Comprehensive Evaluation of Quality Characteristics and Processing Suitability of Different Varieties of Large-fruited Sea Buckthorn Juice from Xinjiang Using Multivariate Analysis Method
This study assessed the quality characteristics juice and processing suitability of six varieties of large-fruited sea buckthorn juice from Xinjiang using gas chromatography-ion mobility spectroscopy (GC-IMS) and multivariate physicochemical analysis combined with correlation and principal component...
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The editorial department of Science and Technology of Food Industry
2025-02-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024020298 |
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| author | Rong HAN Yan MA Yu AO Ting ZHANG Xintao MENG Mingqiang XU Yan PAN |
| author_facet | Rong HAN Yan MA Yu AO Ting ZHANG Xintao MENG Mingqiang XU Yan PAN |
| author_sort | Rong HAN |
| collection | DOAJ |
| description | This study assessed the quality characteristics juice and processing suitability of six varieties of large-fruited sea buckthorn juice from Xinjiang using gas chromatography-ion mobility spectroscopy (GC-IMS) and multivariate physicochemical analysis combined with correlation and principal component analysis. The varieties included five large-fruited sea buckthorn types, namely SQH, ZYH, GR, WCF, and XY, along with one mixed-fruited variety (HG). The results indicated that ZYH exhibited the highest b* and c, as well as contents for total phenols (0.9 mg/mL), vitamin E (63.14 μg/g), vitamin C (69.61 mg/100 g), DPPH (97.13%), ABTS+ free radical scavenging capabilities (61.99%) , and FRAP antioxidant capacity (0.85 μmol Trolox/mL). XY sea buckthorn juice showed the highest juice yield (56.43%) and total flavonoid content (8.55 mg/mL). Correlation analysis revealed a significant positive correlation (P<0.01) between vitamin C and total phenols, total flavonoids, and FRAP. A total of 58 volatile components, with basilene determined as the predominant volatile component in SQH sea buckthorn juice. Furthermore, SQH exhibited the highest total peak intensity among the varieties tested, while HG sea buckthorn juice ranked second in peak intensity. Principal component analysis, combined with assessments of coloration (L*, b*, c, h ), total phenols, total flavonoids, vitamin C, browning degree, ABTS+, and FRAP were determined to be key indexes affecting the quality of sea buckthorn juice. ZYH received the highest comprehensive evaluation score of 2.12 grade, suggesting its suitability for juice production. Overall, this study serves as an important reference for the selection of sea buckthorn varieties optimized for the production of large-fruited sea buckthorn juice. |
| format | Article |
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| institution | Kabale University |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-02-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-b83f0eda30b6430d8b4c1c8b9a06fb9f2025-01-21T07:24:08ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-02-0146332233210.13386/j.issn1002-0306.20240202982024020298-3Comprehensive Evaluation of Quality Characteristics and Processing Suitability of Different Varieties of Large-fruited Sea Buckthorn Juice from Xinjiang Using Multivariate Analysis MethodRong HAN0Yan MA1Yu AO2Ting ZHANG3Xintao MENG4Mingqiang XU5Yan PAN6College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, ChinaInstitute of Storage and Processing of Agricultural Products, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, ChinaCollege of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, ChinaInstitute of Storage and Processing of Agricultural Products, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, ChinaInstitute of Storage and Processing of Agricultural Products, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, ChinaInstitute of Storage and Processing of Agricultural Products, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, ChinaInstitute of Storage and Processing of Agricultural Products, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, ChinaThis study assessed the quality characteristics juice and processing suitability of six varieties of large-fruited sea buckthorn juice from Xinjiang using gas chromatography-ion mobility spectroscopy (GC-IMS) and multivariate physicochemical analysis combined with correlation and principal component analysis. The varieties included five large-fruited sea buckthorn types, namely SQH, ZYH, GR, WCF, and XY, along with one mixed-fruited variety (HG). The results indicated that ZYH exhibited the highest b* and c, as well as contents for total phenols (0.9 mg/mL), vitamin E (63.14 μg/g), vitamin C (69.61 mg/100 g), DPPH (97.13%), ABTS+ free radical scavenging capabilities (61.99%) , and FRAP antioxidant capacity (0.85 μmol Trolox/mL). XY sea buckthorn juice showed the highest juice yield (56.43%) and total flavonoid content (8.55 mg/mL). Correlation analysis revealed a significant positive correlation (P<0.01) between vitamin C and total phenols, total flavonoids, and FRAP. A total of 58 volatile components, with basilene determined as the predominant volatile component in SQH sea buckthorn juice. Furthermore, SQH exhibited the highest total peak intensity among the varieties tested, while HG sea buckthorn juice ranked second in peak intensity. Principal component analysis, combined with assessments of coloration (L*, b*, c, h ), total phenols, total flavonoids, vitamin C, browning degree, ABTS+, and FRAP were determined to be key indexes affecting the quality of sea buckthorn juice. ZYH received the highest comprehensive evaluation score of 2.12 grade, suggesting its suitability for juice production. Overall, this study serves as an important reference for the selection of sea buckthorn varieties optimized for the production of large-fruited sea buckthorn juice.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024020298xinjiang large-fruited sea buckthornquality assessmentvolatile componentprincipal component analysisprocessing suitability |
| spellingShingle | Rong HAN Yan MA Yu AO Ting ZHANG Xintao MENG Mingqiang XU Yan PAN Comprehensive Evaluation of Quality Characteristics and Processing Suitability of Different Varieties of Large-fruited Sea Buckthorn Juice from Xinjiang Using Multivariate Analysis Method Shipin gongye ke-ji xinjiang large-fruited sea buckthorn quality assessment volatile component principal component analysis processing suitability |
| title | Comprehensive Evaluation of Quality Characteristics and Processing Suitability of Different Varieties of Large-fruited Sea Buckthorn Juice from Xinjiang Using Multivariate Analysis Method |
| title_full | Comprehensive Evaluation of Quality Characteristics and Processing Suitability of Different Varieties of Large-fruited Sea Buckthorn Juice from Xinjiang Using Multivariate Analysis Method |
| title_fullStr | Comprehensive Evaluation of Quality Characteristics and Processing Suitability of Different Varieties of Large-fruited Sea Buckthorn Juice from Xinjiang Using Multivariate Analysis Method |
| title_full_unstemmed | Comprehensive Evaluation of Quality Characteristics and Processing Suitability of Different Varieties of Large-fruited Sea Buckthorn Juice from Xinjiang Using Multivariate Analysis Method |
| title_short | Comprehensive Evaluation of Quality Characteristics and Processing Suitability of Different Varieties of Large-fruited Sea Buckthorn Juice from Xinjiang Using Multivariate Analysis Method |
| title_sort | comprehensive evaluation of quality characteristics and processing suitability of different varieties of large fruited sea buckthorn juice from xinjiang using multivariate analysis method |
| topic | xinjiang large-fruited sea buckthorn quality assessment volatile component principal component analysis processing suitability |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024020298 |
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