Sea Buckthorn (<i>Hippophaë rhamnoides</i> ssp. <i>rhamnoides</i>) Berries in Nordic Environment: Compositional Response to Latitude and Weather Conditions

Flavonol glycosides (FGs) in sea buckthorn (<i>Hippophaë rhamnoides</i> ssp. <i>rhamnoides</i>) berries of varieties ‘Tytti’ and ‘Terhi’, cultivated in northern Finland (68°02′ N) for six years and southern Finland (60°23′ N) for seven years, were investigated and compared by HPLC-DAD-ESI-MS/MS. The average total content of 23 identified glycosides of isorhamnetin and quercetin was 103 ± 23 and 110 ± 21 mg/100 g fresh berries in ‘Terhi’ and ‘Tytti’, respectively. The total contents of FGs, flavonol diglycosides, and triglycosides in both varieties were higher in the north than in the south, whereas total flavonol monoglycoside content behaved vice versa (<i>p</i> < 0.05). Among the 89 weather variables studied, the sum of the daily mean temperatures that are 5 °C or higher from the start of growth season until the day of harvest was the most important variable which associated negatively with the accumulation of FGs in berries. Such influence was much stronger in berries from the north than from the south

Effects of Genotype, Latitude, and Weather Conditions on the Composition of Sugars, Sugar Alcohols, Fruit Acids, and Ascorbic Acid in Sea Buckthorn (Hippophaë rhamnoides ssp. mongolica) Berry Juice

Sea buckthorn berries (Hippophaë rhamnoides ssp. mongolica) of nine varieties were collected from three growth locations in five inconsecutive years (<i>n</i> = 152) to study the compositional differences of sugars, sugar alcohols, fruit acids, and ascorbic acid in berries of different genotypes. Fructose and glucose (major sugars) were highest in Chuiskaya and Vitaminaya among the varieties studied, respectively. Malic acid and quinic acid (major acids) were highest in Pertsik and Vitaminaya, respectively. Ascorbic acid was highest in Oranzhevaya and lowest in Vitaminaya. Berry samples of nine varieties collected from two growth locations in five years (<i>n</i> = 124) were combined to study the effects of latitude and weather conditions on the composition of H. rhamnoides ssp. mongolica. Sea buckthorn berries grown at lower latitude had higher levels of total sugar and sugar/acid ratio and a lower level of total acid and were supposed to have better sensory properties than those grown at higher latitude. Glucose, quinic acid, and ascorbic acid were hardly influenced by weather conditions. The other components showed various correlations with temperature, radiation, precipitation, and humidity variables. In addition, fructose, sucrose, and <i>myo</i>-inositol correlated positively with each other and showed negative correlation with malic acid on the basis of all the samples studied (<i>n</i> = 152)

Proanthocyanidins in Sea Buckthorn (Hippophaë rhamnoides L.) Berries of Different Origins with Special Reference to the Influence of Genetic Background and Growth Location

Wild sea buckthorn berries from Finland (Hippophaë rhamnoides ssp. rhamnoides) and China (ssp. sinensis) as well as berries of two varieties of ssp. rhamnoides cultivated in Finland and five of ssp. mongolica cultivated in Canada were compared on the basis of the content and composition of proanthocyanidins (PAs). Among all of the samples, only B-type PAs were found. The contents of dimeric, trimeric, tetrameric, and total PAs were in the range of 1.4–8.9, 1.3–9.5, 1.0–7.1, and 390–1940 mg/100 g of dry weight, respectively. The three subspecies were separated by three validated factors (<i>R</i>², 0.724; <i>Q</i>², 0.677) in the partial least squares discriminant analysis model. Significant differences in total PAs were found between the ssp. rhamnoides and mongolica samples (<i>p</i> < 0.05). In ssp. rhamnoides, samples grown in northern Finland were characterized by a high amount of total PAs, typically 2–3 times higher than that in the level found in southern Finland. In ssp. sinensis, altitude did not have a systematic effect on the PA composition, suggesting the significance of the interaction between genetic background and growth location

CO₂ Plant Extracts Reduce Cholesterol Oxidation in Fish Patties during Cooking and Storage

