Why is sea buckthorn (Hippophae rhamnoides L.) so exceptional? A review

Ciesarová, Zuzana; Murkovic, Michaël; Cejpek, Karel; Kreps, František; Tobolková, Blanka; Koplík, Richard; Belajová, Elena; Kukurová, Kristína; Daško, Ľubomír; Panovská, Z.; Revenco, Diomid; Burčová, Zuzana

doi:10.1016/j.foodres.2020.109170

Cited by 161 publications

(184 citation statements)

References 131 publications

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“…Sea buckthorn ( Hippophae rhamnoides L.) is a yellow-to-orange berry fruit, which grows in low humid, alluvial gravel and wet landslips belonging to the Elaeagnaceae family. In Romania, sea buckthorn is widespread all over the fields, hills, and mountains [ 1 ]. Considering the high amounts of natural antioxidants including ascorbic acid, tocopherols, carotenoids, flavonoids, as well as health beneficial fatty acids, sea buckthorn is a prophylactic and a healing plant.…”

Section: Introductionmentioning

confidence: 99%

Attempts for Developing Novel Sugar-Based and Sugar-Free Sea Buckthorn Marmalades

et al. 2021

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Sea buckthorn (Hippophaė rhamnoides L.) is recognized as a valuable source of vitamin C and antioxidants, frequently used as nutraceuticals and cosmeceuticals. In the present study, attempts are made to produce and characterize a novel type of marmalade using sea buckthorn berries processed at 102 °C into marmalade in two combinations, with whole cane or stevia sugar. Changes in the phytochemical profile, antioxidant activity, color, shelf-life, texture, microbiological, and sensorial characteristics were determined. The total carotenoids content in the marmalades were significantly different, with values of 0.91 ± 0.03 mg/g dry weight (DW) in the sample with whole sugar cane (Cz) and 2.69 ± 0.14 mg/g DW in the sample with Stevia sugar (Cs). Significant values of polyphenols were found, of 59.41 ± 1.13 mg GAE/g DW in Cz and 72.44 ± 2.31 mg GAE/g DW in Cs, leading to an antioxidant activity of 45.12 ± 0.001 μMol Trolox/g DW and 118.07 ± 0.01 μMol Trolox/g DW, respectively. Accelerated storage study showed a decrease in all the phytochemicals, however no significant changes were found in antioxidant activity. Values of <100 CFU/g for yeasts and molds and <5 CFU/g for Enterobacteriaceae after 21 days of storage at the room temperature of the marmalades were determined. The sensorial and color results were more than acceptable. Overall, the results highlighted the potential of using sea buckthorn as a potential rich source of bioactive compounds to be used in the sugar-based products manufacturing.

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Section: Introductionmentioning

confidence: 99%

Attempts for Developing Novel Sugar-Based and Sugar-Free Sea Buckthorn Marmalades

et al. 2021

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“…Other than the basic tastes including sweetness, umami, bitterness, sourness, and saltiness, where G‐protein coupled receptors (GPCRs) for the first three tastes and ion channels for the last two tastes are the physiological mechanisms (Roper & Chaudhari, 2017), the molecular mechanisms of astringency are still being investigated and do not have a definitive theory (García‐Estévez, María Ramos‐Pineda, & Teresa Escribano‐Bailón, 2018). Importantly, this unique sensation could be triggered by a large variety of natural foods, including red wines (Watrelot, Heymann, & Waterhouse, 2020), green tea (Zhuang et al., 2020), coffee (Barbosa, Scholz, Kitzberger, & Benassi, 2019; Hu et al., 2020), soybean (Ueno, Kawaguchi, Oshikiri, Liu, & Shimada, 2019), various berries (Ciesarová et al., 2020; Kelanne et al., 2019), and so on. From a molecular perspective, the major astringent compounds in natural foods could be classified into phenols, proteins, multivalent metallic salts, organic and mineral acids, and dehydrating agents (such as acetone, glycerin, and ethanol) (Bajec & Pickering, 2008; Joslyn & Goldstein, 1964; Zhang et al., 2020).…”

