Figure 5.

Comparative antioxidant activity of the extract from regular sea buckthorn seeds (at concentrations: 5 and 50 µg/mL, pre-incubation time—5 min), phenolic preparation from sea buckthorn fruits (at concentrations: 5 and 50 µg/mL, pre-incubation time—5 min) and non-polar preparation from sea buckthorn fruits (at concentrations: 5 and 50 µg/mL, pre-incubation time—5 min) in plasma treated with H₂O₂/Fe²⁺ (incubation time—25 min). Results are given as mean ± SD (n = 8). Kruskal-Wallis test: (A) for lipid peroxidation: * p < 0.05 (preparation of sea buckthorn seeds (at concentration: 1 µg/mL) vs. phenolic preparation of sea buckthorn fruits (at concentrations: 1 µg/mL) non-polar preparation of sea buckthorn fruits (at concentrations: 5 µg/mL); ** p < 0.01 (preparation of sea buckthorn seeds (at concentration: 50 µg/mL) vs. phenolic preparation of sea buckthorn fruits (at concentrations: 50 µg/mL)/non-polar preparation of sea buckthorn fruits (at concentrations: 50 µg/mL); (B) for protein carbonylation: * p < 0.05, ** p < 0.01 (preparation of sea buckthorn seeds (at concentration: 5 and 50 µg/mL) vs. phenolic preparation of sea buckthorn fruits (at concentrations: 5 and 50 µg/mL) non-polar preparation of sea buckthorn fruits (at concentrations: 5 and 50 µg/mL).