Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/111822
Type of publication: conference paper
Type of publication (PDB): Tezės kituose recenzuojamuose leidiniuose / Theses in other peer-reviewed publications (T1e)
Field of Science: Agronomija / Agronomy (A001)
Author(s): Černiauskienė, Judita;Vaitkevičienė, Nijolė;Kulaitienė, Jurgita;Makūnaitė, Laura
Title: Quality changes of the sea buckthorn juice during storage
Is part of: AgroEco 2020 : 3rd International scientific virtual conference : Agroecosystem sustainability : links between carbon sequestration in soils, food security and climate change, Vytautas Magnus University Agriculture Academy, Lithuania, 2–3 December, 2020 : programme and abstracts. [Akademija] : Vytautas Magnus University.Agriculture Academy, 2020
Extent: p. 23
Date: 2020
Note: https://doi.org/10.7220/9786094674662; https://zua.vdu.lt/wp-content/uploads/2020/12/Agroeco_2020_Abstracts-Book.pdf
Keywords: Storage;Juice;Sea buckthorn berries
ISBN: 9786094674662
Abstract: Sea buckthorn berries healthy properties are based on the rich nutritional value of berries, which meets the needs of the human body for the necessary substances such as carotenoids, phenolic compounds, mineral composition, also for their antioxidant properties. Due to the chemical composition of sea buckthorn berries, it is important to study different ways of pressed the juice in order to preserve as many biologically active components as possible, which would help consumers to enrich their daily diet. The aim of this work was to evaluate the influence of various pressing methods to the chemical composition of juice from different cultivars sea buckthorn berry during storage. Three cultivars of sea buckthorn (`Avgustinka`, `Botaničeskaja`, `Mary C3`) juice were obtained by slow-speed and fast-speed pressing. The chemical composition of the juice from different cultivars of sea buckthorn pressed in various ways were evaluated by standard method: the soluble dry matter, the total carotenoids and phenolic compounds, pH value. The studies have shown that the highest amount of soluble dry matter were evaluated in the fresh sea buckthorn juice made from the `Avgustinka` variety. During storage was observed the significant decrease of the soluble dry matter amount and the increase of pH acidity in all samples of juice, especially after 4 months storage comparing with the fresh juices. The highest content of phenolic compounds was found in fresh sea buckthorn juice of the variety `Botaničeskaja`, which was pressed in a high-speed manner, and the lowest - in the juice obtained in a high-speed manner of the same variety after 4 months of storage. For the assessment of total carotenoids, the substantial maximum levels were found in sea buckthorn juice of the variety `Mary C3`, pressed in a slow-speed juicer. The research showed that the highest amount of the total carotenoids and soluble dry matter amounts were [...]
Internet: https://hdl.handle.net/20.500.12259/111822
Affiliation(s): Agronomijos fakultetas
Vytauto Didžiojo universitetas
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

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