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Triterpenoids, phenolic compounds, macro- and microelements in anatomical parts of sea buckthorn (Hippophae rhamnoides L.) berries, branches and leaves

文献类型： 外文期刊

作者： Guo, Shuang 1 ; Ma, Yue 2 ; Wang, Yubin 2 ; Zhao, Wenting 2 ; Zheng, Yanyan 2 ; Wang, Pan 2 ; Wang, Dan 1 ; Zhao, Xiaoyan 1 ;

作者机构： 1.Shenyang Agr Univ, Coll Food, Shenyang 110866, Liaoning, Peoples R China

2.Beijing Acad Agr & Forestry Sci, Minist Agr & Rural Affairs, Key Lab Vegetable Postharvest Proc, Beijing Vegetable Res Ctr,Beijing Key Lab Agr Pro, Beijing 100097, Peoples R China

关键词： UPLC/ESI-Q/TOF-MS; FAAS; Sea buckthorn; Seed; Endocarp; Minerals; Flavonols; Phenolic acids; Flavan-3-ols; Polymeric procyanidins

期刊名称：JOURNAL OF FOOD COMPOSITION AND ANALYSIS （ 影响因子：4.556； 五年影响因子：4.89 ）

ISSN： 0889-1575

年卷期： 2021 年 103 卷

页码：

收录情况： SCI

摘要： This study aimed to identify and quantify triterpenoids, phenolic compounds (by UPLC/ESI-Q/TOF-MS) and minerals (by FAAS) of the anatomical berry parts (skin, flesh, endocarp, seed), branches and leaves of seven sea buckthorn cultivars. The flavonols exceeded 0.7 g/100 g dry weight of leaves and skins. The ratio of quercetin to isorhamnetin derivatives was higher than 1.0 for skins, flesh, branches and leaves. The most flavan-3-ols and polymeric procyanidins were found in branches, and phenolic acids in leaves. 11 triterpenoids were identified, including some new ones such as pomolic acid dominating in berry parts. Triterpenoids were five times more abundant in the flesh than the leaves, where ursolic acid constituted 46 % of these triterpenes. High contents of corosolic acid and betulinic acid were specific for branches, and betulin and oleanolic and ursolic acids for skins. The best sources of sodium were endocarp and leaves, potassium - flesh and endocarp, calcium - leaves, and magnesium - seeds. Leaves and branches were rich in iron and copper, while seeds were rich in zinc. A characteristic feature of leaves was an iron to manganese ratio of 1:1. Diverse fractions of sea buckthorn give the potential of non-waste food production with the desired profile of pro-health components.

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