Biologically Active Substancesof Sea Buckthorn Fruits (Hippophae Rhamnoides L.) During Storage Using Various Methods of Conservation
Sea buckthorn (Hippophae rhamnoides L.), which grows wild and is widely cultivated in the territory of the Russian Federation, stands out with a consistently high yield of fruits and is important in the technology of food production, cosmetics, animal husbandry, as well as in the pharmaceutical industry. The complex of biologically active substances (BAS) of sea buckthorn fruits includes a large number of classes of various compounds. This article carried out a deep analysis of the literature data (scientific articles in domestic and foreign journals, abstructs of dissertations, regulatory documentation) for the period from 1991 to 2021 to assess the stability of BAS and substantiate the norms of quality indicators when creating a modern regulatory documentation for dried and frozen sea buckthorn fruits using various methods and temperature regimes for preserving fruits (drying and freezing). The work revealed the general patterns of the influence of the method of preserving sea buckthorn fruits on the content of a complex of substances of a polyphenolic nature, amino acids, vitamin C, carotenoids and organic acids in them. Based on the systematization of Russian and international studies on the dynamics of BAS content during the storage of frozen fruits, storage periods of 9 months in the freezer at a temperature not higher than -18 ° C are recommended. Thermal drying refers to a less energy-saving technology for preserving BAS in fruits. However, it can be applied taking into account a sufficient residual amount of BAS and the economic rationality of using this method in the conditions of annual multi-tonnage harvesting and processing of fruits. Progressive methods and techniques of drying and freezing should also be gradually introduced into the practice of pharmaceutical and food industries.