Download Stability of bioactive compounds in two model beverages based on

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.