Physical and chemical parameters of sea-buckthorn (Hippophae rhamnoides) berries pomace

Abstract

Valorization of by-products is a viable solution that contributes to cost savings and reduces negative environmental impacts. Large amounts of by-products are generated daily during the fruit processing. Sea-buckthorn pomace obtained as a waste by extraction of juice can be used as a source of biologically active components. The aim of this study is to analyze the physical and chemical parameters of the pomace, obtained by pressing of sea-buckthorn berries. The results revealed that the sea buckthorn pomace has the following physical and chemical characteristics: total solid content – 9.8%, mineral content – 2.13%, pH – 3.53, titratable acidity – 4.48 0Brix, total carotenoid content – 73.02 mg/100 g, L-ascorbic acid content – 298.2 mg/100 g, phenolic content – 474,93 mg/100g and water activity – 0.228 u.c. Based on the data obtained, the pomace, as a secondary product, contains a significant amount of L-ascorbic acid, carotenoids, and flavanols such as rutin and its analogs, which all have high antioxidant properties. These bioactive substances enhance the nutritional value of the sea-buckthorn pomace and increase the pomace's value for the food industry.

The sea-buckthorn pomace can be used for functional foods production to enrich them with phenolic compounds (structural analogs of rutin), carotenoids and water-soluble vitamins, emphasizing nutritional enrichment and providing additional health benefits.