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. 2024 Sep 11:24:101828.
doi: 10.1016/j.fochx.2024.101828. eCollection 2024 Dec 30.

Quality analysis and assessment of representative sea buckthorn fruits in northern China

Zhiwei Zhang  1   2 , Yixuan Chen  1 , Zhixi Chen  3 , Zhenhong Gao  1 , Yuying Cheng  1 , Kunsheng Qu  1
Affiliations

Quality analysis and assessment of representative sea buckthorn fruits in northern China

Zhiwei Zhang et al. Food Chem X. .

Abstract

Sea buckthorn (SB) primarily grows in northern China and is rich in nutritional components, making it popular among consumers. This study aims to select suitable SB varieties for processing by analyzing physicochemical components, color, taste, and volatile compounds. The results showed that the physicochemical content of Chinese SB from Gansu were as follows: total soluble solids 13.50 ± 0.37°Brix, titratable acidity 6.46 ± 0.39 %, ascorbic acid 578 mg/100 g, polyphenols 517 mg/100 g, and flavonoids 194 mg/100 g, which were higher than those of the other four SB samples; the content of organic acids was relatively abundant. Taste analysis via electronic tongue indicated that Chinese SB had the highest ANS (sweetness) value and the lowest SCS (bitterness) value, exhibiting the richest flavor. Gas chromatography-mass spectrometry analysis showed that Gansu Chinese SB had a rich variety of volatile components, totaling 74. In summary, Gansu Chinese SB is a variety suitable for processing.

Keywords: Juice; Quality; Sea buckthorn; Volatile organic compounds.

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Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Fig. 1
Fig. 1
Representative SB in northern China.
Fig. 2
Fig. 2
Appearance of different varieties of SB juice from different origins.
Fig. 3
Fig. 3
Nutritional quality difference of SB juice: (a): ascorbic acid content; (b): total polyphenol content; (c): total flavonoid content. Note: The same letter in the same graph indicates no significant difference, while different letters indicate a significant difference (P < 0.05).
Fig. 4
Fig. 4
Organic acid content HPLC chromatographic standard (a) and SB juice (b). Note: (a) & (b): 1: oxalic acid; 2: tartaric acid; 3: malic acid; 4: citric acid; 5: succinic acid; 6: fumaric acid.
Fig. 5
Fig. 5
Sensory quality difference of SB juice of different varieties from different origins: (a) E-tongue radar analysis chart; (b) E-nose sensor OPLS-DA.
Fig. 6
Fig. 6
Tree clustering plot (a) and correlation thermogram of characteristic volatile compounds (b) of flavor of SB juice from different varieties from different origins.
See this image and copyright information in PMC

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