DOI - Mendel University Press

DOI identifiers

DOI: 10.11118/978-80-7701-100-6-0245

VYUŽITIE RAKYTNÍKA REŠETLIAKOVÉHO PRI VÝROBE POTRAVÍN S PRIDANOU HODNOTOU A PROCESNÉ ZMENY VYBRANÝCH BIOAKTÍVNYCH LÁTOK S TÝM SÚVISIACE

USE OF SEA BUCKTHORN IN THE PRODUCTION OF VALUE-ADDED FOOD AND RELATED PROCESS CHANGES OF SELECTED BIOACTIVE SUBSTANCES

Andrea Mendelová1, Ľubomír Mendel2, Jozef Golian1, Lucia Zeleňáková1, Miriam Solgajová1, Anna Kolesárová1
1 Ústav potravinárstva, Fakulta biotechnológie a potravinárstva, Slovenská poľnohospodárska univerzita v Nitre, Tr. A. Hlinku 2, 949 76 Nitra, Slovensko
2 Národné poľnohospodárske a potravinárske centrum, Výskumný ústav rastlinnej výroby, Bratislavská 122, 921 01 Piešťany, Slovensko

Sea buckthorn, which is characterized by the content of a wide range of bioactive substances, is a very suitable raw material to produce food with added value. In our work, we focused on the production of sea buckthorn jams with different proportions of sea buckthorn juice. In jams, we focused on evaluating the content of total carotenoids and polyphenols. We found that the content of total carotenoids in jams ranged from 0.53 to 8.43 mg·100 g⁻¹ dry matter and the content of total polyphenols from 65.2 to 551.69 mg GAE·100 g⁻¹ dry matter. In the process of processing the basic semi-finished product, which was apple-sea buckthorn puree, there was a significant decrease in the content of both monitored components. The decrease in the content of total carotenoids was 77.45 to 79.6% and the decrease in the content of total polyphenols was 79.82 to 83.17%. We recorded a slightly lower decrease in values in products with a higher proportion of sea buckthorn.

Keywords: sea buckthorn, jam, carotenoids, polyphenols, process changes

pages: 245-254, online: 2026



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