Variation of Vitamin C Concentration and Character Correlation between and within Natural Sea Buckthorn (Hippophae rhamnoidesL.) Populations

1992 ◽  
Vol 42 (1) ◽  
pp. 12-17 ◽  
Author(s):  
Yingmou Yao ◽  
Peter M. A. Tigerstedt ◽  
Peter Joy
Keyword(s):  
Vitamin C ◽  
Sea Buckthorn ◽  
Character Correlation

USE OF DRY EXTRACTS OF FRUIT AND BERRY RAW MATERIALS TO INCREASE THE NUTRITIONAL VALUE OF KVASSES OF FERMENTATION

2021 ◽  
Author(s):  
Е.С. КЕЛЕНКОВА ◽  
Е.Ю. ЕГОРОВА
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Nutritional Value ◽  
Raw Materials ◽  
Age Groups ◽  
Sea Buckthorn ◽  
Vacuum Drying ◽  
Black Currant ◽  
Organoleptic Characteristics ◽  
Standard Quality

Разработаны квасы брожения с использованием сухих экстрактов ягод малины, плодов черной смородины и облепихи. Исследованы экстракты плодов облепихи, ягод малины и черной смородины, полученные методом импульсно-вакуумной сушки (ООО «Вистерра», Бийск). Квасы готовили по промышленной технологии на концентрате квасного сусла. Экстракты добавляли в квас до начала брожения в дозировке от 2 до 8%. Образцы квасов с использованием экстрактов обладали приятным послевкусием, слабовыраженным плодовым ароматом. Полученные квасы характеризует высокое содержание аскорбиновой кислоты, мг/100 г, и полифенольных веществ, мг/100 мл, соответственно: контроль – менее 0,1 и 42,6; с добавлением экстракта малины 2,7 и 58,7; облепихи 6,9 и 47,7; черной смородины 4,6 и 66,2. Определено, что потребление одного стакана (200 мл) свежеприготовленного кваса с плодовым (ягодным) экстрактом позволяет удовлетворить от 100 до 150% суточной потребности в флавоноидах (85 мг/сут) и фенолокислотах (10 мг/сут), преобладающих в составе полифенольных веществ. С учетом уточненных норм МР 2.3.1.2432-08 определено, что квасы с экстрактами облепихи и смородины способны удовлетворить 10–15% физиологической потребности в витамине С взрослых и 15–45% – детей разных возрастных групп. Установлено, что добавление 6% плодово-ягодного экстракта к купажу перед брожением дает возможность вырабатывать квасы стандартного качества с оригинальными органолептическими характеристиками и повышенной пищевой ценностью. The kvasses of fermentation using dry extracts of raspberries, black currant and sea buckthorn have been developed. Extracts of sea buckthorn fruits, raspberries and black currants obtained by pulse-vacuum drying in LLC «Visterra» (Biysk) were studied. Kvasses was prepared according to industrial technology on a concentrate of kvass wort. The extracts were added to the kvass before fermentation in a dosage of from 2 to 8%. Samples of kvasses using extracts had a pleasant aftertaste, slightly pronounced fruit aroma. The resulting kvasses is characterized by a high content of ascorbic acid, mg/100 g, and polyphenolic substances, mg/100 ml, respectively: control – less than 0,1 and 42,6; with the addition of raspberry extract 2,7 and 58,7; sea buckthorn 6,9 and 47,7; black currant 4,6 and 66,2. It was determined that the consumption of one glass (200 ml) of freshly prepared kvass with fruit (berry) extract can satisfy from 100 to 150% of the daily need for flavonoids (85 mg/day) and phenolic acids (10 mg/day), which are predominant in the composition of polyphenolic substances. Taking into account the recommendations of MR 2.3.1.2432-08, it was found that kvasses with buckthorn and currant extracts can meet 10–15% of the physiological need for vitamin C in adults and 15–45% in children of different age groups. It was found that the addition of 6% fruit and berry extract to the blend before fermentation makes it possible to produce kvasses of standard quality with original organoleptic characteristics and increased nutritional value.

scholarly journals New Technology for Functional Dessert Production Based on Soy and Pumpkin

2020 ◽  
pp. 351-360
Author(s):  
Ekaterina Statsenko ◽  
Oksana Litvinenko ◽  
Nadezhda Korneva ◽  
Mikhail Shtarberg ◽  
Evgeniy Borodin
Keyword(s):  
Vitamin E ◽  
Vitamin C ◽  
Sensory Evaluation ◽  
Functional Foods ◽  
Liquid Fraction ◽  
New Technology ◽  
Daily Intake ◽  
Sea Buckthorn ◽  
Expert Assessment ◽  
Β Carotene

Abstract. Introduction. Domestic food production based on the regional market characteristics can expand the range of functional foods. The research objective was to develop a new technology for desserts based on soy and pumpkin. Study objects and methods. The research featured soybeans of the “Yurna” variety and pumpkin of the “Nadezhda” variety. Soaked soybeans were mixed with mashed pumpkin and drinking water. The mass was heated and kept at 100°C for 30 min with simultaneous grinding and extraction of soluble dry matter. The soy and pumpkin liquid fraction was separated by filtration. A 2.5% aqueous solution of ascorbic acid was added to the liquid fraction at 75–80°C to coagulate protein and other substances. The soy and pumpkin coagulate had a moisture content of 75.0 ± 1%. It was mixed with sea buckthorn syrup and homogenized. The finished product was called “Nadezhda+”. The “Nezhnyi” dessert consisted of gelling solution mixed with soy and pumpkin coagulate and sea buckthorn syrup, after which the mass was homogenized. Results and discussion. The expert assessment helped to identify the most significant indicators of the sensory evaluation of the desserts, namely taste and consistency. The sensory evaluation also made it possible to define the optimal homogenization time for the mix: 60 s for “Nadezhda+” and 90 s for “Nezhnyi”. The developed desserts contained protein (5.75 and 4.70 g/100 g), phosphatides (334 and 102 mg/100 g), β-carotene (2.86 and 1.62 mg/100 g), vitamin E (28.60 and 16.00 mg/100 g) and vitamin C (35.10 and 10.60 mg/100 g), respectively. Conclusion. The content of β-carotene and vitamin E exceeded 15 % of the daily intake in one portion (100 g) of the desserts, as well as vitamin C in “Nadezhda+”. According with State Standard R 52349-2005, the new desserts could be referred to functional foods.

