Changes of biochemical compounds in seabuckthorn marc during storage
2008
Seglina, D., Latvian State Inst. of Fruit-Growing, Dobele (Latvia) | Karklina, D., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology | Gailite, I., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology | Ruisa, S., Latvian State Inst. of Fruit-Growing, Dobele (Latvia) | Krasnova, I., Latvian State Inst. of Fruit-Growing, Dobele (Latvia) | Heidemane, G., Latvian State Inst. of Fruit-Growing, Dobele (Latvia)
Seabuckthorn fruits contain functionally active compounds: vitamins, minerals, fibre, organic acids, and phenolic compounds, important for human health. As a result of juice pressing marc is left which consists of fatty acids, carotenes, insoluble fibre in a relatively large amount. Since the tendency of using finely ground wheat bread is rising, it is possible to increase its nutritive value by adding seabuckthorn marc. The aim of this work was to determine the changes of different fatty acids, carotenes, phenolic compounds and vitamin E of seabuckthorn mark during storage. The research was carried out at the Experimental Fruit and Berry Processing Centre of Latvia State Institute of Fruit-Growing during 2005, Latvia. It was found that the content of fatty acids reduced for 4.3 to 21.6%, the content of vitamin E - for 54.5%, the content of phenolic compounds - for 44.9% but the content of carotenes - for 32.7%.
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