The dynamics of vitamin C and total carotenes content in pasteurized sea-buckthorn juice
2005
Seglina, D.(Dobele Horticultural Plant Breeding Experimental Station (Latvia))E-mail:seglina@ddsis.lv | Karklina, D.(Latvia Univ. of Agriculture, Jelgava (Latvia))E-mail:kada@cs.llu.lv
To select new sea-buckthorn hybrids and forms with increased content of biologically active substances, breeding work with sea-buckthorn hybrid seedlings is carried out in Latvia. The aim of this research was to study the vitamin C and total carotenes content in sea-buckthorn juice and its stability at different pasteurization temperatures with several durations. For study 6 sea buckthorn hybrids from 3 hybrid families were used. Vitamin C and total carotenes were determined in freshly made juice and with pasteurization at 65 deg C, 75 deg C and 85 deg C for 30, 20 and 10 minutes respectively. After processing the data obtained, it was found that vitamin C and total carotene content did not alter significantly depending on pasteurization temperature and duration. For further research 3-sea-buckthorn hybrids have been selected with the highest content of vitamin C and total carotenes.
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