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. 2013), 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.