The application of sea buckthorn oil is to incorporate the oil into foodstuffs such as milk, yoghurt, cheese, butter, juice
and snacks which represents new opportunities for food manufacturers, food supplements and nutraceuticals providing
nutritional supports. The FTIR spectroscopy is a powerful technique for assessing food production and studied
materials provides fundamental information on the behavior of the spectral metabolites and bio product.
The extracts were studied from two varieties of sea buckthorn oil Pitesti I and II. Oil obtained from peel and seeds by
the Soxhlet extraction with hexane solvent and CO2 supercriticalwas analyzed by FTIR spectroscopy. The concentration
of fatty acids in oil extracted from seeds and peels was similar in both extraction techniques.