The effect of processing on the composition of sea buckthorn juice

Sea buckthorn juice is one of the most popular processing products used as raw material for further processing, for example, making of syrup. Biochemical content of juice and syrup depends on processing technologies and equipment used. The aim of the study was to test the changes of vitamin C, total carotenoids, total acids and soluble solids in the juice and syrup depending on processing technology. Three different techniques were used for juicing: • Voran cold: frozen berries were thawed to room temperature and pressed in a Voran 60 K press at a pressure of 300 bars; • Condo Line: frozen berries were thawed to room temperature and pressed in a Condo Line RD press, which partially disrupts the berry peel; • Voran heated: frozen berries were heated to 98°C for five minutes immediately before pressing with a Voran 60 K press at 300 bars. The obtained juices were separated and processing product - syrup was made. As a result of the testing the conclusion was made that vitamin C in sea buckthorn fruits have good stability in processing. The highest content of total carotenoids was found in the flesh and in the peel of sea buckthorn, and it is essentially different depending on the processing technology - the juice and syrup with the highest content of total carotenoids (in medium 10.7 mg 100 g -1 ) can be obtained by heating of berries over a period of five minutes before juice processing.