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

Authors : Rahimeh JABERI, Güzin KABAN, Mükerrem KAYA

Pages : 41-48

Doi:10.19159/tutad.1034137

View : 23 | Download : 11

Publication Date : 2022-02-28

Article Type : Research Paper

Abstract :In the study, determination of the optimal conditions for anthocyanin extraction from the dried fruit of barberry insert ignore into journalissuearticles values(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 insert ignore into journalissuearticles values(ethanol and 2% hydrochloric acid, 2% acetic acid and 2% citric acid);, the concentration of ethanol insert ignore into journalissuearticles values(20-80%);, the concentration of suitable acid insert ignore into journalissuearticles values(1-4%);, extraction temperature insert ignore into journalissuearticles values(30-60 oC);, extraction time insert ignore into journalissuearticles values(60-240 min); and raw material and solvent ratio insert ignore into journalissuearticles values(1:5-1:20);. The obtained extract was subjected to total phenolic content and antioxidant activity using DPPH insert ignore into journalissuearticles values(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 insert ignore into journalissuearticles values(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 insert ignore into journalissuearticles values(B. vulgaris L.); extracts has been attributed to the high polyphenol content.
Keywords : Barberry, Berberis vulgaris L, Anthocyanin, Antioxidant activity