Affiliation:
1. Peter the Great St. Petersburg Polytechnic University
Abstract
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
Publisher
FSBEI HE Voronezh State University of Engineering Technologies
Subject
General Agricultural and Biological Sciences
Reference21 articles.
1. Zemtsova A.Ya., Zubarev Yu.A., Gunin A.V. Assessment of sea buckthorn cultivars of different ecological and geographic origin according to the biochemical composition of fruits. Achievements of Science and Technology. 2016. vol. 30. no 9. pp. 48–52. (in Russian).
2. Burri S.C.M., Ekholm A., H?kansson ?., Tornberg E. et al. Antioxidant capacity and major phenol compounds of horticultural plant materials not usually used. Journal of Functional Foods. 2017. no. 38. pp. 119–127. doi: 10.1016/j.jff.2017.09.003
3. Ciesarova Z., Murkovic M., Cejpek K., Kreps F. et al. Why is sea buckthorn (Hippophae rhamnoides L.) so exceptional? A review. Food Research International. 2020. no. 133. 109170. doi: 10.1016/j.foodres.2020.109170
4. Brno A.V. Sea buckthorn (Hippophae rhamnoides L.) as a potential source of nutraceutics and its therapeutic possibilities – A review. ACTA VET. BRNO. 2015. no. 84. pp. 257–268. doi: 10.2754/avb201584030257
5. Eccleston C., Baoru Y., Tahvonen R., Kallio H. et al. Effects of an antioxidant-rich juice (sea buckthorn) on risk factors for coronary heart disease in humans. J. Nutr. Biochem. 2002. vol. 13. no. 6. pp. 346–354. doi: 10.1016/s0955–2863(02)00179–1
Cited by
2 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献