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.

@article{Gutzeit2008VitaminCC,
  title={Vitamin C content in sea buckthorn berries (Hippopha{\"e} rhamnoides L. ssp. rhamnoides) and related products: a kinetic study on storage stability and the determination of processing effects.},
  author={D. Gutzeit and G. Baleanu and P. Winterhalter and G. Jerz},
  journal={Journal of food science},
  year={2008},
  volume={73 9},
  pages={
          C615-20
        }
}
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… Expand
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TLDR
The juices showed almost identical significant degradation of phylloquinone of about 18% to 32% at 6, 25, and 40 degrees C indicating that intensity of decomposition is independent of temperature and storage time in the range of consumer storage conditions. Expand
Folate content in sea buckthorn berries and related products (Hippophaë rhamnoides L. ssp. rhamnoides): LC-MS/MS determination of folate vitamer stability influenced by processing and storage assessed by stable isotope dilution assay
AbstractA stable isotope dilution assay was adopted for quantitation of folate vitamers in sea buckthorn berries, juice, and concentrate using fourfold labeled folate isotopologues of the folateExpand
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.
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 standardExpand
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TLDR
The sensory quality and chemical constituents of juices from seven sea buckthorn varieties were studied in two consecutive seasons and total sugar and the sugar/acid ratio correlated positively with sweetness and negatively with sourness and astringency, whereas total acid and titrable acidity correlated positivelyWith sournessand negatively with sweetness. Expand
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TLDR
The manufacture of the main products derived from sea buckthorn is described, including several examples from the patent literature, to form a comprehensive source of information on the manufacture and composition of sea buckstorn products. Expand
Vitamin C contents of citrus fruit and their products: a review.
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TLDR
The mode of breakdown of vitamin C can best be explained by a first-order reaction but a significant quadratic time effect has been determined by polynominal regression calculations. Expand
Variation of physical and chemical characters within an elite sea buckthorn (Hippophae rhamnoides L.) breeding population
TLDR
The negative correlation between seed weight and TS suggests that seed weight could usefully and cheaply predict sugar concentration of sea buckthorn berries in a preliminary screening, and strong rank-order correlations for VC, TA, pH, TS, SAR and berry shape between the two years suggest that one can compare different genotypes on the basis of 1 year’s data. Expand
Black Currant Nectar: Effect of Processing and Storage on Anthocyanin and Ascorbic Acid Content
The degradation of anthocyanins and ascorbic acid in black currant nectar was studied during processing and storage. A continuous production process was used where the nectar was bottled within 4.0h;Expand
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