively characterize the fruit quality traits of three SBT cultivars ('Leikora', 'Askola', 'Orangeveja') grown in Hungary by determining their physicochemical (refraction, titratable acid content, sugar/acid ratio, carbohydrate profile) and antioxidant parameters (by spectrophotometric methods: FRAP, DPPH, and by HPLC method: β-carotene content, phenolic compounds). The statistical analysis was made by SPSS 14.0. Univariate analyses were made to separate the homogenous groups using the Duncan test. Significant differences were shown in the refraction of the cultivars (5.6-7.9 °Brix) and in their titratable acid content (2.35-3.07%), but no statistically significant difference has been found in the sugar/acid ratio (2.41-2.57). Glucose (9.56-12.9 mg L-1) was the main carbohydrate component of the studied cultivars. In addition to that, we detected fructose (1.39-5.4 mg L-1) and mannitol (1.77-9.24 mg L-1). The antioxidant state of the studied cultivars could be well-characterized by their TPC (186-381 mg GAS 100 g-1), DPPH (60.37-79.1 µg Trolox L-1), FRAP (3335-4887 µg AA mL-1) and by their β-carotene content (0.37-0.92 mg mL-1); however no significant correlation was found among these antioxidant parameters. We determined the content of quercetin derivatives in the fruits of the SBT genotypes, such as the rutin (22.12-27.52 mg 100 g-1), quercitrin glucoside (50.19-57.72 mg 100 g-1), quercetin dihydrate (5.11-6.45 mg 100 g-1), quercitrin hydrate (1.59-3.34 mg 100 g-1) content, cinnamic acid (78.18-88.93 µg 100 g-1) and epicatechin (456.73-488.05 mg 100 g-1). We concluded that the antioxidant properties are defined by both the genotype and by the climatic and growing conditions. The fruits of the cultivars 'Leikora' and 'Orangeveja' can be used as raw material of functional food products, according to their fruit quality traits.

The aim of this work was to study the influence of atmospheric, vacuum and microwave vacuum drying methods on the quality of dried beetroots. Three different red beetroot species ('Alto F1', 'Cylindra', 'Detroit') were chosen in this study. The microwave vacuum method reduced the total time of drying and decreased the shrinkage compared to the other drying methods. The quality of the dehydrated material was described by its color change, antioxidant capacity, total polyphenol, betacyanin, betaxanthin and each phenolic acids content. The attempts were made to suggest the microwave vacuum method for red beetroot samples as a gentle drying technology to reach a special texture that is favoured by costumers. During the experiments relevant differences could be observed between the investigated beetroot species on the effect of different drying methods. According to the examined parameters the 'Cylindra' species proved the most appropriate beetroot variety for microwave vacuum drying. Based on the results, the combined methods with hot-air at 60 °C followed by microwave vacuum finish drying was the most suitable assay to preserve the investigated parameters in the highest amount.

Due to the increasing popularity of today’s health-conscious culture, beetroot plays an increasingly important role in a healthy, varied diet. While it contains vitamins B1, B2, B6, P, as well as high levels of vitamin C, several studies have proven its role in the prevention of many cancers. The aim of this study was to compare morphological properties, dry matter, and vitamin C and minerals contents in the different parts (peel, end, middle and top part of root) of the three investigated beetroot cultivars grown in treated and untreated soil. Fertilizer was added to the treated soil before sowing of the beet seeds, while untreated soil was not treated. The vitamin C contents were measured using HPLC method, while determination of element contents was determined with IPC-OES. The study showed that the beetroots grow in the treated soil had improved morphological properties, but a significant difference was not found. For Vitamin C and element contents (Ca, Cu, Fe, K, Mg, Mn, Na, P, Zn), it was observed a high degree of diversity in the different beetroot parts and between the cultivation years. The aim of the study was to investigate the distribution of the examined parameters within the beetroot body in different beetroot cultivars observing the differences produced by the addition of fertilizer. Some elements were concentrated in the peel and top part such as Ca, Mn and Mg. The peel part of the beetroots contained relevantly higher Fe content than the top, middle and end part. Based on these results, significant differences were observed among the investigated beetroot cultivars regards of the body weight.   ********* In press - Online First. Article has been peer reviewed, accepted for publication and published online without pagination. It will receive pagination when the issue will be ready for publishing as a complete number (Volume 47, Issue 3, 2019). The article is searchable and citable by Digital Object Identifier (DOI). DOI link will become active after the article will be included in the complete issue. *********

