Research Progress on the Extraction Technology of Seabuckthorn Fruit Oil and the Application of Nutritional Factors

GAO Juanjuan; LI Dong; SU Dan; WU Tianqi; ZHAO Junmei; ZHANG Wenxuan; SONG Ying; GAO Shan

doi:10.13386/j.issn1002-0306.2021060224

Volume 43 Issue 13

Jun. 2022

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Science and Technology of Food Industry > 2022 > 43(13): 400-407. > DOI: 10.13386/j.issn1002-0306.2021060224

GAO Juanjuan, LI Dong, SU Dan, et al. Research Progress on the Extraction Technology of Seabuckthorn Fruit Oil and the Application of Nutritional Factors[J]. Science and Technology of Food Industry, 2022, 43(13): 400−407. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021060224.

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Research Progress on the Extraction Technology of Seabuckthorn Fruit Oil and the Application of Nutritional Factors

College of Food Science and Engineering, Hebei University of Science and Technology, Shijiazhuang 050000, China

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Received Date: June 28, 2021
Available Online: April 24, 2022

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Abstract

Seabuckthorn fruit oil is rich for bioactive substances, mainly including unsaturated fatty acids, carotenoids, steroids and tocopherols, which has specific health functions and been widely used in medicine, food and cosmetics. This paper mainly introduces the five extraction processes of seabuckthorn fruit oil, which are organic solvent extraction, squeezing and centrifugation, enzymatic extraction, supercritical CO₂ extraction, and ultrasonic assisted method. The oil yield, advantages and disadvantages of different extraction processes of seabuckthorn fruit oil are compared. The functional components, health function and the development and utilization in various fields of sea buckthorn fruit oil are summarized. The paper provides theoretical basis for the development of seabuckthorn fruit oil industry.
- seabuckthorn fruit oil,
- extraction process,
- nutritional factors,
- functional features,
- utilization

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References

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Science and Technology of Food Industry

Research Progress on the Extraction Technology of Seabuckthorn Fruit Oil and the Application of Nutritional Factors