Chemical Composition Analysis of Sea Buckthorn (Hippophae) in Georgia and Development of Innovative Valorization Technologies

A tiny wild berry from Georgia hides a treasure trove of antioxidants and oils—and scientists just found a greener way to unlock them in minutes, not hours.

Sea buckthorn, a rugged berry thriving across Georgia's diverse landscapes, has long been a staple in traditional remedies. But its full chemical potential remained a mystery—until now. Researchers analyzed berries from three distinct regions (Adjara, Samtskhe-Javakheti, and Imereti) and uncovered 18 bioactive compounds, including malic acid, quinic acid, and flavonoids like catechin and isorhamnetin derivatives. The lipid profile was dominated by C18 fatty acids (57.4%–76.9%), with linoleic acid reaching up to 50%—a boon for nutritional and cosmetic applications.

To maximize recovery, the team compared green extraction methods: ultrasound-assisted extraction (UAE) and supercritical water extraction (SWE) against traditional maceration and Soxhlet. UAE with 75% ethanol proved highly effective, recovering 1.684 mg/g carotenoids and 8.213 mg/g phenolics. SWE was even more striking, achieving 86% lipid yield and 92.25 mg/g phenolic content in just 7 minutes—a stark contrast to hours-long conventional methods.

The regional differences were notable. Berries from Samtskhe-Javakheti boasted the highest carotenoid content (3.363 mg/g), while total phenolic content ranged from 19.90 to 34.94 mg/g across samples. When carotenoid-enriched sunflower oil was tested, it showed 3.5-fold higher antioxidant activity than control oil, hinting at enhanced oxidative stability.

These findings underscore Georgia's sea buckthorn as a powerhouse of natural antioxidants and lipids, with green technologies offering sustainable pathways to high-value nutraceuticals and functional foods.

Key Points

• 18 bioactive compounds identified, including catechin and quinic acid.
• UAE and SWE boost yields; SWE hits 86% lipid in 7 min.
• Carotenoid-enriched oil shows 3.5-fold higher antioxidant activity.