Chemical composition and antioxidant activity of leaves of mycorrhized sea-buckthorn ( Hippophae rhamnoides L.)

ABSTRACT The leaves of sea-buckthorn (Hippophae rhamnoides L.) can be a rich source of nutrients and biologically active substances. Their levels depend on growing conditions, agricultural technology and climate. The studies however, mainly focus on nutritious value of fruit and seeds and there is s...

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Autores principales:	Jaroszewska,Anna, Biel,Wioletta
Lenguaje:	English
Publicado:	Instituto de Investigaciones Agropecuarias, INIA 2017
Materias:	Antioxidants chemical composition fiber fractions mycorrhiza vitamins.
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392017000200155
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spelling	oai:scielo:S0718-583920170002001552017-11-09Chemical composition and antioxidant activity of leaves of mycorrhized sea-buckthorn ( Hippophae rhamnoides L.)Jaroszewska,AnnaBiel,Wioletta Antioxidants chemical composition fiber fractions mycorrhiza vitamins. ABSTRACT The leaves of sea-buckthorn (Hippophae rhamnoides L.) can be a rich source of nutrients and biologically active substances. Their levels depend on growing conditions, agricultural technology and climate. The studies however, mainly focus on nutritious value of fruit and seeds and there is shortage of the information regarding to buckthorn leaves. The aim of the experiment was to determine the effect of symbiotic mycorrhizal fungi on the chemical composition and antioxidant activity of sea-buckthorn leaves. The study was conducted in 2014 and 2015 at the Experimental Station in Lipnik, Poland. Mycorrhization improved the nutritional value of leaves of sea-buckthorn by increasing levels of total protein (3%), N free extract (1%), Ca (9%), Na (16%), Fe (18%), Cr (34%), and partially elevating antioxidant activity by increasing the concentration of polyphenols (7%). Leaves of 'Habego' had a higher nutritional value, containing more total protein (4%), crude fat (7%), crude fiber (30%), and all fractions of dietary fiber. 'Hergo' had more beneficial levels of minerals (P-27%, K-67%, Mg-4%, Na-30%, Zn-8%, and Cr-21%), polyphenols (51%), total flavonoids (35%), carotenoids (10%), and L-ascorbic acid (8%), as well as higher antioxidant activity (40%). The results of our study partly confirmed the earlier scientific reports on the impact of mycorrhiza on the chemical composition of plants. However, it is not possible to compare our results with data on berry plants, including sea-buckthorn, due to the lack of information in the literature.info:eu-repo/semantics/openAccessInstituto de Investigaciones Agropecuarias, INIAChilean journal of agricultural research v.77 n.2 20172017-06-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392017000200155en10.4067/S0718-58392017000200155
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Antioxidants chemical composition fiber fractions mycorrhiza vitamins.
spellingShingle	Antioxidants chemical composition fiber fractions mycorrhiza vitamins. Jaroszewska,Anna Biel,Wioletta Chemical composition and antioxidant activity of leaves of mycorrhized sea-buckthorn ( Hippophae rhamnoides L.)
description	ABSTRACT The leaves of sea-buckthorn (Hippophae rhamnoides L.) can be a rich source of nutrients and biologically active substances. Their levels depend on growing conditions, agricultural technology and climate. The studies however, mainly focus on nutritious value of fruit and seeds and there is shortage of the information regarding to buckthorn leaves. The aim of the experiment was to determine the effect of symbiotic mycorrhizal fungi on the chemical composition and antioxidant activity of sea-buckthorn leaves. The study was conducted in 2014 and 2015 at the Experimental Station in Lipnik, Poland. Mycorrhization improved the nutritional value of leaves of sea-buckthorn by increasing levels of total protein (3%), N free extract (1%), Ca (9%), Na (16%), Fe (18%), Cr (34%), and partially elevating antioxidant activity by increasing the concentration of polyphenols (7%). Leaves of 'Habego' had a higher nutritional value, containing more total protein (4%), crude fat (7%), crude fiber (30%), and all fractions of dietary fiber. 'Hergo' had more beneficial levels of minerals (P-27%, K-67%, Mg-4%, Na-30%, Zn-8%, and Cr-21%), polyphenols (51%), total flavonoids (35%), carotenoids (10%), and L-ascorbic acid (8%), as well as higher antioxidant activity (40%). The results of our study partly confirmed the earlier scientific reports on the impact of mycorrhiza on the chemical composition of plants. However, it is not possible to compare our results with data on berry plants, including sea-buckthorn, due to the lack of information in the literature.
author	Jaroszewska,Anna Biel,Wioletta
author_facet	Jaroszewska,Anna Biel,Wioletta
author_sort	Jaroszewska,Anna
title	Chemical composition and antioxidant activity of leaves of mycorrhized sea-buckthorn ( Hippophae rhamnoides L.)
title_short	Chemical composition and antioxidant activity of leaves of mycorrhized sea-buckthorn ( Hippophae rhamnoides L.)
title_full	Chemical composition and antioxidant activity of leaves of mycorrhized sea-buckthorn ( Hippophae rhamnoides L.)
title_fullStr	Chemical composition and antioxidant activity of leaves of mycorrhized sea-buckthorn ( Hippophae rhamnoides L.)
title_full_unstemmed	Chemical composition and antioxidant activity of leaves of mycorrhized sea-buckthorn ( Hippophae rhamnoides L.)
title_sort	chemical composition and antioxidant activity of leaves of mycorrhized sea-buckthorn ( hippophae rhamnoides l.)
publisher	Instituto de Investigaciones Agropecuarias, INIA
publishDate	2017
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392017000200155
work_keys_str_mv	AT jaroszewskaanna chemicalcompositionandantioxidantactivityofleavesofmycorrhizedseabuckthornhippophaerhamnoidesl AT bielwioletta chemicalcompositionandantioxidantactivityofleavesofmycorrhizedseabuckthornhippophaerhamnoidesl
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Chemical composition and antioxidant activity of leaves of mycorrhized sea-buckthorn ( Hippophae rhamnoides L.)

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