Nutritional and Bioactive Compounds in Dried Sea-Buckthorn Pomace

Nour, Violeta; Panaite, Tatiana Dumitra; Corbu, Alexandru Radu; Ropotă, Mariana; Turcu, Raluca Paula

doi:10.1007/s10341-020-00539-1

Cited by 15 publications

(14 citation statements)

References 37 publications

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“…Regarding the chemical composition of the sea buckthorn pomace, obtained results for the protein and ash content were similar to those reported by Ben-Mahmoud et al [ 33 ] for dried sea buckthorn pomace (20.87 and 2.02%, respectively). The fat content observed in the present study was similar to that reported in studies performed by Ben-Mahmoud et al [ 33 ] and Nour et al [ 34 ]. The authors reported that the sea buckthorn pomace that was used as a supplement in animal feed consisted of 10.52 to 20.05% fat.…”

Section: Resultssupporting

confidence: 92%

“…The authors reported that the sea buckthorn pomace that was used as a supplement in animal feed consisted of 10.52 to 20.05% fat. However, the data in the literature on fiber content only include the crude fiber content in dried sea buckthorn pomace, which ranges from 18.3 to 19.86% [ 33 , 34 ]. According to Hao et al [ 35 ], sea buckthorn pomace contains 29.27 to 32.11% DM of neutral detergent fiber and 20.45 to 22.9% DM of acid detergent fiber.…”

Section: Resultsmentioning

confidence: 99%

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Characterization of Berry Pomace Powders as Dietary Fiber-Rich Food Ingredients with Functional Properties

Jurevičiūtė

Keršienė

Bašinskienė

et al. 2022

Foods

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This study aimed to evaluate and compare the dried pomace powder of cranberries, lingonberries, sea buckthorns, and black currants as potential food ingredients with functional properties. The composition and several physicochemical and adsorption properties associated with their functionality were investigated. Tested berry pomace powders were rich in dietary soluble fiber (4.92–12.74 g/100 g DM) and insoluble fiber (40.95–65.36 g/100 g DM). The highest level of total phenolics was observed in the black currant pomace (11.09 GAE/g DM), whereas the sea buckthorn pomace revealed the highest protein concentration (21.09 g/100 g DM). All the berry pomace powders that were tested exhibited good water-holding capacity (2.78–4.24 g/g) and swelling capacity (4.99–9.98 mL/g), and poor oil-binding capacity (1.09–1.57 g/g). The strongest hypoglycemic properties were observed for the lingonberry and black currant pomace powders. The berry pomace powders presented effective in vitro hypolipidemic properties. The cholesterol-binding capacities ranged from 21.11 to 23.13 mg/g. The black currant and cranberry pomace powders demonstrated higher sodium-cholate-binding capacity than those of the lingonberry and sea buckthorn pomace powders. This study shows promising results that the powders of tested berry pomace could be used for further application in foods.

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Section: Resultssupporting

confidence: 92%

Section: Resultsmentioning

confidence: 99%

Characterization of Berry Pomace Powders as Dietary Fiber-Rich Food Ingredients with Functional Properties

Jurevičiūtė

Keršienė

Bašinskienė

et al. 2022

Foods

View full text Add to dashboard Cite

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“…The other two are also rich sources of carotenoids, the major carotenoids in sea buckthorn pomace being β-carotene and zeaxanthin while the carotenoid profile of kapia pepper is dominated by β-carotene, lutein and zeaxanthin. Similar results were published previously [30,[48][49][50].…”

Section: Chemical Compositionsupporting

confidence: 92%

“…However, a little attention was given to their by-products. Nour et al [30] showed that sea buckthorn pomace contains high level of essential nutrients such as protein, crude fat, crude fiber, amino acids, (arginine, leucine, valine, threonine, phenylalanine), alpha-linolenic acid, minerals and phenolic compounds, the last ones leading to a high antioxidant capacity. Thus, the valuable composition and the lower price compared to the fruits makes it worth studying as an ingredient in the diet of laying hens.…”

