Antioxidant capacity and chemical properties of selected barberry (Berberis vulgaris L.) fruits
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Date
2012
Journal Title
Journal ISSN
Volume Title
Publisher
KOREAN SOC HORTICULTURAL SCIENCE
Access Rights
info:eu-repo/semantics/closedAccess
Abstract
Six purple-black barberry accessions (Berberis vulgaris L.) were obtained from various sites in Sivas province of Turkey. Fruits were analyzed for their total phenolic (TP), total monomeric anthocyanin (TMA) contents and for their antioxidant capacity by the ferric reducing antioxidant power (FRAP) and TEAC assays. Sugar and organic acid composition were also determined by HPLC. TP and TMA contents were measured using the Folin-Ciocalteu reagent and pH differential methods, respectively. Variability between the accessions was not high. Variability among accessions was greatest for FRAP content (C.V. 17.9%); individuals ranged from 41.0 to 65.6 mu mol TE center dot g(-1) on a fresh weight basis. Variation among the accessions was also evident for TP, TMA, and TEAC values (C.V. 16.21%, 14.85%, and 7.13%, respectively). The major sugars of barberry fruits were glucose (8.84 g center dot 100 mL(-1)) and fructose (6.12 g center dot 100 mL(-1)) and dominant organic acids were malic (7.59 g center dot 100 mL(-1)) and citric (1.34 g center dot 100 mL(-1)). Within this limited study of six different accessions, chemical profile and antioxidant capacity of barberry fruits have rich source of natural antioxidant substances.
Description
Keywords
anthocyanin, bioactive compounds, phenolics
Journal or Series
HORTICULTURE ENVIRONMENT AND BIOTECHNOLOGY
WoS Q Value
Q4
Scopus Q Value
Q1
Volume
53
Issue
6
