ArticleFood chemistry: X2024
Quality analysis and assessment of representative sea buckthorn fruits in northern China.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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4 citing papers in PubMed.
- Enzymatic Deastringent Fruit Powder of Sea Buckthorn (Foods (Basel, Switzerland) · 2026Article
- From Nutritional Profile to Circular Bioeconomy: A Review of Sea Buckthorn Oil and By-Product Valorization.Foods (Basel, Switzerland) · 2026Review
- Effect ofFood chemistry: X · 2026Article
- Synergistic impact of multi-frequency ultrasound on sea buckthorn juice fermentation: A holistic study on bioactive compounds, micromorphology, sensory quality, and computational evidence.Ultrasonics sonochemistry · 2025Article
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Authors and funding
6 authors.
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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.
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