scholarly journals Sea Buckthorn (Hippophae rhamnoides L.) and Quince (Cydonia oblonga L.) Juices and Their By-Products as Ingredients Showing Antimicrobial and Antioxidant Properties for Chewing Candy: Nutraceutical Formulations

2018 ◽  
Vol 2018 ◽  
pp. 1-8 ◽  
Author(s):  
Vita Lele ◽  
Ema Monstaviciute ◽  
Ieva Varinauskaite ◽  
Gabriele Peckaityte ◽  
Laura Paskeviciute ◽  
...  
Keyword(s):  
Proteus Mirabilis ◽  
Food Industry ◽  
Antioxidant Properties ◽  
Antimicrobial Properties ◽  
Sea Buckthorn ◽  
Hippophae Rhamnoides ◽  
Cydonia Oblonga ◽  
Hippophaë Rhamnoides ◽  
Inhibition Zones ◽  
By Products

Sustainable and environmentally friendly approaches to the production of health foods have become very popular. The concept of this study was to develop chewing candy (CC)—nutraceutical formulations based on sea buckthorn (Hippophae rhamnoides L.) and quince (Cydonia oblonga L.) juice and juice by-products (BuJ, QuJ, BuBP, and QuBP, resp.), as ingredients showing antimicrobial properties against Klebsiella pneumoniae, Salmonella enterica, Pseudomonas aeruginosa, Acinetobacter baumannii, Proteus mirabilis, methicillin-resistant Staphylococcus aureus (MRSA), Enterococcus faecalis, E. faecium, and Bacillus cereus. Two texture-forming agents (agar and gelatin) were tested for CC formulation. BuJ, QuJ, BuBP, and QuBP showed antimicrobial activity against all the pathogens tested, and the largest inhibition zones against Bacillus and Proteus mirabilis were observed for BuJ and QuJ, respectively. Agar and/or gelatin selection has a significant influence on CC texture (p=0.0001), and interactions of agar and/or gelatin selection × juice or juice by-products and sea buckthorn or quince × juice or juice by-products were also significant (p=0.0001). The best acceptability was shown for CC prepared with agar and BuBP (131.7) and with gelatin and QuJ (132.0). The addition of BuJ, QuJ, BuBP, and QuBP increases the antioxidant activity of CC by five times. Finally, not just juice, but also juice by-products, have great potential as desirable antimicrobial ingredients for the food industry.

Phytochemicals content and antioxidant properties of sea buckthorn (Hippophae rhamnoides L.) as affected by heat treatment – Quantitative spectroscopic and kinetic approaches

2017 ◽  
Vol 233 ◽  
pp. 442-449 ◽  
Author(s):  
Florentina-Mihaela Ursache ◽  
Ioana Otilia Ghinea ◽  
Mihaela Turturică ◽  
Iuliana Aprodu ◽  
Gabriela Râpeanu ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Antioxidant Properties ◽  
Sea Buckthorn ◽  
Hippophae Rhamnoides ◽  
Hippophaë Rhamnoides ◽  
Hippophae Rhamnoïdes L

scholarly journals Antioxidant potential of Hippophae rhamnoides L. extracts obtained with green extraction technique

2018 ◽  
Vol 64 (4) ◽  
pp. 14-22 ◽  
Author(s):  
Anna Muzykiewicz ◽  
Joanna Zielonka-Brzezicka ◽  
Adam Klimowicz
Keyword(s):  
Antioxidant Properties ◽  
Sea Buckthorn ◽  
Hippophae Rhamnoides ◽  
Antioxidant Potential ◽  
Ultrasound Assisted Extraction ◽  
Leaf Extracts ◽  
Fruit Extracts ◽  
Hippophaë Rhamnoides ◽  
Assisted Extraction ◽  
Ultrasound Assisted

Summary Introduction: Antioxidants, isolated from different plant parts, are widely used due to their ability to prevent the development of so-called oxidative stress. Sea buckthorn (Hippophae rhamnoides L.) is one of the plants with expected antioxidant properties. Objective: The aim of the study was to evaluate the antioxidant activity of ethanolic, methanolic and acetonic extracts of H. rhamnoides leaves, ripe and unripe fruits obtained by ultrasound-assisted extraction. Methods: To estimate the antioxidant potential of the extracts the DPPH, FRAP, ABTS and Folin-Ciocalteu methods were applied. Moreover, the influence of the extrahent, as well as extraction time, on this activity was evaluated. Results: Sea buckthorn leaf extracts showed higher activity, contrary to the fruit extracts. Moreover, higher activity of ripe fruit extracts compared to unripe material extracts was found. To obtain the highest content of antioxidants in the extracts, ultrasound-assisted extraction for 60 min with methanol should be applied. Conclusions: The presented in vitro results could lead to the conclusion that H. rhamnoides seems to be a valuable source of antioxidants to be applied in various branches of industry.

scholarly journals Effect of Ozone Treatment on the Quality of Sea Buckthorn (Hippophae rhamnoides L.)

