Premium
Tocopherols in sea buckthorn ( Hippophaë rhamnoides L.) berry oil
Author(s) -
Zadernowski R.,
Naczk M.,
Amarowicz R.
Publication year - 2003
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-003-0650-z
Subject(s) - tocopherol , berry , hippophae rhamnoides , chemistry , cultivar , food science , botany , alpha tocopherol , horticulture , biology , vitamin e , antioxidant , biochemistry
The free tocopherol content in whole berries of six sea buckthorn cultivars grown in northeastern Poland and Belorussia was determined with HPLC. The total free tocopherol content in oil from whole berries was 101.4–128.3 mg/100 g of oil. α‐Tocopherol was the predominant tocopherol of sea buckthorn berries, and only traces of γ‐tocopherol were detected in the oil. α‐ and δ‐Tocopherols constituted 62.5–67.9% and 32.1–37.5% of total tocopherol, respectively. The total free tocopherol content in oil of sea buckthorn cv. Nadbaltycka increased during maturation from 40.4 to 109.8 mg/100 g of oil. Green berries contained a marked amount of γ‐tocopherol, but its content rapidly declined to traces when the color of berries turned from green to olive‐yellow.