Effects of Processing and of Storage on the Stability of Pantothenic Acid in Sea Buckthorn Products (Hippophaë rhamnoides L. ssp. rhamnoides) Assessed by Stable Isotope Dilution Assay

Abstract

A stable isotope dilution assay for quantification of pantothenic acid in sea buckthorn berries, juice, and concentrate using a four-fold labeled isotopologue of vitamin B5 as the internal standard was adopted using reversed phase liquid chromatography-mass spectrometry with electrospray ionization. Because of a rapid sample clean up procedure without the necessity of external calibration, this methodology permits the accurate analysis of a high number of samples within a short time. Sea buckthorn juice was stored at 25 and 40 degrees C for up to 7 days to determine the effects of storage temperature on the stability of pantothenic acid. Analysis of kinetic data suggested that the degradation follows a first-order model. The results of the experiments showed that storage of sea buckthorn juice for 7 days at ambient temperature (25 degrees C) already resulted in a significant degradation of pantothenic acid of about 18%. The processing effects of juice production and subsequent concentration revealed a decrease of about 6-7% in the juice and of 23% in the juice concentrate.

Determination of Processing Effects and of Storage Stability on Vitamin K1 (Phylloquinone) in Sea Buckthorn Berries (Hippophaë rhamnoides L. ssp. rhamnoides) and Related Products

“…The amounts of vitamin K 1 in berries and juice of Area 2 were 9.4% and 35.3% lower than in Area 1 (Table 2), respectively. When comparing these results with our data of pantothenic acid content in sea buckthorn berries and juice (Gutzeit and others 2007), the berries of Area 1 (smaller berry variety) and the obtained juice were more concentrated in both vitamins than those of Area 2. Phylloquinone amount in the juice concentrate was lower than the limit of detection (< 1.2 ng/g).…”

“…During the time slice of 7 d, the value for vitamin K 1 decrease remained at any measured storage temperature in the range of about 18% to 32%. Hence, temperature kinetic data for phylloquinone decomposition were not deducible as this was clearly observed for pantothenic acid depletion in sea buckthorn juice influenced by storage temperature (Gutzeit and others 2007). Consequently, the loss of phylloquinone was associated with other influencing parameters.…”

Sea buckthorn berries: A potential source of valuable nutrients for nutraceuticals and cosmoceuticals

“…A stable isotope dilution assay for the quantification of pantothenic acid in sea buckthorn berries, juice, and concentrate using a four-fold labeled isotopologue of vitamin B 5 as the internal standard was adopted using reversed phase liquid chromatography-mass spectrometry with electrospray ionization (Gutzeit, Klaubert, Rychlik, Winterhalter, & Jerz, 2007). Because of a rapid sample clean up procedure without the necessity of external calibration, this methodology permits the accurate analysis of a high number of samples within a short time.…”

Nutritional Assessment of Processing Effects on Major and Trace Element Content in Sea Buckthorn Juice (Hippophaë rhamnoides L. ssp. rhamnoides)

“…ICP‐MS provides analysis of samples with low analyte concentrations and multi element determination with rapid mass scanning resulting in short analysis procedures. Previous studies determined the effects of processing on the contents of organic acid and soluble sugars, pantothenic acid, and vitamin K 1 in sea buckthorn berries and related products (Beveridge and others 2002; Gutzeit and others 2007a, 2007b). …”