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10.3390/foods11030462
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Article

Reclaim and Valorization of Sea Buckthorn (Hippophae rhamnoides) By-Product: Antioxidant Activity and Chemical Characterization

by
Cristina Mihaela Luntraru
1,
Livia Apostol
2,*,
Oana Bianca Oprea
3,*,
Mihaela Neagu
1,
Adriana Florina Popescu
1,
Justinian Andrei Tomescu
1,
Mihaela Mulțescu
2,
Iulia Elena Susman
2 and
Liviu Gaceu
3,4,5
1
Hofigal Export Import S.A., Research Development Patents Department, No. 2 Intrarea Serelor Street, District 4, 042124 Bucharest, Romania
2
National Research & Development Institute for Food Bioresources-IBA Bucharest, 6 Dinu Vintila St., 0211202 Bucharest, Romania
3
Faculty of Food and Tourism, Transilvania University of Brasov, 29 Eroilor Blvd., 500036 Brasov, Romania
4
CSCBAS &CE-MONT Centre/INCE-Romanian Academy, 010071 Bucharest, Romania
5
Assoc. m. Academy of Romanian Scientists, 030167 Bucharest, Romania
*
Authors to whom correspondence should be addressed.
Foods 2022, 11(3), 462; https://doi.org/10.3390/foods11030462
Submission received: 12 December 2021 / Revised: 31 January 2022 / Accepted: 31 January 2022 / Published: 4 February 2022
(This article belongs to the Special Issue Ecofriendly Valorization of New Sources of Ingredients for Food Fortifications)
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Abstract

The by-product resulting from the production of the sea-buckthorn (Hippophae rhamnoides) juice may be a functional food ingredient, being a valuable source of bioactive compounds, such as polyphenols, flavonoids, minerals, and fatty acids. For checking this hypothesis, two extracts were obtained by two different methods using 50% ethyl alcohol solvent, namely through maceration–recirculation (E-SBM) and through ultrasound extraction (E-SBUS), followed by concentration. Next, sea-buckthorn waste (SB sample), extracts (E-SBM and E-SBUS samples) and the residues obtained from the extractions (R-SBM and R-SBUS samples) were characterized for the total polyphenols, flavonoid content, antioxidant capacity, mineral contents, and fatty acids profile. The results show that polyphenols and flavonoids were extracted better by the ultrasound process than the other methods. Additionally, the antioxidant activity of the E-SBUS sample was 91% higher (expressed in Trolox equivalents) and approximately 45% higher (expressed in Fe2+ equivalents) than that of the E-SBM sample. Regarding the extraction of minerals, it was found that both concentrated extracts had almost 25% of the RDI value of K and Mg, and also that the content of Zn, Mn, and Fe is significant. Additionally, it was found that the residues (R-SBM and R-SBUS) contain important quantities of Zn, Cu, Mn, Ca, and Fe. The general conclusion is that using the ultrasound extraction method, followed by a process of concentrating the extract, a superior recovery of sea-buckthorn by-product resulting from the juice extraction can be achieved.
Keywords: sea buckthorn pomace; ultrasound extraction; maceration; antioxidant capacity; biochemical characterization sea buckthorn pomace; ultrasound extraction; maceration; antioxidant capacity; biochemical characterization

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MDPI and ACS Style

Luntraru, C.M.; Apostol, L.; Oprea, O.B.; Neagu, M.; Popescu, A.F.; Tomescu, J.A.; Mulțescu, M.; Susman, I.E.; Gaceu, L. Reclaim and Valorization of Sea Buckthorn (Hippophae rhamnoides) By-Product: Antioxidant Activity and Chemical Characterization. Foods 2022, 11, 462. https://doi.org/10.3390/foods11030462

AMA Style

Luntraru CM, Apostol L, Oprea OB, Neagu M, Popescu AF, Tomescu JA, Mulțescu M, Susman IE, Gaceu L. Reclaim and Valorization of Sea Buckthorn (Hippophae rhamnoides) By-Product: Antioxidant Activity and Chemical Characterization. Foods. 2022; 11(3):462. https://doi.org/10.3390/foods11030462

Chicago/Turabian Style

Luntraru, Cristina Mihaela, Livia Apostol, Oana Bianca Oprea, Mihaela Neagu, Adriana Florina Popescu, Justinian Andrei Tomescu, Mihaela Mulțescu, Iulia Elena Susman, and Liviu Gaceu. 2022. "Reclaim and Valorization of Sea Buckthorn (Hippophae rhamnoides) By-Product: Antioxidant Activity and Chemical Characterization" Foods 11, no. 3: 462. https://doi.org/10.3390/foods11030462

APA Style

Luntraru, C. M., Apostol, L., Oprea, O. B., Neagu, M., Popescu, A. F., Tomescu, J. A., Mulțescu, M., Susman, I. E., & Gaceu, L. (2022). Reclaim and Valorization of Sea Buckthorn (Hippophae rhamnoides) By-Product: Antioxidant Activity and Chemical Characterization. Foods, 11(3), 462. https://doi.org/10.3390/foods11030462

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