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 20^oC for 4 days were studied. Overall fruit quality declined more rapidly at 20^oC. Weight loss of fruit was negligible for 2 days at all temperatures, it increased rapidly from day 3 at 20^oC. Total phenolic compounds were slightly higher at 20^oC 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 20^oC, but remained unchanged at 10^oC. The total antioxidant activity of fruit was higher at 10^oC than at 0.5 and 20^oC on day 3. In conclusion, while the best temperature for long-term storage is 0.5^oC, quality could be maintained at 10^oC for acceptable periods of time for marketing and may be associated with better nutritional quality.

Key words: sea buckthorn, total phenols, antioxidant activity