[1] Shekarabi, S. P. H., Mehrgan, M. S., Ramezani, F., Dawood, M. A. O., Van Doan, H., & Moonmanee, T. (2022). Effect of dietary barberry fruit (
Berberis vulgaris) extract on immune function, antioxidant capacity, antibacterial activity, and stress-related gene expression of Siberian sturgeon (
Acipenser baerii).
Aquac. Rep., 23, 101041.
https://doi.org/10.1016/j.aqrep.2022.101041
[2] Abdykerimova, S., Sakipova, Z., Nakonieczna, S., Koch, W., Biernasiuk, A., & Grabarska, A. (2020). Superior antioxidant capacity of
Berberis iliensis—HPLC-Q-TOF-MS-based phytochemical studies and spectrophotometric determinations.
Antioxidants, 9(6), 504.
https://doi.org/10.3390/antiox9060504
[3] Radziejewska-Kubzdela, E., Szwengiel, A., Ratajkiewicz, H., & Nowak, K. (2020). Effect of ultrasound, heating and enzymatic pre-treatment on bioactive compounds in juice from
Berberis amurensis Rupr.
Ultrason. Sonochem., 63, 104971.
https://doi.org/10.1016/j.ultsonch.2020.104971
[4] Gholizadeh-Moghadam, N., Hosseini, B., & Alirezalu, A. (2019). Classification of barberry genotypes by multivariate analysis of biochemical constituents and HPLC profiles. Phytochem. Anal., 30(4), 385–394.
[5] Sensu, E., Kasapoglu, K. N., Gultekin-Ozguven, M., Demircan, E., Arslaner, A., & Ozcelik, B. (2021). Orange, red and purple barberries: Effect of in vitro digestion on antioxidants and ACE inhibitors. LWT–Food Sci. Technol., 140, 110820.
[6] Sarraf, M., Beig Babaei, A., & Naji-Tabasi, S. (2019). Investigating functional properties of barberry species: An overview.
J. Sci. Food Agric., 99(12), 5255–5269.
https://doi.org/10.1002/jsfa.9804
[7] Sasidharan, S., Chen, Y., Saravanan, D., Sundram, K., & Latha, L. Y. (2011). Extraction, isolation and characterization of bioactive compounds from plants’ extracts. Afr. J. Tradit. Complement. Altern. Med., 8(1).
[8] Chemat, F., Vian, M. A., & Cravotto, G. (2012). Green extraction of natural products: Concept and principles. Int. J. Mol. Sci., 13(7), 8615–8627.
[9] Sharifi, A., & Khoshnoudi-Nia, S. (2022). Ranking novel extraction systems of seedless barberry (Berberis vulgaris) bioactive compounds with fuzzy logic-based term weighting scheme. Sustain. Chem. Pharm., 25, 100561.
[10] Samira, O., Laila, B., Moussa, N. A., Mohamed, I., Devkota, K., & Abdelhakim, B. (2024). Recent advances in the extraction of bioactive compounds from plant matrices and their use as potential antioxidants for vegetable oils enrichment.
J. Food Compos. Anal., 105995.
https://doi.org/10.1016/j.jfca.2024.105995
[11] Azmir, J., Zaidul, I. S. M., Rahman, M. M., Sharif, K., Mohamed, A., & Sahena, F. (2013). Techniques for extraction of bioactive compounds from plant materials: A review. J. Food Eng., 117(4), 426–436.
[12] Demirci, M., Tomas, M., Tekin-Çakmak, Z. H., & Karasu, S. (2021).
Berberis crataegina DC. as a novel natural food colorant source: Ultrasound-assisted extraction optimization using response surface methodology and thermal stability studies.
Food Sci. Technol., 42, e13421.
https://doi.org/10.1590/fst.13421
[14] Nakajima, H. (2013). Mass transfer: Advances in sustainable energy and environment oriented numerical modeling. BoD–Books on Demand.
[15] Verep, D., Ateş, S., & Karaoğul, E. (2023). A review of extraction methods for obtaining bioactive compounds in plant-based raw materials.
Bartın Orman Fak. Derg., 25(3), 492–513.
https://doi.org/10.24011/barofd.1303285
[16] Al Juhaimi, F., Ozcan, M. M., Uslu, N., Ghafoor, K., Babiker, E. E., & Adiamo, O. Q. (2018). The effects of conventional heating on phenolic compounds and antioxidant activities of olive leaves. J. Food Sci. Technol., 55(10), 4204–4211.
[17] Khoshnoudi-Nia, S., Forghani, Z., & Jafari, S. M. (2022). A systematic review and meta-analysis of fish oil encapsulation within different micro/nanocarriers. Crit. Rev. Food Sci. Nutr., 62(8), 2061–2082.
