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Effect of Extraction and Processing Conditions on Organic Acids of Barberry Fruits
Author(s) -
Ardestani Samira Berenji,
Sahari Mohammad Ali,
Barzegar Mohsen
Publication year - 2015
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/jfbc.12158
Subject(s) - chemistry , fumaric acid , food science , ascorbic acid , seasoning , citric acid , biochemistry , organic chemistry , raw material
The bioactive compounds of barberry such as organic acids are widely used in medical and food industries. The effects of extraction and processing conditions including varieties ( B . integerrima : A, B . vulgaris : P), solvents (water: W, ethanol: E), light (presence: L or absence: T), pH (3 and 1.5), temperatures (25 and 50C), processes of heating (at 95 and 80C), chilling (ref. 1 and 2 months), freezing (con), microwave (mic) and gamma irradiation (at doses of 0.5–10 kGy) on organic acid profile were studied. The highest (acetic, malic and ascorbic) and lowest (fumaric) amounts (mg/100g extract) of organic acids in extraction conditions were as follows: acetic in AWT 325 (23,124.53 ± 747.33), malic in PET 1.525 (21,035.18 ± 21.05), ascorbic in AET 350 (19,796.20 ± 104.44) and fumaric in PWL 325 (62.30 ± 0.45). The highest and lowest amounts of organic acids in processing conditions were as follows, respectively: acetic ( A mic 17,915.07 ± 164.38) and fumaric ( A con 38.84 ± 1.44). Practical Applications The B erberis vulgaris fruit is useful as tonic for liver and heart; it prevents chronic bleeding; reduces mucus, triglycerides, cholesterol and blood pressure; and also purifies the blood. It is effective in the treatment of gallbladder, bleeding hemorrhoids, antiparasitic liver, diabetes, gout, kidney stones, colon cancer, prostate inflammation, malaria, fever, asthma and neurological diseases. Owing to its color and mellow taste B. vulgaris fruit is used as a seasoning in Persian food. Barberry fruits are used in preparing sauces, jellies, carbonated drinks, candies, food color powders, jams, marmalades, chocolates and nectars. B . integerrima fruits are used to prepare juices. The use of barberry fruit as a natural food colorant rich in anthocyanins instead of harmful artificial ones was studied by researchers. In addition, barberry fruits contain polyphenols with beneficial antioxidant activities that reduce damages due to free radicals and prevent chronic diseases and cancers.