Nutritional Components and Antioxidant Activities of Sea Buckthron (Hippophae rhamnoides L.) Leaf and Berry Extracts

이소영,; 손종연,; 강근옥,

doi:10.17495/easdl.2018.2.28.1.31

EASDL

2018

DOI: 10.17495/easdl.2018.2.28.1.31

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Nutritional Components and Antioxidant Activities of Sea Buckthron (Hippophae rhamnoides L.) Leaf and Berry Extracts

이소영 이소영¹,

손종연 손종연²,

강근옥 강근옥³

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Cited by 4 publications

References 13 publications

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Quality and antioxidant properties of morning bread added with sourdough according to the mixing ratios of sea buckthorn leaf

Park¹,

Ji²,

Joo³

2021

Korean J. Food Preserv.

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In this study, a natural fermentation starter formulation was developed for functional bread products by substituting baker's yeast with naturally fermented sourdough added with sea buckthorn leaf (SBL). The quality and antioxidant properties of morning bread (MB) with 0%, 10%, 20%, and 30% SBL added to sourdough were investigated. The pH of MB dough decreased when the mixing ratio (MR) of SBL was increased. The dough-raising power by incubation time (20-60 min) increased when the MR of SBL was increased. In the MB containing 30% SBL sourdough, the height was lowest, and the baking loss rate was highest. The specific volume of the control was the highest. The L value decreased, whereas the b values increased, when MR of SBL was increased. Hardness was the highest in MB containing 20% SBL sourdough. Total polyphenolic and total flavonoid contents tended to increase as SBL increased. DPPH and ABTS + radical scavenging activities and reducing power of MB were also elevated due to addition of MR of SBL. The sensory evaluation results revealed that MB containing 20% SBL sourdough the highest overall preference. Collectively, these results indicated that sourdough with 20% SBL was a very useful substitute for baker's yeast when making naturally fermented functional bread. Key words：sea buckthorn leaf, sourdough, morning bread, quality characteristics, antioxidant activity

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Quality and antioxidant properties of morning bread added with sourdough according to the mixing ratios of sea buckthorn leaf

Park¹,

Ji²,

Joo³

2021

Korean J. Food Preserv.

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Development of Functional Cosmetic Material Using a Combination of Hippophae rhamnoides Fruit, Rubus fruticosus Leaf and Perillae folium Leaf Extracts

Kim¹,

Kim²,

Sung³

et al. 2019

Asian J Beauty Cosmetol

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Purpose: This study aimed to determine the optimal blending ratio of extracts of Hippophae rhamnoides (H. rhamnoides) fruit, Rubus fruticosus (R. fruticosus) leaf, and Perillae folium (P. folium) leaf as a potential functional material for antiwrinkle, antioxidant, anti-inflammatory, and whitening properties. Methods: We used the design of experiment (DOE) efficacy method to identify the optimal blend ratio for a natural extract complex. In addition, we tested the efficacy of the extract complex and the individual extracts by experiments, including elastase inhibition assay, NO inhibition assay, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity assay, tyrosinase inhibition assay, and ROS inhibition assay. Results: DOE methods using natural extracts showed that the most efficacious ratio of H. rhamnoides fruit: R. fruticosus leaf: P. folium leaf was 0.25:0.7:0.05. At this ratio, the elastase inhibitory effect, an indicator of wrinkle improvement, was 28% compared to the control. The antioxidant activity was 71.8% higher than the control. Additionally, NO formation was significantly suppressed by the extract complex. Tyrosinase inhibitory activity, a whitening index, showed 24.4% improvement over the control. Finally, hydrogen peroxide-induced cytotoxicity was significantly inhibited following treatment with the extract complex. Conclusion: The natural extract complex of H. rhamnoides, R. Fruticosus, and P. folium was found to have beneficial wrinkle improvement, antioxidant, anti-inflammatory, and whitening effects, and has potential as a functional cosmetic material.

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Quality Characteristics and Antioxidant Activity of Rye Cookies Supplemented with Sea Buckthorn Leaf Powder

Park

Joo

2021

JKFN

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This study investigated the quality characteristics and antioxidant activity of rye cookies prepared using sea buckthorn leaf powder (SBLP), which is known to contain various functional ingredients. Rye cookies were prepared by replacing 0%, 3%, 5%, 7%, and 9% flour with SBLP. The pH of cookie dough was significantly decreased with increasing amount of added SBLP. The loss and leavening rate of cookie also showed a similar decreasing tendency, whereas the moisture content and sweetness of cookie were significantly increased with increasing amount of SBLP. Analysis on the hunter color system showed significantly decreased L, a, and b values of cookie with increasing amount of SBLP. Hardness was also observed to proportionately increase with increasing SBLP content. Moreover, supplementation with SBLP resulted in higher levels of total polyphenol, flavonoid, chlorophyll, and carotenoid contents. The antioxidant activities measured by the DPPH and ABTS + radical scavenging activities, and reducing power were highest in rye cookies supplemented with 9% SBLP. The overall acceptability of rye cookies containing 7% SBLP received the highest score in the sensory evaluations. Thus, 7% SBLP was determined to be the appropriate supplement for making rye cookies. We suggest supplementation with SBLP for preparing a functional cookie with improved consumer acceptance.

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Nutritional Components and Antioxidant Activities of Sea Buckthron (Hippophae rhamnoides L.) Leaf and Berry Extracts

Cited by 4 publications

References 13 publications

Quality and antioxidant properties of morning bread added with sourdough according to the mixing ratios of sea buckthorn leaf

Quality and antioxidant properties of morning bread added with sourdough according to the mixing ratios of sea buckthorn leaf

Development of Functional Cosmetic Material Using a Combination of Hippophae rhamnoides Fruit, Rubus fruticosus Leaf and Perillae folium Leaf Extracts

Quality Characteristics and Antioxidant Activity of Rye Cookies Supplemented with Sea Buckthorn Leaf Powder

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