نوع مقاله : مقاله مروری
نویسندگان
1 Department of Food Science and Technology, Qa.C., Islamic Azad University, Qazvin, Iran.
2 Department of Food Science and Technology, Qa .C., Islamic Azad University, Qazvin, Iran.
3 Department of Food Science and Technology,., Islamic Azad University, Qazvin, Iran.
چکیده
چکیده تصویری
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کلیدواژهها
موضوعات
عنوان مقاله [English]
نویسندگان [English]
Barberry (Berberis spp.), a genus in the Berberidaceae family with 650 species, holds significant potential in the pharmaceutical and food industries. This review assesses the available information and carries out a meta-analysis of published research on bioactive compounds extracted from various Berberis species. PubMed, Web of Science, and Scopus databases were searched extensively for articles published between 2009 and 2023. This analysis included 38 relevant articles, including those that evaluated multiple extraction methods. Four extraction methods involving different techniques and equipment were identified in the included studies and comparatively evaluated in this systematic review and meta-analysis. According to our meta-analysis of the published data, the frequency of use of the methods was as follows: Press Extraction (PE) (22.72%), Maceration Extraction (ME) (20.45%), Ultrasound-Assisted Extraction (UAE) (18.18%), and Subcritical Water Extraction (SWE) (6.82%). The most common solvents used in the selected studies were water (42.86%) and methanol (22.86%). In addition, this review investigated, based on the reported data, the effects of the extraction method on antioxidant activity (DPPH), Total Phenolic Content (TPC), and Total Anthocyanin Content (TAC). The results showed that, among the reported techniques, SWE was generally associated with the highest DPPH values. Moreover, UAE was most frequently used for determining TPC and TAC on a dry-weight basis, whereas ME and SWE were more commonly applied when data were expressed on a solution basis.
کلیدواژهها [English]
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