Antimicrobial, antioxidant and phytochemical investigations of sea buckthorn (Hippophae rhamnoides L.) leaf, stem, root and seed

作者：Michel Thomas; Destandau Emilie^*; Le Floch Gaetan; Lucchesi Marie Elisabeth; Elfakir Claire

来源：Food Chemistry, 2012, 131(3): 754-760.

DOI：10.1016/j.foodchem.2011.09.029

• Hippophae rhamnoides
• Antimicrobial
• Antioxidant
• Phenolic compounds
• Proanthocyanidins
• HPTLC

The antimicrobial and antioxidant activities of crude ethanolic extract from Hippophae rhamnoides L (Elaeagnaceae) leaf, stem, root and seed, and their respective fractions, obtained by liquid-liquid extraction (LLE) using hexane (HF), ethyl acetate (EAF) and water (WF), were investigated. The crude extract was obtained by Pressurised Liquid Extraction (PLE), using ethanol at 100 bar and 60 degrees C. Antimicrobial activity was tested against food-borne and clinical microorganisms. Antioxidant activity was measured using the DPPH-radical scavenging and the ferric reducing antioxidant power (FRAP) assays. The phytochemical contents were examined by colorimetric methods. The results showed that crude extracts were active against Gram - and + strains, and that seed and root extracts were better radical scavengers than leaf and stem extracts. For all organs, the two activities tested were found to be higher in WF. These activities were correlated with the presence of phenolic compounds in active fractions. High Performance Thin Layer Chromatography (HPTLC) fingerprints confirmed presence of phenolic compounds in active extracts and fractions.

• 出版日期2012-4-1