Evaluation of Antioxidant Properties of Barberry Fruits Extracts Using Maceration and Subcritical Water Extraction (SWE)
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).
[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.
[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.
@article{"International Journal of Biological, Life and Agricultural Sciences:57776", author = "M. Mohamadi and A. M. Maskooki. and S. A. Mortazavi", title = "Evaluation of Antioxidant Properties of Barberry Fruits Extracts Using Maceration and Subcritical Water Extraction (SWE)", 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", keywords = "Subcritical water, Antioxidant, Barberry, Phenolic
compound, Reduction power", volume = "6", number = "9", pages = "706-5", }
