Planta Med 2014; 80 - LP24
DOI: 10.1055/s-0034-1395082

Flavonoids in cultivated berries of sea buckthorn (Hippophaë rhamnoides L.)

R Raudonis 1, 2, L Raudone 1, V Janulis 1, P Viskelis 2
  • 1Department of Pharmacognosy, Lithuanian University of Health Sciences, Eiveni str. 4, LT-50161, Kaunas, Lithuania
  • 2Institute of Horticulture, Lithuanian Research Center for Agriculture and Forestry, Kauno str. 30, LT-54333, Babtai, Kaunas distr., Lithuania

Flavonoids of sea buckthorn (Hippophaë rhamnoides L.) possess a wide spectrum of physiological activities on cardiovascular system [1,2]. The content and profile of flavonoids of certain cultivars grown in Lithuania are unknown. This study investigated flavonoids of 11 cultivars of sea buckthorn (H. rhamnoides L.) “Avgustinka”, “Botaničeskaja”, “Botaničeskaja Liubitelskoje”, “Hibrid perčika”, “Julia”, “Nivelena-1”, “Nivelena-2”, “Otradnaja”, “Padarok sadu”, “Trofimovskaja”, “Vorobjevskaja“ by reverse phase high performance liquid chromatography combined with diode array detection. Quercetin-3-O-rutinoside, quercetin-3-O-glucoside, isorhamnetin-3-O-rutinoside, isorhamnetin-3-O-glucoside, quercetin and isorhamnetin were identified and quantified in all tested samples. The predominant flavonoids were quercetin-3-O-rutinoside (99 – 280 µg/g fw), isorhamnetin-3-O-rutinoside (102 – 229 µg/g fw) and isorhamnetin-3-O-glucoside (83 – 195 µg/g fw). The total content of flavonoids fell in the range of 385 – 616 µg per gram fresh berries with considerable variation. Significantly greatest amounts of flavonoids were detected in “Avgustinka” cultivar, whereas lowest amounts – in “Nivelena-1” cultivar. In conclusion, the content and profile of flavonoids in sea buckthorn berries are dependent on the cultivars.

Acknowledgements: Postdoctoral fellowship is being funded by the European Union Structural Funds project (VPl-3.1-ŠMM-01-V-02 – 004 No. 004/86) “Postdoctoral Fellowship Implementation in Lithuania”.

Keywords: Flavonoids, sea buckthorn, berries, HPLC


[1] Xu Y-J, et al. (2011)J Funct Foods 3:2 – 12. 2. Suryakumar G, et al. (2011)J Ethnopharmacol 138:268 – 278.