[19] Oliveira, C. B. D. d., & Sakai, O. A. (2020). Clean technologies for obtaining biocomposites of Brazilian ginseng Pfaffia glomerata (Spreng.) Pedersen: A review. Eur. J. Med. Plants, 31(14), 18–31.
[20] Junior, F. D. B., Marquezi, L. C., Sakai, O. A., & Terhaag, M. M. (2021). Efeitos de diferentes técnicas extrativas na obtenção da β-ecdisona proveniente de Pfaffia glomerata: Um estudo de revisão. Res. Soc. Dev., 10(4), e24610414147.
[21] Rodrigues Machado, A., Atatoprak, T., Santos, J., Alexandre, E. M., Pintado, M. E., & Paiva, J. A. (2023). Potentialities of the extraction technologies and use of bioactive compounds from winery by-products: A review from a circular bioeconomy perspective.
Appl. Sci., 13(13), 7754.
https://doi.org/10.3390/app13137754
[22] Johnson, R. A., & Bhattacharyya, G. K. (2019). Statistics: Principles and methods. John Wiley & Sons.
[23] Santos, T. R. J., & Santana, L. C. L. A. (2022). Conventional and emerging techniques for extraction of bioactive compounds from fruit waste.
Braz. J. Food Technol., 25, e2021130.
https://doi.org/10.1590/1981-6723.13021
[24] Stephane, F. F. Y., Jules, B. K. J., Batiha, G., Ali, I., & Bruno, L. N. (2021). Extraction of bioactive compounds from medicinal plants and herbs. Nat. Med. Plants.
[25] 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(4), 497–511.
[26] Chitgar, M. F., Aalami, M., Kadkhodaee, R., Maghsoudlou, Y., & Milani, E. (2018). Effect of thermosonication and thermal treatments on phytochemical stability of barberry juice copigmented with ferulic acid and licorice extract. Innov. Food Sci. Emerg. Technol., 50, 102–111.
[27] Emam-Djomeh, Z., Seddighi, A., & Askari, G. (2017). Influence of process conditions on the functional properties of spray-dried seedless black barberry (Berberis vulgaris) juice powder. J. Food Process. Preserv., 41(3), e12934.
[28] Naji-Tabasi, S., Emadzadeh, B., Shahidi-Noghabi, M., Abbaspour, M., & Akbari, E. (2021). Physico-chemical properties of powder and compressed tablets based on barberry fruit pulp. J. Food Meas. Charact., 15(3), 2469–2480.
[29] Ozgen, M., Saracoglu, O., & Gecer, E. N. (2012). Antioxidant capacity and chemical properties of selected barberry (Berberis vulgaris L.) fruits. Hortic. Environ. Biotechnol., 53, 447–451.
[30] Alizadeh, H.-R., Mortezapour, H., Akhavan, H.-R., & Balvardi, M. (2021). Physicochemical changes of barberry juice concentrated by liquid desiccant-assisted solar system and conventional methods during the evaporation process.
J. Food Sci. Technol., 58, 4370–4381.
https://doi.org/10.1007/s13197-020-04919-z
[31] Farhadi Chitgar, M., Aalami, M., Maghsoudlou, Y., & Milani, E. (2017). Comparative study on the effect of heat treatment and sonication on the quality of barberry (Berberis vulgaris) juice. J. Food Process. Preserv., 41(3), e12956.
[32] Mirzaei, M., Emam-Djomeh, Z., & Askari, G. (2021). Spray-drying microencapsulation of anthocyanins of black seedless barberry (Berberis vulgaris). J. Food Process. Preserv., 45(10), e15858.
[33] Aliakbarlu, J., Ghiasi, S., & Bazargani-Gilani, B. (2018). Effect of extraction conditions on antioxidant activity of barberry (
Berberis vulgaris L.) fruit extracts.
Vet. Res. Forum, 9(4), 361.
https://doi.org/10.30466/vrf.2018.33090
[34] Alizadeh-Sani, M., Tavassoli, M., Mohammadian, E., Ehsani, A., Khaniki, G. J., & Priyadarshi, R. (2021). pH-responsive color indicator films based on methylcellulose/chitosan nanofiber and barberry anthocyanins for real-time monitoring of meat freshness. Int. J. Biol. Macromol., 166, 741–750.
[35] Dara, A., Feizy, J., Naji-Tabasi, S., Fooladi, E., & Rafe, A. (2023). Comparison on efficiency of pulse electric field, cold plasma and enzymatic pre-treatments for barberry anthocyanins extraction: Modeling and optimization. Preprint.
[36] Hosseini, S., Gharachorloo, M., Ghiassi-Tarzi, B., & Ghavami, M. (2016). Evaluation of organic acids’ ability for extraction of anthocyanins and phenolic compounds from different sources and their degradation kinetics during cold storage.
