Structure−Antioxidant Efficiency Relationships of Phenolic Compounds and Their Contribution to the Antioxidant Activity of Sea Buckthorn Juice

2003 ◽  
Vol 51 (15) ◽  
pp. 4233-4239 ◽  
Author(s):  
Daniel Rösch ◽  
Meike Bergmann ◽  
Dietrich Knorr ◽  
Lothar W. Kroh
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Sea Buckthorn ◽  
Antioxidant Efficiency

scholarly journals Bioactive Compounds of Selected Fruit Juices

2009 ◽  
Vol 4 (5) ◽  
pp. 1934578X0900400 ◽  
Author(s):  
Aneta Wojdyłto ◽  
Jan Oszmiański
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Fruit Juice ◽  
Biological Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Sea Buckthorn ◽  
Quercetin Derivatives ◽  
Reducing Ability ◽  
Wide Range

Fruits are one of the most important sources of phenolic compounds in our diet. Many of these compounds exhibit a wide range of biological activities, especially antioxidant activity. The objective of this study was to determine the composition and antioxidant activity of phenolic compounds found in fruit juice obtained from buckthorn, flowering quince, rowanberry and hawthorn. Hydroxycinnamic acids (neochlorogenic and chlorogenic acid) and procyanidins were the main phenolics in rowanberry juice. The highest level of flavonols (quercetin derivatives) was found in sea buckthorn. All juices showed strong free-radical scavenging activity against ABTS•+ radicals and ferric reducing ability measured by the FRAP method. The strongest antioxidant activity was found in rowanberry juice, but the lowest was measured in hawthorn and sea buckthorn juices.

scholarly journals STUDY OF THE CONTENT OF ANTIOXIDANTS AND THEIR ACTIVITY IN CONCENTRATED EXTRACTS OF CRANBERRY (VACCINIUM OXYCOCCUS), SEA BUCKTHORN (HIPPOPHAE RHAMNOIDES L.), BLACKBERRY (RUBUS FRUTICOSUS), VIBURNUM (VIBURNUM OPULUS L) AND MOUNTAIN ASH (SORBUS AUCUPARIA L.

2021 ◽  
pp. 157-164
Author(s):  
Natal'ya Borisovna Eremeeva ◽  
Nadezhda Viktorovna Makarova
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Total Content ◽  
Sea Buckthorn ◽  
Biologically Active ◽  
Sorbus Aucuparia ◽  
Viburnum Opulus ◽  
Rubus Fruticosus ◽  
Dpph Method ◽  
Mountain Ash

Extracts and their concentrates can be considered as a source of biologically active ingredients of food products and as food additives to increase the consumption of useful substances of berries. The benefits gained from their use lead to the development of advanced technologies that can allow them to be extracted from the feedstock without significantly compromising the biological activity from the feedstock. In this paper, we studied the content of antioxidants and their activity in concentrated extracts of cranberry (Vaccinium Oxycoccus), sea buckthorn (Hippophae rhamnoides L.), blackberry (Rubus fruticosus), viburnum (Viburnum opulus L.) and mountain ash (Sorbus aucuparia L.) berries. For all extracts, the total content of phenolic compounds, flavonoids and anthocyanins, antioxidant activity according to the DPPH method and iron-reducing antioxidant activity (FRAP) were determined. Concentrated extracts of viburnum contain the largest amount of phenolic compounds (9.3±0.3 mol HA/l), flavonoids (1.96±0.08 mol K/l) and anthocyanins (0.26±0.02 mol CG/l) among the studied extracts. There is also a high total content of phenolic substances and flavonoids in blackberry and rowan extracts (5.7 mol HA/l, 1.33 mol K/l and 4.7 mol HA/l, 192 mol K / l, respectively). The antioxidant activity of the extract of viburnum berries showed a directly proportional dependence on the content of biologically active compounds in it: DPPH-method-2.4 mg / ml; FRAP-method-39.99 mmol Fe2+ / kg. Also, high levels were found in concentrated extracts of blackberries, sea buckthorn and mountain ash. It is the extracts of viburnum, blackberry and mountain ash that are recommended to be used in the production of food products to enrich them with biologically active substances and give them antioxidant properties. Cranberry and sea buckthorn extracts can be used in combination with other extracts.

Impact of phenolic compounds and vitamins C and E on antioxidant activity of sea buckthorn (Hippophaë rhamnoides L.) berries and leaves of diverse ripening times

2020 ◽  
Vol 310 ◽  
pp. 125784 ◽  
Author(s):  
Irena Sytařová ◽  
Jana Orsavová ◽  
Lukáš Snopek ◽  
Jiří Mlček ◽  
Łukasz Byczyński ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Sea Buckthorn ◽  
Hippophae Rhamnoides ◽  
Hippophaë Rhamnoides ◽  
Hippophae Rhamnoïdes L

Phenolic compounds, antioxidant activity, antiproliferative activity and bioaccessibility of Sea buckthorn (Hippophaë rhamnoidesL.) berries as affected byin vitrodigestion

2017 ◽  
Vol 8 (11) ◽  
pp. 4229-4240 ◽  
Author(s):  
Ruixue Guo ◽  
Xiaoxiao Chang ◽  
Xinbo Guo ◽  
Charles Stephen Brennan ◽  
Tong Li ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Antiproliferative Activity ◽  
Sea Buckthorn

Phenolics, antioxidant and antiproliferative properties of Sea buckthorn berries were evaluated using a simulatedin vitrodigestion.

