シーバックソーンCO2エキストラクト
Hắc mai biển CO2 extract
Hippophae rhamnoides
Seabuckthorn pulp CO2, Seabuckthorn seed CO2, Sea buckthorn berry oil (CO2)
Tart fruit, vegetable oil, hay, a hint of carrot and butter. Pulp grades are deep red-orange with a ripe-fruit note. Not a fragrance material.
Sea buckthorn CO2 extract is a fatty oil, has no dedicated standard in the IFRA 51 index and is not named in the allergen list of EU Regulation 2023/1545.
Pulp grades are rich in carotenoids and can stain skin, fabric and surfaces when used neat. Seed oil is rich in polyunsaturated fatty acids and oxidises readily. Store dark, sealed and cool.
| Palmitoleic acid | major in pulp oil (indicative 20 to 40%) |
| Palmitic acid | major in pulp oil |
| Linoleic acid | major in seed oil (indicative 30 to 40%) |
| α-Linolenic acid | major in seed oil (indicative 20 to 35%) |
| Carotenoids (β-carotene, zeaxanthin) | present, high in pulp oil |
China · Mongolia, Russia · Germany, Finland
Sea buckthorn is a cold- and salt-tolerant thorny shrub native from Europe through Central Asia to China and Mongolia. China has the largest area of sea buckthorn, wild and planted. The small orange berries ripen from late summer into autumn and cling to the thorny branches, so harvest is laborious; in many places whole branches are cut and frozen to release the berries.
The berries give two different oils. Pulp oil is rich in palmitoleic acid, an unsaturated fatty acid uncommon in plant oils, together with palmitic acid and abundant carotenoids. Seed oil is rich in linoleic and alpha-linolenic acids. Labels should therefore state which part was extracted.
A German CO2 producer lists several grades: pulp, seed, whole berry, organic and semi-solid lipid fractions. CO2 extraction leaves no solvent and keeps carotenoids at low temperature.
Sea buckthorn is not a fragrance material. It is in the library because it is used in skin care and soap, where pulp oil gives a natural orange colour. In soap the carotenoids can fade in light, and seed oil turns rancid easily at high proportions.
Fatty acid proportions vary with subspecies, region and ripeness. Figures in the constituent table are indicative ranges from the scientific literature.