Nutritional and Bioactive Compounds in Dried Sea-Buckthorn Pomace
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ORIGINAL ARTICLE / ORIGINALBEITRAG
Nutritional and Bioactive Compounds in Dried Sea-Buckthorn Pomace Violeta Nour1,3 · Tatiana Dumitra Panaite2 · Alexandru Radu Corbu3 · Mariana Ropota2 · Raluca Paula Turcu2 Received: 16 January 2019 / Accepted: 13 November 2020 © Springer-Verlag GmbH Deutschland, ein Teil von Springer Nature 2020
Abstract The purpose of this work was to study the nutritional and bioactive quality of dried sea buckthorn pomace by proximate analysis and evaluation of total phenolics, total flavonoids, total carotenoids content and ABTS antioxidant activity. In addition, the carotenoid, amino acid and fatty acid profiles were assessed using chromatographic methods while mineral content was determined using graphite furnace atomic absorption spectrometry. Dried sea buckthorn pomace presented high values of the fat (20.05%), crude protein (14.89%) and crude fiber (19.86%) content. The essential amino acids represented 38.42% of total amino acids, the most abundant being leucine, followed by phenylalanine and lysine. The fatty acid profile revealed a high concentration of monounsaturated fatty acids (53.08% of total fatty acids), as a result of the high content of oleic and palmitoleic acids, and a low ratio of n-6/n-3 polyunsaturated fatty acids (1.42). Total carotenoids showed average contents of 245.6 mg/100 g, of which the major ones were β-carotene (80.76 mg/kg) and zeaxanthin (69.60 mg/kg). The results demonstrated that dried sea buckthorn by-products are valuable sources of nutritional and bioactive compounds and have potential to be used as nutraceutical for feed, as ingredient for functional food, as well as for the pharmaceutical industry.
Keywords Fatty acids · Amino acids · Carotenoids · Minerals · Antioxidant activity · Sea-buckthorn pomace · Nutritional
Ernährungsphysiologische und bioaktive Verbindungen in getrocknetem Sanddorn-Trester Schlüsselwörter Fettsäuren · Aminosäuren · Carotinoide · Mineralien · Antioxidative Aktivität · Sanddorn-Trester · Ernährungsphysiologisch
Introduction Sea buckthorn (Hippophae rhamnoides L.) is a berry-bearing, hardy bush belonging to the Elaeagnaceae family that grows widely in various regions of Asia, Europe and North
Violeta Nour
[email protected] 1
Department of Horticulture & Food Science, University of Craiova, AI Cuza Street 13, 200585 Craiova, Romania
2
Laboratory of Chemistry and Nutrition Physiology, National Research Development Institute for Animal Biology and Nutrition, Calea Bucuresti 1, 077015 Balotesti, Ilfov, Romania
3
Department of Bioengineering, Faculty of Food Science and Engineering, “Dunarea de Jos” University, Calea Domneasca 111, 800201 Galati, Romania
America (Bal et al. 2011). The female plants produce waxy skinned yellow to orange—red berries, with diameters between 3 and 8 mm, containing a single sheathed seed and a juice filled cellular structure (Beveridge et al. 2002; Li 2003). Sea buckthorn berries are currently of great interest thanks to their nutraceutical properties and high antioxidant contents, already p
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