Cholesterol oxidation products (COPs) in foods may pose risks for human health. Suitable antioxidants can reduce the formation of COPs in industrial products. Consumer awareness of food additives has brought a need for more natural alternatives. This is the first study on the effects of supercritical CO₂ extracts of rosemary, oregano, and an antimicrobial blend of seven herbs, tested at two levels (1 and 3 g/kg fish), against cholesterol oxidation in patties made of a widely consumed fish species, Atlantic salmon (Salmo salar), during baking and storage. Cholesterol oxidation was reduced by the extracts as indicated by lowered levels of 7α-hydroxycholesterol, 7β-hydroxycholesterol, and 7-ketocholesterol, which were quantified by GC-MS. The total amount of COPs was smaller in all of the cooked samples containing the plant extracts (<1 μg/g extracted fat) than in the cooked control (14 μg/g). Furthermore, the plant extracts exhibited protective effects also during cold storage for up to 14 days

Effects of Latitude and Weather Conditions on Phenolic Compounds in Currant (Ribes spp.) Cultivars

Effects of growth latitude and weather conditions on phenolic compounds of currants (Ribes spp.) were investigated. The berries of red currant cultivar ‘Red Dutch’, white currant ‘White Dutch’, and green currant ‘Vertti’ were collected in seven consecutive years from two growth sites (south and north) with a latitudinal distance of 690 km. The contents of hydroxycinnamic acid conjugates and flavonol glycosides in ‘Vertti’ were higher than those in ‘White Dutch’ by 8 and 5 times, respectively, and by 50 and 3 times than those in ‘Red Dutch’, respectively. The total content of phenolic compounds was 10–19% higher in the north than in the south (<i>p</i> < 0.05). In ‘Red Dutch’, anthocyanins were 12% richer in berries from the north compared with those from the south (<i>p</i> < 0.05). The total content of hydroxycinnamic acid conjugates in ‘Vertti’ and ‘White Dutch’ from the north was 30% higher than those from the south (<i>p</i> < 0.05). High radiation and temperature were associated with low contents of the major phenolic compounds in all the cultivars studied. High humidity correlated with low levels of hydroxycinnamic acid conjugates in green and white currants

Effects of Antioxidants on Rapeseed Oil Oxidation in an Artificial Digestion Model Analyzed by UHPLC–ESI–MS

A normal diet contains large quantities of oxidized fatty acids, glycerolipids, cholesterol, and their cytotoxic degradation products because many foods in the diet are fried, heated, or otherwise processed and consumed often after long periods of storage. There is also evidence that the acid medium of the stomach promotes lipid peroxidation and that the gastrointestinal tract is a major site of antioxidant action, as demonstrated by various colorimetric methods. The identity and yields of specific products of lipid transformation have seldom been determined. The present study describes the molecular species profiles of all major gastrointestinal lipids formed during digestion of autoxidized rapeseed oil in an artificial digestion model in the presence of l-ascorbic acid, 6-palmitoyl-<i>O</i>-l-ascorbic acid, 3,5-di-<i>tert</i>-butyl-4-hydroxytoluene (BHT), dl-α-tocopherol, and dl-α-tocopheryl acetate. Differences in oxidized lipid profiles were detected in the samples digested in the presence of different antioxidants, but none of them could prevent the formation of oxidized lipids or promote their degradation in a gastric digestion model. The lack of effect is attributed to the inappropriate nature of the gastrointestinal medium for the antioxidant activity of these vitamins and BHT. A fast ultrahigh performance liquid chromatographic–electrospray ionization–mass spectrometric method was developed for the analysis of lipolysis products, including epoxy, hydroperoxy, and hydroxy fatty acids, and acylglycerols, utilizing lithium as ionization enhancer

Flavonol Glycosides in Currant Leaves and Variation with Growth Season, Growth Location, and Leaf Position

