The bioactive components as well as the nutritional and health effects of sea buckthorn

Ren, Ruru; Li, Nan; Su, Chao; Wang, Yingli; Zhao, Xiaojun; Yang, Lingling; Li, Yanting; Zhang, Bo; Chen, Jianyu; Ma, Xueqin

doi:10.1039/d0ra06488b

Cited by 32 publications

(19 citation statements)

References 130 publications

(157 reference statements)

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“…For example, blueberries (Vaccinium Foods 2023, 12, 1777 2 of 14 ssp. ), sea buckthorn (Hippophae rhamnoides L.), and raspberries (Rubus idaeus L.) are widely known to contain high amounts of health-beneficial phenolic compounds [7,11,12]. The total content of polyphenols in blueberries ranges from 48-302 mg/100 g of fresh fruit weight [7] and they are considered important to monitor during the shelf-life of blueberry products [13].…”

Section: Introductionmentioning

confidence: 99%

The Stability of Phenolic Compounds in Fruit, Berry, and Vegetable Purees Based on Accelerated Shelf-Life Testing Methodology

Leppik

Lang

Kuldjärv

et al. 2023

Foods

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Evaluating the stability of polyphenols in fruit, berry, and vegetable purees helps to assess the quality of these products during storage. This study aimed to (1) monitor the stability of total phenolic content (TPC) in four-grain puree with banana and blueberry (FGBB), mango-carrot-sea buckthorn puree (MCB), and fruit and yogurt puree with biscuit (FYB); (2) study the effect of aluminum-layered vs. aluminum-free packaging on the changes in TPC; and (3) assess the suitability of accelerated shelf-life testing (ASLT) methodology to evaluate the stability of polyphenols. The samples were stored at 23 °C for 182, 274, 365, and 427 days. The corresponding time points during ASLT at 40 °C were 28, 42, 56, and 66 days, calculated using Q10 = 3. The TPC was determined with Folin–Ciocalteu method. The results revealed that the biggest decrease in TPC took place with high-pH FGBB, which contained fewer ingredients with bioactive compounds. Minor changes were seen in FYB and MCB, which had lower pH values, and contained a larger amount of ingredients that include polyphenols. In addition, the choice of packaging material did not affect the TPC decrease in each puree. Finally, it was concluded that the ASLT methodology is suitable for studying the TPC changes in such purees, but the corresponding Q10 factors may vary and should be determined based on the chemical profile and ingredient list of the product.

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Section: Introductionmentioning

confidence: 99%

The Stability of Phenolic Compounds in Fruit, Berry, and Vegetable Purees Based on Accelerated Shelf-Life Testing Methodology

Leppik

Lang

Kuldjärv

et al. 2023

Foods

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“…Moreover, 65–80% of the lipids are essential polyunsaturated acids. The sea buckthorn’s biologically active lipophilic components (tocopherols and carotenoids) are dissolved in the lipids of the fruits (sea buckthorn oil) [ 13 , 14 ].…”

Section: Introductionmentioning

confidence: 99%

“…There are many studies on the composition and properties of sea buckthorn varieties [ 8 , 9 , 10 , 11 , 12 , 13 , 14 , 43 ] and plant phospholipids obtained from various sources [ 30 , 31 , 32 , 33 , 34 , 39 ]. However, the content of biologically active metabolites in plants depends not only on the species, but also on the variety, and local geographical and climatic conditions.…”

Section: Introductionmentioning

confidence: 99%

The Use of Sea Buckthorn Processing Products in the Creation of a Functional Biologically Active Food Emulsion

