Changes in content of major phenolic compounds during leaf development of sea buckthorn (Hippophaë rhamnoides L.)

Abstract

Content of total phenolic compounds and antioxidant capacity (FRAP) were investigated in the leaves of three sea buckthorn (Hippophaë rhamnoides L.) cultivars: 'Otradnaja', 'Gibrid Pertjika' and 'Ljubitelskaja', at different dates. In addition, major phenolic compounds (catechin, kaempferol, quercetin, epigallocatechin, kaempferol-3-O-glucoside, quercetin-3-O-galactoside, isorhamnetin-3-O-glucoside, rutin, gallic acid, procyanidin monomer glycoside, procyanidin dimer aglycone and hydrolyzable tannins I-III) were determined in 'Ljubitelskaja'. Antioxidant capacity and the content of total phenolic compounds fluctuated during April, May and June, and then increased until the end of July, when the highest values were observed. Total phenolic compounds were strongly correlated with FRAP. Levels were generally higher in 'Ljubitelskaja' than in 'Otradnaja' and 'Gibrid Pertjika'. In 'Ljubitelskaja', hydrolyzable tannins I-III occurred in higher amounts than did any of the other studied phenolic compounds. The developmental stage of the leaves (harvesting date) had a strong influence on content of phenolic compounds and should be carefully considered when harvesting sea buckthorn leaves for different purposes.

Chemical composition and antioxidant activity of leaves of mycorrhized sea-buckthorn ( Hippophae rhamnoides L.)

“…It was lower than the range of 82% to 96% FW in most vegetables (lettuce, green beans, asparagus, green peppers, and spinach) reported by Granado et al (1992), but comparable with that (67% FW) of tea leaf (Li et al, 2012). Morgenstern et al (2014) found the highest DW content in leaves of sea-buckthorn collected at the end of July (32%). Our analysis did not distinguish a variety of sea-buckthorn that differs significantly in DW content in the dried leaves (p ≤ 0.05).…”

Effects of Hippophae rhamnoides L. Leaf and Marc Extract with Reduced Tannin Concentration on the Health and Growth Parameters of Newborn Calves

“…The principal components of tannin fraction present in leaves are hydrolysable gallo-and ellagi-tannins of monomeric type [6]. The major phenolic compounds in HL are: hydrolysable tannins I-III, catechin, kaempherol, quercetin, epigallocatechin, kampherol-3-O-glycoside and procianidin dimer aglycone [9]. Amongst the phenolic compounds in HL, those in highest concentrations are hydrolysable (HT) and condensed (CT) (proanthocyanidins) tannins, the concentrations of which depend on cultivars and season [9].…”

“…The major phenolic compounds in HL are: hydrolysable tannins I-III, catechin, kaempherol, quercetin, epigallocatechin, kampherol-3-O-glycoside and procianidin dimer aglycone [9]. Amongst the phenolic compounds in HL, those in highest concentrations are hydrolysable (HT) and condensed (CT) (proanthocyanidins) tannins, the concentrations of which depend on cultivars and season [9]. The HL extracts are rich in medically active compounds -flavonoids, tannins, quercetine derivates and triterpenes [10,11].…”

Antioxidant capacity and major phenol compounds of horticultural plant materials not usually used

“…Leaves of several berry species, such as sea buckthorn ( Hippophae rhamnoides ) (SBT) and black currant ( Ribes nigrum ), have e.g. been shown to be rich in antioxidant compounds ( Morgenstern et al, 2014 , Vagiri et al, 2015 ). Onion ( Allium cepa ) peel and outer layers (skin) are typically removed and discarded in industrial food production although these waste materials might have high antioxidant properties as well ( Gawlik-Dziki et al, 2015 ).…”