Optimisation of bioactive compounds extraction from barberry fruit (Berberis vulgaris) using response surface methodology

Mortazavi, Seyed Ali; Sharifi, Akram; Maskooki, Abdolmajid; Niakousari, Mehrdad; Elhamirad, Amir Hossein

doi:10.22101/JRIFST.2014.06.15.312

Optimisation of bioactive compounds extraction from barberry fruit (Berberis vulgaris) using response surface methodology

Document Type : Original Paper

Authors

¹ Professor, Department of Food Science & Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran

² Graduated PhD. Student, Department of Food Science & Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran

³ Associated Professor, Department of Food Processing, Research Institute of Food Science and Technology, Mashhad, Iran

⁴ Assistant Professor, Department of Food Science and Technology, Agricultural College, Shiraz University, Shiraz, Iran

⁵ Assistant Professor, Department of Food Science and Technology, Islamic Azad University, Sabzevar Branch, Sabzevar, Iran

10.22101/JRIFST.2014.06.15.312

Abstract

Response surface methodology is a series of statistical techniques that can be used to design experiment, modeling and evaluating the effect of variables on the final obtained results and optimization of process conditions. In this research, optimization of the solvent extraction method of bioactive compounds from seedless barberry (Berberis vulgaris) was carried out using response surface methodology. Central composite design was employed with 13 treatments and 5 replications in central points and the effect of variable factors of temperature (50-70ºC) and extraction time (40-120 minutes). The amount of anthocyanin content, vitamin C, phenolic contents and antioxidant activities of extracted barberry were measured. Close agreement was found between experimental and predicted values of model. Effects of extraction temperature and time were found to be significant on all responses. According to these results, optimal extraction conditions were identified at 50 °C temperature for120 minutes. In this condition the maximum of phenolic compounds, anthocyanin, antioxidant activities and vitamin C contents were 585.725 mg GAE/100ml, 208.392 mg/l, 84.2603% and 1292.56 ppm respectively. The results showed that this methodology could be applied in the extraction of bioactive compounds in the natural product industry.

Keywords

References

حمیدی اسکویی، ج. 1353. کلیاتی در مورد زرشک. پایان نامه کارشناسی، دانشکده کشاورزی دانشگاه تبریز.

حیدری مجد، م. مرتضوی س.ع. اصیلی، ج. بلوریان، ش. آرمین، م. و عبدالشاهی، ا.1391. بهینه سازی استخراج ترکیبات فنولیک از گیاه پونه گاوی Flomidoschema parviflora با استفاده از دستگاه اولتراسوند. داروهای گیاهی، سال سوم، شماره 1: 7-13.

خورشیدزاده، ف. 1367. ترکیبات رنگی گیاه زرشک. پایان نامه دکتری، دانشکده داروسازی، دانشگاه تهران.

شریفی، ا.، مسکوکی، ع. م.، توکلی پور، ح.، و الهامی راد، ا. ح. 1387. بررسی روش‌های استخراج و ارزیابی پایداری رنگ زرشک. پایان نامه کارشناسی ارشد، دانشگاه آزاد اسلامی سبزوار.

کافی، م. و بالندری، الف. 1381. زرشک، فناوری تولید و فرآوری. موسسه چاپ و انتشارات دانشگاه فردوسی مشهد.

مسکوکی، ع، م. و مرتضوی ع.1380. مطالعات جامع و استراتژیک (تولید، تبدیل و توزیع) زرشک بیدانه، دانشگاه فردوسی مشهد.

همتی کاخکی، ع.، و حسین پور، س. ح. 1372. بررسی امکان استفاده از کنستانتره زرشک در تهیه آب میوه و نوشابه گازدار زرشک. سازمان پژوهش های علمی و صنعتی ایران، مرکز خراسان. شرکت شهد ایران.

Azizah, A. H., Ruslawati, N.M.N., & Tee, T.S. 1999. Extraction and characterization of antioxidant from cocoa by-products. Food Chemistry, 64: 199–202. 10.

Bridle, P., & Timberlake, C.F. 1997. Anthocyanins as natural food colours-selected aspects. Food Chemistry, 58(1-2): 103-109.

Bucic-Kojic, A., Planinic, M., Tomas, S., Jokic, S., Mujic, I., Bilic, M., & Velic, D. 2011. Effect of extraction conditions on the extractability of phenolic compounds from lyophilised fig fruits (Ficus carica L.). Polish Journal of Food and Nutrition Sciences, 61(3): 195-199.

Cai, Y., Luo, Q., Sun, M., & Corke, H. 2004. Antioxidant activity and phenolic compounds of 112 Chinese medicinal plants associated with anticancer. Life Sciences, 74: 2157−2184.

