Nutritional Components and Antioxidant Activities of Sea Buckthron (Hippophae rhamnoides L.) Leaf and Berry Extracts

Nutritional components and antioxidant activities of sea buckthron (Hippophae rhamnoides L.) leaf and berry extracts were evaluated. The fructose contents of leaves (6.64 g/100 g) and berries (2.92 g/100 g) were higher than those of other free sugars, such as glucose, and sucrose. Organic acids (malic acid, lactic acid, acetic acid) were detected, with malic acid (118.06 mg/g) being most abundant. Nine fatty acids were detected, with linolenic acid (42.38%) being most abundant. The total phenol contents of leaves extracted with water, 50% ethanol, and 80% ethanol were 133.09 mg/g, 146.18 mg/g, and 155.09 mg/g, respectively. Therefore, extractions with ethanol were more effective than those with water. Moreover, the total flavonoid content of leaves (32.39 mg/g) extracted by 50% ethanol was higher than that of the other extracts. The order of nitrite-scavenging abilities at pH 1.2 was ascorbic acid (92.62%)>50% ethanol (93.07%)>80% ethanol (90.66%)>water (84.34%). Electron donating ability was highest for leaves (87.62 mg/mL) extracted with 50% ethanol. Overall, the results of this study suggest that sea buckthron has nutritional effects and antioxidant activities, making it a great potential functional food.