scholarly journals Effects of temperature sum on vitamin C concentration and yield of sea buckthorn (Hippophae rhamnoides) fruit: optimal time of fruit harvest

1993 ◽  
Vol 2 (6) ◽  
pp. 497-505
Author(s):  
Yingmou Yao
Keyword(s):  
Vitamin C ◽  
Fruit Size ◽  
Sea Buckthorn ◽  
Hippophae Rhamnoides ◽  
Harvest Time ◽  
Hippophaë Rhamnoides ◽  
Temperature Sum ◽  
Fruit Maturity ◽  
Optimal Harvest ◽  
Effects Of Temperature

To investigate the effects of temperature sum on vitamin C concentration (Vc), yield and maturity of sea buckthorn fruit (Hippophae rhamnoides L.) and to predict the optimal harvest time, berries were collected from eight genotypes at an interval of about one week from August 16 to December 2. Maturity was visually observed, berry weight measured and Vc determined. Berries matured at 1165-1316 degree-days (d.d.). Vc reached maximum at about 1229 d.d., while fruit size and yield reached maximum at 1380 d.d.. Mathematical models of polynomial equations were highly significant for predicting the effects of temperature sum on Vc, maturity and fruit yield. Optimal harvest time for maximizing Vc, yield or economic income could be determined according to differential equations. Great variations in Vc, fruit maturity and fruit size suggested good opportunities for selection and breeding. Low rank correlations in vitamin C concentration during fruit maturity, however, call for special attention in selection and breeding.

scholarly journals Deficiency of Vitamin C in Dairy Products and Supplementation in Milk by Adding the Bioactive Natural Products

2011 ◽  
Vol 68 (2) ◽  
Author(s):  
Anca Maria ŢIFREA ◽  
Ovidiu TIŢA
Keyword(s):  
Natural Products ◽  
Vitamin C ◽  
Dairy Products ◽  
Sea Buckthorn ◽  
Recommended Dietary Allowance ◽  
Human Diet ◽  
Bioactive Natural Products ◽  
Milk Samples ◽  
Adequate Amount ◽  
Balanced Diet

Since milk constitutes an important item in the human diet and since the importance of an adequate amount of vitamin C in the diet is becoming more fully appreciated, it appeared to us that any investigation that might yield further information as to how milks containing greater quantities of this dietary essential might be produced would be worth while. Sea buckthorn is a natural multi-vitamins and a major source of vitamin C, fruits containing vitamin C at a rate of two times more than rosehips and ten times more than citrus (200-1500 mg). Strengthening with Vitamin C will be considering of content of vitamin C in milk samples taken per season (winter, spring, summer, autumn). This contributes to a balanced diet need vitamin C content in fruits of sea buckthorn. The new recommended dietary allowance of vitamin C (110 mg per day for an adult) takes into account of risks for health.

scholarly journals Research of the vitamin composition of medicinal herbs in the development of immunostimulating confectionery products

2021 ◽  
pp. 25-33
Author(s):  
Yu. G. Pronina ◽  
Zh. S. Nabieva ◽  
E. Ch. Bazylkhanova ◽  
O. D. Belozertseva ◽  
A. I. Samadun
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Raw Materials ◽  
Sea Buckthorn ◽  
Licorice Root ◽  
Laboratory Studies ◽  
St John’S Wort ◽  
St John's Wort ◽  
Confectionery Products ◽  
Flax Seeds

This article reflects the results of a study of the content of vitamins, polyphenols, antioxidants in medicinal raw materials of local origin (licorice root, St. rose hips, flax seeds) in order to study their beneficial properties as a component for marmalade products that have an immunostimulating effect. According to laboratory studies, the largest amount of polyphenols is found in the leaves of sea buckthorn and St. John's wort (60.02% and 12.82%, respectively), antioxidants (3.61 mg / 100 g and 2.49 mg / 100 g) and most of the B vitamins (В₂ in sea buckthorn leaves 0.777 mg / 100 g, and in St. John's wort 0.088 mg / 100 g, В₅ - 1.506 mg / 100 g and 0.061 mg / 100 g, respectively, В₆ - 0.680 mg / 100 g in sea buckthorn leaves and 0.427 mg / 100 g in St. John's wort). A high content of vitamin C was found in rose hips (4.355 mg / 100g) and St. John's wort (4.314 mg / 100g). In the leaves of sea buckthorn, the content of ascorbic acid is 1.409 mg / 100 g, which is 67% less compared to St. John's wort. In this regard, it follows that the most promising raw materials for imparting an immunostimulating effect to marmalade confectionery products are sea buckthorn leaves and St. John's wort.

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

2021 ◽  
Author(s):  
A. O. Cherneha ◽  
V. V. Liubych ◽  
L. L. Novak ◽  
N. V. Pavliuk
Keyword(s):  
Vitamin E ◽  
Vitamin C ◽  
Water Content ◽  
Fat Content ◽  
Carbohydrate Content ◽  
Sea Buckthorn ◽  
Biochemical Component ◽  
Integral Rate ◽  
Main Component

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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