Skip to main content
SpringerLink
Log in

Some Physicochemical Characteristics, Bioactive Content and Antioxidant Characteristics of Non-Sprayed Barberry (Berberis vulgaris L.) Fruits from Turkey

Physikalisch-chemische Eigenschaften, bioaktive Inhaltsstoffe und antioxidative Eigenschaften von nicht mit Pflanzenschutzmitteln behandelten Früchten der Berberitze (Berberis vulgaris L.) aus der Türkei

  • Original Article
  • Published:
Erwerbs-Obstbau Aims and scope Submit manuscript

Abstract

Increasing consumer demands for indigenous, non-sprayed with pesticides and less-known or “forgotten” fruits necessitate knowledge on their breeding, cultivation, biochemical content, harvesting and marketing. Anatolia is rich for wild edible fruit species and barberry is abundant throughout Anatolia. The aim of this study was to determine some important physicochemical characteristics, bioactive content and antioxidant capacity of fruits from nineteen promising barberry (Berberis vulgaris L.) genotypes grown in the Coruh valley, Northeastern Anatolia. The results indicated genotype-specific differences for most of the physicochemical characteristics, antioxidant capacity and the content of some bioactive compounds. Fruit mass ranged from 0.073 (‘Coruh-7’) to 0.267 g (‘Coruh-11’). Total phenolic content ranged from 2532 (‘Coruh-’) to 3719 mg GAE per liter fruit juice (‘Coruh-11’). The genotype ‘Coruh-12’ had the highest total monomeric anthocyanin content (1004 mg per liter fruit juice) as cyanidin-3-glucoside. The highest total antioxidant capacity was observed in fruits of ‘Coruh-8’ and ‘Coruh-9’ genotypes with all three antioxidant-determining methods. We conclude that the barberry fruits represent a good source of bioactive phytochemicals because of their high phenolic and anthocyanin contents.

Zusammenfassung

Der zunehmende Wunsch der Verbraucher nach heimischen, mit Pflanzenschutzmitteln nicht behandelten, wenig bekannten oder „vergessenen“ Fruchtarten erfordert über diese Kenntnisse in Züchtung, Anbau, biochemischen Inhaltstoffen, Ernte und Vermarktung. Anatolien ist reich an essbaren Wildobstarten und die Berberitze ist in ganz Anatolien häufig vorhanden. Das Ziel dieser Studie war es, einige wichtige physikalisch-chemischen Eigenschaften, bioaktive Inhaltsstoffe und antioxidative Kapazitäten von Früchten von neunzehn vielversprechenden Berberitzen (Berberis vulgaris L.) zu bestimmen, deren Genotypen im Coruh Tal, im Nordosten Anatoliens, gewachsen sind. Die Ergebnisse zeigten, dass es Genotyp-spezifische Unterschiede bei den meisten der physikalisch-chemischen Eigenschaften, der antioxidativen Kapazität und einigen bioaktiven Inhaltstoffen gibt. Das Fruchtgewicht reichte von 0,073 (‘Coruh-7’) bis zu 0,267 g (‘Coruh-11’). Der Gesamtphenolgehalt lag zwischen 2532 (‘Coruh-9’) und 3719 mg GAE pro Liter Fruchtsaft (‘Coruh-11’). Der Genotyp „Coruh-12“ hatte den höchsten Gehalt an monomerem Anthocyan (1004 mg pro Liter Fruchtsaft) in Form von Cyanidin-3-glucosid. Der höchste Gesamtgehalt an Antioxidantien wurde in den Früchten von ‘Coruh-8’- und ‘Coruh-9’- Genotypen bei allen drei Analyseverfahren für Antioxidantien beobachtet. Wir schließen daraus, dass die Früchte der Berberitze aufgrund ihrer hohen Phenol- und Anthocyan-Gehalte eine gute Quelle für bioaktive, sekundäre Inhaltsstoffe sind.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  • Ahmed M, Anjum MA, Naz RMM, Khan MR, Hussain S (2013) Characterization of indigenous barberry germplasm in Pakistan: variability in morphological characteristics and nutritional composition. Fruits 68:409–422

    Article  CAS  Google Scholar 

  • Akbulut M, Calisir S, Marakoglu T, Coklar H (2009) Some physicomechanical and nutritional properties of Barberry (Berberis vulgaris L.) fruits. J Food Process Eng 32:497–511

    Article  Google Scholar 

  • AOAC (1995). Official methods of analysis, 16th edn. AOAC International, Arlington, pp 16–17

  • Ardestani SB, Sahari MA, Barzegar M, Abbasi S (2013) Some physicochemical properties of Iranian native barberry fruits (abi and poloei): Berberis integerrima and Berberis vulgaris. J Food Pharm Sci 1:60–67

  • Barros L, Carvalho AM, Ferreira ICRF (2010) Exotic fruits as a source of important phytochemicals: Improving the traditional use of Rosa canina fruits in Portugal. Food Res Int 44:2233–2236

    Article  Google Scholar 

  • Benzie IFF, Strain JJ (1996) The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay. Anal Biochem 239:70–76

