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

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F20%3A63526099" target="_blank" >RIV/70883521:28110/20:63526099 - isvavai.cz</a>
Alternative codes found
RIV/70883521:28150/20:63526099
Result on the web
<a href="https://reader.elsevier.com/reader/sd/pii/S0308814619319156?token=0D1EFC1A2D903F576A3999AA1F706DD0AF9D3477170A5385041D6683EE9BDD0F778BAA5C619F5E26506AD0222C4194E9" target="_blank" >https://reader.elsevier.com/reader/sd/pii/S0308814619319156?token=0D1EFC1A2D903F576A3999AA1F706DD0AF9D3477170A5385041D6683EE9BDD0F778BAA5C619F5E26506AD0222C4194E9</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.foodchem.2019.125784" target="_blank" >10.1016/j.foodchem.2019.125784</a>

Result language
angličtina
Original language name
Impact of phenolic compounds and vitamins C and E on antioxidant activity of sea buckthorn (Hippophaë rhamnoides L.) berries and leaves of diverse ripening times
Original language description
Bioactive compounds demonstrating antioxidant activity were analyzed in berries and leaves of nine cultivars of sea buckthorn (Hippophaë 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.
Czech name
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Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages

Publication year
2020
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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