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Changes in Antioxidant Effects and Their Relationship to Phytonutrients in Fruits of Sea Buckthorn (Hippophae rhamnoides L.) during Maturation
Abstract
Different fractions of sea buckthorn fruits were investigated for antioxidant activity and its relationship to different phytonutrients. Capacity to scavenge radicals of the crude extract, like the phenolic and ascorbate extracts, decreased significantly with increased maturation. The changes were strongly correlated with the content of total phenolics and ascorbic acid. Antioxidant capacity of the lipophilic extract increased significantly and corresponded to the increase in total carotenoids. The phenolic fractions made a major contribution to the total antioxidant capacity due to the high content of total phenolics. The lipophilic fractions were most effective if the comparison was based on the ratio between antioxidant capacity and content of antioxidants. The crude extract of fruits showed the highest inhibitory effect in both 2,2-azobis(2,4-dimethylvaleronitrile) (AMVN) and ascorbate-iron induced lipid peroxidations. The aqueous and ascorbate-free extracts showed higher inhibition in the AMVN assay, but lower inhibition in ascorbate-iron induced peroxidation, than the lipophilic extract.
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Cites
Vitamin C exhibits pro-oxidant properties
Podmore, I. D., Griffiths, H. R., Herbert, K. E., Mistry, N., Mistry, P., & Lunec, J. (1998) · Nature · doi:10.1038/33308 · Cited by 800
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WOJDYLO, A., OSZMIANSKI, J., & CZEMERYS, R. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2007.04.038 · Cited by 2,023
Antioxidant activity of fresh and dry herbs of some Lamiaceae species
Capecka, E., Mareczek, A., & Leja, M. (2005) · Food Chemistry · doi:10.1016/j.foodchem.2004.09.020 · Cited by 417
Antioxidant-rich natural fruit and vegetable products and human health
Jideani, A. I. O., Silungwe, H., Takalani, T., Omolola, A. O., Udeh, H. O., & Anyasi, T. A. (2021) · International Journal of Food Properties · doi:10.1080/10942912.2020.1866597 · Cited by 298
MENICHINI, F., TUNDIS, R., BONESI, M., LOIZZO, M., CONFORTI, F., STATTI, G., DECINDIO, B., HOUGHTON, P., & MENICHINI, F. (2009) · Food Chemistry · doi:10.1016/j.foodchem.2008.09.086 · Cited by 289
Microwave assisted extraction of phenolic compounds from four different spices
Gallo, M., Ferracane, R., Graziani, G., Ritieni, A., & Fogliano, V. (2010) · Molecules · doi:10.3390/molecules15096365 · Cited by 177
Metadata
- Authors
- Gao, X., Ohlander, M., Jeppsson, N., Björk, L., & Trajkovski, V.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2000-04-14
- Volume
- 48
- Issue
- 5
- Pages
- 1485-1490
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W1991714007
- Cited by
- 691
- References
- 1
- FWCI
- 5.57
- Type
- journal article
- Language
- en
- Open access
- closed
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- Gao, X., Ohlander, M., Jeppsson, N., Björk, L., & Trajkovski, V. (2000). Changes in Antioxidant Effects and Their Relationship to Phytonutrients in Fruits of Sea Buckthorn (Hippophae rhamnoides L.) during Maturation. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf991072g
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