No abstract

The lipid oxidation proceeded faster than expected in minced water buffalo meat packed with HiOx-MAP method. This situation has adversely affected the a* value. On the other hand, similar results were obtained in terms of microbiological in both packing methods.

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.