Bioactive compounds and color of sea buckthorn (Hippophae rhamnoides L.) purees as affected by heat treatment and high-pressure homogenization

Abstract

Bioactive compounds and physical properties of sea buckthorn purees at production and after storage at 2°C and 18°C for 3 months were investigated. Heat treatment of the berries prior to sieving increased yield of the purees from 80% to 84%, and gave purees with 27-65% higher concentrations of total carotenoids, but did not affect vitamin C and total phenolics (TP). High-pressure homogenization (HPH) reduced the size of the particles in the purees, leading to lighter and more yellow purees. Vitamin C, total carotenoids, and TP were not affected by HPH. Storage explained most of the variation in vitamin C, TP, and chromaticity, i.e. they decreased during storage, especially at the highest storage temperature. To obtain higher yield and products with higher concentrations of bioactive compounds, heat treatment prior to further processing is recommended. HPH can be used to alter the physical properties and color of the product.

Effects of Linseed Meal and Carotenoids from Different Sources on Egg Characteristics, Yolk Fatty Acid and Carotenoid Profile and Lipid Peroxidation

“…The other two are also rich sources of carotenoids, the major carotenoids in sea buckthorn pomace being β-carotene and zeaxanthin while the carotenoid profile of kapia pepper is dominated by β-carotene, lutein and zeaxanthin. Similar results were published previously [30,[48][49][50].…”

Nutritional Evaluation of Sea Buckthorn “Hippophae rhamnoides” Berries and the Pharmaceutical Potential of the Fermented Juice

“…Here, it should be mentioned that the existence of vitamin C may interfere in the measuring of the total phenolic and flavonoid content due to raising their content in the juice; however, in all cases, an increase of antioxidant capacity of the fermented juice was observed. On the other hand, the fermentation process did not show any significant effect in the content of saponins, carotenoids and vitamin C. The results are in agreement with Aaby et al [46].…”

Unique bioactive molecule composition of sea buckthorn (Hippophae rhamnoides L.) oils obtained from the peel, pulp, and seeds via physical “solvent‐free” approaches

“…After the juice pressing from sea buckthorn cultivar "Marija," about 87 AE 4% constituted juice, while presscake 11 AE 2% consisting of a peel and seed part (7 AE 1% and 3 AE 1%, respectively). Depending on origin/variety/genotype, the seeds can constitute from 4% to 8% of berry weight , while the amount of obtained juice was affected by pressing technology used (Aaby et al, 2020). During the presscake drying, the peel part lost 67 AE 5% of its mass (water), while the seeds 10 AE 2%.…”