Premium
Determination of Processing Effects and of Storage Stability on Vitamin K 1 (Phylloquinone) in Sea Buckthorn Berries ( Hippophaë rhamnoides L. ssp . rhamnoides ) and Related Products
Author(s) -
Gutzeit D.,
Baleanu G.,
Winterhalter P.,
Jerz G.
Publication year - 2007
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2007.00567.x
Subject(s) - chemistry , food science , vitamin , berry , botany , biochemistry , biology
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 ( Hippophaë 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 °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 °C indicating that intensity of decomposition is independent of temperature (6 to 40 °C) and storage time in the range of consumer storage conditions.