Section: Introductionmentioning

confidence: 99%

An overview of the perception and mitigation of astringency associated with phenolic compounds

Huang

2020

Comp Rev Food Sci Food Safe

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Astringency, as a kind of puckering, drying, or rough sensation, is widely perceived from natural foods, especially plants rich in phenolic compounds. Although the interaction and precipitation of salivary proteins by phenolic compounds was often believed as the major mechanism of astringency, a definitive theory about astringency is still lacking due to the complex oral sensations. The interaction with oral epithelial cells and the activation of trigeminal chemoreceptors and mechanoreceptors also shed light on some of the phenolic astringency mechanisms, which complement the insufficient mechanism of interaction with salivary proteins. Since phenolic compounds with different types and structures show different astringency thresholds in a certain regularity, there might be some relationships between the phenolic structures and perceived astringency. On the other hand, novel approaches to reducing the unfavorable perception of phenolic astringency have been increasingly emerging; however, the according summary is still sparse. Therefore, this review aims to: (a) illustrate the possible mechanisms of astringency elicited by phenolic compounds, (b) reveal the possible relationships between phenolic structures and perception of astringency, and (c) summarize the emerging mitigation approaches to astringency triggered by phenolic compounds. This comprehensive review would be of great value to both the understanding of phenolic astringency and the finding of appropriate mitigation approaches to phenolic astringency in future research.

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“…[ 4 ] Furthermore, the pulp tissue of sea buckhorn is blended to make juice and food coloring. [ 5 ] Sea buckthorn fruit oil (SBFO) contains high quantities of lipophilic antioxidants (mainly carotenoids and tocopherols). [ 5 ] There has been a quantitative analysis of these antioxidant substances in the literature.…”

Section: Introductionmentioning

confidence: 99%

Inclusion Complex of Sea Buckthorn Fruit Oil with β‐Cyclodextrin: Preparation Characterization and Antioxidant Activity

Zhang

Liang

Guo

et al. 2021

Euro J Lipid Sci & Tech

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This study aims to produce an inclusion complex between β‐cyclodextrin (β‐CD) and sea buckthorn fruit oil (SBFO) by using the saturated aqueous solution method and then to compare the resultant solution with the crude mixtures. In this study, the SBFO is extracted by Soxhlet extraction, which is optimized through the single‐factor test. The main constituent of the SBFO is identified by gas chromatography‐mass spectrometry (GC‐MS), which confirms eight fatty acids. Fourier transform infrared spectroscopy, thermogravimetric analysis‐differential scanning calorimetry, optical microscopy, scanning electron microscopy, and the result‐characterized synthesized compounds confirm the formation of stable inclusion compounds by the SBFO with β‐CD. The yield values of the inclusion complex and the SBFO loading content are 64.87 ± 2.26% and 9.2 ± 1.58%, respectively. Comparing the crude fruit oil, β‐CD–SBFO, and saponified fruit oil reveals differences in their 2,2‐diphenyl‐1‐pycrylhydrazyl and 2,2′‐azinobis‐(3‐ethylbenzthiazoline‐6‐sulfonate) antioxidant activities. These findings suggest that the SBFO inclusion complex after β‐cyclodextrin is stabilized and is a good antioxidant. This solution improves the inadequacy of the water solution and the instability of the SBFO. This study also implies that β‐CD is a cost‐effective and straightforward carrier for extending the applications of SBFO as a food or medicinal additive. Practical applications: In this experiment, the SBFO is converted from oil to powder to increase its efficacy as an additive to health and food products.

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Why is sea buckthorn (Hippophae rhamnoides L.) so exceptional? A review

Cited by 161 publications

References 131 publications

Attempts for Developing Novel Sugar-Based and Sugar-Free Sea Buckthorn Marmalades

Attempts for Developing Novel Sugar-Based and Sugar-Free Sea Buckthorn Marmalades

An overview of the perception and mitigation of astringency associated with phenolic compounds

Inclusion Complex of Sea Buckthorn Fruit Oil with β‐Cyclodextrin: Preparation Characterization and Antioxidant Activity

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