scholarly journals Content of Phenolic Compounds in Various Sea Buckthorn Parts

2013 ◽  
Vol 67 (4-5) ◽  
pp. 411-415 ◽  
Author(s):  
Elga Šne ◽  
Dalija Segliņa ◽  
Ruta Galoburda ◽  
Inta Krasnova
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Sea Buckthorn ◽  
Raw Material ◽  
Antioxidant Power ◽  
Spectrophotometric Methods ◽  
Ferric Reducing Antioxidant Power ◽  
Medicinal Properties

Abstract All parts of the sea buckthorn (Hippophae rhamnoides L.) plant are considered to contain large amounts of compounds that are believed to have beneficial health effects. Till now, different parts of sea buckthorn plant have been used for the treatment of diseases in traditional medicine in various countries. Nevertheless, sea buckthorn parts would be a good raw material not only for medicinal properties but also for food products with functional properties; therefore, the aim of the research was to determine the concentration of different phenolic compounds and antioxidant activity in various sea buckthorn parts. The study was conducted on parts of female and male sea buckthorn bushes. Phenolic compounds (total phenols, total flavonoids and condensed tannins) and antioxidative activity (ferric reducing antioxidant power (FRAP) free radical scavenging activity (using 2.2-diphenyl-1-picrylhydrazyl, DPPH)) in ethanolic extracts of leaves, shoots, flowers, and berries were determined using various spectrophotometric methods. The study showed that concentration of phenolic compounds differed among parts of sea buckthorn plant and among gender. Leaves of female plants proved to be the most valuable, as they contained the highest total phenol concentration (165.76 mg/g) and antioxidant activity (220.97 mg/g for FRAP and 43.76 mg/g for DPPH), while lowest values were found in young shoots of male plants (84.94 mg/g, 94.24 mg/g and 24.63 mg/g, respectively). The significant differences in chemical composition and biological activity of sea buckthorn leaves, shoots, berries, and buds indicate a need for detailed studies of their extracts, specific fractions and compounds during a whole vegetative season.

Dynamics of changes in organic acids, sugars and phenolic compounds and antioxidant activity of sea buckthorn and sea buckthorn-apple juices during malolactic fermentation

2020 ◽  
Vol 332 ◽  
pp. 127382 ◽  
Author(s):  
Karolina Tkacz ◽  
Joanna Chmielewska ◽  
Igor Piotr Turkiewicz ◽  
Paulina Nowicka ◽  
Aneta Wojdyło
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Organic Acids ◽  
Malolactic Fermentation ◽  
Sea Buckthorn

scholarly journals Antioxidant complexes of sea buckthorn (Hippopha? rhamnoides L.) of northwest Russia

2021 ◽  
Vol 83 (1) ◽  
pp. 108-114
Author(s):  
L. P. Nilova ◽  
S. M. Malyutenkova
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Vitamin C ◽  
Phenolic Acids ◽  
Sea Buckthorn ◽  
Total Phenolic ◽  
Phenolic Antioxidants ◽  
Total Phenolic Compounds ◽  
Botanical Variety ◽  
Botanical Varieties

Sea buckthorn fruits, due to the content of complexes of water- and fat-soluble antioxidants, have therapeutic and prophylactic properties. Their content depends on the species, subspecies, varieties, botanical varieties, ecological and geographical origin of sea buckthorn fruits. The paper presents the results of studies of the composition of antioxidants and antioxidant activity of three botanical varieties of sea buckthorn (Hippopha? rhamnoides L.) growing in the Leningrad region of the northwestern region of Russia. As part of the antioxidant complex, the content of phenolic antioxidants (phenolic compounds, flavonoids, phenolic acids) and vitamin C was investigated. The greatest variability of water-soluble sea buckthorn antioxidants is associated with the content of vitamin C – from 82 to 297 mg/100g, depending on the botanical variety. The content of total phenolic compounds was 600–795 mg/100g, and the content of flavonoids and phenolic acids was 265–346 and 105–170 mg/100g, respectively. In the complex of fat-soluble antioxidants of sea buckthorn fruits of different varieties, the content of vitamin E and carotenoids was investigated, which was 6.9–8.3 and 10.7–14.9 mg/100g, respectively. The content of vitamin C influences the formation of antioxidant properties determined by the DPPH method and coulometric titration of water and alcohol fractions, forming a number of botanical varieties of sea buckthorn: Orange> Vitamin> Giant. The antioxidant activity of alcoholic fractions is 1.3–1.7 times higher than that of aqueous fractions, depending on the botanical variety of sea buckthorn fruits. The content of phenolic antioxidants (total phenolic compounds, flavonoids and phenolic acids) influenced the antioxidant activity determined by the FRAP method, forming a number of sea buckthorn varieties: Vitamin> Orange> Giant

Phenolic Compounds and Antioxidant Activity of Scorzonera pygmaea Sibth.& Sm. Subaerial Parts

2017 ◽  
Author(s):  
A Sarı ◽  
H Şahin ◽  
N Özsoy
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds

ORGANIC ACIDS, SUGARS, PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY OF Malus floribunda coccinella FRUIT, PEEL AND FLESH

2018 ◽  
Vol 17 (5) ◽  
pp. 47-59
Author(s):  
Hacer Coklar ◽  
Mehmet Akbulut ◽  
Iliasu Alhassan ◽  
Şeyma Kirpitci ◽  
Emine Korkmaz
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Organic Acids ◽  
Fruit Peel ◽  
Malus Floribunda

Determination of antioxidant activity of phenolic compounds of Thymus transcapicus by high performance Liquid Chromatography

2017 ◽  
Vol 10 (02) ◽  
pp. 231-328
Author(s):  
Maryam Sardarodiyan ◽  
◽  
Mozhgan Nasiri Shahri ◽  
Roya Amiri Qandashtani ◽  
Keyword(s):  
Antioxidant Activity ◽  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
Phenolic Compounds ◽  
High Performance
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