Fatty acid, phytochemical, oxidative stability and in vitro antioxidant property of sea buckthorn (Hippophaë rhamnoides L.) oils extracted by supercritical and subcritical technologies

• Published in: Food science & technology Vol. 86; pp. 507 - 513
• Main Authors: Zheng, Li, Shi, Long-Kai, Zhao, Chen-Wei, Jin, Qing-Zhe, Wang, Xing-Guo
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.12.2017
• Subjects: Fatty acid; Free radical scavenging capacity; Lipid characteristic; Oxidative stability; Sea buckthorn oil; Palmitic acid (PubChem CID: 985); Gramisterol (PubChem CID: 5283640); Alpha -tocopherol (PubChem CID: 14985); Cycloartenol (PubChem CID: 92110); Campesterol (PubChem CID: 173183); Lipid characteristic; β-sitosterol (PubChem CID: 222284); Sea buckthorn oil; Free radical scavenging capacity; Oxidative stability; Fatty acid; Oleic acid (PubChem CID: 445639); Palmitoleic acid (PubChem CID: 445638); Linoleic acid (PubChem CID: 5280450); Gamma-tocopherol (PubChem CID: 92729)
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2017.08.042

Sea buckthorn (Hippophaë rhamnoides L.) oils (SBO) are widely used in food, medicinal and cosmetic industries, but comprehensive study of their lipid characteristic (fatty acid, tocopherol/tocotrienol, phytosterol, flavonoid, carotenoid, polyphenol), oxidative stability and free radical scavenging capacity are few. In the present study, above profiles of four SBO obtained from SB pulp and seed by using supercritical and subcritical technologies were investigated and compared. The distributions of fatty acids in the SB pulp oils (C16:1, C16:0 and C18:1 (n9)) and seed oils (C18:2, C18:3 and C18:1 (n9)) showed significant difference (P < 0.05). Further, SB pulp oils showed higher flavonoid, carotenoid, polyphenol contents and oxidative stability, whereas, SB seed oils expressed higher tocopherol/tocotrienol, phytosterol contents and free radical scavenging ability. •C16:1, C16:0 and C18:1 (n9) were the dominating fatty acids in the SB pulp oils.•C18:2, C18:3 and C18:1 (n9) were the main fatty acids in the SB seed oils.•Pulp oils showed higher flavonoid, carotenoid, polyphenol contents.•Seed oils exhibited higher in vitro antioxidant ability and lower oxidative stability.