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Fatty acid, phytochemical, oxidative stability and in vitro antioxidant property of sea buckthorn (Hippophaë rhamnoides L.) oils extracted by supercritical and subcritical technologies

Author:
Zheng, Li, Shi, Long-Kai, Zhao, Chen-Wei, Jin, Qing-Zhe, Wang, Xing-Guo
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2017 v.86 pp. 507-513
ISSN:
0023-6438
Subject:
Hippophae rhamnoides, antioxidant activity, carotenoids, cosmetics, fatty acids, flavonoids, free radical scavengers, oxidative stability, phytosterols, polyphenols, pulp, seed oils
Abstract:
Sea buckthorn (Hippophaë rhamnoides L.) oils (SBO) are widely used in food, medicinal and cosmetic industries, but comprehensive study of their lipid characteristic (fatty acid, tocopherol/tocotrienol, phytosterol, flavonoid, carotenoid, polyphenol), oxidative stability and free radical scavenging capacity are few. In the present study, above profiles of four SBO obtained from SB pulp and seed by using supercritical and subcritical technologies were investigated and compared. The distributions of fatty acids in the SB pulp oils (C16:1, C16:0 and C18:1 (n9)) and seed oils (C18:2, C18:3 and C18:1 (n9)) showed significant difference (P < 0.05). Further, SB pulp oils showed higher flavonoid, carotenoid, polyphenol contents and oxidative stability, whereas, SB seed oils expressed higher tocopherol/tocotrienol, phytosterol contents and free radical scavenging ability.
Agid:
5819730