Antioxidant activity and phenolic components of sea buckthorn (Hippophae rhamnoides) seed extracts

Fan, Jie; Zhang, Jindi; Song, Huijuan; Zhu, Wenjie; Liu, Yunhong

doi:10.1109/icamechs.2013.6681758

Cited by 6 publications

(8 citation statements)

References 13 publications

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“…Thus, correlation analysis was used to gain a more knowledge of the relationship between the content of polyphenols and the ABTS radical activity of the extracts. The results showed that the ABTS-TEAC of the extracts was highly correlated with the content of TP, TF and PC, and the correlation coefficients were 0.9072, 0.9171 and 0.8797, which was accorded with the results Fan and Ding (2006) reported.…”

Section: Analysis Of Extraction Parameters For Polyphenols and Abts Rsupporting

confidence: 89%

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Optimization of subcritical water extraction parameters of antioxidant polyphenols from sea buckthorn (Hippophaë rhamnoides L.) seed residue

Gong

Zhang

et al. 2013

J Food Sci Technol

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Polyphenols was extracted with subcritical water from the sea buckthorn seed residue (after oil recovery), and the extraction parameters were optimized using response surface methodology (RSM). The independent processing variables were extraction temperature, extraction time and the ratio of water to solid. The optimal extraction parameters for the extracts with highest ABTS radical scavenging activity were 120 °C, 36 min and the water to solid ratio of 20, and the maximize antioxidant capacity value was 32.42 mmol Trolox equivalent (TE)/100 g. Under the optimal conditions, the yield of total phenolics, total flavonoids and proanthocyanidins was 36.62 mg gallic acid equivalents (GAE)/g, 19.98 mg rutin equivalent (RE)/g and 10.76 mg catechin equivalents (CE)/g, respectively.

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Section: Analysis Of Extraction Parameters For Polyphenols and Abts Rsupporting

confidence: 89%

“…The residue of sea buckthorn seed after oil recovery was usually discarded or just used as fodder. Phenolic compounds in sea buckthorn have been shown to exhibit in vitro antioxidant properties and are suggested to be primarily responsible to the health benefits (Fan and Ding 2006).…”

Section: Introductionmentioning

confidence: 99%

Optimization of subcritical water extraction parameters of antioxidant polyphenols from sea buckthorn (Hippophaë rhamnoides L.) seed residue

Gong

Zhang

et al. 2013

J Food Sci Technol

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“…Not only in vitro, but also in vivo studies indicate that preparations obtained from different parts of sea buckthorn, including fruits and leaves, are sources of various bioactive compounds that have antioxidant, anti-platelet, anticoagulant, anti-tumor, or anti-ulcer activity [ 1 , 2 , 3 , 4 , 5 ]. However, the number of studies examining the biological activity of sea buckthorn seeds in particular is still insufficient [ 6 , 7 ]. Sea buckthorn seeds are rich in various unsaturated fatty acids (40% linoleic, 20% linolenic, and 17% oleic acid), and are a source of phenolic compounds [ 7 , 8 , 9 ].…”

Section: Introductionmentioning

confidence: 99%

Extract from Sea Buckthorn Seeds—A Phytochemical, Antioxidant, and Hemostasis Study; Effect of Thermal Processing on Its Chemical Content and Biological Activity In Vitro

