Optimizing the purification process of polyphenols of sea buckthorn seed and its potential freshness effect

Abstract

In order to further optimize the purification process of sea buckthorn seed polyphenols and analyze their biological activity, the extracts were purified, analyzed and identified. In parallel, the antioxidant properties, antibacterial activity and preservation effect of the purified polyphenols were detected and analyzed in vitro. The results showed that HPD826 resin had the best purification effect on free phenol from sea buckthorn seed, while AB-8 resin for bound phenol. And the main structure of purified sea buckthorn seed polyphenols may be prodelphinidins. The scavenging activitys of free phenol on DPPH, ABTS and hydroxyl free radicals, superoxide anions and nitrite were close to VC (P > 0.05), and it had strong inhibitory ability against Staphylococcus aureus (S. aureus). Compared with the blank control, the optimal composite preservation could significantly inhibit the growth of the bacterial colony, delay spoilage, maintain the water retention and hardness of meat to a certain extent, and prolong the shelf life of chilled meat to the 9th day. The effect of the optimal compound preservation solution is better than a single preservation solution. In conclusion, sea buckthorn polyphenols are potentially valuable as new natural preservatives.