Chang, Y,C., Lee, C.L. & Pan, T.M. 2006. Statistical optimization of mediacomponents for the production of Antrodia cinnamomea AC06233 in submerged cultures. Applied Microbiology and Biotechnology, 72: 654-661.

Chumsri, P., Sirichote, A., & Itharat, A. 2008. Studies on the optimum conditions for the extraction and concentration of roselle (Hibiscus sabdariffa Linn.) extract. songklanakarin Journal of Science and Technology, 30: 133-139.

Chung, Y. C., Chang, C. T., Chao, W. W., Lin, C. F., & Chou, S. T. 2002. Antioxidative activity and safety of the 50% ethanolic extract from red bean fermented by Bacillus subtilis IMR-NK1. Journal of Agricultural and Food Chemistry, 50: 2454–2458.

Escribano-Bailon, M. T., & Santos-Buelga, C. 2003. Polyphenol extraction from foods. In C. Santos-Buelga & G. Williamson (Eds.), Methods in polyphenol analysis (pp. 1–16). Cambridge, United Kingdom: Royal Society of Chemistry.

Francis, F.J. 1985. Pigments and other colorants. In Food Chemistry, 2nd ed., Fennema, O. R. (Ed.), Marcel Dekker, Inc., New York and Basel, USA. p. 545-584.

Fuleki, T., & Francis, F.J.1968. Quantitative methods for anthocyanins, determination of total anthocyanin and degradation index for cranberry juice. Journal of Food Science, 33: 78-83.

Galvez, A., Di Scala, K., Rodriguez, K., Mondaca, R.L., Miranda, M., Lopez, J., Perez-Wan, M. 2007. Effect of air-drying temperature on physico-chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian). Journal Of Food Chemistry, 117: 647–653.

Gan, C.Y., & Latiff, A.A. 2011. Optimisation of the solvent extraction of bioactive compounds from Parkia speciosa pod using response surface methodology. Food Chemistry, 124: 1277–1283.

Ghafoor, A.K., Jiyong Park, A., & Choi, Y.H. 2010. Optimization of supercritical fluid extraction of bioactive compounds from grape (Vitis labrusca B.) peel by using response surface methodology. Innovative Food Science and Emerging Technologies, 11: 485–490.

Jiménez, C. D. C., Flores, C. S., He, J., Tian, Q., Schwartz .S. J., & Giusti, M. M. 2011. Characterisation and preliminary bioactivity determination of Berberis boliviana Lechler fruit anthocyanins. Food Chemistry, 128: 717–724.

Kukula-Koch,W., Aligiannis, N., Halabalaki, M., Skaltsounis, A., & Glownial, K. 2013. Influence of extraction procedures on phenolic content and antioxidant activity of Cretan barberry herb. Food Chemistry, 138: 406–413.

Kumaran, A., & Karunakaran, J. 2006. In vitro antioxidant activities of methanol extracts of five Phyllanthus species from India. LWT-Food Science and Technology, 40: 344−352.

Melendez, A.J., Bejines, E., Vicario, I.M., & Heredia, F.J. 2004. Vitamin c in orange juices determined by HPLC: influence of the wavelength of detection. Italian Journal of Food Science, 16: 79-85.

Noshad, M., Mohebbi, M., Shahidi, F., & Mortazavi., S.A. 2011. Multi-objective ptimization of osmotic–ultrasonic pretreatments and hot-air drying of quince using response surface methodology. Food Bioprocess Technology, 6-2: 89-96.

Shahidi, F., & Naczk, M. 2004. Phenolics in food and nutraceuticals. Boca Raton, FL: CRC Press.

Shi, J., Yu, J., Pohorly, J., Young, C., Bryan, M., & Wu, Y. 2003. Optimization of the extraction of polyphenols from grape seed meal by aqueous ethanol solution. Food Agriculture and Environment, 1: 42–47.

Wang, C., Shi, L., Fan, L., Ding, Y., Zhao, S., Liu, Y., & Ma, C. 2013. Optimization of extraction and enrichment of phenolics from pomegranate (Punica granatum L.) leaves. Industrial Crops and Products, 42: 587– 594.

Yang, B., Liu, X., & Gao, Y. 2009. Extraction optimization of bioactive compounds (crocin, geniposide and total phenolic compounds) from Gardenia (Gardenia jasminoides Ellis) fruits with response surface methodology. Innovative Food Science and Emerging Technologies, 10: 610–615.

Zovko Koncic, M., Kremer, D., Karlovic, K., & Kosalec, I. 2010. Evaluation of antioxidant activities and phenolic content of Berberis vulgaris L.and Berberis croatica Horvat. Food and Chemical Toxicology, 48: 2176–2180.