A comparative study of the chemical composition of the oil of the juice and the seed oil of the fruit ofHippophaë rhamnoides has shown that vitamins of the A group are concentrated mainly in the oil of the juice (more than 1000 mg-%) and are represented mainly by β-carotene and zeaxanthin in a ratio close to 3:1.
The E-group vitamins are uniformly distributed in the oil of the juice and the seed oil (more than 200 mg-%). Of the vitamins of this group, the main representatives detected were α- and δ-tocopherols in a ratio of 2:1.
The vitamins of the F group are concentrated only in the seed oil (∼60% of a mixture of linoleic and linolenic acids on the total fatty acids isolated from the oil, in a ratio of 1.5:1).
The position of the ethylenic bond in a C16:1 acid isolated from products of the hydrolysis of the oil of the juice in a “monoenic” fraction has been shown by chemical analysis. Its cis configuration was determined by IR spectroscopy, which confirms the structure of this acid as cis-hexadec-9-enoic (palmitoleic) acid. An unusually high content of the C16:1 acid is characteristic only for the oil of the juice.