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Stability of bioactive compounds in two model beverages based on sea buckthorn Staffan C. Andersson1,2, Anders Ekholm1, Eva Johansson3, Marie E. Olsson2, Ingegerd Sjöholm4 and Kimmo Rumpunen1* 1 Swedish University of Agricultural Sciences, Department of Plant Breeding and Biotechnology Balsgård, Fjälkestadsvägen 459, SE-291 94 Kristianstad, Sweden. 2 Swedish University of Agricultural Sciences, Department of Horticulture, P.O. Box 103, SE- 230 53 Alnarp, Sweden. 3 Swedish University of Agricultural Sciences, Department of Agriculture - Farming Systems, Technology and Product Quality, P.O. Box 104, SE-230 53 Alnarp, Sweden. 4 Lund University, Department of Food Technology, Engineering and Nutrition, PO Box 124, SE-221 00 Lund, Sweden. * Presenting author. Contact: [email protected] Abstract Sea buckthorn berries contain significant amounts of many different bioactive compounds that are beneficial to humans. Beverages of sea buckthorn are gaining increased interest among consumers interested in products with health benefits. Few reports are available on the stability of sea buckthorn bioactive compounds in beverages. In this study a model beverage blend was made from sea buckthorn berry purée, white grape juice concentrate and powdered rose hips. Another blend contained the same basic ingredients but was also supplemented with wheat germ oil, which is naturally very rich in α-tocopherol. Beverages were pasteurised and filled aseptically in Tetra Brik packages in a commercial plant and stored for up to 112 days at 4°C or 22°C before analyses. Samples were analysed for content of ascorbic acid (vitamin C), carotenoids (including provitamin A), major phenolic compounds, and tocochromanols (vitamin E-activity). Samples were also analysed for total phenolics and total antioxidative capacity with spectrophotometric methods. The content of several of the investigated compounds changed significantly during storage. The largest changes occurred during the first 5 days of storage and at a high temperature changes occurred faster. Some of the investigated compounds were rather stable during the storage time. However, in the wheat germ oil supplemented beverage, α-tocopherol was more rapidly degraded compared to the blend that only contained α-tocopherol predominantly from sea buckthorn.