Effect of mycorrhization and variety on the chemical composition and antioxidant activity of sea buckthorn berries
Marzec 14, 2017
Wrzesień 29, 2017
Jaroszewska A., Biel W., Telesiński A.
As well as being a rich source of nutrients, sea buckthorn berries contain large amounts of biologically active substances. Numerous studies have confirmed that the plants colonized by arbuscular mycorrhizal fungi have greater resistance to a shortage of nutrients, soil salinity, high temperature and prolonged drought. Currently, there is little information on the influence of mycorrhization on the chemical composition and antioxidant properties of these plants. This study was conducted in 2014 and 2015 at the Experimental Station in Lipnik, Poland. The levels of essential nutrients, dietary fiber fractions, minerals, antioxidants, and the ability to neutralize ABTS radical cations in sea buckthorn berries were investigated. The berries of mycorrhized sea buckthorns had more crude fiber (15%) and total carbohydrates (2%), K (19%), Ca (28%), Na (16%), Zn (2%), and Cu (31%), they contained lower levels of antioxidants (polyphenols 6%, carotenoids 25%, flavonoids 14%), and had a lower ability to neutralize the ABTS radical cation (12%) compared to the untreated control. The variety Hergo had more favourable chemical composition, containing more protein (16%), crude fiber (18%), ash (1%) and total carbohydrates (14%) as well as a better mineral composition than the variety Habego. This study did not confirm unambiguously the beneficial effect of mycorrhization on the quality of sea buckthorn berries. Mycorrhization increased the levels of various nutrients in the berries, yet at the same time it decreased the antioxidant potential.
Jaroszewska A., Biel W., Telesiński A. 2018. Effect of mycorrhization and variety on the chemical composition and antioxidant activity of sea buckthorn berries. J. Elem., 23(2): 673 - 684. DOI: 10.5601/jelem.2017.22.3.1434
ABTS, fibre fractions, Hippophae rhamnoides L., mineral components, vitamins