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
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 degrees 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 degrees C) already resulted in a degradation of TAA of about 11% to 12%.
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
In Europe and Asia, rose hips and sea buckthorn are considered the richest sources of vitamin C.
“In Europe and Asia, rose hips and sea buckthorn are considered the richest sources of this vitamin [20,21].”
From Vitamin C-Sources, Physiological Role, Kinetics, Deficiency, Use, Toxicity, and Determination (2021) · cites this paper as [20]
Cites
The Pecking Order of Free Radicals and Antioxidants: Lipid Peroxidation, α-Tocopherol, and Ascorbate
Buettner, G. R. (1993) · Archives of Biochemistry and Biophysics · doi:10.1006/abbi.1993.1074 · Cited by 2,417 · cited 5× · see citing works
“characteristic for 1st-order reactions (Grimm and others 2004). This is well in line with the observations of Lima and others (1999) and Dios Alvarado and Viteri (1991) who also found that TAA decay in juices at various temperatures (65 to 90 ◦C and 20 to 92 ◦C) followed 1st-order kinetics. Values for reaction rate co…”
ResultInfluential
Flagged first, then by citations
Cited by
Sorted by citations
Vitamin C-Sources, Physiological Role, Kinetics, Deficiency, Use, Toxicity, and Determination
Doseděl, M., Jirkovský, E., Macáková, K., Krčmová, L., Javorská, L., Pourová, J., Mercolini, L., Remião, F., Nováková, L., Mladěnka, P., et al. (2021) · Nutrients · doi:10.3390/nu13020615 · Cited by 553 · see citing works
Van Bree, I., Baetens, J. M., Samapundo, S., Devlieghere, F., Laleman, R., Vandekinderen, I., Noseda, B., Xhaferi, R., De Baets, B., & De Meulenaer, B. (2012) · Food Chemistry · doi:10.1016/j.foodchem.2012.02.096 · Cited by 109 · see citing works
Maehre, H. K., Edvinsen, G. K., Eilertsen, K.-E., & Elvevoll, E. O. (2016) · Journal of Applied Phycology · doi:10.1007/s10811-015-0587-4 · Cited by 102 · see citing works
- Authors
- Gutzeit, D., Baleanu, G., Winterhalter, P., & Jerz, G.
- Affiliations
- Bundeswehr Joint Medical Service (DE)
- Technische Universität Braunschweig (DE)
- Corresponding author
- Gutzeit, D.
- Baleanu, G.
- Winterhalter, P.
- Jerz, G.
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 2008-11
- Volume
- 73
- Issue
- 9
- Pages
- C615-20
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W2016871327
- Cited by
- 59
- References
- 1
- Citations by year
- 2026: 2 · 2024: 1 · 2023: 6 · 2022: 9 · 2021: 8 · 2020: 4 · 2019: 3 · 2018: 3 · 2016: 3 · 2015: 6 · 2014: 1 · 2013: 4 · 2012: 3
- FWCI
- 5.86
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Food Science (publishedVersion)
- PubMed (publishedVersion)
- Funders
- U.S. Food and Drug Administration
- Topics
- Health Sciences › Medicine › Complementary and alternative medicine › Phytochemical and Pharmacological Studies
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
- Keywords
- Hippophae rhamnoides, vitamin C, storage stability, juice processing, concentrate production, thermal degradation, first-order kinetics, temperature effects, vitamin retention
- MeSH terms
- Ascorbic Acid, Beverages, China, Climate, Drug Stability, Europe, Food Handling, Food Preservation, Fruit, Kinetics, Plant Oils, Time Factors, Ecosystem, Hippophae
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
