Sea buckthorn (Hippophae rhamnoides L.) leaves as valuable source of lipophilic antioxidants: The effect of harvest time, sex, drying and extraction methods

Berries of sea buckthorn (Hippophae rhamnoides L.) are characterized by increasing popularity due to their presumable healtheffects. The aim of this study was to compare the antioxidant capacity and total polyphenolic content in the berries of six Hungarian grown sea buckthorn genotypes and characterize the genetic variability in this trait. The harvest time of sea buckthorn berries affects the antioxidant capacity and total phenolic contents in berries of three popular cultivars of German origin. Berries harvested in October had higher antioxidant capacity compared with those harvested one month later. The extent of the difference was genotype-specific. Our analysis revealed a nearly 3-fold difference between the lowest and highest antioxidant capacities of the 6 tested genotypes with ‘Leikora’ showing the highest ferric reducing antioxidant power and total phenolic content. The TEAC values ranged between 1.76 and 3.13 mmol Trolox/100g fresh weight with Pető 1 and ‘Frugana’ having the highest values. The results presented in this study demonstrated that Hippophae rhamnoides berries possess in vitro antioxidant activity strongly determined by genotype but also influenced by harvest time.

Download Full-text

Influence of Harvest Time on the Quality of Oil-Based Compounds in Sea Buckthorn ( Hippophae rhamnoides L. ssp. sinensis) Seed and Fruit

Journal of Agricultural and Food Chemistry ◽

10.1021/jf070772f ◽

2007 ◽

Vol 55 (20) ◽

pp. 8054-8061 ◽

Cited By ~ 23

Author(s):

Susan D. St. George ◽

Stefan Cenkowski

Keyword(s):

Sea Buckthorn ◽

Hippophae Rhamnoides ◽

Harvest Time ◽

Hippophaë Rhamnoides ◽

Hippophae Rhamnoïdes L

Download Full-text

Protective Effects of Sea Buckthorn (Hippophae rhamnoides L.) Leaves Fermented with Hericium erinaceum Mycelium against Oxidative Modification of Biological Macromolecules and Cell Death

Journal of the Korean Society of Food Science and Nutrition ◽

10.3746/jkfn.2015.44.1.035 ◽

2015 ◽

Vol 44 (1) ◽

pp. 35-43

Author(s):

Seung-Sub Kim ◽

Inn-Goo Kyeong ◽

Mi-La Lee ◽

Dong-Goo Kim ◽

Ji-Young Shin ◽

...

Keyword(s):

Cell Death ◽

Oxidative Modification ◽

Sea Buckthorn ◽

Hippophae Rhamnoides ◽

Biological Macromolecules ◽

Protective Effects ◽

Hippophaë Rhamnoides ◽

Hericium Erinaceum ◽

Hippophae Rhamnoïdes L

Download Full-text

Effect of Ozone Treatment on the Quality of Sea Buckthorn (Hippophae rhamnoides L.)

Plants ◽

10.3390/plants10050847 ◽

2021 ◽

Vol 10 (5) ◽

pp. 847

Author(s):

Anita Zapałowska ◽

Natalia Matłok ◽

Miłosz Zardzewiały ◽

Tomasz Piechowiak ◽

Maciej Balawejder

Keyword(s):

Mechanical Properties ◽

Volatile Compounds ◽

Sea Buckthorn ◽

Hippophae Rhamnoides ◽

Ozone Treatment ◽

Aerobic Bacteria ◽

Hippophaë Rhamnoides ◽

Hippophae Rhamnoïdes L ◽

Ozonation Process

The aim of this research was to show the effect of the ozonation process on the quality of sea buckthorn (Hippophae rhamnoides L.). The quality of the ozonated berries of sea buckthorn was assessed. Prior to and after the ozone treatment, a number of parameters, including the mechanical properties, moisture content, microbial load, content of bioactive compounds, and composition of volatile compounds, were determined. The influence of the ozonation process on the composition of volatile compounds and mechanical properties was demonstrated. The ozonation had negligible impact on the weight and moisture of the samples immediately following the treatment. Significant differences in water content were recorded after 7 days of storage. It was shown that the highest dose of ozone (concentration and process time) amounting to 100 ppm for 30 min significantly reduced the water loss. The microbiological analyses showed the effect of ozone on the total count of aerobic bacteria, yeast, and mold. The applied process conditions resulted in the reduction of the number of aerobic bacteria colonies by 3 log cfu g−1 compared to the control (non-ozonated) sample, whereas the number of yeast and mold colonies decreased by 1 log cfu g−1 after the application of 100 ppm ozone gas for 30 min. As a consequence, ozone treatment enhanced the plant quality and extended plant’s storage life.

Download Full-text