Antioxidant complexes of sea buckthorn (Hippopha? rhamnoides L.) of northwest Russia
| Autor: | L. P. Nilova, S. M. Malyutenkova |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
Vitamin
chemistry.chemical_classification Antioxidant Vitamin C Chemistry DPPH Vitamin E medicine.medical_treatment Geography Planning and Development Orange (colour) TP368-456 Management Monitoring Policy and Law sea buckthorn buckthorn botanical variety antioxidant complex growing region antioxidants Food processing and manufacture chemistry.chemical_compound medicine Composition (visual arts) Food science Carotenoid |
| Zdroj: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 83, Iss 1, Pp 108-114 (2021) |
| ISSN: | 2310-1202 2226-910X |
| DOI: | 10.20914/2310-1202-2021-1-108-114 |
| Popis: | Sea buckthorn fruits, due to the content of complexes of water- and fat-soluble antioxidants, have therapeutic and prophylactic properties. Their content depends on the species, subspecies, varieties, botanical varieties, ecological and geographical origin of sea buckthorn fruits. The paper presents the results of studies of the composition of antioxidants and antioxidant activity of three botanical varieties of sea buckthorn (Hippopha? rhamnoides L.) growing in the Leningrad region of the northwestern region of Russia. As part of the antioxidant complex, the content of phenolic antioxidants (phenolic compounds, flavonoids, phenolic acids) and vitamin C was investigated. The greatest variability of water-soluble sea buckthorn antioxidants is associated with the content of vitamin C – from 82 to 297 mg/100g, depending on the botanical variety. The content of total phenolic compounds was 600–795 mg/100g, and the content of flavonoids and phenolic acids was 265–346 and 105–170 mg/100g, respectively. In the complex of fat-soluble antioxidants of sea buckthorn fruits of different varieties, the content of vitamin E and carotenoids was investigated, which was 6.9–8.3 and 10.7–14.9 mg/100g, respectively. The content of vitamin C influences the formation of antioxidant properties determined by the DPPH method and coulometric titration of water and alcohol fractions, forming a number of botanical varieties of sea buckthorn: Orange> Vitamin> Giant. The antioxidant activity of alcoholic fractions is 1.3–1.7 times higher than that of aqueous fractions, depending on the botanical variety of sea buckthorn fruits. The content of phenolic antioxidants (total phenolic compounds, flavonoids and phenolic acids) influenced the antioxidant activity determined by the FRAP method, forming a number of sea buckthorn varieties: Vitamin> Orange> Giant |
| Databáze: | OpenAIRE |
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