Fuente: Foods - Revista científica (MDPI) Foods, Vol. 15, Pages 1873: From Nutritional Profile to Circular Bioeconomy: A Review of Sea Buckthorn Oil and By-Product Valorization
Foods doi: 10.3390/foods15111873
Authors:
Xiaojing Jiang
Menghuan Sun
Wenqi Deng
Min Zhu
Liang Wang
Li Zheng
Jun Xing
Jingyang Hong

Background: This review summarizes the current knowledge on the composition, bioactive constituents, health-related effects, and by-product utilization of sea buckthorn (Hippophaë rhamnoides L.) seed and pulp oils. Review approach: This review covers studies on fatty acid composition, minor bioactive compounds, antioxidant and anti-inflammatory activities, lipid metabolism-related effects, and the valorization of processing by-products, with evidence primarily derived from in vitro and in vivo studies. Results: Sea buckthorn produces two distinct oils: seed oil, characterized by high levels of polyunsaturated fatty acids, tocopherols, and phytosterols, and pulp oil, which is rich in palmitoleic acid and carotenoids. These compositional differences contribute to their antioxidant, anti-inflammatory, and lipid-regulating activities. In addition, the utilization of by-products, particularly polyphenol- and fiber-rich residues, has gained increasing attention for improving resource efficiency and sustainability of the industry. Conclusions: Sea buckthorn oil is a promising source of functional lipids and bioactive compounds. However, current evidence is largely based on experimental studies, and further research is needed to clarify the mechanisms of action, bioavailability, dose–response relationships, and clinical efficacy. Advances in green extraction technologies and integrated utilization strategies may further support the sustainable development of sea buckthorn resources.