Pol. J. Food Nutr. Sci., 66(4).
https://doi.org/10.1515/pjfns-2015-0057
[37] Belwal, T., Giri, L., Bhatt, I. D., Rawal, R. S., & Pande, V. (2017). An improved method for extraction of nutraceutically important polyphenolics from Berberis jaeschkeana CK Schneid. fruits. Food Chem., 230, 657–666.
[38] Jaberi, R., Kaban, G., & Mukerrem, K. (2022). Effects of some extraction parameters on anthocyanin content of barberry (Berberis vulgaris L.) and its antioxidant activity. Türk. Tarımsal Araştırmalar Derg., 9(1), 41–48.
[39] Mohamadi, M., Maskooki, A., & Mortazavi, S. (2012). Evaluation of antioxidant properties of barberry fruits extracts using maceration and subcritical water extraction (SWE). Int. J. Nutr. Food Eng., 6(9), 699–703.
[40] Belwal, T., Dhyani, P., Bhatt, I. D., Rawal, R. S., & Pande, V. (2016). Optimization of extraction conditions for improving phenolic content and antioxidant activity in
Berberis asiatica fruits using response surface methodology (RSM).
Food Chem., 207, 115–124.
https://doi.org/10.1016/j.foodchem.2016.03.081
[41] Renard, C. M. (2018). Extraction of bioactives from fruit and vegetables: State of the art and perspectives. LWT–Food Sci. Technol., 93, 390–395.
[42] Taherkhani, A., Sharifi, A., & Koubaa, M. (2024). Optimization of bioactive compound extraction from Iranian brown macroalgae Nizimuddinia zanardini with ultrasound and microwave methods using fuzzy logic. Foods, 13(23), 3837.
[43] Aramrueang, N., Asavasanti, S., & Khanunthong, A. (2019). Leafy vegetables. In Integrated processing technologies for food and agricultural by-products (pp. 245–272). Elsevier.
[44] Cakır, O., & Karabulut, A. (2020). Comparison of two wild-grown
Berberis varieties based on biochemical characterization.
J. Food Process. Preserv., 44(11), e14844.
https://doi.org/10.1111/jfpp.14844
[45] Dimitrijevic, M. V., Mitic, V. D., Rankovic, G. Z., & Miladinovic, D. L. (2020). Survey of antioxidant properties of barberry: A chemical and chemometric approach. Anal. Lett., 53(5), 671–682.
[46] Moldovan, C., Frumuzachi, O., Babota, M., Menghini, L., Cesa, S., & Gavan, A. (2021). Development of an optimized drying process for the recovery of bioactive compounds from the autumn fruits of
Berberis vulgaris L. and
Crataegus monogyna Jacq.
Antioxidants, 10(10), 1579.
https://doi.org/10.3390/antiox10101579
[47] Sun, J., Li, Q., Li, J., Liu, J., & Xu, F. (2022). Nutritional composition and antioxidant properties of the fruit of
Berberis heteropoda Schrenk.
PLoS One, 17(4), e0262622.
https://doi.org/10.1371/journal.pone.0262622
[48] Tahsiri, Z., Niakousari, M., Khoshnoudi-Nia, S., & Hosseini, S. M. H. (2017). Sensory evaluation of selected formulated milk barberry drinks using the fuzzy approach. Food Sci. Nutr., 5(3), 739–749.
[49] Homayoonfal, M., Mousavi, S. M., Kiani, H., Askari, G., Khani, M., & Bari, M. R. (2018). The use of an innovative inverse numerical modeling method for the evaluation and parameter estimation of barberry anthocyanins ultrasound-assisted extraction. Chem. Eng. Process., 133, 1–11.
[50] Sharifi, A., Mortazavi, S. A., Maskooki, A., Niakousari, M., & Elhamirad, A. (2013). Optimization of subcritical water extraction of bioactive compounds from barberry fruit (Berberis vulgaris) by using response surface methodology. Int. J. Agric. Crop Sci., 6(2), 89.
[51] Zakaria, S. M., & Kamal, S. M. M. (2016). Subcritical water extraction of bioactive compounds from plants and algae: Applications in pharmaceutical and food ingredients. Food Eng. Rev., 8(1), 23–34.
[52] Rasul, M. G. (2018). Conventional extraction methods used in medicinal plants, their advantages and disadvantages. Int. J. Basic Sci. Appl. Comput., 2, 10–14.
[53] Arias, M., Penichet, I., Ysambertt, F., Bauza, R., Zougagh, M., & Rios, A. (2009). Fast supercritical fluid extraction of low- and high-density polyethylene additives: Comparison with conventional reflux and automatic Soxhlet extraction.
