Cristina Damian

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ANTIOXIDANT ACTIVITY IN EXTRACTS FROM SEA BUCKTHORN

Cristina Damian, Ana Leahu, M. Oroian, M. Avramiuc, N. Carpiuc

Abstract
The antioxidant components of sea buckthorne (Hippophaë rhamnoides L.) stored at 0.5, 10 and 20oC for 4 days were studied. Overall fruit quality declined more rapidly at 20oC. Weight loss of fruit was negligible for 2 days at all temperatures, it increased rapidly from day 3 at 20oC. Total phenolic compounds were slightly higher at 20oC than at other temperatures. Total ascorbic acid concentrations of the fruit remained similar for the first 2 days of storage, then declined in fruit stored at 0.5 and 20oC, but remained unchanged at 10oC. The total antioxidant activity of fruit was higher at 10oC than at 0.5 and 20oC on day 3. In conclusion, while the best temperature for long-term storage is 0.5oC, quality could be maintained at 10oC for acceptable periods of time for marketing and may be associated with better nutritional quality.

Key words: sea buckthorn, total phenols, antioxidant activity