Tereshchuk

Starovoitova

Vyushinsky³

et al. 2022

Foods

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The current trend in dietary supplements and functional foods is the use of lipophilic bioactive compounds. The sea buckthorn (Hippóphae rhamnoídes) contains some such compounds: polyunsaturated fatty acids, tocopherols, and carotenoids. Lipophilic components are best distributed using oil-in-water emulsions, which ensures their high bioavailability. A significant property of emulsions is colloidal and oxidative stability, so the choice of emulsifiers that have both surface-active properties and antioxidant activity is an important area of research for making new types of food emulsions. The purpose of this study is the development and refinement of an emulsified biologically active food additive containing sea buckthorn products (pulp, juice, and oil) and stabilized with soy phospholipids. We studied the fruits of Chuyskaya, Orange, and Prevoskhodnaya sea buckthorn varieties growing in the Altai Territory. As we analyzed their composition, we chose the Chuyskaya variety for making the emulsion. The fruits contain 5.30 ± 0.1% of lipids including 16.8 ± 0.5 mg/100 g of carotenoids and 10.5 ± 0.5 mg/100 g of tocopherols. To choose the emulsifier we studied the fractional and fatty acid composition of the soy and sunflower phospholipids with different hydrophilic-lipophilic balances (HLB). We made the emulsions containing sea buckthorn oil and pulp of its different layers, soybean oil, and phospholipids by dispersion using an HG-15D homogenizer. The study of the colloidal stability showed that the most stable (99.5%) are the emulsions containing a mixture of hydrolyzed soybean phospholipids (HLB = 7) and fractionated soybean phospholipids (HLB = 3). The best ratio is 40:60. We examined the oxidative stability of the emulsions by provoking accelerated oxidation. The emulsions containing 1.5% of a soy phospholipids mixture showed the best oxidative stability. The resulting direct oil-in-water fine emulsion contains polyunsaturated fatty acids (PUFAs), tocopherols, β-carotene, and essential phospholipids. For this reason, the emulsion can be used to make biologically active food supplements (also encapsulated) and as part of special nutrients.

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“…Sea‐buckthorn flavonoids effectively scavenge reactive oxygen species and prevent lipid peroxidation. Moreover, their radical scavenging activity might slow down the aging of the body (Ren et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Ethanol/ammonium sulfate ultrasonic‐assisted liquid–liquid extraction of flavonoids from Tibetan Sea‐buckthorn fruit

Zhang

Xing

et al. 2022

Food Processing Preservation

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An ultrasonic‐assisted liquid–liquid extraction based on the aqueous two‐phase system (ATPS) was applied for the first time in this study for the extraction of flavonoids from Tibetan sea‐buckthorn (Hippophae thibetana S) fruit. The response surface method provided the optimum values of several experimental variables. The best extraction yield of 8.30 ± 0.03% was obtained for two cycles of extraction, using an ultrasound bath temperature of 50°C and liquid–solid ratio 99:1. The antioxidant capacity of the extract was assessed by the in vitro DPPH and ABTS assays, with the IC50 values similar to or better than ascorbic acid (0.343 mg/ml and 0.164 mg/ml, respectively). This study revealed the great potential of ultrasound‐aided ATPS as the green alternative for the extraction of flavonoids from H. thibetana S. The high antioxidant activity of the extract indicates its applicability as a natural functional ingredient for food and other industries. Practical applications In this study, ethanol and ammonium sulfate were selected as extraction and separation solvents to optimize the extraction process of flavonoids from sea buckthorn fruits, which is simpler and more environmentally friendly than the traditional method, while reducing the process cost, and has great application value. In addition, the analysis of the extracted components of edible sea buckthorn fruits revealed that the flavonoids contained in sea buckthorn fruits have antioxidant activity close to that of vitamin C. Combined with the above studies, sea buckthorn fruits have the potential to be developed into functional foods and additives with antioxidant functions.

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The bioactive components as well as the nutritional and health effects of sea buckthorn

Abstract: Sea buckthorn (SB), also named sea berry, has been used in daily life for centuries with kinds of purposes ranging from a beverage with a pleasant taste and flavor, to an agent for treatment of many disorders and diseases.

Cited by 32 publications

References 130 publications

The Stability of Phenolic Compounds in Fruit, Berry, and Vegetable Purees Based on Accelerated Shelf-Life Testing Methodology

The Stability of Phenolic Compounds in Fruit, Berry, and Vegetable Purees Based on Accelerated Shelf-Life Testing Methodology

The Use of Sea Buckthorn Processing Products in the Creation of a Functional Biologically Active Food Emulsion

Ethanol/ammonium sulfate ultrasonic‐assisted liquid–liquid extraction of flavonoids from Tibetan Sea‐buckthorn fruit

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