Resumen de Desenvolupament i caracterització de productes derivats de baies d'arç groc (hippophae rhamnoides)
Sea buckthorn (Hippophae rhamnoides) berries can be easily processed to obtain different fractions. Each fraction has its own outstanding nutritional profile, with the juice showing great vitamin C concentrations and the seed oil and pulp oil containing high levels of linolenic and palmitoleic acid, respectively. Subsequently, sea buckthorn emerges as a great natural source of several bioactive compounds. The present thesis report could be considered as a handbook of sea buckthorn berries processing, where not only takes place the full understanding of the phytochemical profile of sea buckthorn berries, but also the investigation of the applicability of different food processing techniques aimed at the obtention of sea buckthorn-based products with improved nutritional profiles.
