A2 Review article in a scientific journal

Health promoting properties and sensory characteristics of phytochemicals in berries and leaves of sea buckthorn (Hippophaë rhamnoides)




List of Authors: Xueying Ma, Wei Yang, Heikki Kallio, Baoru Yang

Publisher: Taylor & Francis Inc.

Publication year: 2021

Journal: Critical Reviews in Food Science and Nutrition

eISSN: 1549-7852

DOI: http://dx.doi.org/10.1080/10408398.2020.1869921

URL: https://www.tandfonline.com/doi/full/10.1080/10408398.2020.1869921


Abstract

Sea buckthorn (Hippophaë rhamnoides L., SB), as a
multi-functional plant, is widely grown in Asia, Europe and Canada. The
berries and leaves of SB contain a diverse array of health-supporting
phytochemicals, which are also related to the sensory qualities of berry
and berry products. This review summarizes the biologically active
key-compounds of the berries and leaves of SB, their health-promoting
effects, as well as the contributions to the sensory quality of the
berries. The target compounds consist of sugars, sugar derivatives,
organic acids, phenolic compounds and lipophilic compounds (mainly
carotenoids and tocopherols), which play an important role in
anti-inflammatory and antioxidant functions, as well as in metabolic
health. In addition, these compounds contribute to the orosensory
qualities of SB berries, which are closely related to consumer
acceptance and preference of the products. Studies regarding the
bioavailability of the compounds and the influence of the processing
conditions are also part of this review. Finally, the role of the
sensory properties is emphasized in the development of SB products to
increase utilization of the berry as a common meal component and to
obtain value-added products to support human health.


Last updated on 2021-13-09 at 14:55