Quality Components of Sea Buckthorn (Hippophaë rhamnoides) Varieties

Abstract

The sensory quality and chemical constituents of juices from seven sea buckthorn (Hippophaerhamnoides L.) varieties were studied in two consecutive seasons. The juices were generally described as sour and astringent, with low sweetness and fruity flavor. The differences in sensory quality as well as in chemical composition between samples and years were significant (p < 0.05) in most parameters studied. The Chuiskaya variety was described as the sweetest, with the strongest fruity flavor, whereas the varieties Avgustinka, Botanicheskaya, Trofimovskaya, and Raisa were the sourest and most astringent. Total sugar (fructose and glucose) varied from 1.9 to 7.1 g/100 mL in juice, total acid (malic and quinic acids) from 3.1 to 5.1 g/100 mL, vitamin C from 29 to 176 mg/100 mL, and pulp oil from 0.7 to 3.6%. The soluble solids were between 7.4 and 12.6, the pH between 2.7 and 2.9, and the titrable acidity between 2.0 and 3.7. The redness was highest on Avgustinka and Raisa, but there were no differences in yellowness. Total sugar and the sugar/acid ratio correlated positively with sweetness and negatively with sourness and astringency, whereas total acid and titrable acidity correlated positively with sourness and astringency and negatively with sweetness.

Effects of sea buckthorn berries on infections and inflammation: a double-blind, randomized, placebo-controlled trial

“…It is possible that loss of bioactive compounds took place during the manufacture and storage of the product (de Ancos et al, 2000;Häkkinen et al, 2000). The amounts of vitamins C and E especially were far from the highest amounts detected in sea buckthorn berries (Yang and Kallio, 2002;Tiitinen et al, 2005).…”

“…The flavonolglycosides and vitamin C content of the sea buckthorn puree were analyzed using highperformance liquid chromatograph (HPLC)-UV methods Tiitinen et al, 2005). For the analysis of vitamin E content an HPLC method with fluorescence detection was used (Kallio et al, 2002b).…”

“…For the analysis of vitamin E content an HPLC method with fluorescence detection was used (Kallio et al, 2002b). The oil content of the product was analyzed gravimetrically using a chloroform-methanol extraction method (Tiitinen et al, 2005). The fatty acids of the oil were esterified using a boron trifluoride method (Å gren et al, 1992) and the fatty acid methyl esters were analyzed by gas chromatography (Yang et al, 1999).…”

Biotechnological interventions in sea buckthorn (Hippophae L.): current status and future prospects

“…Sea buckthorn berries are among the most nutritious and vitamin-rich fruits found in the plant kingdom. The wide chemical and phytochemical composition of sea buckthorn has been reviewed recently (Zeb and Khan 2008b;Tiitinen et al 2005). In general, the flesh of berries contains a diverse complex of vitamins: A, B, C, D, E, F, K and P; mineral substances such as sodium salts, potassium, calcium; carbohydrates, sugars, proteins, amino acids, organic acids, pectins and tannins; triterpenoids, phospholipids, caumarin, catechins, leucoenthocyans, flavonols, alkaloids, serotonin as well as unsaturated fatty acids and other compounds (Abid et al 2007;Fan et al 2007;Li et al 2007a).…”

Variations of Nutrient Contents between Healthy and Insect-Damaged Hippophae Rhamnoides Ssp. Sinensis

“…Most studies addressing the nutrient content of this plant have focused on its berries, investigating changes in sugar, organic acid, flavonol and carotenoid composition during the ripening of the berries of three sea buckthorn cultivars [11], the quality components of sea buckthorn varieties [12], and the effects of different origins and harvesting time on vitamin C, tocopherols, and tocotrienols in sea buckthorn berries [13]. However, the differences in nutrient substances between healthy and damaged H. rhamnoides ssp.…”