Effects of Some Extraction Parameters on Anthocyanin Content of Barberry (Berberis vulgaris L.) and Its Antioxidant Activity

Yıl 2022, , 41 - 48, 28.02.2022

Rahimeh Jaberı , Güzin Kaban , Mükerrem Kaya

https://doi.org/10.19159/tutad.1034137

Cited By: 1

Öz

In the study, determination of the optimal conditions for anthocyanin extraction from the dried fruit of barberry (Berberis vulgaris L.) was aimed. For this purpose, the solvent extraction method was used. The present investigation was carried out to different extraction conditions such as different solvents (ethanol and 2% hydrochloric acid, 2% acetic acid and 2% citric acid), the concentration of ethanol (20-80%), the concentration of suitable acid (1-4%), extraction temperature (30-60 oC), extraction time (60-240 min) and raw material and solvent ratio (1:5-1:20). The obtained extract was subjected to total phenolic content and antioxidant activity using DPPH (2,2-diphenyl-1-picrylhydrazyl) assay. The optimum condition for anthocyanin extraction from barberry extract was as follows: using 80% ethanol and 2% citric acid (100:10) as a solvent, the extraction temperature was 30 oC, extraction time was 120 min and the rate of fruit/solvent ratio was 1:20. In these conditions, the total anthocyanin content, the total phenolic content and antioxidant capacity were determined as 101.03±1.89 mg 100g-1 FW, 3269.05±111.11 mg gallic acid kg-1 and 92.41±0.25%, respectively. Antioxidant activity of barberry (B. vulgaris L.) extracts has been attributed to the high polyphenol content.

