Evaluation of Antioxidant Properties of Barberry Fruits Extracts Using Maceration and Subcritical Water Extraction (SWE)

Authors: M. Mohamadi, A. M. Maskooki., S. A. Mortazavi

Abstract:

The quality and shelf life of foods of containing lipids (fats and oils) significantly reduces due to rancidity.Applications of natural antioxidants are one of the most effective manners to prevent the oxidation of oils and lipids. The antioxidant properties of juice extracted from barberry fruit (Berberris vulgaris.L) using maceration and SWE (10 bars and 120 - 180°C) methods were investigated and compared with conventional method. The amount of phenolic compound and reduction power of all samples were determined and the data were statistically analyzed using multifactor design. The results showed that the total amount of phenolic compound increased with increasing of pressure and temprature from 1861.9 to 2439.1 (mg Gallic acid /100gr Dry matter). The ability of reduction power of SWE obtained antioxidant extract compared with BHA (synthetic antioxidant) and ascorbic acid (natural antioxidant). There were significant differences among reduction power of extracts and there were remarkable difference with BHA and Ascorbic acid (P<0.01).

Keywords: Subcritical water, Antioxidant, Barberry, Phenolic compound, Reduction power

Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1071382

References:

[1] S. Dun Lin., E. Hui Liu. J. Leun Mau.. Effect of different brewing methods on antioxidant properties of steaming green tea. LWT - Food Science and Technology, 2008.41:1616-1623.
[2] W.Fu, J.Chen, Y. Cai, Y.Lei, L.Chen, L. Pei, D. Zhou, Liang, and X. J.Ruan,. Antioxidant, free radical scavenging, anti-inflammatory and hepatoprotective potential of the extract from Parathelypteris nipponica (Franch. et Sav.) Ching. Journal of Ethno pharmacology .2010. 130: 521-528.
[3] J.Han, , X.Weng, and K.Bi,. Antioxidants from a Chinese medicinal herb - Lithospermum erythrorhizon. Food Chemistry. 2008, 106:2-10.
[4] M.B. Hossain., Barry-Ryan. C., A.B Martin-Diana, and N.P. Brunton.. Analytical Methods Optimization of accelerated solvent extraction of antioxidant compounds from rosemary (Rosmarinus officinalis L.), marjoram (Origanum majorana L.) and oregano (Origanum vulgare L.) using response surface methodology. Food Chemistry. 2011. 126:339- 346.
[5] E.Ibanez, A.Kubatova, , F. J.Senorans, , Cavero, S., Reglero, G., and S. B. Hawthorne. Subcritical water extraction of antioxidant compounds from rosemary plants. Journal of Agricultural and Food Chemistry, 2003. 51, 375-382.
[6] M.Imanshahidi, and H.Hosseinzadeh,. Pharmacological and Therapeutic Effects of Berberis vulgaris and its Active Constituent, Berberine. Phytotherapy reaserch. 2008. 22: 999-1012.
[7] S. Jain, and M.P. Sharma,. Review of different test methods for the evaluation of stability of biodiesel. Renewable and Sustainable Energy Reviews. 2010. 14:1937-1947.
[8] R.Meizoso, F.R.Marin, M.Herrero, F. J.Se˜norans, G. Reglero, A. Cifuentes, and E.Ib'a˜nez,. Subcritical water extraction of nutraceuticals with antioxidant activity from oregano. Chemical and functional characterization. Journal of Pharmaceutical and Biomedical Analysis. 2006. 41:1560-1565.
[9] W.Brand.-Williams, , Cuvelier, M., C. Berset, , "Use of a free radical method to evaluate antioxidant activity", 1995Food Sci. Technol. Int., 28: 25-30,
[10] M. H. Roudsari, P. R. Chang, R. B. Pegg, and R. T. Tyler,. Analytical Methods Antioxidant capacity of bioactive extracted from canola meal by subcritical water, ethanolic and hot water extraction. Food Chemistry. 2009. 114: 717-726.
[11] B.N.Shyamala,, S.Gupta,A.J. Lakshmi, and J. Prakash, . Leafy vegetable extracts antioxidant activity and effect on storage stability of heated oils. Innovative Food Science and Emerging Technologies. 2005. 6:239-245.
[12] K. G.Watchararuji. M. Motonobu, and A. Shotipruk.. Value-added subcritical water hydrolysate from rice bran and soybean meal. Bioresource Technology.2008.99:6207-6213.
[13] Q.Xu, W.Tao, and Z. Ao, Antioxidant activity of vinegar melanoidins. Food Chemistry. 2002. 102:841-849.