    Article  CAS  PubMed  Google Scholar 

  • Boyer J, Liu RH (2004) Apple phytochemicals and their health benefits. Nutr J 3:1–15

    Article  Google Scholar 

  • Bolek S, Obuz E (2014) Quality characteristics of Trabzon persimmon dried at several temperatures and pretreated by different methods. Turk J Agric For 38:242–249

  • Drkenda P, Spahić A, Begić-Akagić A, Gaši F, Vranac A, Hudina M, Blanke M (2014) Pomological characteristics of some autochthonous genotypes of cornelian cherry (Cornus mas L.) in Bosnia and Herzegovina. Erwerbs-Obstbau 56:59–66

    Article  Google Scholar 

  • Egea I, Sanchez-Bel P, Romojaro F, Pretel MT (2010) Six edible wild fruits as potential antioxidant additives or nutritional supplements. Plant Food Hum Nutr 65 (2):121–129

    Article  CAS  Google Scholar 

  • Ercisli S (2004) A short review of the fruit germplasm resources of Turkey. Gen Res Crop Evol 51:419–435

    Article  Google Scholar 

  • Ercisli S, Orhan E (2008) Some physico-chemical characteristics of black mulberry (Morus nigra L.) genotypes from Northeast Anatolia region of Turkey. Sci Hortic 116(1):41–46

    Article  CAS  Google Scholar 

  • Ercisli S, Sengul M, Yildiz H, Sener D, Duralija B, Voca S, Purgar DD (2012a) Phytochemical and antioxidant characteristics of medlar fruits (Mespilus germanica L. ). J Appl Bot Food Qual 85:86–90

    CAS  Google Scholar 

  • Ercisli S, Tosun M, Karlidag H, Dzubur A, Hadziabulic S, Aliman Y (2012b) Color and antioxidant characteristics of some fresh fig (Ficus carica L.) genotypes from Northeastern Turkey. Plant Food Hum Nutr 67(3):271–276

    Article  CAS  Google Scholar 

  • Gebauer J, Assem A, Busch E, Hardtmann S, Mockel D, Krebs F, Ziegler T, Wichern F, Wiehle M, Kehlenbeck K (2014) The baobab (Adansonia digitata L.): Wild African fruit for Germany and Europe?! Erwerbs-Obstbau 56(1):9–24

    Article  Google Scholar 

  • Giusti, MM, Wrolstad, RE, 2001. Characterization and measurement of anthocyanins by UV-Vis spectroscopy. Current protocols in food analytical chemistry. Wiley, New York, pp F1.2.1–F1.2.13

  • Gundogdu M (2013) Determination of antioxidant capacities and biochemical compounds of Berberis vulgaris L. fruits. Adv Environ Biol 7(2):344–348

    CAS  Google Scholar 

  • Javanmardi J, Stushnoff C, Locke E, Vivanco JM (2003) Antioxidant activity and total phenolic content of Iranian Ocimum accessions. Food Chem 83(4):547–550

    Article  CAS  Google Scholar 

  • Jurikova T, Rop O, Mlcek J, Sochor J, Balla S, Szekeres L, Hegedusova A, Hubalek J, Adam V, Kizek R (2011) Phenolic profile of edible honeysuckle berries (Genus Lonicera) and their biological effects. Molecules 17(1):61–79

    Article  PubMed  Google Scholar 

  • Jurikova T, Sochor J, Rop O, Mlcek J, Balla S, Szekeres L, Adam V, Kizek R (2012a) Polyphenolic profile and biological activity of Chinese hawthorn (Crataegus pinnatifida BUNGE) fruits. Molecules 17(12):14490–14509

    Article  CAS  Google Scholar 

  • Jurikova T, Sochor J, Rop O, Mlcek J, Balla S, Szekeres L, Zitny R, Zitka O, Adam V, Kizek R (2012b) Evaluation of polyphenolic profile and nutritional value of non-traditional fruit species in the Czech Republic-A comparative study. Molecules 17(8):8868–8981

    Google Scholar 

  • Kaur C, Kapoor HC (2002) Antioxidant activity and total phenolic content of some Asian vegetables. Int J Food Sci Technol 37:153–161

    Article  CAS  Google Scholar 

  • Kunyanga CN, Imungi JK, Okoth MW, Biesalski HK, Vellingiri V (2012) Total phenolic content, antioxidant and antidiabetic properties of methanolic extract of raw and traditionally processed Kenyan indigenous food ingredients. LWT 45(2):269–276

    Article  CAS  Google Scholar 

  • Lampe JW (1999) Health effects of vegetables and fruit: assessing mechanisms of action in human experimental studies. Am J Clin Nutr 70:475 S–490 S

  • Milivojevic J, Maksimovic V, Nikolic M, Bogdanovic J, Maletic R, Milatovic D (2011) Chemical and antioxidant properties of cultivated and wild Fragaria and Rubus berries. J Food Qual 34:1–9

    Article  CAS  Google Scholar 

  • Milivojevic J, Slatnar A, Mikulic-Petkovsek M, Stampar F, Nikolic M, Veberic R (2012) The influence of early yield on the accumulation of major taste and health-related compounds in black and red currant cultivars (Ribes spp.). J Agric Food Chem 60:2682–2691

