English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Sea buckthorn (SB) (Hippophae rhamnoides L.) excels as an ingredient of functional foods, being outstandingly suitable due to its biologically active compounds. During the processing of fruits, large amounts of waste materials are produced such as peels and seeds, which are not further processed although containing substantial amounts of valuable components. The purpose of our research is to compare the nutritional values of different parts of SB to determine the location of antioxidant components within the berry. Separated sea buckthorn parts (juice, shell, seed+shell) were examined in the study. The total polyphenol content and antioxidant capacity (FRAP) were determined using the spectrophotometric methods, whereas the colour parameters (Konica Minolta Chroma Meter-400) were measured using digital equipment. According to our results, shells with seeds had the largest amount of polyphenol and the highest antioxidant content compared to fruit juice and seedless shells. Therefore, further processing possibilities of SB pomace should be investigated.

Investigation of nutritional parameters in different parts of sea buckthorn (Hippophae rhamnoides L.) berries