Investigation of the Effects of Different Extraction Conditions on Biochemical Properties of Barberry Fruit (Berberis crataegina DC.)

Abstract

Barberry (Berberis crataegina DC.) is a medicinal plant with blue-purple color and rich in bioactive compounds such as tannins, organic acids, vitamin C, especially anthocyanins. In this study, in order to determine the basic biochemical properties of barberry fruit extracts, three different solvents (ethanol, methanol, and water) and their combinations were initially extracted using a lattice mixture experimental design to select the most suitable solvent type for extraction and the effect of three factors, namely different liquid/solid level (50-100 mL g^-1), extraction time (10-90 min) and temperature (25-75 ºC), on the basic antioxidant and antiradical properties of the samples were investigated using the solvent determined after optimization.  The total phenolic content of the samples ranged from 80.76 to 110.92 mg GAE g^-1, total flavonoid content from 77.71 to 120.35 mg KE g^-1, and condensed tannin content from 50.50 to 62.14 mg KE g^-1. The total anthocyanin content was measured between 2.75 and 3.21 mg g^-1. The DPPH radical scavenging activity ranged from 25.02% to 63.09%, while the ABTS radical scavenging activity was between 122.48 and 256.09 μg TE g^-1. The iron reduction activity values were determined to be in the range of 66.12 to 110.83 mg AAE kg^-1. Antioxidant activity values, as measured by the phosphomolybdenum method, ranged from 108.88 to 137.36 mg AAE g^-1, and linoleic acid oxidation inhibition values were found to be between 85.69% and 89.72%. In general, it was observed that the bioactive values of the extracts increased with the increase in liquid/solid level, extraction time and temperature.