The dioecious property of sea buckthorn (Hippophae rhamnoides L.) prevents sex recognition via traditional observation at the juvenile stage, thus impeding breeding and economic cropping; RAPD and SCAR markers were used to identify the sexes. A total of 45 random decamer primers were used to screen genomic DNA pools of staminate and pistillate genotypes for genetic polymorphisms. One female sex-linked marker was identified. D15 (5′-CATCCGTGCT-3′) amplified a particular band of 885 bp, which showed polymorphism among staminate and pistillate genotype plants. The SCAR marker Hrcx-15 was obtained by sequencing the fragment. The alleles of 140 pistillate genotypes were examined but not of the 140 staminate genotypes discerned via taxonomy. Staminate and pistillate genotypes of sea buckthorn plants can be distinguished, using Hrcx-15 as a genetic marker for sex identification and for expediting cultivation for commercial applications.

This study evaluated the influence of the addition of increasing quantities of Hippophae rhamnoides L. leaves (HRL) on the radical scavenging activity, main oenological parameters and organoleptic characteristics of three white wines made from moschofilero and one white wine made from riesling grapes respectively. Radical Scavenging activity, reducing power, total phenol content (TPC) and color intensity increased in a linear manner in relation to HRL treatments. Indicatively the addition of 0.8 g/L of HRL increased the radical scavenging activity as determined via the inhibition of the DPPH radical from 23.2 to 58.4% in comparison to the initial values. Equally the reducing power as determined by the FRAP assay increased from 34.5 to 82.3%, TPC increased from 12.3 to 26.8% and the color intensity increased from 39-50% . The main oenological attributes examined, remained unchanged after the HRL addition. The addition of up to 0.4 g/L of HRL did not have a major impact on the organoleptic characteristics of the wines tasted whereas concentrations higher than 0.8 g/L were not considered beneficial. Results denote that the addition of Hippophae rhamnoides L. leaves to white wines contributes positively to the overall antioxidant capacity and could be used as an antioxidant agent in wines vinified in the absence of sulphur dioxide.