In this research, an integrated physico-chemical and sensory approach was implemented to study the impact of sea buckthorn addition in a fermented dairy product such as yoghurt. Yoghurt samples were prepared with puree different concentrations - 1%, 3%, 5%, 7%. Thus, research done determine on quality The obtained results demonstrate that fat content is decreasing from 4.43 % for sample 1% 4.21...

China is rich in sea buckthorn (Hippophae rhamnoides L.)resources and a large amount of fruit used to extract oil andjuice every year. However, Sea Buckthorn Leaves (SBL), which are full offlavonoids, discarded as waste. To make use resources turn waste into valuables, theoptimal purification process flavonoids from SBL was studied theantioxidant activities Crude Flavonoids (CFSBL) Purified (PF...