Article
Food Science & Technology
Cristina Mihaela Luntraru, Livia Apostol, Oana Bianca Oprea, Mihaela Neagu, Adriana Florina Popescu, Justinian Andrei Tomescu, Mihaela Multescu, Iulia Elena Susman, Liviu Gaceu
Summary: The by-product from sea-buckthorn juice production is a valuable source of bioactive compounds. Ultrasonic extraction method showed better extraction of polyphenols and flavonoids, with higher antioxidant activity. The extracts contained significant amounts of minerals and the residues also contained important quantities of various elements. Ultrasonic extraction followed by concentration can achieve superior recovery of the by-product.
Article
Chemistry, Applied
Chen Shen, Teng Wang, Feng Guo, Kunlai Sun, Bin Wang, Jie Wang, Zefeng Zhang, Xing Zhang, Yuqin Zhao, Yin Chen
Summary: A novel heteropolysaccharide fraction (SP0.1-1) was isolated from Sea buckthorn berries, with a specific composition and structure. Supplementing with SP0.1-1 extended fruit flies' lifespan, enhanced antioxidant enzyme activities, and reduced oxidative damage, showing potential for sea buckthorn polysaccharide products development.
CARBOHYDRATE POLYMERS
(2021)
Article
Chemistry, Applied
Lijana Dienaite, Renata Baranauskiene, Petras Rimantas Venskutonis
Summary: In this study, lipophilic extracts from Viburnum opulus and Hippophae rhamnoides berries were recovered using supercritical CO2 extraction method, and their composition was analyzed. It was found that the diversity of triacylglycerols was higher in Hippophae rhamnoides, while the fatty acid composition was more balanced in Viburnum opulus. All extracts showed improved oxidative stability of mayonnaise.
Article
Food Science & Technology
Dah-Sol Kim, Fumiko Iida
Summary: The aim of this study was to identify the nutritional components of sea buckthorn berries and evaluate the use of different types and concentrations of gelling agents in sea buckthorn jelly for elderly individuals with mastication difficulties. The study found that sea buckthorn berries contain various beneficial nutrients and the addition of certain gelling agents can improve the hardness for easier chewing.
Article
Chemistry, Applied
Zhihua Geng, Jun Wang, Lichun Zhu, Xianlong Yu, Qian Zhang, Mengqing Li, Bin Hu, Xuhai Yang
Summary: This study used ultra-performance liquid chromatography and metabolomics to analyze the effects of hot air drying and infrared drying on flavonoid compounds and antioxidant capacity in sea buckthorn berries. The results showed that isorhamnetin and quercetin contents increased in response to drying, while (-)-epigallocatechin and (-)-gallocatechin contents decreased. The metabolism of flavonoid compounds mainly occurred in flavonoid biosynthesis and secondary metabolite biosynthesis pathways. This study elucidated the effect of drying on nutritional components of sea buckthorn berries and may guide the improvement of quality during food processing.
Article
Food Science & Technology
Qian He, Kailin Yang, Xinyan Wu, Chunhong Zhang, Chunnian He, Peigen Xiao
Summary: Sea buckthorn leaf tea varies widely in quality in the Chinese market, with bagged tea having higher quality than bulk tea. The astringency taste of sea buckthorn leaf tea is closely related to ellagic acid and isorhamnetin-3-O-neohesperidin, with the latter having a greater impact on the antioxidant activity of the tea. Ellagic acid and isorhamnetin-3-O-neohesperidin can be used as potential quality markers for sea buckthorn leaf tea.
FOOD SCIENCE & NUTRITION
(2023)
Article
Plant Sciences
Anita Zapalowska, Natalia Matlok, Milosz Zardzewialy, Tomasz Piechowiak, Maciej Balawejder
Summary: The ozone treatment significantly affected the quality of sea buckthorn berries, particularly in terms of volatile compounds and mechanical properties, extending the plant's storage life.
Article
Chemistry, Applied
Xingang Lyu, Xiao Wang, Qilei Wang, Xueying Ma, Suolian Chen, Jianbo Xiao
Summary: Encapsulation of sea buckthorn leaf extracts using electrohydrodynamic technology protected polyphenols and flavonoids, enhancing their bioaccessibility in the intestine and preserving their antioxidant activity and inhibition of metabolic syndrome-related enzymes. This innovative method may promote the use of sea buckthorn as a nutritional supplement and expand its commercial applications.
Article
Biochemistry & Molecular Biology
Justyna Belcar, Jozef Gorzelany
Summary: Juice made from sea-buckthorn berries can enhance the sensory properties and bioactive compounds in wheat beer. Defatted sea-buckthorn juice at a rate of 5% or 10% significantly increased total acidity, antioxidant activity, and polyphenol content in the beer.
Article
Chemistry, Multidisciplinary
Parveen Akhter, Taseer Yasrab Bhatti, Iqrash Shafiq, Farrukh Jamil, Rabia Nazar, Muhammad Shahid Nazir, Sadaf Ul Hassan, Murid Hussain, YoungKwon Park
Summary: Sea buckthorn (SBT) is a nutritious plant that contains vital vitamins and various fatty acids. Its extracts are commonly used in cosmetics as an anti-aging ingredient and in pharmaceuticals for treating diseases. In this study, different organic solvents were used for oil extraction from sea buckthorn seeds, and the antioxidant activity was measured using the ferric reducing ability of plasma (FRAP) assay. The results showed that ethyl acetate extract had the highest FRAP, while isopropyl extract had the least FRAP.
