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Impact of phenolic compounds and vitamins C and E on antioxidant activity of sea buckthorn (Hippophaë rhamnoides L.) berries and leaves of diverse ripening times

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dc.title Impact of phenolic compounds and vitamins C and E on antioxidant activity of sea buckthorn (Hippophaë rhamnoides L.) berries and leaves of diverse ripening times en
dc.contributor.author Sytařová, Irena
dc.contributor.author Orsavová, Jana
dc.contributor.author Snopek, Lukáš
dc.contributor.author Mlček, Jiří
dc.contributor.author Byczyński, Łukasz
dc.contributor.author Mišurcová, Ladislava
dc.relation.ispartof Food Chemistry
dc.identifier.issn 0308-8146 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2020
utb.relation.volume 310
dc.type article
dc.language.iso en
dc.publisher Elsevier Ltd
dc.identifier.doi 10.1016/j.foodchem.2019.125784
dc.relation.uri https://www.sciencedirect.com/science/article/pii/S0308814619319156
dc.subject Sea buckthorn en
dc.subject Antioxidant activity en
dc.subject Phenolic compounds en
dc.subject Carotenoids en
dc.subject Vitamins en
dc.subject HPLC-DAD en
dc.subject Correlation en
dc.description.abstract Bioactive compounds demonstrating antioxidant activity were analyzed in berries and leaves of nine cultivars of sea buckthorn (Hippophaë rhamnoides L.) of various ripening times. Total polyphenols were ranging between 0.70–3.62 g GAE.kg−1 (berries) and 1.88–3.72 g GAE.kg−1 (leaves). Leaves were significantly richer source of total flavonoids (14.40–49.44 mg RE.kg−1) in comparison with berries (0.55–4.11 mg RE.kg−1). Phenolic compounds, carotenoids and vitamins were determined using high-performance liquid chromatography with a diode array detection. The content of vitamin C was 0.98–3.65 g.kg−1 in berries and 22.81–46.32 g.kg−1 in leaves, vitamin E content was 6.98–29.91 g.kg−1 in berries and 71.54–153.99 g.kg−1 in leaves. Distribution of individual phenolic compounds varied, their total content in berries was considerably lower (76.1–205.2 mg.kg−1) than in leaves (1477.7–8709.0 mg.kg−1). Regarding antioxidant activity, Raisa and Slovan (berries) and Bojan and Maslicnaja (leaves) were evaluated as the best cultivars. © 2019 Elsevier Ltd en
utb.faculty Faculty of Technology
utb.faculty Faculty of Humanities
dc.identifier.uri http://hdl.handle.net/10563/1009462
utb.identifier.obdid 43881574
utb.identifier.scopus 2-s2.0-85076005390
utb.identifier.wok 000505957800008
utb.identifier.pubmed 31816534
utb.identifier.coden FOCHD
utb.source j-scopus
dc.date.accessioned 2019-12-20T12:39:19Z
dc.date.available 2019-12-20T12:39:19Z
dc.description.sponsorship Internal Grant Agency of Tomas Bata University in Zlin [IGA/FT/2019/004]
utb.ou Department of Food Analysis and Chemistry
utb.ou Language Centre
utb.contributor.internalauthor Sytařová, Irena
utb.contributor.internalauthor Orsavová, Jana
utb.contributor.internalauthor Snopek, Lukáš
utb.contributor.internalauthor Mlček, Jiří
utb.contributor.internalauthor Mišurcová, Ladislava
utb.fulltext.affiliation Irena Sytařová a, Jana Orsavová b*, Lukáš Snopek a, Jiří Mlček a, Łukasz Byczyński c, Ladislava Mišurcová a a Tomas Bata University in Zlín, Department of Food Analysis and Chemistry, Náměstí T.G. Masaryka 5555, 760 01 Zlín, Czech Republic b Tomas Bata University in Zlín, Language Centre, Štefánikova 5670, 760 01 Zlín, Czech Republic c University of Agriculture in Krakow, Department of Food Biotechnology, ul. Balicka 122, 30-149 Krakow, Poland ⁎ Corresponding author. E-mail address: orsavova@fhs.utb.cz (J. Orsavová).
utb.fulltext.dates Received 24 June 2019 Received in revised form 20 September 2019 Accepted 21 October 2019 Available online 07 November 2019
utb.wos.affiliation [Sytarova, Irena; Snopek, Lukas; Mlcek, Jiri; Misurcova, Ladislava] Tomas Bata Univ Zlin, Dept Food Anal & Chem, Namesti TG Masaryka 5555, Zlin 76001, Czech Republic; [Orsavova, Jana] Tomas Bata Univ Zlin, Language Ctr, Stefanikova 5670, Zlin 76001, Czech Republic; [Byczynski, Lukasz] Agr Univ Krakow, Dept Food Biotechnol, Ul Balicka 122, PL-30149 Krakow, Poland
utb.scopus.affiliation Tomas Bata University in Zlín, Department of Food Analysis and Chemistry, Náměstí T.G. Masaryka 5555, Zlín, 760 01, Czech Republic; Tomas Bata University in Zlín, Language Centre, Štefánikova 5670, Zlín, 760 01, Czech Republic; University of Agriculture in Krakow, Department of Food Biotechnology, ul. Balicka 122, Krakow, 30-149, Poland
utb.fulltext.ou Department of Food Analysis and Chemistry
utb.fulltext.ou Language Centre
utb.fulltext.ou Department of Food Analysis and Chemistry
utb.fulltext.ou Department of Food Analysis and Chemistry
utb.fulltext.ou Department of Food Analysis and Chemistry
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