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Summary: The aim of this study was to investigate sugars, organic acids, flavonol glycosides (FGs), proanthocyanidins and volatiles as flavour compounds in sea buckthorn (SB) berries of five cultivars and to predict the sensory properties of berries. The profiles of flavour compounds in SB berries varied significantly among the cultivars. Total proanthocyanidins and FGs were highest in 'Pertsik' and 'Raisa', respectively. Total volatiles were highest in 'Vorobyevskaya' and lowest in 'Raisa'. A previously established PLS model was used to predict the sensory properties of SB berries based on the non‐volatile flavour compounds. The mouth‐drying astringency can be predicted the most reliably, which has the highest regression coefficients with quinic acid, isorhamnetin‐3‐O‐sophoroside‐7‐O‐rhamnoside and total proanthocyanidins. Bitterness cannot be predicted using the model. 'Pertsik' berries were predicted to be more mouth‐drying astringency and sour than those of 'Raisa'. The research supports the cultivar selection in cultivation and industry of SB berries. [ABSTRACT FROM AUTHOR]

Highlights • Infusions were prepared from sea buckthorn leaves processed with different methods. • Phenolics, metal-chelating and antioxidative activities of infusions were studied. • Cultivar had major effect on phenolic compounds in sea buckthorn leaves. • Flavonol glycosides were more stable than ellagitannins during leaf processing. Abstract Sea buckthorn (Hippophaë rhamnoides , SB) leaves contain wide-ranging bioactive compounds. Processing of the leaves into beverages/food presents great potential for supporting human health. The research aimed to investigate the impact of different processing methods on phenolic compounds and antioxidant activities of tea-type infusions prepared from SB leaves. Leaves of two SB cultivars, 'Terhi' and 'Tytti', were processed with different methods commonly used for tea processing. Phenolic compounds in the infusions were analyzed with High-Performance Liquid Chromatography-Diode-Array Detection and High-Performance Liquid Chromatography Electrospray Ionization-Tandem Mass Spectrometry. Isorhamnetin-3- O -glucoside-7- O -rhamnoside, isorhamnetin-3- O -rutinoside and kaempferol-3- O -hexoside-7- O -rhamnoside were the three major flavonol glycosides, stachyurin and casuarinin were the most abundant ellagitannins. The infusions of 'Tytti' contained more total phenolics than those of 'Terhi' (p < 0.05). High temperature processing resulted in higher content of total phenolics and ellagitannins in the infusions compared with low temperatures (p < 0.05). Thermal processing decreased the antioxidant activities of the infusions. [ABSTRACT FROM AUTHOR]

Flavonol glycosides of wild sea buckthorn ( Hippophaë rhamnoides ssp. sinensis ) berries from China and cultivated berries ( H. rhamnoides ssp. mongolica ) from Finland and Canada were identified and quantified. Twenty-six flavonol glycosides were found with isorhamnetin and quercetin as the major aglycones. The contents of flavonol glycosides ranged 23–250 mg/100 g fresh berries and were significantly higher in the berries of ssp. sinensis than in those of ssp. mongolica . Among the cultivars of ssp. mongolica , the berries of ‘Oranzhevaya’ had the lowest (23 mg/100 g) content, and those of ‘Prevoshodnaya’ the highest content of flavonol glycosides (80 mg/100 g). Within the ssp. mongolica , the samples from Kittilä (Northern Finland) had higher levels of most flavonol glycosides than those from Turku (Southern Finland) and Québec. Among the ssp. sinensis berries of different growth sites, increasing trends were detected in the contents of most of the compounds as the altitude increased and as the latitude decreased. The wild berries (ssp. sinensis ) from Sichuan had remarkably high contents and unique profiles of flavonol glycosides. [ABSTRACT FROM AUTHOR]