Impact of Drying Methods on Phenolic Components and Antioxidant Activity of Sea Buckthorn (Hippophae rhamnoides L.) Berries from Different Varieties in China.

Chunnian He,Yuhua Sun,Yue Wang,Qian He,Peigen Xiao,Yue Li,Kailin Yang,Pei Li

doi:10.3390/molecules26237189

Abstract

Sea buckthorn berries are rich in bioactive compounds and can be used for medicine and food. The variety and drying method used have an important influence on quality. In this study, different sea buckthorn varieties from China were selected and dried with four common drying methods. The total phenolic content (TPC), total flavonoids content (TFC), contents of 12 phenolic compounds and antioxidant capacity in vitro were analyzed. The results showed that the TPC, TFC and antioxidant activity of two wild sea buckthorn berries were higher than those of three cultivated berries, and for the same varieties, measured chemical contents and antioxidant activity of the freeze-dried fruit were significantly higher than those obtained with three conventional drying methods. In addition, forty-one compounds in sea buckthorn berry were identified by UPLC-PDA-Q/TOF-MS, most of which were isorhamnetin derivatives. Multivariate statistical analysis revealed narcissin and isorhamnetin-3-O-glucoside varied significantly in sea buckthorn berries of different varieties and with different drying methods; they were potential quality markers. Strong correlations were found between TPC, gallic acid and antioxidant capacity (p < 0.05). The results revealed how components and antioxidant activity varied in different sea buckthorn, which provides a valuable reference for quality control and further development and utilization of sea buckthorn.

Highlights

Sea buckthorn (Hippophae rhamnoides L.), belonging to the family Elaeagnaceae, is a plant with important ecological and economic value [1]
The results showed that different sources and drying methods had significant effects on antioxidant activity of sea buckthorn, and revealed which components were significantly varied in different sea buckthorn
Polyphenols play an essential role in the antioxidant activity of sea buckthorn, and their contents varied greatly among different varieties [25]

Summary

Introduction

Sea buckthorn (Hippophae rhamnoides L.), belonging to the family Elaeagnaceae, is a plant with important ecological and economic value [1]. With the huge demand of consumers for a healthy natural diet, sea buckthorn berries are attracting increasing attention because of their rich contents of a variety of bioactive compounds [2]. Modern research has shown that sea buckthorn berries are rich in a variety of bioactive constituents and nutrients: hydrophilic compounds (phenolic acids, flavonoids, ascorbic acid), lipophilic antioxidants (vitamins, carotenoids, tocopherols), protein and amino acids, lipid compounds and fatty acids, sugars and polysaccharides, mineral elements, etc. The importance of sea buckthorn is often attributed to its high levels of natural antioxidants, of which polyphenols and flavonoids are important components [1,8,13]. Flavonols isolated from sea buckthorn have shown great potential in supporting heart and vascular system health [13]

Methods

Results

Conclusion