Peculiarities of the biochemical composition of the fruits of the cultivars of sea buckthorn (Hippophae rhamnoider L.) bred at the Institute of Horticulture, NAAS of Ukraine

Shevchuk, L.M.; Грынык, И.В.; Chmyr, S.M.

doi:10.35205/0558-1125-2020-75-150-157

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“…Вони також містять мінеральні речовини (мг/100 г): натрій -4,0, калій -193,0, кальцій -22,0, магній -20,0, фосфор -9,0 і вітаміни (мг/100 г): β-каротин -14,0, В1 -0,03, В2 -0,05, РР -0,40, C -200 [4]. Залежно від сорту обліпихи вміст цукру може змінюватися від 3,0 до 6,2 %, вміст вітаміну С -від 50 до 170 мг/100 г ягід [5].…”

Section: вступunclassified

“…Зокрема, вміст цукру зменшується від 6,2 до 2,9 % у сорту 'Особлива', а в сорту 'Оляна' -від 3,1 до 2,8 %. Вміст вітаміну С відповідно від 133 до 98 і від 100 до 84 мг/100 г ягід [5]. Проте в цих дослідженнях не вивчалось питання щодо вмісту інших вітамінів, а також як буде змінюватись їх вміст у варенні обліпихи.…”

Section: вступunclassified

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Quality formation of frozen berries and jam from sea buckthorn (Hippophae rhanoides L.) of different varieties

Cherneha¹,

Liubych²,

Novak³

et al. 2021

Наукові праці ІБКіЦБ

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Purpose. Examine the formation of quality (biochemical component, vitamin content) of frozen berries and jam from sea buckthorn as affected by varietal characteristics. Methods. Laboratory, mathematical and statistical, physicochemical. Results. The main component of frozen sea buckthorn berries is water, 75.5–77.4%. In jam, water content mades up 57.5%. Studies have shown that frozen berries of different varieties contain ash (0.3%), protein (from 0.85 to 0.89), carbohydrates (mono- and disaccharides, 4.5–5.0), fat (5.0– 5.3%). The content of carbohydrates in the jam at the actual humidity was 32.0%, the content of ash and protein was also the lowest, 0.5–0.6%, and the fat content was 3.8%. The carbohydrate content increased due to the addition of sugar during the preparation of the jam. The content of vitamins in frozen sea buckthorn berries varied significantly depending on the variety. Thus, the content of vitamin C in the berries of variety ‘Uliublena’ was 178 mg/100 g, while in the variety ‘Yelyzaveta’ 167 mg/100 g. In sea buckthorn jam, the content of vitamins B9, B3 and E was 46–72% higher compared to berries, apparently due to the reduction of its humidity during cooking. The content of vitamin C decreased to 55.5 mg/100 g, and the remaining vitamins did not change compared to frozen berries. The content of vitamins B9 and B3 decreased by 16%, vitamin C by 82%, and the content of vitamins B7, B1, B2, B6 and B5 by 45–50% compared to frozen berries. The integrated score of 100 g of frozen sea buckthorn berries satisfies this need with vitamin C – 185–197%, depending on the variety. The need for vitamin E is satisfied only by 15.3–16.7%, and the rest of the vitamins – by 0.5–3.8%, depending on the variety of sea buckthorn. The integral rate of 100 g of sea buckthorn jam satisfies the daily requirement of an adult with vitamin C by 61.7%, vitamin E by 28.7%, and the rest of the vitamins by 0.8–4.0%. Conclusions. The quality of frozen berries significantly depends on the variety of sea buckthorn. Frozen sea buckthorn berries contain the most vitamin C, 167–178 mg/100 g, and jam 55.5 mg/100 g of product. The content of vitamin E is 2.30–2.50 and 4.31 mg/100 g of product, respectively. The content of other vitamins is low, which is confirmed by the analysis of the calculation of the integrated score. The greatest daily requirement of 100 g of frozen berries and jam is provided by vitamin C and E. Therefore it is necessary to use freezing and preparation of jam as sources of vitamin C and E.

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Section: вступunclassified