Section: Introductionmentioning

confidence: 99%

Effects of Linseed Meal and Carotenoids from Different Sources on Egg Characteristics, Yolk Fatty Acid and Carotenoid Profile and Lipid Peroxidation

Panaite

Nour

Sărăcilă

et al. 2021

Foods

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The present study aimed to evaluate the effect of supplementing the diet of laying hens with linseed meal and carotenoids from different sources on egg characteristics, yolk fatty acid and carotenoid profile, and lipid peroxidation. A 4-week experiment was conducted on 168 Lohmann Brown layers (43 weeks of age), assigned to four dietary treatments (42 hens/group; 21 replicate/groups with 2 birds/pen) consisting of a control diet (C) and three diets simultaneously supplemented with 6% linseed meal and 2% dried kapia pepper (E1), 2% dried sea buckthorn pomace (E2) and 2% dried carrot (E3). Every 2 weeks, 18 eggs/group/period were collected randomly from each group and used to determine the egg quality and nutritional parameters. The results showed that dietary linseed meal and carotenoids sources improved egg color, carotenoids’ accumulation in egg yolk and fatty acid profile, especially the n-3 PUFA content. Dietary carotenoids supplementation reduced, n-6/n-3 ratio, cholesterol content of the egg yolk and improved yolk pH, egg thickness and yolk oxidative stability. In conclusion, the use of these sources of carotenoids in the linseed meal enriched diets could be an effective way to improve the nutritional properties of the eggs without affecting their quality and consumer’s safety.

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“…We assume that this effect is produced by the high crude fiber content present in the sea buckthorn meal. The significant alteration of FCR was also previously reported when sea buckthorn was used [47][48][49] without effect on ADFI. Furthermore, the E1 and E2 diets significantly impacted average egg weight.…”

Section: Discussionsupporting

confidence: 80%

Impact of Watermelon Rind and Sea Buckthorn Meal on Performance, Blood Parameters, and Gut Microbiota and Morphology in Laying Hens

et al. 2022

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Natural ingredients from fruits and fruit-derived by-products have gained special interest as dietary supplements in poultry because of their health-promoting effects. The present work aims to evaluate the impact of the dietary inclusion of watermelon rind and sea buckthorn meal on performances, blood parameters, and gut microbiota and morphology of laying hens. A 4-week trial was conducted on 90 Tetra SL layers (32 weeks old), assigned to three dietary treatments (C, E1, and E2). The C group hens were fed a basal diet based on corn-soybean meal. The experimental diets included 10 g of watermelon rind/kg fed (E1) and 20 g of sea buckthorn meal/kg fed (E2). During the feeding trial, we monitored the performances. Blood samples, intestinal tissue, and intestinal content were collected to assess the effect of dietary ingredients on health status, digestive enzyme activity, intestinal morphology, and gut microbiota characterization. From the blood samples, cholesterol and triglycerides significantly (p < 0.05) decreased in E1 and E2 compared with the C group. Dietary watermelon rind and sea buckthorn meal positively impacted villus height. Maltase and invertase activity increased only in the duodenum of the E2 group, while alpha-amylase decreased in the duodenum and jejunum of both E1 and E2 groups. The two supplements tested triggered Firmicutes and Lactobacillus spp. multiplication, while reducing harmful bacteria such as Bacteroidetes and Enterobacteriaceae. The study provides the first evidence that the dietary inclusion of watermelon rind and sea buckthorn meal can be used in laying hens’ diets without altering the performances and with a beneficial impact on hens’ health, gut microbiota, and gut morphology.

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Nutritional and Bioactive Compounds in Dried Sea-Buckthorn Pomace

Cited by 15 publications

References 37 publications

Characterization of Berry Pomace Powders as Dietary Fiber-Rich Food Ingredients with Functional Properties

Characterization of Berry Pomace Powders as Dietary Fiber-Rich Food Ingredients with Functional Properties

Effects of Linseed Meal and Carotenoids from Different Sources on Egg Characteristics, Yolk Fatty Acid and Carotenoid Profile and Lipid Peroxidation

Impact of Watermelon Rind and Sea Buckthorn Meal on Performance, Blood Parameters, and Gut Microbiota and Morphology in Laying Hens

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