Impact of phenolic compounds and vitamins C and E on antioxidant activity of sea buckthorn (Hippophae rhamnoides L.) berries and leaves of diverse ripening times

被引：88
作者：
Sytarova, Irena [1 ]
Orsavova, Jana [2 ]
Snopek, Lukas [1 ]
Mlcek, Jiri [1 ]
Byczynski, Lukasz [3 ]
Misurcova, Ladislava [1 ]
机构：
[1] Tomas Bata Univ Zlin, Dept Food Anal & Chem, Namesti TG Masaryka 5555, Zlin 76001, Czech Republic
[2] Tomas Bata Univ Zlin, Language Ctr, Stefanikova 5670, Zlin 76001, Czech Republic
[3] Agr Univ Krakow, Dept Food Biotechnol, Ul Balicka 122, PL-30149 Krakow, Poland
来源：
FOOD CHEMISTRY | 2020年 / 310卷
关键词：
Sea buckthorn; Antioxidant activity; Phenolic compounds; Carotenoids; Vitamins; HPLC-DAD; Correlation; ASCORBIC-ACID; IN-VITRO; HARVESTING TIME; FRUIT; EXTRACTS; BIOSYNTHESIS; ATTRIBUTES; PROFILES; SUGARS;
D O I：
10.1016/j.foodchem.2019.125784
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Bioactive compounds demonstrating antioxidant activity were analyzed in berries and leaves of nine cultivars of sea buckthorn (Hippophae rhamnoides L.) of various ripening times. Total polyphenols were ranging between 0.70-3.62 g GAE.kg(-1) (berries) and 1.88-3.72 g GAE.kg(-1) (leaves). Leaves were significantly richer source of total flavonoids (14.40-49.44 mg RE.kg(-1)) in comparison with berries (0.55-4.11 mg RE.kg(-1)). Phenolic compounds, carotenoids and vitamins were determined using high-performance liquid chromatography with a diode array detection. The content of vitamin C was 0.98-3.65 g.kg(-1) in berries and 22.81-46.32 g.kg(-1) in leaves, vitamin E content was 6.98-29.91 g.kg(-1) in berries and 71.54-153.99 g.kg(-1) in leaves. Distribution of individual phenolic compounds varied, their total content in berries was considerably lower (76.1-205.2 mg.kg(-1)) than in leaves (1477.7-8709.0 mg.kg(-1)). Regarding antioxidant activity, Raisa and Slovan (berries) and Bojan and Maslicnaja (leaves) were evaluated as the best cultivars.
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页数：12
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