Sea Buckthorn (SB) juice is rich in biologically active compounds. It has considerable health benefits; thus, it can serve as functional food ingredient. The aim of this study was to determine and compare the total content of polyphenols, antioxidant capacity (FRAP), soluble solid content, pH value, β-carotene content and colour parameters (L*, a*, b*) in berry juice of cultivar 'Leikora' Sea Buckthorn (SB) (Hippophae rhamnoides L.). The treatment was made as control sample of Sea Buckthorn juice (C), and Sea Buckthorn juice with 0.5 % (P0.5); 1 % (P1); 2 % (P2) dried pomace of Sea Buckthorn. The samples were stored at room temperature for physicochemical analysis at interval of 2 months for a total period of 14 months.According to our results, the β-carotene (C to P2 was 3.71, 4.82, 5.49 and 6.52 mg 100mL−1) as well as the antioxidant capacity of the samples increased with the growth of the pomace content. During storage, degradation occurred in the polyphenol content and antioxidant capacity, but the β-carotene content increased. The increase of the β-carotene content was 94.6 % (C) and 32.7 % (P0.5). The smaller reduction in antioxidant compounds was the higher the sample of pomace content is. The FRAP and total polyphenol values measured during storage confirm that the pomace has antioxidant effect. There is a close correlation between the two parameters, including a positive correlation (r = 0.8614), which indicates that a significant part of the antioxidant capacity of buckthorn is due to the presence of different polyphenols.

Sea buckthorn (SB) (Hippophae rhamnoides L.) excels as an ingredient of functional foods, being outstandingly suitable due to its biologically active compounds. During the processing of fruits, large amounts of waste materials are produced such as peels and seeds, which are not further processed although containing substantial amounts of valuable components. The purpose of our research is to compare the nutritional values of different parts of SB to determine the location of antioxidant components within the berry. Separated sea buckthorn parts (juice, shell, seed+shell) were examined in the study. The total polyphenol content and antioxidant capacity (FRAP) were determined using the spectrophotometric methods, whereas the colour parameters (Konica Minolta Chroma Meter-400) were measured using digital equipment. According to our results, shells with seeds had the largest amount of polyphenol and the highest antioxidant content compared to fruit juice and seedless shells. Therefore, further processing possibilities of SB pomace should be investigated.

The aim of this study was to evaluate the effect of microfiltration (MF) on the antioxidant capacity of elderberry juice using ceramic membrane. Previous to MF measurements preliminary examination was achieved with different enzymes. Four different samples were prepared: one without any enzyme and three with different pectolytic enzymes. The resistances were determined using the resistance-in-series model and difference between four enzyme-treated samples are evaluated. The effect of this technology on the antioxidant component of the clarified elderberry juice has been evaluated in permeate and retentate samples. For ferric reducing antioxidant power was measured with FRAP and total phenolic content (TPC) was determined with Folin Ciocalteau reagent. The total anthocyanin content (TAC) was estimated using spectrophotometric method. Higher juice yield was obtained using enzyme compared with enzyme-free elderberry pulp. The analytical results show that the MF membrane retained the valuable components in different rate. Significant losses are believed to have occurred after the MF clarification process due to fouling layer resistance, what can be decreased with pectolytic enzymes treatment.

Abstract. In this study, pectolytic enzymes (Pectinex BE XXL, Trenolin Rot, and Fructozym P ) were investigated for their influence on phenolic, anthocyanin content, and antioxidant activities of elderberry (Sambucus nigra L.) pulps during juice processing. Prior to pressing the berries,

In our study, we were looking for an alternative to use of sea buckthorn pomace to open new opportunities. The dried pomace was extracted in a different method to achieve the highest antioxidant content. Ethanol and acetone were used as solvents, applied in different concentration. For the selection of the optimum extraction method, four spectrophotometric measurements were performed. With the best extract, three types of apple juice were made from apple juice concentrate by diluting it with different percentages of water and pomace extracts. The spectrophotometric measurements were also performed for juice samples to check the increase in amount of antioxidant components in the apple juice. Acceptability of enriched juices was determined by sensory evaluation and short market research. Based on the results the optimum extraction agent is 40 m/m % acetone for enriching apple juice. The results showed that there is a demand for the consumption of enriched juice with sea buckthorn pomace extracts and the fruit juice enriched with the 1:1 ratio of extract: water mixture is the most optimum according to sensory evaluators. Further examination could reveal whether the extracted antioxidant content of the pomace could be used as bio-preservatives in the food industry.