KOREAN JOURNAL OF CHEMICAL ENGINEERING
(2023)
Article
Multidisciplinary Sciences
Malgorzata Kubczak, Ainur B. Khassenova, Bartosz Skalski, Sylwia Michlewska, Marzena Wielanek, Maria Sklodowska, Araylim N. Aralbayeva, Zhanar S. Nabiyeva, Maira K. Murzakhmetova, Maria Zamaraeva, Maria Bryszewska, Maksim Ionov
Summary: Ethanol extracts from the leaves and twigs of Hippophae rhamnoides L. were found to be rich in bioactive compounds with potent antioxidant properties. These extracts showed low toxicity on human cells and may serve as an important source for the food, pharmaceutical and cosmetic industries.
SCIENTIFIC REPORTS
(2022)
Article
Nutrition & Dietetics
Xiaolu Liu, Mingshan Lv, Ruxianguli Maimaitiyiming, Keping Chen, Nuersiman Tuerhong, Jiangyong Yang, Aihemaitijiang Aihaiti, Liang Wang
Summary: This study determined the best process for producing fermented sea buckthorn juice (FSBJ) using probiotics. The fermented juice showed increased biological enzyme activity and total flavonoid content. FSBJ exhibited strong antimicrobial activity and antioxidant capacity.
FRONTIERS IN NUTRITION
(2023)
Article
Forestry
Guoyun Zhang, Songfeng Diao, Yating Song, Caiyun He, Jianguo Zhang
Summary: This study observed the distribution patterns of DNA 6mA methylation in the sea buckthorn genome and found that it plays an important role in the fruit ripening process.
Article
Food Science & Technology
Chuan-Guo Ma, Man Zhao, Tian-Lei Si, Xiao-Wei Chen
Summary: The study investigated the effects of different polysaccharide-adsorption treatments on the bioactive components and antioxidant activities of sea buckthorn pulp oil. The results showed that microwave-assisted activated clay adsorption was more effective in removing polysaccharides. Although the levels of bioactive components and antioxidant activities of SPO decreased during adsorption, the squalene content remained unchanged. Through principal component and correlation analyses, MAE-ACL was determined to be the more suitable polysaccharide-adsorption treatment.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Plant Sciences
Jerzy Zuchowski
Summary: Sea buckthorn, a thorny shrub or small tree, is rich in nutrients and has been extensively studied for its medicinal and cosmetic properties. Over the past decade, significant progress has been made in the research on sea buckthorn, including the discovery of new compounds and in-depth investigation of its pharmacological properties.
PHYTOCHEMISTRY REVIEWS
(2023)
Article
Physics, Applied
Vida Mildaziene, Anatolii Ivankov, Giedre Pauzaite, Zita Nauciene, Rasa Zukiene, Laima Degutyte-Fomins, Audrius Pukalskas, Petras Rimantas Venskutonis, Irina Filatova, Veronika Lyushkevich
Summary: Treatment of red clover seeds with cold plasma and electromagnetic field stimulated seed germination, root growth, and nodulation, as well as caused changes in flavonoids important for communication with nitrogen-fixing rhizobacteria in root exudates.
PLASMA PROCESSES AND POLYMERS
(2021)
Article
Food Science & Technology
Marwa Bannour, Ayda Khadhri, Petras Rimantas Venskutonis, Renata Baranauskiene, Dirk W. Lachenmeier
Summary: Two extraction methods, conventional and high-pressure extraction, were used on Calligonum azel Maire leaves and roots to extract natural antioxidants. Different solvent polarities yielded varying active fractions, with highest antioxidant capacity in methanol extracts for Soxhlet extraction and in acetone extracts for pressurized liquid extraction. Analysis showed different antioxidant indicators and compound compositions in the extracts, influenced by the extraction methods.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Lijana Dienaite, Renata Baranauskiene, Petras Rimantas Venskutonis
Summary: In this study, lipophilic extracts from Viburnum opulus and Hippophae rhamnoides berries were recovered using supercritical CO2 extraction method, and their composition was analyzed. It was found that the diversity of triacylglycerols was higher in Hippophae rhamnoides, while the fatty acid composition was more balanced in Viburnum opulus. All extracts showed improved oxidative stability of mayonnaise.