Anahtar Kelimeler

Barberry, Berberis vulgaris L., Anthocyanin, Antioxidant activity

Kaynakça

• Amanda, H., Santoni, A., Darwis, D., 2015. Extraction and simple characterization of anthocyanin compounds from Rubus rosifolius Sm fruit. Journal of Chemical and Pharmaceutical Research, 7(4): 873-878.
• Ardestani, S.B., Sahari M.A., Barzegar, M., Abbasi, S., 2013. Some physicochemical properties of Iranian native barberry fruits (abi and poloei): Berberis integerrima and Berberis vulgaris. Journal of Food and Pharmaceutical Sciences, 1(3): 60-67.
• Asada, T., Koi, Y., Tamura, H., 2015. New technique to isolate anthocyanins from Delaware grapes by forming an aluminium complex using a discovery DPA-6S. Food Chemistry, 166: 10-16.
• Brand-Williams, W., Cuvelier, M.E., Berset, C., 1995. Use of a free radical method to evaluate antioxidant activity. LWT-Food Science and Technology, 28(1): 25-30.
• Castaneda-Ovando, A., Pacheco-Hernandez, M.L., Paez-Hernandez, M., Rodriguez, J.A., Galan-Vidal, C., 2009. Chemical studies of anthocyanins: A review. Food Chemistry, 113(4): 859-871.
• Damsa, F., Woinaroschy, A., Olteanu. G.H., 2014. Determination of anthocyanin pigments in potato using specific contact sensors and analytical methods. (https://potato.ro/_publicatii_files/articole _stiintifice/2014-07-24%20Damsa_SMTLS.pdf).
• Devi, M.P., Joshi, V.K., 2012. Effect of different extraction methods and concentration of extracts on yield and quality of anthocyanin from plum var. Santa rosa. Journal of Crop and Weed, 8(2): 7-11.
• Gutfinger, T., 1981. Polyphenols in olive oils. Journal of the American Oil Chemists' Society, 58(11): 966-968.
• Hutabarat, R.P., Xiao, Y.D., Wu, H., Wang, J., Li, D.J, Huang, W.Y., 2019. Identification of anthocyanins and optimization of their extraction from rabbiteye blueberry fruits in Nanjing. Journal of Food Quality, Article ID 6806790.
• Jin, Y., Liu, Z., Liu, D., Shi, G., Liu, D., Yang, Y., Gu, H., Yang, L., Zhou, Z., 2019. Natural antioxidant of rosemary extract used as an additive in the ultrasound-assisted extraction of anthocyanins from lingonberry (Vaccinium vitis-idaea L.) pomace. Industrial Crops and Products, 138: 111425.
• Joshi, V., Devi, M.P., 2014. Optimization of extraction treatment and concentration of extract on yield and quality of anthocyanins from plum var. 'Santa Rosa'. Indian Journal of Natural Products and Resources, 5(2): 171-175.
• Ju, Z.Y., Howard, L.R., 2003. Effects of aolvent and temperature on pressurized liquid extraction of anthocyanins and total phenolics from dried red grape skin. Journal of Agricultural and Food Chemistry, 51(18): 5207-5213.
• Kong, J.M., Chia, L.S., Goh, N.K., Chia, T.F., Brouillard, R., 2003. Analysis and biological activities of anthocyanins. Phytochemistry, 64(5): 923-933.
• Laleh, G.H., Frydoonfar, H., Heidary, R., Jameei, R., Zare, S., 2006. The effect of light, temperature, pH and species on stability of anthocyanin pigments in four Berberis species. Pakistan Journal of Nutrition, 5(1): 90-92.
• Lapornik, B., Prosek, M., Wondra, A.G., 2005. Comparison of extracts prepared from plant by-products using different solvents and extraction time. Journal of Food Engineering, 71(2): 214-222.
• Le, X.T., Huynh, M.T., Pham, T.N., Than, V.T., Toan, T.Q., Bach, L.G., Trung, N.Q., 2019. Optimization of total anthocyanin content, stability and antioxidant evaluation of the anthocyanin extract from Vietnamese Carissa Carandas L. fruits. Processes, 7(468): 7070468.
• Lee, J., Durst, R.W., Wrolstad, R.E., 2005. Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: collaborative study. Journal of AOAC International, 88(5): 1269-1278.
• Lorenzo, J.M., Pateiro, M., Domínguez, R., Barba, FJ., Putnik, P., Kovačević, D.B., Shpigelman, A., Granato, D., Franco, D., 2018. Berries extracts as natural antioxidants in meat products: A review. Food Research International, 106: 1095-1104.
• Mai, D.S., Tan, L.V., 2013. Study the anthocyanin extraction from the rind of mangosteen (Garcinia mangostana) in Vietnam. 2nd International Conference on Environment, Energy and Biotechnology, Jun 8-9, Singapore, pp. 28-31.
• Metivier, R.P., Francis, F.J., Clydesdale, F.M., 1980. Solvent extraction of anthocyanins from wine pomace. Journal of Food Science, 45(4): 1099-1100.
