Veterinary Research Forum
Vet Res Forum

Effect of extraction conditions on antioxidant activity of barberry (berberis vulgaris L.) fruit extracts

Document Type : Original Article

Authors

Javad Aliakbarlu 1
Sindokht Ghiasi 2
Behnaz Bazargani-Gilani 3

1 Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran

2 DVM Graduated Student, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran

3 Department of Food Hygiene and Quality Control, Faculty of Para-Veterinary Science, Bu Ali Sina University, Hamedan, Iran

https://doi.org/10.30466/vrf.2018.33090
Abstract
Barberry fruit is consumed in different forms including dried fruit, juice, jam and marmalade in Iran. This fruit is also used as a food additive (flavoring and colorant) in soup and rice dishes. In present study, antioxidant activities of acetone, ethanol and water (infusion and decoction) extracts of barberry (Berberis vulgaris) fruit were investigated using 2,2-azinobis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH) and reducing power methods. Total phenolic contents of the extracts were also estimated using Folin-Ciocalteu assay. In ABTS assay, acetone and ethanol extracts showed the highest radical scavenging activity, while in DPPH and reducing power methods, acetone extract and decoction exhibited the strongest antioxidant activity. Meanwhile, the antioxidant potential of water extracts increased with increasing heating time (antioxidant activity of decoction was higher than that of infusion). The highest total phenolic content was found in the acetone extract (92.75 mg GAE per g). It was concluded that the acetone extract and decoction of barberry fruit can be used as an effective natural antioxidant in food industry.

Keywords

Antioxidant Activity
Barberry
Extract
Fruit

Subjects

  1.  

    1. Giatrakou V, Savvaidis I. Bioactive packaging technologies with chitosan as a natural preservative agent for extended shelf-life food products. In: Arvanitoyannis I (Eds). Modified atmosphere and active packaging technologies 1st ed. Boca Raton, USA: Taylor & Francis 2012; 685-730.
    2. Chu YH, Chang CL, Hsu HF. Flavonoid content of several vegetables and their antioxidant activity. J Sci Food Agr 2000; 80(5): 561-566.
    3. Koleva II, van Beek TA, Linssen JP, et al. Screening of plant extracts for antioxidant activity: a comparative study on three testing methods. Phytochem Anal 2002; 13(1): 8-17.
    4. Viuda-Martos M, Ruiz-Navajas Y, Fernández-López J, et al. Antibacterial activity of different essential oils obtained from spices widely used in Mediterranean diet. Int J Food Sci Tech 2008; 43(3): 526-531.
    5. Akbulut M, Çalişir S, Marakoğlu T, et al. Some physicomechanical and nutritional properties of barberry (Berberis vulgaris L.) fruits. J Food Process Eng 2009; 32(4): 497-511.
    6. Koncic MZ, Kremer D, Karlovic K, et al. Evaluation of antioxidant activities and phenolic content of Berberis vulgaris L. and Berberis croatica Horvat. Food Chem Toxicol 2010; 48(8-9): 2176-2180.
    7. Gundogdu M. Determination of antioxidant capacities and biochemical compounds of Berberis vulgaris L. fruits. Adv Environ Biol 2013; 7(2): 344-348.
    8. Gundogdu M, Muradoglu F, Sensoy RG, et al. Determination of fruit chemical properties of Morus nigra L., Morus alba L. and Morus rubra L. by HPLC. Sci Hortic 2011; 132: 37-41.
    9. Hanachi P, Golkho S. Using HPLC to determination the composition and antioxidant activity of Berberis vulgaris. Eur J Sci Res 2009; 29(1): 47-54.
    10. Sharifi A, Hassani B. Extraction methods and stability of color extracted from barberry pigments. Int J Agri Science 2012; 2(4): 320-327.
    11. Ozgen M, Saraçoglu O, Geçer EN. Antioxidant capacity and chemical properties of selected barberry (Berberis vulgaris L.) fruits. Hortic Environ Biotechnol 2012; 53(6): 447-451.
    12. Blumenthal M, Busse W, Goldberg A, et al. The Complete German Commission E Monographs—Therapeutic Guide to Herbal Medicines. Austin, USA: American Botanical Council 1998:122-123.
    13. Kosalec I, Gregurek B, Kremer D, et al. Croatian barberry (Berberis croatica Horvat): A new source of berberine—analysis and antimicrobial activity. World J Microb Biot 2009; 25(1): 145-150.
    14. Motalleb G, Hanachi P, Kua S, et al. Evaluation of phenolic content and total antioxidant activity in Berberis vulgaris fruit extract. J Biol Sci 2005; 5(5): 648-653.
    15. Aliakbarlu J, Mohammadi S, Khalili S. A study on antioxidant potency and antibacterial activity of water extracts of some spices widely consumed in Iranian diet. J Food Biochem 2014; 38 (2): 159-166.
    16. Hassanpour H, Alizadeh S. Evaluation of phenolic compound, antioxidant activities and antioxidant enzymes of barberry genotypes in Iran. Sci Hort 2016; 200: 125-130.
    17. Bursal E, Koksal E. Evaluation of reducing power and radical scavenging activities of water and ethanol extracts from sumac (Rhus coriaria L.). Food Res Int 2011; 44(7): 2217-2221.
    18. Ozgen M, Reese RN, Tulio AZ, et al. Modified 2, 2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) method to measure antioxidant capacity of selected small fruits and comparison to ferric reducing antioxidant power (FRAP) and 2, 2'-diphenyl-1-picrylhydrazyl (DPPH) methods. J Agric Food Chem 2006; 54(4): 1151-1157.
    19. Blois MS. Antioxidant determinations by the use of a stable free radical. Nature 1958; 181: 1199-1200.
    20. Oyaizu M. Studies on products of browning reaction-antioxidative activities of products of browning reaction prepared from glucosamine. Jpn J Nutr 1986; 44(6): 307-315.
    21. Singleton V, Rossi JA. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitic1965; 16: 144-158.
    22. Katalinic V, Milos M, Kulisic T, et al. Screening of 70 medicinal plant extracts for antioxidant capacity and total phenols. Food Chem 2006; 94(4): 550-557.
    23. Gulcin I. Comparison of in vitro antioxidant and antiradical activities of L-tyrosine and L-Dopa. Amino Acids. 2007; 32(3): 431-438.
    24. Mohamadi M, Maskooki A, Mortazavi S. Evaluation of antioxidant properties of barberry fruits extracts using maceration and subcritical water extraction (SWE). Int J Nutr Food Eng; 2012; 6 (9): 699-703.
Veterinary Research Forum
Volume 9, Issue 4
Autumn 2018
Pages 361-365

  • Receive Date 12 November 2018

Home

Guide for Authors

Submit Manuscript

Reviewers

Contact Us