Why is sea buckthorn (Hippophae rhamnoides L.) so exceptional? A review. (July 2020)

• Record Type: Journal Article
• Authors: Ciesarová, Zuzana; Murkovic, Michael; Cejpek, Karel; Kreps, František; Tobolková, Blanka; Koplík, Richard; Belajová, Elena; Kukurová, Kristína; Daško, Ľubomír; Panovská, Zdenka; Revenco, Diomid; Burčová, Zuzana
• Is Part Of: Food research international. Volume 133(2020)
• Publication Date: 2020-07
• Subjects: Hippophae rhamnoides -- Sea buckthorn -- Carotenoids -- Tocopherols -- Ascorbic acid -- Antioxidants -- Flavonoids -- Fatty acids -- Amino acids -- Sensory -- Antiglycation; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2020.109170
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Ascorbic acid has a major importance in sea buckthorn. High content of valuable bioactive compounds useful for human nutrition is exceptional. Phenolic compounds are dominantly responsible for antioxidative properties. Studies of antiglycation ability and risk of acrylamide formation are in progress. Consumer acceptance of sea buckthorn mainly depends on sugar/acid ratio. Abstract: Sea buckthorn ( Hippophae L.) is a valuable, multipurpose plant extensively grown in Asia, Europe and Canada. In order to use it in the best way for products of human nutrition, it is necessary to recognize its positive aspects and to eliminate the negative ones. The exceptional value of sea buckthorn can be seen in the presence of both lipophilic antioxidants (mainly carotenoids and tocopherols) and hydrophilic antioxidants (flavonoids, tannins, phenolic acids, ascorbic acid) in remarkably high quantities. Some of the main nutrients, especially lipids of advantageous fatty acid composition, contribute to nutritional benefits of sea buckthorn products for a consumer as well. This review article focuses, besides the above mentioned compounds and vitamins, also on other important components, such as sugars, sugar derivatives, fibre, organic acids, proteins, amino acids and mineral elements. The article also deals with the effects of sea buckthorn components on the course of non-enzymatic browning of food and in vivo glycation. In addition, sensory perception of sea buckthorn and its constituents from the consumers point of view is discussed.