• Minaiyan, M., Ghannadi, A., Mahzouni, P., Jaffari-Shirazi, E., 2011. Comparative study of Berberis vulgaris fruit extract and berberine chloride effects on acetic acid-induced colitis in rats. Iranian Journal of Pharmaceutical Research, 10(1): 97-104.
• Mohammadzadeh, N., Mehri, S., Hosseinzadeh, H., 2017. Berberis vulgaris and its constituent berberine as antidotes and protective agents against natural or chemical toxicities. Iranian Journal of Basic Medical Sciences, 20(5): 538-551.
• Motalleb, G., Hanachi, P., Kua, S.H., Fauziah, O., Asmah, R., 2005. Evaluation of phenolic content and total antioxidant activity of Berberis vulgaris fruit extract. Journal of Biological Sciences, 5(5): 648-653.
• Oboh, G., Ademosun, A.O., 2012. Characterization of the antioxidant properties of phenolic extracts from some citrus peels. Journal of Food Science and Technology, 49(6): 729-736.
• Özyazıcı, G., Rahimi, A., Proukbar, L., 2018. Investigation on antioxidant activity of garden thyme (Thymus vulgaris L.) in different harvest day-time. International Conference on Multidisciplinary Sciences, 15-16 December, İstanbul, Turkey, pp. 975-984.
• Pantelidis, G.E., Vasilakakis, M., Manganaris, G.A., Diamantidis. G., 2007. Antioxidant capacity, phenol, anthocyanin and ascorbic acid contents in raspberries, blackberries, red currants, gooseberries and Cornelian cherries. Food Chemistry, 102(3): 777-783.
• Rahimi, A., Özyazıcı, G., Ahmadi, F., 2020. Effect of biological, organic and chemical fertilizers on some antioxidant activities and yield of basil (Ocimum basilicum L.). Euroasia Journal of Mathematics, Engineering Natural and Medical Sciences, 7(9): 187-194.
• Rodriguez-Saona, L.E., Wrolstad, R.E., 2001. Extraction, isolation, and purification of anthocyanins. In: R.E. Wrolstad (Ed.), Current Protocols in Food Analytical Chemistry, Wiley, New York, F1.1.1-F1.1.11.
• Salehi, B., Selamoglu, Z., Sener, B., Kilic, M., Jugran A.K., de Tommasi, N., Sinisgalli, C., Milella, L., Rajkovic, J., Morais-Braga, M.F.B., Bezerra, C.F., Rocha, J.E., Coutinho, D.M., Ademiluyi, A.O., Shinwari, Z.K., Jan, S.A., Erol, E., Ali, Z., Ostrander, E.A., Sharifi-Rad, J., Cádiz-Gurrea, M.L., Taheri, Y., Martorell, M., Segura-Carretero, A., Cho, W.C., 2019. Berberis plants-drifting from farm to food applications, phytotherapy, and phytopharmacology. Foods, 8(10): 522.
• Sharifi, A., Hassani, B., 2012. Extraction methods and stability of color extracted from barberry pigments. International Journal of AgriScience, 2(4): 320-327.
• Sharifi, A., Mortazavi, S.A., Maskooki, A., Niakousari, M., Elhamirad, A.H., 2013. Optimization of subcritical water extraction of bioactive compounds from barberry fruit (Berberis vulgaris) by using response surface. International Journal of Agriculture and Crop Sciences, 6(2): 89-96.
• Sharifi, F., Poorakbar, L., 2015. The survey of antioxidant properties of phenolic compounds in fresh and dry hybrid barberry fruits (Berberis integerrima×vulgaris). Cumhuriyet Science Journal, 36(3): 1609-1617.
• Shi, J., Nawaz, H., Pohorly, J., Mittal. G., Kakuda, Y., Jiang, Y., 2005. Extraction of polyphenolics from plant material for functional foods-engineering and technology. Food Reviews International, 21(1): 139-166.
• Skrovankova, S., Sumczynski, D., Mlcek, J., Jurikova, T., Sochor, J., 2015. Bioactive compounds and antioxidant activity in different types of berries. International Journal of Molecular Sciences, 16(10): 24673-24706.
• Sonmezdag, A.S., Kelebek, H., Selli, S., 2018. Volatile and key odourant compounds of Turkish Berberis crataegina fruit using GC-MS Olfactometry. Natural Product Research, 32(7): 777-781.
• Spigno, G., De Faveri, D.M., 2007. Antioxidants from grape stalks and marc: Influence of extraction procedure on yield, purity and antioxidant power of the extracts. Journal of Food Engineering, 78(3): 793-801.
• Thao, L.T.N., Thoa, D.T.K., Thang, L.P., Xi, T.T.U., Mai, D.S., Tram, N.T.N., 2015. Effect of ethanol on the anthocyanin extraction from the purple rice of Vietnam. Journal of Food and Nutrition Sciences, 3(1-2): 45-48.
• Wang, W., Jung, J., Tomasino, E., Zhao, Y., 2016. Optimization of solvent and ultrasound-assisted extraction for different anthocyanin rich fruit and their effects on anthocyanin compositions. LWT-Food Science and Technology, 72: 229-238.