Biochemical composition of fresh, dried and frozen berries different varieties of sea buckthorn (Hippophae rhanoides L.)

Abstract

Purpose. Determine the formation of physico-chemical quality indicators (berry weight, protein, carbohydrates, fat, dietary fiber, organic acids) of fresh, dried and frozen sea buckthorn fruits of different varieties.
 Methods. Laboratory, mathematical and statistical, physicochemical.
 Results. The water content in sea buckthorn berries was the highest, but also varied significantly depending on the variety. The varieties of sea buckthorn ‘Haleryt’ and ‘Yelyzaveta’ had the highest content – 90%, by 2 and 3% less in the varieties ‘Burshtynove namysto’ and ‘Altaiska’, in the varieties ‘Sonechko’ and ‘Uliublena’ – 85%. The lowest water content was in the berries of ‘Ryzhyk’, ‘Podruha’, ‘Diuimovochka’, ‘Chechek’ varieties – 75–78%. Dried fruits contained water from 22 to 16%. In the varieties ‘Uliublena’, ‘Yelyzaveta’, ‘Altaiska’ – 22%, ‘Haleryt’, ‘Diuimovochka’, ‘Sonechko’, ‘Burshtynove Namysto’ – 20%, ‘Avhustyna’, ‘Ryzhyk’, ‘Podruha’ – 18%, ‘Veleten’ and ‘Chechek’ – 17 and 16%, respectively. The content of dietary fiber was 4.5–6.2% depending on the variety. The lowest content of dietary fiber was found in the varieties ‘Uliublena’ and ‘Altaiska’ – 4.5–4.7% in fresh and 2.4–2.5% in dried berries. The highest rates were in the varieties ‘Avhustyna’, ‘Sonechko’, ‘Burshtynove Namysto’ in fresh varieties – 6.0, 6.2 and 5.9%, and in dried varieties – 5.5%. The ‘Chechek’ and ‘Veleten’ varieties contained 5.7% in fresh berries and 5.0 and 4.5% in dried berries. The content of fat in fresh berries was in the range of 5.0–5.7%, depending on the variety. In dried berries it increased to 6.0–6.7% or 18–20% depending on the variety of sea buckthorn. In fast-freezing berries, this figure decreased to 4.5–5.2% or 9–10%. The content of organic acids in fresh fruits was the highest – 1.5–2.0%, depending on the sea buckthorn variety. Their content in dried berries decreased to 1.3–1.7% except for the varieties ‘Avhustyna’, ‘Sonechko’ and ‘Burshtynove namysto’, and in the frozen ones to 0.3–0.9%. It should be noted that a similar trend is observed in frozen berries of ‘Avhustyna’, ‘Sonechko’ and ‘Burshtynove namysto’ varieties.
 Conclusions. It is established that physicochemical quality indicators of fresh, dried and frozen sea buckthorn berries vary depending on the variety. The varieties ‘Avhustyna’, ‘Sonechko’, ‘Burshtynove Namysto’ have the largest weight of one berry 1.4–1.5 g. 8–6.0%), fat (5.5–5.7%), protein (1.5%), organic acids (2.0%) and dietary fiber (5.9–6.2%) in fresh berries.