Search

Processing effects on the mineral content were investigated during juice production from sea buckthorn (Hippophaë rhamnoides L. ssp. rhamnoides, Elaeagnaceae) using berries from 2 different growing areas. The major and trace elements of sea buckthorn berries and juices were determined by atomic absorption spectroscopy (AAS)--(calcium, iron, magnesium, potassium, sodium) and inductively coupled plasma-mass spectrometry (ICP-MS)--(arsenic, boron, chromium, copper, manganese, molybdenum, nickel, selenium, zinc). Potassium is the most abundant major element in sea buckthorn berries and juices. The production process increased the potassium content in the juice by about 20%. Moreover, the processing of juice increased the value of manganese up to 32% compared to the content in berries. During industrial juice production, the technological steps caused a loss of about 53% to 77% of the chromium concentration, 50% of the copper content, 64% to 75% of the molybdenum amount, and up to 45% of the iron concentration in the final juice product. Consumption of sea buckthorn juice represents a beneficial source of chromium, copper, manganese, molybdenum, iron, and potassium for the achievement of the respective dietary requirements.

This study presents the novel direct coupling of preparative high-speed counter-current chromatography with electrospray ionization mass spectrometry (HSCCC/ESI-MS-MS) for continuous MS data acquisition, and 'target'-guided fractionation of polyphenolic compounds from sea buckthorn juice concentrate (Hippophaë rhamnoides L. ssp. rhamnoides, Elaeagnaceae). It was demonstrated that a combination of HSCCC and ESI-MS-MS is a versatile tool for fast screening and sensitive detection of bioactive natural products in crude extracts. Sample fractionation will be simplified by knowing the continuous MS data of the complete HSCCC separation. Already during the separation, immediate structural information of the separated compounds is provided. Peak purity of HSCCC is assessable by complete ion traces and fractions can directly be evaporated for further one-/two-dimensional NMR analysis.

Phylloquinone (vitamin K(1)) is the primary dietary source of vitamin K. Processing effects and stability of phylloquinone were investigated during juice and concentrate production from sea buckthorn (Hippophae rhamnoides) using berries from 2 different growing areas. During industrial juice production the technological processing of the berries caused a loss of about 36% to 54% phylloquinone in the generated juice. The following processing steps leading to the concentrated juice resulted in a complete depletion of phylloquinone. Sea buckthorn berries and juice were stored at 6, 25, and 40 degrees C for up to 7 d to determine the temperature effects on phylloquinone during storage. Content of vitamin K(1) in sea buckthorn berries was affected by storage time and storage temperature. Storage of freshly harvested berries resulted in a significant increase (P < 0.01) of phylloquinone ranging from 21% up to 186% (wet weight). The juices showed almost identical significant degradation (P < 0.01) of phylloquinone of about 18% to 32% at 6, 25, and 40 degrees C indicating that intensity of decomposition is independent of temperature (6 to 40 degrees C) and storage time in the range of consumer storage conditions.

A stable isotope dilution assay for quantification of pantothenic acid in sea buckthorn berries, juice, and concentrate using a four-fold labeled isotopologue of vitamin B5 as the internal standard was adopted using reversed phase liquid chromatography-mass spectrometry with electrospray ionization. Because of a rapid sample clean up procedure without the necessity of external calibration, this methodology permits the accurate analysis of a high number of samples within a short time. Sea buckthorn juice was stored at 25 and 40 degrees C for up to 7 days to determine the effects of storage temperature on the stability of pantothenic acid. Analysis of kinetic data suggested that the degradation follows a first-order model. The results of the experiments showed that storage of sea buckthorn juice for 7 days at ambient temperature (25 degrees C) already resulted in a significant degradation of pantothenic acid of about 18%. The processing effects of juice production and subsequent concentration revealed a decrease of about 6-7% in the juice and of 23% in the juice concentrate.

High-speed counter-current chromatography (HSCCC)—a support free all liquid–liquid chromatography technique—has been successfully used for the preparative isolation of isorhamnetin 3-O-β-d-glucoside, isorhamnetin 3-O-β-rutinoside, quercetin 3-O-β-d-glucoside, syringetin 3-O-β-d-glucoside and protocatechuic acid from sea buckthorn juice concentrate (Hippophae rhamnoides L. ssp. rhamnoides, Elaeagnaceae). The preparative HSCCC instrument was a multilayer coil planet centrifuge equipped with three preparative coils. Separation was performed with a two phase solvent system (n-hexane–n-butanol–water, 1:1:2 v/v/v) in ‘head-to-tail’ mode. Each injection of 4.1 g crude ethyl acetate extract yielded isorhamnetin 3-O-β-d-glucoside (95 mg), isorhamnetin 3-O-β-rutinoside (10 mg), quercetin 3-O-β-d-glucoside (5 mg), and protocatechuic acid (34 mg) with purities >98%. The flavonoid syringetin 3-O-β-d-glucoside (2 mg) was a novel compound for H. rhamnoides. Chemical structures of all compounds were determined by HPLC–ESI–MS–MS, 1D-NMR (1H, 13C, DEPT 135) spectroscopy and for elucidation of glycosidic linkages 2D-NMR (HMBC) spectroscopy was used.

The primary vitamin in sea buckthorn berries is vitamin C containing values of approximately 400 mg/100 g. Processing effects were investigated during juice and concentrate production from sea buckthorn berries (Hippophae rhamnoides) and storage stability of juices was determined for up to 7 d using berries and juices from 2 different growing areas. During industrial juice production the technological processing of the berries caused a loss of about 5% to 11% total ascorbic acid (TAA) in the generated juice. The production of the concentrated juice resulted in 50% depletion of TAA. Sea buckthorn berries and juice were stored at 6, 25, and 40 degrees C for up to 7 d to investigate the temperature effects on TAA during storage. Analysis of kinetic data suggested that the degradation follows a 1st-order model. The results of the experiments showed that storage of sea buckthorn juices for 7 d at cold temperature (6 degrees C) already resulted in a degradation of TAA of about 11% to 12%.

A stable isotope dilution assay was adopted for quantitation of folate vitamers in sea buckthorn berries, juice, and concentrate using fourfold labeled folate isotopologues of the folate derivatives as the internal standards and reversed-phase liquid chromatography-tandem mass spectrometry with electrospray ionization (LC-ESI-MS/MS). Processing effects and storage stability were investigated during juice and concentrate production from sea buckthorn berries (Hippophaë rhamnoides). The technological processing of the berries caused a total degradation of tetrahydrofolate and 5-formyltetrahydrofolate in the generated juice. The content of the main folate vitamer 5-methyltetrahydrofolate remained approximately unchanged during the whole processing from the berries to the concentrate. Sea buckthorn juice was stored under two household storage conditions (6 degrees C, 25 degrees C), and also under accelerated aging conditions (40 degrees C) for up to 7 days to determine the effects of storage temperature on the stability of 5-methyltetrahydrofolate. The content of 5-methyltetrahydrofolate was nearly unchanged during the storage at 6 degrees C after 7 days. The juice showed almost identical degradation of 5-methyltetrahydrofolate of about 17-20% at 25 degrees C and 40 degrees C after 7 days of storage. [figure: see text]