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

作者
Soyoung Lee,J SHON,Kun-Og Kang
出处
期刊:동아시아식생활학회지 [The East Asian Society of Dietary Life]
卷期号:28 (1): 31-39 被引量:5
标识
DOI:10.17495/easdl.2018.2.28.1.31
摘要

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.

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