This paper presents the study of total antioxidant activity evolution during different technological treatments of sea buckthorn. In order to assess the total antioxidant activity, the photocolorimetric method, utilizing DPPH radical, was used. Sea buckthorn was subjected to various technological treatments: freezing, freezing with prior blanching, conservation with sugar, with subsequent refrigeration and pasteurization, with the purpose to determine the stability of the antioxidant activity during these treatments and further storage. From researches it was determined that freezing is the optimal method of conservation, in terms of preserving antioxidant substances. It was also noted that blanching prior to freezing makes the preservation of antioxidant activity more efficient. Freezing juice with pulp proved to be as effective as whole frozen fruit freezing in terms of antioxidant activity’s stability immediately after treatment. In the case of sea buckthorn conservation with sugar, total antioxidant activity and sensory properties were better preserved in the chilled product.
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