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J Agric Food Chem. 2008 Aug 13;56(15):6701-6. doi: 10.1021/jf800734v. Epub 2008 Jul 22.

Tocopherols and tocotrienols in sea buckthorn (Hippophae rhamnoides L.) berries during ripening.

Author information

1
Horticulture, Swedish University of Agricultural Sciences, P.O. Box 103, SE-230 53 Alnarp, Sweden. Staffan.Andersson@ltj.slu.se

Abstract

Sea buckthorn berries ( Hippophae rhamnoides L.) are used in foods, cosmetics, and pharmaceutical products. They are of particular interest for their high content of healthy phytochemicals, including vitamin E-related compounds (tocopherols and tocotrienols). This study investigated the content of tocopherols and tocotrienols during ripening in berries from four cultivars of sea buckthorn over a three-year period. The results showed large variations in tocopherols and tocotrienols depending on harvest date, cultivar, and year. Levels of alpha-tocopherol were higher early in the ripening period, while at later dates, delta-tocopherol levels increased. Great differences in amounts and composition of tocopherols and tocotrienols were observed between cultivars. Tocopherol levels were positively correlated with daily temperature, but this trend varied between years. Variations in tocopherols and tocotrienol levels in sea buckthorn berries due to cultivar, year, and ripening stage should therefore be considered in the production of nutritional products.

PMID:
18642927
DOI:
10.1021/jf800734v
[Indexed for MEDLINE]

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