ArticleFood science & nutrition2023
Phenolic compounds, antioxidant activity and sensory evaluation of sea buckthorn (
Article in Food science & nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers, 1 of them a synthesis that pooled it.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
15 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Research progress on antitumor effects of sea buckthorn, a traditional Chinese medicine homologous to food and medicine.Frontiers in nutrition · 2024Pooled it
- Sea Buckthorn in Cardiovascular and Metabolic Health: Evidence for the Role of the Leaves.Nutrients · 2026Review
- Bioactive Components and Functional Applications of Sea Buckthorn: A Review.Food science & nutrition · 2026Review
- Dynamics and Diversity of Microbial Community Succession During the Solid-State Fermentation Process of Fuzhuan Brick Sea Buckthorn Leaf Tea.Foods (Basel, Switzerland) · 2026Article
- Applicability of Nanoemulsions for the Incorporation of Bioactive Compounds in Cosmetics: A Review.ACS omega · 2026Review
- Unveiling the influence of temperature treatments on the structural and Metabolomic profile of Pandan leaves (Food chemistry: X · 2025Article
- In Vitro Influence of a Chemically CharacterizedFoods (Basel, Switzerland) · 2025Article
- Natural dual inhibitor isorhamnetin-3-O-neohespeidoside targets tyrosinase and MC1R for skin pigmentation management.Scientific reports · 2025Article
- Widely Targeted Metabolomics Reveals the Quality Characteristics of a New Tea Cultivar, 'Baiyun 0492'.Foods (Basel, Switzerland) · 2025Article
- Composition of Flavonoids and Nutritional Evaluation in Leaves of Different Sea-Buckthorn Germplasm Resources.Food science & nutrition · 2025Article
- The role of sea buckthorn in skin and mucosal health: a review from an anti-inflammatory perspective.Frontiers in pharmacology · 2025Review
- Phytochemical and Functional Diversity of Enzyme-Assisted Extracts fromAntioxidants (Basel, Switzerland) · 2024Article
- Cytocompatibility, Antimicrobial and Antioxidant Activity of a Mucoadhesive Biopolymeric Hydrogel Embedding Selenium Nanoparticles Phytosynthesized by Sea Buckthorn Leaf Extract.Pharmaceuticals (Basel, Switzerland) · 2023Article
- Optimization of Enzyme-Assisted Extraction of Bioactive Compounds from Sea Buckthorn (Microorganisms · 2023Article
- Phenolic compounds, antioxidant activity and sensory evaluation of sea buckthorn (Food science & nutrition · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Sea buckthorn leaf tea, an emerging potential functional beverage product, has not yet had appropriate product standards and corresponding quality evaluation methods, and its poor taste directly affects the acceptance of the population, thus limiting its market consumption potential. In this study, two major packaging forms of sea buckthorn leaf tea available in the Chinese market were selected. The contents of total phenolics, total flavonoids, and 10 phenolic compounds, as well as the in vitro antioxidant capacity and sensory characteristics of sea buckthorn leaf tea were analyzed. Results showed that the quality of sea buckthorn leaf tea in the Chinese market varied widely. The total phenolic content, total flavonoid content, antioxidant activity, and consumer acceptance of bagged sea buckthorn leaf tea were higher than those of bulk sea buckthorn leaf tea. Multifactorial statistical analysis showed that the taste astringency of sea buckthorn leaf tea was closely related to ellagic acid and isorhamnetin-3-O-neohesperidin. Furthermore, isorhamnetin-3-O-neohesperidin had a greater effect on the antioxidant activity of sea buckthorn leaf tea. Therefore, ellagic acid and isorhamnetin-3-O-neohesperidin can be used as potential quality markers for sea buckthorn leaf tea. This work provides a reference for taste improvement and quality control of sea buckthorn leaf tea.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.