Research and Innovation in Food Science and Technology

Evaluation of Antioxidant and Antimicrobial Properties of Root and Stem Bark Extracts of Three Species of Barberry in Bread

Document Type : Original Paper

Authors

1 MSc Graduate, Department of Agricultural Engineering, Faculty of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran

2 PhD. Student, Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran

3 Associate Professor, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran

4 Assistant Professor, Department of Chemistry, East Tehran Branch, Islamic Azad University, Tehran, Iran

Abstract

This study aimed to determine antioxidant activity, total phenol, phenolic acids and minimum inhibitory concentrations of the stem bark and root of three Barberries species (Berberis integrima Bunge, Berberis vulgaris asperma and Berberis vulgaris orientalis). The root extract of Berberis vulgaris asperma showed the highest amount of total phenol and antioxidant activity. After measuring minimum inhibition concentration, the stem extract of Berberis vulgaris orientalis and the root extract of Berberis vulgaris asperma were selected as the best extract with a high level of antimicrobial activity. Also, the root extract of Berberis vulgaris asperma could effectively prevent fungal and bacterial growth in a concentration of 600 and 750 ppm. Moreover, bread containing 600 ppm of Berberis vulgaris asperma root extract showed the highest level of overall acceptability and oxidative stability. According to the results, Berberis vulgaris asperma root extract was the best extract among the studied samples and the concentration of 600 ppm was the best level for enriching bread and producing functional bread with extended shelf life.

Keywords

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Research and Innovation in Food Science and Technology
Volume 10, Issue 4
January 2022
Pages 413-426
  • Receive Date: 14 August 2021
  • Revise Date: 12 October 2021
  • Accept Date: 26 October 2021