et al. 2023

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Sea buckthorn (Hippophae rhamnoides L.) is a small tree, valued for its medicinal properties throughout the ages. Sea buckthorn berries and leaves are a known source of phytochemicals and have been used in the treatment of inflammation, oedema, hypertension, ulcers, and wounds in folk medicine. Sea buckthorn seeds are natural dietary sources of various bioactive compounds as well, but the number of studies on their content and biological properties is still insufficient. For the first time, we examined the phytochemical content and biological activity of sea buckthorn seeds in vitro. We have studied the effect of two extracts—from regular (no thermal processing) and roasted (thermally processed) sea buckthorn seeds—on the levels of oxidative stress induced by H2O2/Fe2+ in plasma, coagulation times, and white thrombus formation (measured by Total Thrombus-formation Analysis System—T-TAS). We observed that sea buckthorn seeds contain diverse flavonoids, mostly glycosides of isorhamnetin, kaempferol, and quercetin, as well as smaller amounts of proanthocyanidins and catechin, triterpenoid saponins, and a number of unidentified polar and hydrophobic compounds. Both extracts inhibited lipid peroxidation and protein carbonylation, but only the extract from roasted seeds decreased oxidation of thiol groups in plasma treated with H2O2/Fe2+. They did not alter coagulation times, but the extract from roasted seeds at the highest concentration (50 µg/mL) prolonged the time needed for white thrombus formation. The results indicate that sea buckthorn seeds have antioxidant activity that is not impaired by thermal processing and possess anticoagulant potential, but more research is needed in order to ascertain which compounds are responsible for these effects, especially in in vivo models.

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“…2 Industrial processing of seabuckthorn fruits to manufacture juice or oil products has generated abundant amounts of protein-rich seed residues. 3 For example, the residue resulting from the oil extraction from seabuckthorn seeds has a high protein content (about 231 g kg −1 ). 4 Preliminary studies on its derived proteinseabuckthorn seed protein (SSP)revealed that SSP contains essential and semiessential amino acids and possesses antioxidant, anti-inflammatory, and hypolipidemic effects.…”

Section: Introductionmentioning

confidence: 99%

“…Seabuckthorn fruit has long been used as a traditional medicine in Tibet and Mongolia, and, as indicated in the Chinese pharmacopeia, the fruits can help treat indigestion, cough, amenorrhea, and skin problems 2 . Industrial processing of seabuckthorn fruits to manufacture juice or oil products has generated abundant amounts of protein‐rich seed residues 3 . For example, the residue resulting from the oil extraction from seabuckthorn seeds has a high protein content (about 231 g kg −1 ) 4 .…”

Section: Introductionmentioning

confidence: 99%

Improving the color and functional properties of seabuckthorn seed protein with phytase treatment combined with alkaline solubilization and isoelectric precipitation

Xiang

Sun‐Waterhouse

et al. 2021

J Sci Food Agric

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BACKGROUND: Reducing anti-nutritional factors like phytates in seed protein products requires an ongoing effort. This study was the first to investigate the phytic acid content in seabuckthorn seed protein (SSP) and its reduction by an exogenous phytase during protein isolation from seabuckthorn seed meal through the common alkaline solubilization-isoelectric precipitation process.RESULTS: The additional phytase treatment could reduce the content of phytic acid from 22.46 to 13.27 g kg −1 , leading to SSP products with lighter color (lower ΔE * ), higher protein solubility, higher in vitro digestibility, but lower phenolic antioxidant content (including flavonoids and procyanidins) and some beneficial ions like Ca, Fe, Mg, and Zn. The Fourier transform infrared (FTIR) results indicated that the secondary structure of protein changed under the treatment with phytase. Correlation analysis showed that L* was significantly negatively correlated with TP, TPC and TF (P < 0.001), while a* and b* were significantly positively correlated with them (P < 0.001).CONCLUSIONS: There may be a trade-off between protein functionalities and other health-promoting components when a phytase treatment is included in SSP isolation.

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Antioxidant activity and phenolic components of sea buckthorn (Hippophae rhamnoides) seed extracts

Cited by 6 publications

References 13 publications

Optimization of subcritical water extraction parameters of antioxidant polyphenols from sea buckthorn (Hippophaë rhamnoides L.) seed residue

Optimization of subcritical water extraction parameters of antioxidant polyphenols from sea buckthorn (Hippophaë rhamnoides L.) seed residue

Extract from Sea Buckthorn Seeds—A Phytochemical, Antioxidant, and Hemostasis Study; Effect of Thermal Processing on Its Chemical Content and Biological Activity In Vitro

Improving the color and functional properties of seabuckthorn seed protein with phytase treatment combined with alkaline solubilization and isoelectric precipitation

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