Abstract
Sea buckthorn (Hippophaė rhamnoides L.) is recognized as a valuable source of vitamin C and antioxidants, frequently used as nutraceuticals and cosmeceuticals. In the present study, attempts are made to produce and characterize a novel type of marmalade using sea buckthorn berries processed at 102 °C into marmalade in two combinations, with whole cane or stevia sugar. Changes in the phytochemical profile, antioxidant activity, color, shelf-life, texture, microbiological, and sensorial characteristics were determined. The total carotenoids content in the marmalades were significantly different, with values of 0.91 ± 0.03 mg/g dry weight (DW) in the sample with whole sugar cane (Cz) and 2.69 ± 0.14 mg/g DW in the sample with Stevia sugar (Cs). Significant values of polyphenols were found, of 59.41 ± 1.13 mg GAE/g DW in Cz and 72.44 ± 2.31 mg GAE/g DW in Cs, leading to an antioxidant activity of 45.12 ± 0.001 μMol Trolox/g DW and 118.07 ± 0.01 μMol Trolox/g DW, respectively. Accelerated storage study showed a decrease in all the phytochemicals, however no significant changes were found in antioxidant activity. Values of <100 CFU/g for yeasts and molds and <5 CFU/g for Enterobacteriaceae after 21 days of storage at the room temperature of the marmalades were determined. The sensorial and color results were more than acceptable. Overall, the results highlighted the potential of using sea buckthorn as a potential rich source of bioactive compounds to be used in the sugar-based products manufacturing.
Highlights
Sea buckthorn (Hippophae rhamnoides L.) is a yellow-to-orange berry fruit, which grows in low humid, alluvial gravel and wet landslips belonging to the Elaeagnaceae family
The phytochemical analyses were determined for the blank sample represented by the sea buckthorn pulp (C) and for the processed samples in both variants (sea buckthorn marmalade with whole cane sugar and with stevia sugar, respectively)
Processing into marmalades lead to a reduction of carotenoids to 0.97 ± 0.03 mg/g dry weight (DW) in
Summary
Considering the high amounts of natural antioxidants including ascorbic acid, tocopherols, carotenoids, flavonoids, as well as health beneficial fatty acids, sea buckthorn is a prophylactic and a healing plant. The antioxidant activity of the specific bioactive compounds from sea buckthorn is involved in the improving of eyesight, hair, and skin quality, as well as it has antiproliferative effects for colon, liver, and breast cancer cells and leukemia cells [3]. Sea buckthorn berries are used as extracts, having many beneficial properties. Besides antioxidative, anticancer, anti-inflammatory, anti-bacterial, and tissue protective [4]; recently, it has been demonstrated that the consumption of extract from sea-buckthorn berries leads to increase in number of selected types of stem cells (progenitor, endothelial, and lymphocytoid mesenchymal stem cells) in circulating blood [5].
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