Quality differences in sea buckthorn (Hippophaë rhamnoides L.) berries of major varieties in China based on key components and antioxidant activity,Food Chemistry

当前位置： X-MOL 学术 › Food Chem. › 论文详情

Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)

Quality differences in sea buckthorn (Hippophaë rhamnoides L.) berries of major varieties in China based on key components and antioxidant activity
Food Chemistry ( IF 8.5 ) Pub Date : 2024-11-19 , DOI: 10.1016/j.foodchem.2024.142139
Yaping Zheng, Kangmeng Sun, Xinyuan Sun, Yue Li, Peigen Xiao, Chunnian He

Sea buckthorn is rich in active ingredients, widespread, and has both medicinal and nutritional value. The present comparative study of wild and cultivated species remains insufficient, which is not conducive to their quality control. Therefore, this study aimed to compare the differences of 21 sea buckthorn samples in total phenolic content (TPC), total flavonoid content (TFC), phenolic components content, secondary metabolites, and antioxidant capacity and the fatty acid, to investigate the quality differences of different varieties. The TPC, TFC and antioxidant activity of wild varieties were higher than those of the cultivated. Multivariate statistical analysis revealed large differences in phenolic content, with higher levels of gallic acid and isorhamnetin-3-O-neohesperidin in the wild, whereas the cultivated were characterized by narcissin and kaempferol. These findings provided the scientific basis for the improvement of quality evaluation standards for different varieties and offered new insights for the further development of sea buckthorn resources.

更新日期：2024-11-19

点击分享查看原文

点击收藏

阅读更多本刊新发论文本刊介绍/投稿指南