Research and Innovation in Food Science and Technology

Study and optimization of berberine extraction conditions from barberry root by supercritical carbon dioxide

Document Type : Original Paper

Authors

1 PhD. Student, Department of Food Science and Technology, Islamic Azad University, Sabzevar Branch, Sabzevar, Iran

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

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

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

5 Associated Professor, Department of Food Nanotechnology, Research Institute of Food Science and Technology, Mashhad, Iran

Abstract

Extraction of bioactive materials from herbal plants may be interesting due to the growing trend of using herbal remedies instead of chemical ones. The aim of present study is to optimize the conditions of Berberine extraction from roots of Berberis Vulgaris by supercritical CO2. The dependency of Berberine extraction yield on extraction parameters, time and pressure, was studied by Response surface Methodology. The effective factors on the extraction yield and adequacy of proposed model was investigated according to the experimental data and statistical analysis. The correlation coefficient (R2 = 92.71 %( showed that about 93% of all alternatives can be explained by this experimental model. Pressure has the most influence on yield of extracted berberine and the interaction term of Time –Pressure is statistically significant on the berberine yield. Using supercritical CO2 method with pressure in the range of 300-400 bars and the time in the range of 40-75 minutes would lead to the maximum of berberine extraction (more than 400 µg/gr). Finally, yield of berberine extraction by SFE has been compared with traditional method (Soxhlet) and the strengths and weaknesses of this novel method have been considered.

Keywords

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Research and Innovation in Food Science and Technology
Volume 3, Issue 1
June 2014
Pages 67-78
  • Receive Date: 05 October 2013
  • Revise Date: 08 March 2014
  • Accept Date: 16 March 2014