Plants ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 847
Author(s):  
Anita Zapałowska ◽  
Natalia Matłok ◽  
Miłosz Zardzewiały ◽  
Tomasz Piechowiak ◽  
Maciej Balawejder
Keyword(s):  
Mechanical Properties ◽  
Volatile Compounds ◽  
Sea Buckthorn ◽  
Hippophae Rhamnoides ◽  
Ozone Treatment ◽  
Aerobic Bacteria ◽  
Hippophaë Rhamnoides ◽  
Hippophae Rhamnoïdes L ◽  
Ozonation Process

The aim of this research was to show the effect of the ozonation process on the quality of sea buckthorn (Hippophae rhamnoides L.). The quality of the ozonated berries of sea buckthorn was assessed. Prior to and after the ozone treatment, a number of parameters, including the mechanical properties, moisture content, microbial load, content of bioactive compounds, and composition of volatile compounds, were determined. The influence of the ozonation process on the composition of volatile compounds and mechanical properties was demonstrated. The ozonation had negligible impact on the weight and moisture of the samples immediately following the treatment. Significant differences in water content were recorded after 7 days of storage. It was shown that the highest dose of ozone (concentration and process time) amounting to 100 ppm for 30 min significantly reduced the water loss. The microbiological analyses showed the effect of ozone on the total count of aerobic bacteria, yeast, and mold. The applied process conditions resulted in the reduction of the number of aerobic bacteria colonies by 3 log cfu g−1 compared to the control (non-ozonated) sample, whereas the number of yeast and mold colonies decreased by 1 log cfu g−1 after the application of 100 ppm ozone gas for 30 min. As a consequence, ozone treatment enhanced the plant quality and extended plant’s storage life.

scholarly journals Phytochemical Analysis of the Fruits of Sea Buckthorn (Hippophae rhamnoides): Identification of Organic Acid Derivatives

Plants ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 860
Author(s):  
Yong Hoon Lee ◽  
Hee Joo Jang ◽  
Kun Hee Park ◽  
Seon-Hee Kim ◽  
Jung Kyu Kim ◽  
...  
Keyword(s):  
Organic Acid ◽  
Negative Control ◽  
Nutritional Composition ◽  
Sea Buckthorn ◽  
Hippophae Rhamnoides ◽  
Phytochemical Analysis ◽  
Bioactive Constituents ◽  
Hippophaë Rhamnoides ◽  
The Absolute ◽  
New Compounds

Hippophae rhamnoides L. (Elaeagnaceae), commonly known as “Sea buckthorn” and “Vitamin tree”, is a spiny deciduous shrub whose fruit is known for its nutritional composition, such as vitamin C, and is consumed as a dietary supplement worldwide. As part of our ongoing efforts to identify structurally new and bioactive constituents from natural resources, the phytochemical investigation of the extract of H. rhamnoides fruits led to the isolation of one malate derivative (1), five citrate derivatives (2–6), and one quinate derivative (7). The structures of the isolated compounds were elucidated by analysis of 1D and 2D nuclear magnetic resonance (NMR) spectroscopic data and high-resolution electrospray ionization (HR-ESI) liquid chromatography–mass spectrometry (LC/MS) data. Three of the citrate derivatives were identified as new compounds: (S)-1-butyl-5-methyl citrate (3), (S)-1-butyl-1′-methyl citrate (4), and (S)-1-methyl-1′-butyl citrate (6), which turned out to be isolation artifacts. The absolute configurations of the new compounds were established by quantum chemical electronic circular dichroism (ECD) calculation, which is an informative tool for verifying the absolute configuration of organic acid derivatives. The isolated compounds 1–7 were evaluated for their stimulatory effects on osteogenesis. Compounds 1, 3, 4, 6, and 7 stimulated osteogenic differentiation up to 1.4 fold, compared to the negative control. These findings provide experimental evidence that active compounds 1, 3, 4, 6, and 7 induce the osteogenesis of mesenchymal stem cells and activate bone formation.

Encapsulation of sea buckthorn (Hippophae rhamnoides L.) leaf extract via an electrohydrodynamic method

2021 ◽  
pp. 130481
Author(s):  
Xingang Lyu ◽  
Xiao Wang ◽  
Qilei Wang ◽  
Xueying Ma ◽  
Suolian Chen ◽  
...  
Keyword(s):  
Leaf Extract ◽  
Sea Buckthorn ◽  
Hippophae Rhamnoides ◽  
Hippophaë Rhamnoides ◽  
Hippophae Rhamnoïdes L
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