Comparison of two wild-grown Berberis varieties based on biochemical characterization

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dc.contributor.authorCakir, Ozlem
dc.contributor.authorKarabulut, Abdulkadir
dc.date.accessioned2024-10-04T18:49:24Z
dc.date.available2024-10-04T18:49:24Z
dc.date.issued2020
dc.departmentBayburt Üniversitesien_US
dc.description.abstractIn this study, some physicochemical properties, antioxidant activity, total phenolic content, mineral content, and phenolic profiles ofBerberis vulgarisandBerberis crataeginawild-grown in Bayburt are analyzed and compared. The level of total phenolic content inB. crataeginaDC. (73.48 mu g GAE/mg KM) was found higher thanB. vulgaris(71.54 mu g GAE/mg KM). According to three methods (beta-carotene, 2,2-diphenyl-1-picrylhydrazyl, and cupric reducing antioxidant capacity) the antioxidant activity of theB. crataeginais also higher. The change in color (L*,b*) is found statistically important (p < .05). There are no meaningful differences between the dry matter, C vitamin, pH value, and water activity (p > .05). It was observed that the fruit type has a great effect on brix and ash content (p < .05) and glucose, total sugar, and malic acid content. Chlorogenic acid is the dominant phenolic component for both types. It is followed by syringic, sinapic, and gallic acid inB. vulgarisand sinapic, syringic, and gallic acid inB. crataegina. Practical applications Wild fruits have been consumed for centuries in nutrition or pharmacology applications. They are known as rich resources of antioxidant and phenolic compounds. For that reason, wild fruits play an important role in the prevention and treatment of some diseases especially cardiovascular diseases and cancer. In this study, wild-grownB. vulgarisandB. crataeginawere analyzed in detail according to their bioactive properties and an assessment was made in terms of industrial and medical usability. This study reports mineral content, antioxidant activity, total phenolic content, and the phenolic acid profile (sinapic, syringic, gallic, chlorogenic, caffeic, vanillic,trans-ferulic,p-coumaric, and 4-hydroxybenzoic acids) of two Berberis varieties. According to results, these fruits may be used as natural flavoring and coloring material in food sector. Thanks to the active ingredients and minerals; these fruits may be used in pharmaceutical industry. They have a good potential for commercial exploitation and positive effects on health.en_US
dc.identifier.doi10.1111/jfpp.14844
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue11en_US
dc.identifier.scopus2-s2.0-85089312838en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1111/jfpp.14844
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3112
dc.identifier.volume44en_US
dc.identifier.wosWOS:000558667400001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal of Food Processing and Preservationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectVulgaris-L. Fruitsen_US
dc.subjectAntioxidant Capacityen_US
dc.subjectChemical-Propertiesen_US
dc.subjectPhenolic Contenten_US
dc.subjectAcidsen_US
dc.titleComparison of two wild-grown Berberis varieties based on biochemical characterizationen_US
dc.typeArticleen_US

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