    Article  CAS  PubMed  Google Scholar 

  • Motalleb G, Hanachi P, Kua SH, Fauziah O, Asmah R (2005) Evaluation of phenolic content and total antioxidant activity in Berberis vulgaris fruit extract. J Biol Sci 5(5):648–653

    Article  CAS  Google Scholar 

  • Murillo E, Britton GB, Durant AA (2012) Antioxidant activity and polyphenol content in cultivated and wild edible fruits grown in Panama. J Pharm Bioall Sci 4(4):313–317

    Article  CAS  Google Scholar 

  • Oryema C, Oryem-Origa H, Roos N (2013) Edible wild fruit species of Gulu District, Uganda. Int J Biol Biol Sci 2(4):68–82

    Google Scholar 

  • Ozgen, M, Reese RN, Tulio AZ, Scheerens JC, Miller AR. (2006) Modified 2.2- azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) method to measure antioxidant capacity of selected small fruits and a comparison to ferric reducing antioxidant power (FRAP) and 2.2-diphenyl-1-picrylhdrazyl (DPPH) methods. J Agric Food Chem 54:1151–1157

    Article  CAS  PubMed  Google Scholar 

  • Ozgen M, Saracoglu O, Gecer EN (2012) Antioxidant capacity and chemical properties of selected barberry (Berberis vulgaris L.) fruits. Hortic Environ Biotech 53(6):447–451

    Article  CAS  Google Scholar 

  • Rop O, Ercisli S, Mlcek J, Jurikova T, Hoza I (2014) Antioxidant and radical scavenging activities in fruits of 6 sea buckthorn (Hippophae rhamnoides L.) cultivars. Turk J Agric For 38:224–232

  • Singleton VL, Rossi JL (1965) Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Viticult 16:144–158

    CAS  Google Scholar 

  • Tall JM, Seeram NP, Zhao C, Nair MG, Meyer RA, Raja SN (2004) Tart cherry anthocyanins suppress inflammation-induced pain behaviour in rat. Behav Brain Res 153:181–188

    Article  CAS  PubMed  Google Scholar 

  • Tosun M, Ercisli S, Karlidag H, Sengul M (2009) Characterization of red raspberry (Rubus idaeus L.) genotypes for their physicochemical properties. J Food Sci 74:575–579

    Article  Google Scholar 

  • Veberic R, Jakopic J, Stampar F, Shmitzer V (2009) European elderberry (Sambucus nigra L. ) rich in sugars, organic acids, anthocyanins and selected polyphenols. Food Chem 114(2):511–515

  • Yildiz H, Sengul M, Celik F, Hegedus A, Ercisli S, Tosun M (2010) Some phytochemical and antioxidant characteristics of wild and cultivated blackberry (Rubus caucasicus) fruits. J Food Agric Environ 8(3 & 4):156–159

  • Yildiz H, Ercisli S, Narmanlioglu HK, Guclu S, Akbulut M, Turkoglu Z (2014) The main quality attributes of non-sprayed cherry laurel (Laurocerasus officinalis Roem.) genotypes. Genetika 46(1):129–136

    Article  Google Scholar 

  • Yildiz O (2013) Physicochemical and sensory properties of mulberry products: Gümüşhane pestil and köme. Turk J Agric For 37:762–771

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Engineering and Architecture Faculty, Department of Food Engineering, Haci Bektas Veli University, 50300, Nevsehir, Turkey

    Hilal Yildiz

  2. Agricultural Faculty, Department of Horticulture, Ataturk University, 25240, Erzurum, Turkey

    Sezai Ercisli

  3. Agricultural Faculty, Department of Food Engineering, Ataturk University, 25240, Erzurum, Turkey

    Memnune Sengul & Elif Feyza Topdas

  4. Pamukova Vocational School, Sakarya University, 54900, Pamukova, Sakarya, Turkey

    Omer Beyhan

  5. Engineering Faculty, Department of Food Engineering, Bayburt University, 69000, Bayburt, Turkey

    Ozlem Cakir

  6. Hamza Polat Vocational School, Ataturk University, 25900, İspir, Sakarya, Turkey

    Haluk Kemal Narmanlioglu

  7. Agricultural Faculty, Department of Agricultural Biotechnology, Ataturk University, 25240, Erzurum, Turkey

    Emine Orhan

Authors
  1. Hilal Yildiz
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Sezai Ercisli
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Memnune Sengul
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Elif Feyza Topdas
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Omer Beyhan
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Ozlem Cakir
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Haluk Kemal Narmanlioglu
    View author publications

    You can also search for this author in PubMed Google Scholar

  8. Emine Orhan
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Sezai Ercisli.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Yildiz, H., Ercisli, S., Sengul, M. et al. Some Physicochemical Characteristics, Bioactive Content and Antioxidant Characteristics of Non-Sprayed Barberry (Berberis vulgaris L.) Fruits from Turkey. Erwerbs-Obstbau 56, 123–129 (2014). https://doi.org/10.1007/s10341-014-0216-4

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10341-014-0216-4

Keywords

Schlüsselwörter

Search

Navigation