Variability and the genotypic effect on antioxidant activity, total phenolics, carotenoids and ascorbic acid content in seventeen natural population of Seabuckthorn (Hippophae rhamnoides L.) from trans-Himalaya

Korekar, Girish; Dolkar, Phuntsog; Singh, Harvinder; Srivastava, Ravi B.; Stobdan, Tsering

doi:10.1016/j.lwt.2013.09.006

Cited by 54 publications

(42 citation statements)

References 26 publications

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“…The ascorbic acid content was highly correlated with antioxidant activity (ABTS R 2 = 0.659, p < 0.01; DPPH R 2 = 0.574, p < 0.01; FRAP R 2 = 0.668, p < 0.01). Korekar et al reported similar results (Korekar, Dolkar, Singh, Srivastava, & Stobdan, 2014). A negative correlation between the total triterpenes content and the ABTSÁ-scavenging activity (R 2 = À0.374, p < 0.05) was observed in the paper and also by other studies (Feng et al, 2014).…”

Section: Correlation Analysissupporting

confidence: 84%

Quantitative assessment of bioactive compounds and the antioxidant activity of 15 jujube cultivars

et al. 2015

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Section: Correlation Analysissupporting

confidence: 84%

Quantitative assessment of bioactive compounds and the antioxidant activity of 15 jujube cultivars

et al. 2015

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“…TP contents in berries of LOTTA (137 mg GAE/100 g fw) and SOL (195 mg GAE/100 g fw) ( Table 1) were in the same range as found in sea buckthorn grown in the Slovak republic (70-362 mg GAE/100 g/ fw) [12] and in Hungary (186-381 mg GAE/100 g fw) [45] , but much lower than found in some other studies, e.g. TP in wild sea buckthorn from trans-Himalaya was reported to be from 1000 to 10 000 mg GEA/100 g. [46] TP measured with the Folin-Ciocalteu's assay is a measure of all reducing compounds in a sample, not only the phenolic compounds, and is as such a measure of total antioxidant activity of the sample. [47] In accordance with this, it was found that ascorbic acid (vitamin C) was the major antioxidant in sea buckthorn juice, contributing approximately 75% to total antioxidant activity of the juice.…”

Section: Carotenoidssupporting

confidence: 73%

Bioactive compounds and color of sea buckthorn (Hippophae rhamnoides L.) purees as affected by heat treatment and high-pressure homogenization

Aaby

Martinsen

Borge

et al. 2020

International Journal of Food Properties

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Bioactive compounds and physical properties of sea buckthorn purees at production and after storage at 2°C and 18°C for 3 months were investigated. Heat treatment of the berries prior to sieving increased yield of the purees from 80% to 84%, and gave purees with 27-65% higher concentrations of total carotenoids, but did not affect vitamin C and total phenolics (TP). High-pressure homogenization (HPH) reduced the size of the particles in the purees, leading to lighter and more yellow purees. Vitamin C, total carotenoids, and TP were not affected by HPH. Storage explained most of the variation in vitamin C, TP, and chromaticity, i.e. they decreased during storage, especially at the highest storage temperature. To obtain higher yield and products with higher concentrations of bioactive compounds, heat treatment prior to further processing is recommended. HPH can be used to alter the physical properties and color of the product.

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“…1 revealed that peroxide value (PV) was lower (P<0.05) in treated products than in control on 1st day and throughout the storage period. It might be due to inhibition of lipid peroxidation, attributed to polyphenolic constituents of grape seed (Yilmaz and Toledo 2004;Baydar et al 2004) and sea buckthorn (Negi et al 2005;Korekar et al 2014) which function as antioxidants by terminating free radical chain-type reactions. Though, PV followed an increasing trend during storage however; it was measured lowest in T-4 on 35th day of storage.…”

Section: Oxidative Stability Parametersmentioning

confidence: 99%

Effect of the combination of natural antioxidants and packaging methods on quality of pork patties during storage

et al. 2015

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The effect of combination of phyto-extracts (sea buckthorn extract (SBTE), grape seed extract (GSE)) on different physico-chemical, oxidative stability, instrumental colour and texture, sensory and microbiological properties of pork patties were investigated under aerobic and MAP (50 % CO2: 50 % N2) packaging conditions. Treatments viz. T-1 (aerobic packaged control), T-2 (aerobic packaged containing 0.3 % SBTE+ 0.1 % GSE), T-3 (MAP packaged control) and T-4 (MAP packaged containing 0.3 % SBTE+ 0.1 % GSE) at 4 ± 1 °C for 35 days and samples were drawn at 7 days interval. The pH decreased initially up to 21 days and thereafter increased on further storage whereas water activity followed a decreasing trend throughout the storage period, irrespective of the treatment and packaging conditions. Results of oxidative stability parameters revealed that peroxide value, TBARS and FFA followed an increasing trend in both the packaging groups during storage however, the rate of increase was significantly lower (P < 0.05) in MAP packaged products than aerobic packaged products and phyto extracts incorporated products than their respective control. Instrumental colour and texture profiles were best maintained in MAP packaged treated products (T-4) which has higher redness (a*) value whereas lightness (L*) and yellowness (b*) showed lower (P < 0.05) value. MAP packaging resulted in superior sensory properties of pork patties as compared to aerobic packaged products. Standard plate count, psychrophiles and Coliforms were significantly (P < 0.05) lower in treated products than control and microbial count was better maintained in MAP than aerobic condition. Results concluded that the combined use of antioxidants and MAP packaging would be a useful method to control the oxidative and microbial quality changes of pork patties and it can be successfully stored for 35 days.

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Variability and the genotypic effect on antioxidant activity, total phenolics, carotenoids and ascorbic acid content in seventeen natural population of Seabuckthorn (Hippophae rhamnoides L.) from trans-Himalaya

Cited by 54 publications

References 26 publications

Quantitative assessment of bioactive compounds and the antioxidant activity of 15 jujube cultivars

Quantitative assessment of bioactive compounds and the antioxidant activity of 15 jujube cultivars

Bioactive compounds and color of sea buckthorn (Hippophae rhamnoides L.) purees as affected by heat treatment and high-pressure homogenization

Effect of the combination of natural antioxidants and packaging methods on quality of pork patties during storage

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