Stability of Carotene and Phenols of Sea Buckthorn (Hippophae rhamnoides L.) Juice with Pomace during Storage

Abstract

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.

Kırgız Cumhuriyeti Issyk-Kul Bölgesinde Yetişen Yalanci İğde (Hippophae rhamnoides L.) Meyvelerinin Kimyasal Kompozisyonu ve Antioksidan Aktivitesi

“…Moreover, it was 12.9 between August and November. The calculated ΔE values showed a significant difference between the months during the ripening period in August and September and the end of the fruit season in November (ΔE > 6.0, meaning clearly visible) [29]. Probably this change is associated with a change in pigmentation with the end of fruit ripening [21].…”

The Systematics, Reproductive Biology, Biochemistry, and Breeding of Sea Buckthorn—A Review

“…Hundreds of bioactive compounds, such as essential amino acids, vitamins B, C, and E, carotenoids, polyphenols, ursolic acid, unsaturated fatty acids, and other active substances, have been recorded in sea buckthorn, many of which are now being analyzed in detail for their medicinal properties [5,6]). Commercial products promoted as remedies for various illnesses, including cosmetics for sensitive skin treatment, are usually based on dried fruits, fruit pulp oils, and/or seed oils.…”