Flavonol glycosides (FG) were analyzed in the leaves of six currant cultivars (Ribes spp.) with HPLC-DAD, HPLC-MS/MS, and NMR. The average amounts of the 12 major, identified FG constituted 86–93% (9.6–14.1 mg/g DW) of the total of 27 FG found. Quercetin and kaempferol were the major aglycones with trace amounts of myricetin. Quercetin-3-<i>O</i>-(2,6-α-dirhamnopyranosyl-β-glucopyranoside), quercetin-3-<i>O</i>-(2-β-xylopyranosyl-6-α-rhamnopyranosyl-β-glucopyranoside), and kaempferol-3-<i>O</i>-(3,6-α-dirhamnopyranosyl-β-glucopyranoside) were identified for the first time in currant leaves and existed in a white currant cultivar ‘White Dutch’ only. Kaempferol-3-<i>O</i>-β-(6′-malonyl)­glucopyranoside was also a new compound existing in abundance in five cultivars but not in the white one. The results show the primary importance of the genetic background of the cultivars. The content of malonylated FG of special importance in cardiovascular health decreased regularly during summer. Time of collection and leaf position were more prominent factors affecting the composition than were the year of harvest or the growth latitude. Randomly collected leaves differed in their FG profiles from those collected from the middle position of new branches

Profiles of Volatile Compounds in Blackcurrant (<i>Ribes nigrum</i>) Cultivars with a Special Focus on the Influence of Growth Latitude and Weather Conditions

The volatile profiles of three blackcurrant (<i>Ribes nigrum</i> L.) cultivars grown in Finland and their responses to growth latitude and weather conditions were studied over an 8 year period by headspace solid-phase microextraction (HS-SPME) followed by gas-chromatographic–mass-spectrometric (GC-MS) analysis. Monoterpene hydrocarbons and oxygenated monoterpenes were the major classes of volatiles. The cultivar ‘Melalahti’ presented lower contents of volatiles compared with ‘Ola’ and ‘Mortti’, which showed very similar compositions. Higher contents of volatiles were found in berries cultivated at the higher latitude (66° 34′ N) than in those from the southern location (60° 23′ N). Among the meteorological variables, radiation and temperature during the last month before harvest were negatively linked with the volatile content. Storage time had a negative impact on the amount of blackcurrant volatiles

Profiles of Volatile Compounds in Blackcurrant (<i>Ribes nigrum</i>) Cultivars with a Special Focus on the Influence of Growth Latitude and Weather Conditions

The volatile profiles of three blackcurrant (<i>Ribes nigrum</i> L.) cultivars grown in Finland and their responses to growth latitude and weather conditions were studied over an 8 year period by headspace solid-phase microextraction (HS-SPME) followed by gas-chromatographic–mass-spectrometric (GC-MS) analysis. Monoterpene hydrocarbons and oxygenated monoterpenes were the major classes of volatiles. The cultivar ‘Melalahti’ presented lower contents of volatiles compared with ‘Ola’ and ‘Mortti’, which showed very similar compositions. Higher contents of volatiles were found in berries cultivated at the higher latitude (66° 34′ N) than in those from the southern location (60° 23′ N). Among the meteorological variables, radiation and temperature during the last month before harvest were negatively linked with the volatile content. Storage time had a negative impact on the amount of blackcurrant volatiles

Role of Flavonols and Proanthocyanidins in the Sensory Quality of Sea Buckthorn (<i>Hippophaë rhamnoides</i> L.) Berries

Sensory profile, flavonols, proanthocyanidins, sugars, and organic acids were investigated in purees of six sea buckthorn (<i>Hippophaë rhamnoides</i>) cultivars. The sensory profiles of the purees were dominated by intense sourness followed by astringency and bitterness due to the high content of malic acid. Malic acid and isorhamnetin glycosides, especially isorhamnetin-3-<i>O</i>-sophoroside-7-<i>O</i>-rhamnoside, had close association with the astringent attributes in the different purees, whereas some of the known astringent compounds such as proanthocyanidin dimers and trimers or quercetin glycosides, had less impact. Moreover, the ratios between contents of acids and phenolic compounds were more important predictors of bitterness than the individual variables alone. Astringency and bitterness are important sensory factors for the consumer acceptance of sea buckthorn products. The current study provides new knowledge on the correlations between sensory properties and composition and supports industrial utilization of the sea buckthorn berries