Article
Food Science & Technology
Laura Tamkute, Ruta Vaicekauskaite, Beatriz M. Gil, Jordi Rovira Carballido, Petras Rimantas Venskutonis
Summary: The study evaluated the antimicrobial activity of defatted black chokeberry pomace extracts isolated by consecutive pressurized ethanol and water extractions. The extracts effectively inhibited selected food-borne pathogens and spoilage bacteria, showing promise as natural ingredients for improving meat safety and shelf-life. Chokeberry phytochemicals may provide health benefits to meat products and mitigate the adverse effects of processed meat.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Agriculture, Multidisciplinary
Viktorija Eisinaite, Rita Kazernaviciute, Ingrida Kaniauskiene, Petras Rimantas Venskutonis, Daiva Leskauskaite
Summary: This study found that adding a higher amount of black chokeberry extract to the inner water phase of double emulsions not only improved their physical stability, but also effectively inhibited lipid oxidation due to the high content of polyphenolics in the extract.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Chemistry, Applied
Ausra Sipailiene, Greta Slimaite, Sigita Jezniene, Petras Rimantas Venskutonis, Daiva Leskauskaite
Summary: The study demonstrates that double emulsion containing L. plantarum F1 cells and prebiotic mannitol, with lipophilic sea buckthorn pomace extract as an antioxidant, and alginate in the outer phase, has high encapsulation yield and cell survival rate, providing good protection during storage.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
(2022)
Article
Biochemistry & Molecular Biology
Renata Baranauskiene, Petras Rimantas Venskutonis
Summary: The study developed a method for extracting fragrance substances from Narcissus poeticus using pure supercritical CO2 and a mixture of CO2 with 5% ethanol. The results showed that the extracts contained various volatile compounds, including benzyl benzoate, alpha-terpineol, and limonene. The findings are significant for the further extraction of fragrance substances from Narcissus poeticus using supercritical CO2.
Article
Plant Sciences
Gabriele Vilkickyte, Vilma Petrikaite, Audrius Pukalskas, Ausra Sipailiene, Lina Raudone
Summary: This study provides an in-depth investigation into the specialized metabolite profiling and biological activity of lingonberry crude extracts and isolated fractions. It identifies 59 compounds, mainly phenolics, which exhibit higher bioactivities in certain fractions compared to crude extracts. Trimeric and dimeric proanthocyanidins from lingonberry leaves and fruits are shown to have the strongest antimicrobial, antioxidant, and anti-inflammatory potential.
JOURNAL OF ETHNOPHARMACOLOGY
(2022)
Review
Biochemistry & Molecular Biology
Ausra Adomeniene, Petras Rimantas Venskutonis
Summary: This article provides a review on the antioxidant properties of Dioscorea plants and their relation to phytochemicals and health benefits. It found that leaf extracts demonstrated stronger antioxidant potential than tuber preparations.
Article
Virology
Laura Tamkute, Juliano G. Haddad, Nicolas Diotel, Philippe Despres, Petras Rimantas Venskutonis, Chaker El Kalamouni
Summary: In this study, it was found that Cranberry Pomace extract can block the infection of dengue virus and zika virus in human cells, showing good antiviral effects at non-cytotoxic concentrations. By directly acting on viral particles, the extract can prevent the attachment of viruses to the cell surface. Furthermore, it was also demonstrated to be safe and tolerable in a zebrafish model.
Article
Plant Sciences
Ausra Adomeniene, Audrius Pukalskas, Ona Ragazinskiene, Petras Rimantas Venskutonis
Summary: This study identified 41 compounds in the leaf and tuber hydroethanolic extracts of Dioscorea caucasica using UPLC-QTOF/MS. The main phytochemicals in the leaves were hydroxycinnamates and flavonoids, while steroidal glycosides, fatty acids, and carbohydrates were found in the tubers. The leaf extracts showed strong inhibitory activity against key enzymes, including alpha-amylase, alpha-glucosidase, acetylcholinesterase, and angiotensin-converting enzyme. These findings contribute to the development of new functional foods and nutraceuticals.
Article
Chemistry, Physical
Ramunas Tupciauskas, Kristine Meile, Daniela Godina, Janis Rizhikovs, Michail Syrpas, Petras Rimantas Venskutonis
Summary: This study investigated the emissions of volatile organic compounds (VOCs) from binder-less boards obtained from different raw lignocellulosics and SE-untreated suberinic acids-bonded particleboard. The results showed that the detected VOCs varied significantly depending on the raw lignocellulosic, board density, and post-treatment, decreasing over time.
Article
Food Science & Technology
Ausra Adomeniene, Petras Rimantas Venskutonis
Summary: This study evaluated the inhibitory activity of Dioscorea nipponica leaf and tuber extracts on important physiological enzymes. The leaf extract showed stronger enzyme inhibition than the tuber extract, which may be attributed to differences in secondary metabolite composition. The results provide valuable information for the development of functional foods and nutraceuticals with health benefits.
Article
Agricultural Engineering
Nora Emilia Nagybakay, Laura Sarapinaite, Michail Syrpas, Petras Rimantas Venskutonis, Vaida Kitryte-Syrpa
Summary: Silver birch leaves are a valuable plant material that can be used for the production of bioactive extracts with antioxidant properties. This study optimized the pressurized ethanol extraction parameters and analyzed the composition and antioxidant capacity of the extract. The optimized extract had high yield, rich phenolic and flavonoid content, strong in vitro antioxidant activity, and high sun protection factor, suggesting its potential applications in cosmetics, nutraceuticals, and pharmaceuticals.
INDUSTRIAL CROPS AND PRODUCTS
(2023)