[Influence of sea buckthorn oil production technology on its antioxidant activity]

The aim of the study was to determine quality and quantity of the main components of sea buckthorn oils, which were produced by different technological procedures, and to evaluate their antioxidant activity. An influence of thermal shock to antioxidant activity of sea buckthorn oils was also evaluated. Two kinds of sea buckthorn oils were chosen. Oil of pulp was produced by separating oil from soft part of the berries. The other oil was produced using berries extracted with fatty oils. The content of carotenoids (by spectrophotometry at 450 nm) and relative content of fatty acids (gas chromatography) were determined in sea buckthorn oils. Antioxidant activity was evaluated for the first moment and after storing in a thermostat at +60+/-2 degrees C temperature for 1, 2 and 8 hours. 2,2-diphenyl-1-picrylhydrazyl (DPPH*) and 2,2'-azino-bis-(3-ethilbenzthiazolin-6-sulphonic acid) (ABTS*+) methods were used. The results have demonstrated that extracted oil has 2.4 times more carotenoids. Analysis of sea buckthorn oils proved a difference of content of the fatty acids. Extracted oil is more potent antioxidant, showed by both methods. After storing samples at +60+/-2 degrees C temperature, antioxidant activity decreased. The results proved that the oils obtained by different production procedures have different content and different antioxidant activity.