Richter, Renate; Brauer, Sirko; Fischer, Jana:
University of applied sciences Anhalt (Koethen, Germany)

Flavonoids and their amount in Seabuckthorn are more unknown in comparison to other

fruits. Seabuckthorn is appreciated as a source of vitamines and a supplier of valuable oils.

The wellknown sensoric properties of the adstringens of Seabuckthorn, which have always

caused acceptance-problems for the consumer allows to expect a lot of phenolic compounds.

The number of publications to recherche the antioxidative activity of this compounds is

very high, because a flavonoid-rich food reduces the risk of a sickness of cancer.

A correlation between the content of polyphenols and the antioxidative activity couldn`t

detect in every case.

In some publications the dependence on the structure of this effect is discussed.

Interesting is the comparison between the antioxidative capacity from some specific

flavonols, the flavonol-3-glycosides and the aglycons.

In the present paper seven flavonols are identified and quantified by the LC-MS/MS-method in extracts of Seabuckthorn from several steps of concentration.

With this technology it was possible to increase the amount of the flavonols up to 200%.

The measurement of the antioxidative capacity of the methanolic extracts with the ABTS⁺-

radical- scavenger- test brings a very good correlation to the content of flavonols.

Our results with this method show, that the aglycons and the glycosides have a higher

oxidative potential than the vitamin E-analogon Trolox.

We could confirm the dependence of this characteristic on the structure, because we could show, that the aglycons Quercetin and Isorhamnetin have a higher antioxidative potential as their glycosides.