Evaluation of Phenolic Content and Total Antioxidant Activity in Berberis vulgaris Fruit Extract

Abstract

<p><strong>Abstract: </strong>This study was carried out to determine the total <a href="http://www.scialert.net/asci/result.php?searchin=Keywords&cat=&ascicat=ALL&Submit=Search&keyword=antioxidant+activity"><strong>antioxidant activity</strong></a> and phenolic content of barberry (<em>Berberis vulgaris</em>)<em> </em>fruit extracts. The extract was prepared with distilled water and ethanol and methanol (80%), respectively. The -carotene bleaching and 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay were used to determine antioxidant properties of barberry fruit by measuring the decrease in absorbance at 470 and 517 nm. In distilled water, <em>Berberis vulgaris </em>showed 82.52±0.64% <a href="http://www.scialert.net/asci/result.php?searchin=Keywords&cat=&ascicat=ALL&Submit=Search&keyword=free+radical"><strong>free radical</strong></a> scavenging activity. In ethanol, <em>Berberis vulgaris </em>fruit extract showed 73.62±1.87% <a href="http://www.scialert.net/asci/result.php?searchin=Keywords&cat=&ascicat=ALL&Submit=Search&keyword=free+radical"><strong>free radical</strong></a> scavenging activity, BHT 67.50±0.53% and <a href="http://www.scialert.net/asci/result.php?searchin=Keywords&cat=&ascicat=ALL&Submit=Search&keyword=vitamin+C"><strong>vitamin C</strong></a> 88.56±0.43%, respectively. <em>Berberis vulgaris </em>fruit extract exhibited the higher <a href="http://www.scialert.net/asci/result.php?searchin=Keywords&cat=&ascicat=ALL&Submit=Search&keyword=free+radical"><strong>free radical</strong></a> scavenging activity in distilled water with 82.52% and EC50 = 0.64 mg mL <sup>1</sup>. The methanol 80% extract of <em>Berberis vulgaris </em>showed 60.15% -carotene bleaching assay and <a href="http://www.scialert.net/asci/result.php?searchin=Keywords&cat=&ascicat=ALL&Submit=Search&keyword=vitamin+C"><strong>vitamin C</strong></a> 91.17%. <em>Berberis vulgaris </em>fruit extract in 80% methanol had the highest phenolic content followed by extract in water. The results of showed significant differences (p<0.05) in the means of <a href="http://www.scialert.net/asci/result.php?searchin=Keywords&cat=&ascicat=ALL&Submit=Search&keyword=free+radical"><strong>free radical</strong></a> scavenging activities of barberry fruit in water and ethanol.</p>