Some Physicochemical Characteristics, Bioactive Content and Antioxidant Characteristics of Non-Sprayed Barberry (Berberis vulgaris L.) Fruits from Turkey

Yıldız, Hilal; Erċışlı, Sezai; Şengül, Memnune; Topdaş, Elif Feyza; Beyhan, Ömer; Çakır, Özlem; Narmanlioglu, Haluk Kemal; Orhan, Emine

doi:10.1007/s10341-014-0216-4

Cited by 22 publications

(18 citation statements)

References 32 publications

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“…Anthocyanins can have positive therapeutic properties like anti‐inflammatory, antioxidant, anti‐bacterial, antiviral and anticarcinogenic affects . Previous studies have revealed that cyanidin, peonidin, petunidin, malvidin, delphinidin, and pelargonidin are the major anthocyanin components of Berberis species …”

Section: Resultssupporting

confidence: 93%

“…Motalleb et al reported the average TPC in barberry fruits as 34.5 [mg GAE/g fresh weight (FW)]. Yildiz et al reported the TPC in barberry fruit juice ranging from 2565 to 3629 (mg GAE/L FW). Also, Hassanpour and Alizadeh reported the total phenol content of some Iranian barberry between 261.68 and 623.07 mg 100/g FW.…”

Section: Resultsmentioning

confidence: 99%

“…506–803 mg/L as cy‐3‐glycoside, 16.32 to 91.66 mg/100 g FW, and 0.93 mg/g FW . Yildiz et al reported that TAC in fruits of B. vulgaris was between 271 and 1004 mg/L as cy‐3‐glycoside. Variations in TAC were probably due to climatic and geographical locations, different extraction methods, and genotypes .…”

Section: Resultsmentioning

confidence: 99%

“…Yildiz et al reported that TAC in fruits of B. vulgaris was between 271 and 1004 mg/L as cy‐3‐glycoside. Variations in TAC were probably due to climatic and geographical locations, different extraction methods, and genotypes . The maturation of berries at the time of harvest is the main factor that affects the amount of anthocyanins.…”

Section: Resultsmentioning

confidence: 99%

“…Previous studies on different organs and genotypes of genus Berberis revealed that their antioxidant capacity and phytochemicals are various . Yildiz et al in a study on 19 barberries genotypes of B. vulgaris collected from north‐eastern Anatolia concluded that, physicochemical properties, composition, and antioxidant capacity were varied. Also, Ozgen et al reported that total phenolic content (TPC), total anthocyanin content (TAC), and antioxidant activity by the FRAP (ferric reducing antioxidant power) assay were various among 30 barberry fruit accessions.…”

Section: Introductionmentioning

confidence: 99%

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

Gholizadeh-Moghadam

Hosseini

Alirezalu

2019

Phytochemical Analysis

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Introduction Recently, there has been a growing interest in the use of edible barberry and their extracts as a source of natural antioxidants in food and pharmaceutical industries. Objective The aim of this study was to evaluate the biochemical constituents of 18 samples of barberry fruits and classification of barberry genotypes by multivariate analysis. Methods Total phenolic, total flavonoid, total anthocyanin, total tannin, total carbohydrate contents and antioxidant activity were determined using Folin–Ciocalteu, aluminum chloride, colorimetric, vanillin, anthron and DPPH (2,2′‐diphenyl‐1‐picrylhydrazyl) assays, respectively. High‐performance liquid chromatography (HPLC) system is used for quantitative determination of phytochemical constituents. The multivariate data analysis (principal component analysis and hierarchical cluster analysis) and heat map data visualisation techniques were performed to classify barberry genotypes using Minitab and GraphPad Prism software, respectively. Results The highest amounts of total phenolics and flavonoids were obtained in fruit extracts of G3 (Berberis vulgaris). The highest total anthocyanin content and antioxidant activity were observed in G8 (B. vulgaris) and G16 (B. vulgaris), respectively. HPLC analysis of phytochemicals (gallic acid, caffeic acid, chlorogenic acid, p‐coumaric acid, cinnamic acid, rutin, apigenin, and quercetin) revealed that gallic acid and p‐coumaric acid were found as the most abundant phytochemical compounds. Based on multivariate analysis and heat map visualisation techniques, Berberis genotypes were classified into three main clusters. Conclusions These results showed that barberry species (especially B. vulgaris and B. carataegina) are promising sources of natural antioxidants and biochemical compounds beneficial to be used in the food industry and that the multivariate analysis was a suitable approach to classify the barberry samples.

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Section: Resultssupporting

confidence: 93%

Section: Resultsmentioning

confidence: 99%