The Correlation between Chemical Compositions and Antimicrobial Properties of Sea Buckthorn

Due to the content of biologically active substances, sea buckthorn (Hippophae rhamnoides L.) is of growing interest to scientists, the food industry, pharmaceuticals, cosmetology and consumers. The aim of this study is to investigate the correlation between the chemical composition (Carotenoid content (CC), Ascorbic acid content (AAC), Total dry matters (TDM), Titratable acidity (TA), pH, Organic acids (OA)) and the Antibacterial effect (AA) (Diameter of the inhibition zone in mm of Bacillus pumilus) of four species of sea buckthorn (Clara, Dora, Cora, Mara), cultivated in the Republic of Moldova. The sea buckthorn species tested was found to have a different Carotenoid content (1.79±0.43 … 48.92±0.61 mg/100g), Ascorbic acid content (74.36±0.60 … 373.38±2.29 mg/100g), Organic acids (malic acid 5.8±0.02 ... 13.4±0.01 mg/100g, citric acid 0.08±0.00 ... 0.32±0.01 mg/100g, succinic acid 0.03±0.00 ... 1.1±0.00 mg/100g), Total dry matters (16.71±0.05 … 24.54±0.09 %), Total acidity (2.15±0.05 ... 8.76±0.00 %), and pH value (2.73±0.02 ... 3.00±0.07). The microbial activity of sea buckthorn, evaluated by the diameter of the inhibition zone, constituted for Bacillus pumilus (3.70…15.91mm/g-1 for whole sea buckthorn fruits and respectively 13.33…26.67 mm/g-1 for sea buckthorn puree).