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Nutritional characterization of organic seabuckthorn pomace

Stanciu, Ioana; Dima, Ruxandra; Popa, Elisabeta Elena and Popa, Mona Elena (2022) Nutritional characterization of organic seabuckthorn pomace. Scientific Papers. Series B, Horticulture, LXVI, pp. 2285-5653.

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Document available online at: https://horticulturejournal.usamv.ro/pdf/2022/issue_1/Art130.pdf


Summary

Seabuckthorn is recognized worldwide as a valuable berry with real benefits in human health. It is being analysed in
detail for its introduction as a functional ingredient in various sectors of the food industry. The most popular industrial product of sea buckthorn fruit is sea buckthorn juice, but significant amount of pomace results after fruit processing as waste. The purpose of this paper is to characterize fresh, dried, and ground sea buckthorn pomace (as powder) that could be further used as functional ingredients. In terms of nutritional characterization, antioxidant activity, total phenolic content and ascorbic acid content were determined. The results show that sea buckthorn pomace presents important nutritional value and can be further processed and used as a functional ingredient in various industrial applications.


EPrint Type:Journal paper
Keywords:sea buckthorn, functional ingredient, pomace, sea buckthorn powder
Agrovoc keywords:
Language
Value
URI
English
sea buckthorn -> Hippophae
http://aims.fao.org/aos/agrovoc/c_15770
English
nutritional value -> nutritive value
http://aims.fao.org/aos/agrovoc/c_5278
Subjects: Food systems > Food security, food quality and human health
Research affiliation: European Union > CORE Organic > CORE Organic Cofund > Joint call with SUSFOOD2 – 2019 > MILDSUSFRUIT
Deposited By: Popa, PhD Elisabeta Elena
ID Code:52246
Deposited On:29 Dec 2023 10:57
Last Modified:29 Dec 2023 10:57
Document Language:English
Status:Published
Refereed:Peer-reviewed and accepted

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