Vitamins

C, E, A, B, K

Minerals Potassium

Calcium

Magnessium

Copper

Zinc

Antioxidants

Flavonoids

Carotenoids

Quercetine glycosides

Antimicrobial agents

Phytosterols & Polyphenols

- Pharmacological effects

NDOs

non-digestible oligosaccharides

PUFAs polyunsaturated

fatty acids

Amino Acids

Organic Acids

Berries

Tea

Leaves Branches

Seeds Press Cake

Husk

Juice (7-18% oil)

Oil

Production:

• Berries (deep-frozen)

• Juice, syrup, jam (100 % + local fruit mix with apple, grape, apricot etc.)

• Oil

• Tea

• Honey

• Destilate

Slovak Farm (Tvrdošovce)

Leikora cultivar

• Innovative cereal products with sea-buckthorn

• Health-risk from acrylamide formation

• Stability of L-ascorbic acid and rutine (Ascorutine)

0

1

1

2

2

3

3

4

4

5

5

shape colour

glint

structure

hardness

cohessiveness

freshness

fatty

porosity

fruit particles

intensity of smell

seabuckthorn smell

bakery smell

spelt smell

lactic acid smell

yeasty smell

musty smell

irritant smell mouldy smell strange smell

chewingness

humitity

stickyness

sweet

sour

astringent

lactic acid taste

yeasty taste

citrus

oily

medicinal

sweet aftertaste

acid aftertaste

oily aftertaste

adstringent

aftertaste

aftertaste overall impression

standard muffin seabuckthorn muffin

16 % puree SB

13 % sugar

9 % fat

28±2

18±5

50±3

0

10

20

30

40

50

60

70

0 (fresh) 1 2 3 4

acry

lam

ide

(μ

g/k

g F

W)

Storage (days)

standard product sea-buckthorn product

Flour Asn

(mg/kg)

Buckwheat 30-40

Wheat 60-150

Spelt 70-200

Rye 300-600

Oat 500-700

Wholemeal 400-1000

Sea-buckthorn 2 000

Tab. Asparagine contents

0

20

40

60

80

100

120

final cereal product

L-a

sc

orb

ic a

cid

(m

g/k

g F

W)

edge

centre

Sea-buckthorn: 1 500 – 2 700 mg/kg

Sea-buckthorn: 500 mg/kg

Buckwheat flour: 150 mg/kg

< LOD 0

50

100

150

200

250

standard wheat flour cake

sea-buckthorn wheat flour cake

sea-buckthorn buckwheat flour cake

qu

erc

eti

n-3

-O-r

uti

no

sid

e

(m

g/k

g F

W)

• Personalised diet

• Defined nutritional value

• dietican, physician, chefs

cooperation

Acknowledgement: Slovak Research and Development Agency under the contracts:

„Establishment of HiTech centre for research on formation, elimination

and assessment of contaminants in food“ ITMS 2624010041

„Centre of excelence for contaminants

and microorganisms in foods“ ITMS 2624010042

supported by the Research & Development Operational Programme

funded by the ERDF.

Thank you for your attention!