Effect of Extraction and Processing Conditions on Anthocyanins of Barberry

Abstract

The effects of extraction and processing conditions including varieties (Berberis integerrima: A, Berberis vulgaris: P), solvent (water: W, ethanol: E), light (presence: L, absence: T), pH (3, 1.5), temperature (25, 50C), processes of heating (95, 80C), chilling (ref 1, 2 months), freezing (con), microwave (mic) and gamma irradiation (at doses of 0.5–10 kGy) on bioactive compounds were studied. The highest and lowest amounts (mg/100 g extract) of total phenolic (TPC), monomeric anthocyanin (MAC) and anthocyanin contents in extraction conditions, were: AET325 and PEL350, AET350 and PEL325 and delphinidin 3 glucoside in AET1.550 and peonidin 3 glucoside in PEL325, respectively. The highest and lowest amounts in processing conditions were, respectively: TPC (A7.5) and (Pmic), MAC (A0.5) and (P10), polymeric anthocyanin content (Pref2) and (A10), cyanidin 3 glucoside (A2.5) and all three delphinidin 3 glucoside, pelargonidin 3,5 diglucoside and peonidin 3 glucoside in B. vulgaris after processing were not detected. Practical Applications No data have been done about polyphenols and anthocyanins changes during processing excluding sun and shade drying (Moghaddam et al. ), in barberry fruits. The Berberis vulgaris fruit owing to its color and mellow taste is used as a seasoning in food. Berberis integerrima fruits are used to prepare juices. Polyphenols affect appearance, flavor, taste and nutrients of foods. Their beneficial activities are including antiplatelet aggregation, antioxidation, anti‐inflammatory, antitumor and estrogenic properties. They prevent from cancers and cardiovascular diseases. Some advantageous properties of anthocyanins are antimicrobial, antihepatitis A and B, antimutation, reducing blood sugar, protecting of capillary permeability and they are identified as vitamin P. These compounds have greater antioxidant ability than vitamin E, ascorbic acid and β‐carotene. According to prior researches, variety of plant, solvent, light, pH and temperature affect the yield of polyphenols and anthocyanins extraction. Therefore, we will study these parameters in this article.

Classification of barberry genotypes by multivariate analysis of biochemical constituents and HPLC profiles

“…The highest and lowest values of TAC were observed in G8 ( B. vulgaris ) and G13 ( B. integerima ), respectively. Recent studies have shown that barberry fruits in addition to TPC and TFC are an excellent source of anthocyanin . Similar results have been reported in terms of the TAC for Berberis species, i.e.…”

Enhanced thermal stability of anthocyanins through natural polysaccharides from Angum gum and cress seed gum

“…Several pharmacological effects have been demonstrated for barberries such as antimicrobial, anti-inflammatory, antihistaminic, anticholinergic, antipyretic, anticancer, antidiabetic, anti-hyperlipidemia, and antioxidant (El-Wahab et al, 2013). Among different species of barberry, the most abundant barberries are Berberis vulgaris and Berberis integerrima (Berenji Ardestani et al, 2016). Berberis integerrima belongs to Berberidaceae.…”

“…The monomeric anthocyanin and total phenolic content (TPC) of Berberis integerrima are about 12.5 and 1.7 times higher than Berberis vulgaris, respectively. The majority of anthocyanins in Berberis integerrima are delphinidin-3-monoglucoside, cyaniding-3-monoglucoside, petunidin-3-monoglucoside, and peonidin-3-monoglucoside that their ratio is highly dependent on the extraction condition (Berenji Ardestani et al, 2016).…”

Advanced extraction techniques for Berberis species phytochemicals: A review

“…Although the main component of most Berberis species and specifically barberry has reported to be berberine, yet experimental studies have shown that the antioxidant activity of barberry is not solely correlated with the berberine content (Dulić et al ., 2019), which suggests that barberry also contains other bioactive compounds with functional properties. A wide range of phenolic compounds, organic acids and anthocyanins have been identified in different Berberis species (Berenji Ardestani et al ., 2015, 2016). Organic acids such as oxalic, tartaric, quinic, malic, ascorbic, shikimic, malonic, acetic, maleic, succinic and fumaric acids have been identified in Berberis integerrima fruit extract (Berenji Ardestani et al ., 2015).…”

“…Anthocyanins including cyanidin‐3,5‐diglucoside, delphinidin‐3,5‐diglucoside, delphinidin‐3‐glucoside, pelargonidin‐3,5‐diglucoside, cyanidin‐3‐glucoside and pelargonidin‐3‐glucoside were identified in barberry seedless extracts (Sharifi et al ., 2019). In fact, vitamins including vitamin C, B 1 , B 2 , B 5 , B 6 , folic acid and biotin have also been identified in barberry ( Berberis vulgaris ) (Berenji Ardestani et al ., 2019). Oxyberberine and β ‐sitosterol have also been isolated from Berberis lyceum (Anwar et al ., 2020).…”