Antioxidant activity of sea buckthorn (Hippophae Rhamnoides) extracts compared with common food additives

Abstract

Sea buckthorn (Hippophae rhamnoides) is a plant distributed all over the world, with diverse uses, such as controlling soil erosion, nutritious foods, drugs and skin-care products. This study was undertaken in order to examine the antioxidant activity of water-acetone and alcoholic extracts obtained from sea buckthorn, using different tests including scavenging of 1,1-diphenyl-2-picryl-hydrazil radical (DPPH.), superoxide anion radical (O2.-) and total antioxidant activity.

The scavenging activity against DPPH radical was determined by the decrease of its absorbance at 517 nm induced by antioxidants. The scavenging activity against superoxide anions –generated by the phenazin methosulfate (PMN) / nicotinamid-adenin-dinucleotidphosphate, reduced form (NADPH) system – was detected within by the reaction with chloride of 2,2’-di-p-nitrophenyl)-5,5’-diphenyl-(3,3’-dimethoxy-4,4’-difphenylene) ditetrazolium chloride (nitro blue tetrazolium – NBT). Total antioxidant activity of sea buckthorn extracts was determined by thiocyanate method. The antioxidant activities of sea buckthorn extracts were compared with standard antioxidants 2,6-di-tert-butyl-p-hydroxytoluene (BHT) and tert-butyl-hydroxyanisole (BHA).

The results indicate that water-acetone extract and alcoholic extract prevent lipid peroxidation due to the ability to annihilate free radicals. Sea buckthorn extracts had a more antioxidant capacity than BHT and BHA.