Effects of Processing and Storage on the Stability of Folate Vitamers and Pantothenic Acid in Sea Buckthorn Berries and Related Products (Hippophae rhamnoides L. ssp rhamnoides)

被引：0

作者：

Gutzeit, Derek ^{[1
]}

Jerz, Gerold ^{[1
]}

Rychlik, Michael

Klaubert, Bernd

Winterhalter, Peter ^{[1
]}

机构：

[1] TU Braunschweig, Inst Food Chem, D-38106 Braunschweig, Germany

来源：

FLAVORS IN NONCARBONATED BEVERAGES | 2010年 / 1036卷

关键词：

ISOTOPE DILUTION ASSAYS; PHENOLIC-COMPOUNDS; IN-VITRO; VARIETIES; TOCOTRIENOLS; TOCOPHEROLS; ANTIOXIDANT; VITAMINS; DISEASE; CANCER;

D O I：

暂无

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Sea buckthorn has been used for centuries in Eurasia as food (tea, beverages, jam etc.) as well as for ethnomedical remedies. The fruits are known to be a rich source of vitamins, carotenoids, flavonoids, and phytosterols. The awareness of the economic potential of sea buckthorn has resulted in new plantations all over the world. Whereas the high content of vitamin C and carotenoids is well documented, little is known about other water-soluble vitamins. This paper examines the role of Hippophae rhamnoides as a possible source of folate vitamers as well as panthothenic acid.

引用

页码：115 / 127

页数：13

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