Abstract
Sea buckthorn berries are among the most nutritious and vitamin rich fruit found in the plant kingdom. Biochemical composition of sea buckthorn berries cultivated from Leh, India was analyzed to study its suitability for making food products. Berry pulp was analyzed for sugars, acidity, TSS and pH. The results show that the sea buckthorn pulp exhibited higher acidity, lesser pH, total sugars and reducing sugars, when compared to fruits like pineapple and grapes. Calcium and potassium content of berry was found to be high when compared to other mineral content viz. sodium, iron and phosphorus. Antioxidant contents and antioxidant activity of pulp was determined and compared with other fruit pulps. Sea buckthorn fruit pulp exhibited significant antioxidant activity i.e. 88.72%, when compared to locally available fruits like grapes and pineapple. Totally 45 volatile flavour components were identified from sea buckthorn berry, which contains mainly esters, that contributes to significant berry aroma.
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