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Vitamin C Content in Sea Buckthorn Berries (Hippophaë rhamnoides L. ssp. rhamnoides) and Related Products: A Kinetic Study on Storage Stability and the Determination of Processing Effects

Authors

  • D. Gutzeit,

    1. Authors Gutzeit and Baleanu are with Central Inst. of the Bundeswehr Medical Service, Munich, Ingolstädter Landstrasse 102, 85748 Garching-Hochbrück, Germany. Authors Jerz and Winterhalter are with Inst. of Food Chemistry, Technische Univ. Braunschweig, Schleinitzstrasse 20, 38106 Braunschweig, Germany. Direct inquiries to author Jerz (E-mail: g.jerz@tu-bs.de).
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  • G. Baleanu,

    1. Authors Gutzeit and Baleanu are with Central Inst. of the Bundeswehr Medical Service, Munich, Ingolstädter Landstrasse 102, 85748 Garching-Hochbrück, Germany. Authors Jerz and Winterhalter are with Inst. of Food Chemistry, Technische Univ. Braunschweig, Schleinitzstrasse 20, 38106 Braunschweig, Germany. Direct inquiries to author Jerz (E-mail: g.jerz@tu-bs.de).
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  • P. Winterhalter,

    1. Authors Gutzeit and Baleanu are with Central Inst. of the Bundeswehr Medical Service, Munich, Ingolstädter Landstrasse 102, 85748 Garching-Hochbrück, Germany. Authors Jerz and Winterhalter are with Inst. of Food Chemistry, Technische Univ. Braunschweig, Schleinitzstrasse 20, 38106 Braunschweig, Germany. Direct inquiries to author Jerz (E-mail: g.jerz@tu-bs.de).
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  • G. Jerz

    1. Authors Gutzeit and Baleanu are with Central Inst. of the Bundeswehr Medical Service, Munich, Ingolstädter Landstrasse 102, 85748 Garching-Hochbrück, Germany. Authors Jerz and Winterhalter are with Inst. of Food Chemistry, Technische Univ. Braunschweig, Schleinitzstrasse 20, 38106 Braunschweig, Germany. Direct inquiries to author Jerz (E-mail: g.jerz@tu-bs.de).
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Abstract

ABSTRACT:  The primary vitamin in sea buckthorn berries is vitamin C containing values of approximately 400 mg/100 g. Processing effects were investigated during juice and concentrate production from sea buckthorn berries (Hippophaë rhamnoides) and storage stability of juices was determined for up to 7 d using berries and juices from 2 different growing areas. During industrial juice production the technological processing of the berries caused a loss of about 5% to 11% total ascorbic acid (TAA) in the generated juice. The production of the concentrated juice resulted in 50% depletion of TAA. Sea buckthorn berries and juice were stored at 6, 25, and 40 °C for up to 7 d to investigate the temperature effects on TAA during storage. Analysis of kinetic data suggested that the degradation follows a 1st-order model. The results of the experiments showed that storage of sea buckthorn juices for 7 d at cold temperature (6 °C) already resulted in a degradation of TAA of about 11% to 12%.

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