Microscopic structural components of sea buckthorn (Hippophae rhamnoides L.) juice prepared by centrifugation

Rack- and cloth-pressed sea buckthorn juice examined microscopically consis ted of variously-sized oil droplets and clumps of oil droplets held togethe r by a dark rust-red material. On centrifugation, suspended solids in the j uice decreased precipitously as the centrifugal force increased. Most of th e particulate was removed by centrifugation at 10,000 x g for 16 min. Centr ifugation provided a floating oil-rich cream laver, a sediment and an opale scent juice. The morphology of the juice, and of the centrifugally obtained fractions were studied by light microscopy.