EVALUATION OF THE OXIDATIVE STABILITY OF SEA BUCKTHORN (HIPPOPHAE RHAMNOIDES L.) LIPOPHILIC EXTRACTS
Journal: SHILAP Revista de lepidopterología
Year: 2018

Food industry more and more tend to replace the synthetic compounds in foods with natural ones. A safe and effective possibility would be to use biologically active compounds extracted from local natural berries such as sea buckthorn (<em>Hippophae Rhamnoides L.).</em> In this paper were evaluated the antioxidant capacity and physico-chemical characteristics of seabuckthorn lipophilic extracts. Analysis of the impact of biologically active compounds on the physico-chemical characteristics of lip