Sea buckthorn (Hippophae rhamnoides) oil extracted with hexane, ethanol, diethyl ether and 2-MTHF at different temperatures – An individual assessment

Vilas-Franquesa, Arnau; Saldo, Jordi; Juan, Bibiana

doi:10.1016/j.jfca.2022.104752

Cited by 6 publications

(2 citation statements)

References 33 publications

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“…Although sea buckthorn oil is rich in nutritional value, the problem of low oil yield has profoundly limited the industrial development of sea buckthorn oil [137]. Up to now, the extraction methods of sea buckthorn oil include pressing, organic solvent extraction, supercritical CO 2 extraction, water substitution, the water enzyme method, and ultrasonic and microwave-assisted extraction [19,138,139].…”

Section: Sea Buckthorn Oilmentioning

confidence: 99%

Sea Buckthorn Pretreatment, Drying, and Processing of High-Quality Products: Current Status and Trends

Zhang,

Li,

Zhu

et al. 2023

Foods

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Sea buckthorn is a kind of berry rich in nutritional and industrial value. Due to its thin skin, juicy pulp, and short shelf life, it is usually preserved via freezing methods or directly processed into sea buckthorn puree after harvest. It can also be dried and processed into products such as dried sea buckthorn fruit, freeze-dried sea buckthorn powder, and sea buckthorn oil. This review, therefore, provides an overview of the existing state of drying and high-quality processing of sea buckthorn. The effects of different pretreatment and drying techniques on the drying characteristics and quality of sea buckthorn and the existing problems of superior-quality processing of sea buckthorn products are summarised. The development trend of sea buckthorn drying methods and the ways to achieve high-quality processing of sea buckthorn products are indicated. These ways are mainly related to the following: (1) The application of combined pretreatment and drying techniques to find a balance between economy, ecology, and efficiency; (2) Introducing new online measurement and control technology into drying equipment; (3) Optimising the existing process to form a complete sea buckthorn industrial chain and develop the sea buckthorn deep-processing industry.

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Section: Sea Buckthorn Oilmentioning

confidence: 99%

Sea Buckthorn Pretreatment, Drying, and Processing of High-Quality Products: Current Status and Trends

Zhang,

Li,

Zhu

et al. 2023

Foods

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“…The phytochemical composition of SB is prone to variability under natural conditions that may be reflected in a high batch-to-batch variation of the chemical composition, critically altering the expected therapeutic effects. The chemical content varies among different parts of the SB plant [68,100], and in relation to the genotype, sampling location [101][102][103][104][105][106], gender (female and male) [89,107], developmental stages, post-harvesting procedures [89,[108][109][110], and the extraction technology [108,109,111], all of these significantly influence the chemical content of the final preparation [108,109,111]. Furthermore, food supplements including SB (berries, leaves, lyophilized extracts) may often contain dozens of ingredients at different levels, making their quality control difficult since the standard analytical methods lack resolution within complex preparations [26,112].…”

Section: Introductionmentioning

confidence: 99%

In Search of Authenticity Biomarkers in Food Supplements Containing Sea Buckthorn: A Metabolomics Approach

Raclariu-Manolică,

Socaciu

2023

Foods

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Sea buckthorn (Hippophae rhamnoides L.) (SB) is increasingly consumed worldwide as a food and food supplement. The remarkable richness in biologically active phytochemicals (polyphenols, carotenoids, sterols, vitamins) is responsible for its purported nutritional and health-promoting effects. Despite the considerable interest and high market demand for SB-based supplements, a limited number of studies report on the authentication of such commercially available products. Herein, untargeted metabolomics based on ultra-high-performance liquid chromatography coupled with quadrupole-time of flight mass spectrometry (UHPLC-QTOF-ESI+MS) were able to compare the phytochemical fingerprint of leaves, berries, and various categories of SB-berry herbal supplements (teas, capsules, tablets, liquids). By untargeted metabolomics, a multivariate discrimination analysis and a univariate approach (t-test and ANOVA) showed some putative authentication biomarkers for berries, e.g., xylitol, violaxanthin, tryptophan, quinic acid, quercetin-3-rutinoside. Significant dominant molecules were found for leaves: luteolin-5-glucoside, arginine, isorhamnetin 3-rutinoside, serotonin, and tocopherol. The univariate analysis showed discriminations between the different classes of food supplements using similar algorithms. Finally, eight molecules were selected and considered significant putative authentication biomarkers. Further studies will be focused on quantitative evaluation.

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Procedures to evaluate potential of plants as natural food preservatives: Phytochemical characterization, novel extraction technology, and safety evaluation—A comprehensive review

Ahmadi,

Mosleh,

Yeganeh

et al. 2024

Food Science & Nutrition

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There is increasing demand for natural food preservative in food manufacturing industry as it is the key to meet consumers' preferences toward healthier food choice. Plant is listed among the most important resources of bioactive components to be utilized as the green and natural food preservatives. There are more than 10,000 kinds of bioactive components in plants that possess antioxidant and antimicrobial properties. Artemisia with potential antimicrobial and antioxidant attributes, as well as functional and medicinal properties, is one of the most important plant species. The manuscript presents a comprehensive review of the potential of the Artemisia species as natural food preservatives. The current challenges and ways forward in using Artemisia EOs and extracts as food preservatives are also discussed. This topic is timely and important considering the natural preservatives used to replace chemical ingredients, sustaining quality, healthy properties, and shelf life of food products as well as efficient and novel extraction techniques.

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Sea buckthorn (Hippophae rhamnoides) oil extracted with hexane, ethanol, diethyl ether and 2-MTHF at different temperatures – An individual assessment

Cited by 6 publications

References 33 publications

Sea Buckthorn Pretreatment, Drying, and Processing of High-Quality Products: Current Status and Trends

Sea Buckthorn Pretreatment, Drying, and Processing of High-Quality Products: Current Status and Trends

In Search of Authenticity Biomarkers in Food Supplements Containing Sea Buckthorn: A Metabolomics Approach

Procedures to evaluate potential of plants as natural food preservatives: Phytochemical characterization, novel extraction technology, and safety evaluation—A comprehensive review

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