Supercritical carbon dioxide extraction of sea buckthorn (<i>Hippophae rhamnoides</i> L.) pomace

Cossuta, Dániel; Simándi, Béla; Hohmann, Judit; Doleschall, Fruzsina; Keve, Tibor

doi:10.1002/jsfa.2996

Cited by 24 publications

(12 citation statements)

References 25 publications

(11 reference statements)

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“…Major bioactive compounds that have already been identified in the berries are ascorbic acid (Tiitinen, Hakala, & Kallio, 2005;Tiitinen, Yang, Haraldsson, Jonsdottir, & Kallio, 2006), carotenoids (Andersson, Olsson, Johansson, & Rumpunen, 2009), lipids (Kallio, Yang, Peippo, Tahvonen, & Pan, 2002;, phenols (Arimboor, Kumar, & Arumughan, 2008;Rosch, Bergmann, Knorr, & Kroh, 2003;Sharma et al, 2008), phytoestrogens (Yang, Linko, Adlercreutz, & Kallio, 2006), phytosterols (Li, Beveridge, & Drover, 2007;Yang, Karlsson, Oksman, & Kallio, 2001), tocopherols (Andersson, Rumpunen, Johansson, & Olsson, 2008;, and triterpenes (Cossuta, Simandi, Hohmann, Doleschall, & Keve, 2007), all in significant amounts.…”

Section: Introductionmentioning

confidence: 99%

Antiproliferative effects of sea buckthorn (Hippophae rhamnoides L.) extracts on human colon and liver cancer cell lines

et al. 2010

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Section: Introductionmentioning

confidence: 99%

Antiproliferative effects of sea buckthorn (Hippophae rhamnoides L.) extracts on human colon and liver cancer cell lines

et al. 2010

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“…Sea buckthorn (Hippophae rhamnoides L., Elaeagnaceae family) is a temperate deciduous bush native to Europe and Asia (Dániel et al, 2007). It has orange pearl-shaped berries, which have high content of vitamin C and antioxidant phytonutrients, and has often been used in the clinical treatment of radiation damage, wounds, cancer, heart disease, etc.…”

Section: Introductionmentioning

confidence: 99%

Nutrient digestibility, rumen microbial protein synthesis, and growth performance in sheep consuming rations containing sea buckthorn pomace1

Hao

Diao

et al. 2018

Journal of Animal Science

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This experiment was conducted to investigate nutrient digestibility, rumen microbial protein synthesis, and growth performance when different proportions of sea buckthorn pomace (SBP) were included in the diet of sheep. A total of forty1/2 Dorper × 1/2 thin-tailed Han ram lambs (BW = 22.2 ± 0.92 kg, age =120 ± 11 d; mean ± SD) were selected and divided into four groups in a randomized design and were randomly allocated to one of four treatment diets. Diets were formulated isonitrogenously and contained different levels of SBP: 1) 0% SBP (control), 2) 7.8% of DM SBP (8SBP), 3) 16.0% of DM SBP (16SBP), and 4) 23.5% of DM SBP (24SBP). A portion of corn and forages were replaced with SBP. DMI and ADG increased linearly (P = 0.001), but feed efficiency was not affected (P ≥ 0.460) by increasing SBP inclusion rate. As the SBP inclusion increased, OM, NDF, and ADF digestibility decreased linearly (P ≤ 0.005) and that CP increased linearly (P = 0.012). Response to inclusion level of SBP was quadratic (P = 0.003) for the estimated microbial CP yield with the greatest at intermediate SBP levels. For intestinally absorbable dietary protein, quadratic (P = 0.029) effects were observed among treatments. The metabolizable protein (MP) supplies were linearly (P < 0.0001) improved with increasing SBP inclusion rate. The results indicated that SBP can be incorporated in the ration of ram lambs and improve MP supply and ADG. However, high content of it in the diet was adverse for nutrient digestibility. The optimal proportion was 16.0% under the condition of this experiment.

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“…During processing of sea buckthorn berries, high-quality press cakes (pomace) are generated as by-products. These residues of juice or oil production contain high amounts of valuable vitamins, flavonoids and special fatty acids, although there are high variations depending on season or cultivar (Cossuta et al, 2007). The nutritional value of sea buckthorn (Hippophae rhamnoides L.) and its pharmacological effects result from the chemical composition.…”

Section: Introductionmentioning

confidence: 99%

Sea buckthorn pomace supplementation in the finishing diets of pigs – are there effects on meat quality and muscle fatty acids?

Nuernberg

Priepke

et al. 2015

Arch. Anim. Breed.

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Abstract. In the present study, the effect of sea buckthorn pomace (SBP) supplementation (concentrations of 0, 4, 8 and 12 %; intervention duration of 4 or 8 weeks) on finishing performance, meat quality parameters, and fatty acid and vitamin C contents in muscle of German Landrace pigs was assessed. Supplementation with SBP did not negatively affect growth performance and slaughter quality traits of pigs. The overall meat quality including nutrient composition (protein, fat, water), meat colour and pH value was not changed. Surprisingly, the fatty acid profile of longissimus muscle was only slightly affected by different SBP concentrations and intervention durations. Highest amounts of n-3 fatty acids (28 mg/100 g muscle) were measured in pig muscle which had received a 12 % SBP-supplemented ratio with over an intervention period of 8 weeks. The contents for vitamin C of longissimus muscle of pigs of the control group and SBP supplementation groups varied between 24.0 and 28.7 µg g −1 fresh muscle, and were not diet affected. Other diet compositions and possibly changes in SBP during the manufacturing process of diet pellets should be included in investigations to develop an application-oriented concept of SBP as a supplement for pig feeding.

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Supercritical carbon dioxide extraction of sea buckthorn (Hippophae rhamnoides L.) pomace

Cited by 24 publications

References 25 publications

Antiproliferative effects of sea buckthorn (Hippophae rhamnoides L.) extracts on human colon and liver cancer cell lines

Antiproliferative effects of sea buckthorn (Hippophae rhamnoides L.) extracts on human colon and liver cancer cell lines

Nutrient digestibility, rumen microbial protein synthesis, and growth performance in sheep consuming rations containing sea buckthorn pomace1

Sea buckthorn pomace supplementation in the finishing diets of pigs – are there effects on meat quality and muscle fatty acids?

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