| Summary: | The chemical composition of the sea buckthorn fruit grown in Azerbaijan has been studied and the biotechnology of obtaining biologically active on the basis of its fruits has been developed. It has been established that the fruits of sea buckthorn are rich in biologically active substances: vitamins C and E, carotenes, polyphenols (catechins, flavonoids), organic acids, etc. The effect of the pectolytic enzyme on juice yield and viscosity of juice has been studied. It has been found that the most optimal condition for fermentation is 1.5 hours with the dosage of the enzyme preparation of 2.2 unit PcA/g of pectin. In this case, the yield of juice from the fruits of sea buckthorn increases to 33%, and the viscosity decreases by 85%. It has been revealed that in enzymatic treatment of sea buckthorn fruits the amount of dry substances, sugar, organic acids, polyphenols, catechins, flavonoids, and vitamin C increased by 1.4, 1.5, 1.4, 1.6, 1.7, 1.4, 1.3 times, respectively. The resulting enzyme juice was concentrated to a dry matter content of 40-45% in vacuum. The concentrate can be used as a preventive and common-restorative means and food additive.
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