J. Supercrit. Fluids, 50(1), 22–28.
https://doi.org/10.1016/j.supflu.2009.04.012
[54] Tierney, M. S., Smyth, T. J., Hayes, M., Soler-Vila, A., Croft, A. K., & Brunton, N. (2013). Influence of pressurised liquid extraction and solid–liquid extraction methods on the phenolic content and antioxidant activities of Irish macroalgae.
Int. J. Food Sci. Technol., 48(4), 860–869.
https://doi.org/10.1111/ijfs.12038
[55] Cui, X., Mayer, P., & Gan, J. (2013). Methods to assess bioavailability of hydrophobic organic contaminants: Principles, operations, and limitations.
Environ. Pollut., 172, 223–234.
https://doi.org/10.1016/j.envpol.2012.09.013
[56] Cooper, R., & Nicola, G. (2014). Natural products chemistry: Sources, separations and structures. CRC Press.
[57] Azwanida, N. (2015). A review on the extraction methods used in medicinal plants: Principle, strength and limitation. Med. Aromat. Plants, 4(196).
[58] Zhang, Q.-W., Lin, L.-G., & Ye, W.-C. (2018). Techniques for extraction and isolation of natural products: A comprehensive review. Chin. Med., 13(1), 20.
[60] Chaves, J. O., De Souza, M. C., Da Silva, L. C., Lachos-Perez, D., Torres-Mayanga, P. C., & Machado, A. P. d. F. (2020). Extraction of flavonoids from natural sources using modern techniques. Front. Chem., 8, 507887.
[61] Richter, B. E., Jones, B. A., Ezzell, J. L., Porter, N. L., Avdalovic, N., & Pohl, C. (1996). Accelerated solvent extraction: A technique for sample preparation. Anal. Chem., 68(6), 1033–1039. https://doi.org/10.1021/ac9508199
[62] Hoff, R. B., & Pizzolato, T. M. (2018). Combining extraction and purification steps in sample preparation for environmental matrices: A review of matrix solid phase dispersion (MSPD) and pressurized liquid extraction (PLE) applications.
TrAC Trends Anal. Chem., 109, 83–96.
https://doi.org/10.1016/j.trac.2018.10.002
[63] Aliakbarlu, J., Mohammadi, S., & Khalili, S. (2014). A study on antioxidant potency and antibacterial activity of water extracts of some spices widely consumed in Iranian diet. J. Food Biochem., 38(2), 159–166.
[64] Mortazavi, S. A., Sharifi, A., Maskooki, A., Niakousari, M., & Elhamirad, A. H. (2014). Optimisation of bioactive compounds extraction from barberry fruit (
Berberis vulgaris) using response surface methodology.
Res. Innov. Food Sci. Technol., 3(1), 24–11.
https://doi.org/10.22101/JRIFST.2014.06.15.312
[65] Boeri, P., Pinuel, L., Dalzotto, D., Monasterio, R., Fontana, A., & Sharry, S. (2020). Argentine Patagonia barberry chemical composition and evaluation of its antioxidant capacity. J. Food Biochem., 44(7), e13254.
[66] Sharifi, A., Niakousari, M., Mortazavi, S. A., & Elhamirad, A. H. (2019). High-pressure CO₂ extraction of bioactive compounds of barberry fruit (
Berberis vulgaris): Process optimization and compounds characterization.
J. Food Meas. Charact., 13, 1139–1146.
https://doi.org/10.1007/s11694-018-00029-9
[67] Kukula-Koch, W., Aligiannis, N., Halabalaki, M., Skaltsounis, A.-L., Glowniak, K., & Kalpoutzakis, E. (2013). Influence of extraction procedures on phenolic content and antioxidant activity of Cretan barberry herb.
Food Chem., 138(1), 406–413.
https://doi.org/10.1016/j.foodchem.2012.10.045
[69] Asghari, M., Sahari, M., Kia, S. J., Tavakoli, A., & Barzegar, M. (2022). Berberis integerrima extract: Characterization, antioxidant activity and development of phenolic extract loaded nanofiber. Preprint.
[70] Hadaruga, D. I., Hadaruga, N. G., Bandur, G. N., Rivis, A., Costescu, C., & Ordodi, V. L. (2010). Berberis vulgaris extract/β-cyclodextrin nanoparticles synthesis and characterization. Rev. Chim. (Bucharest), 61, 669–675.
[71] Mahdavi, S. A., Jafari, S. M., Assadpoor, E., & Dehnad, D. (2016). Microencapsulation optimization of natural anthocyanins with maltodextrin, gum Arabic and gelatin. Int. J. Biol. Macromol., 85, 379–385.
[72] Niazmand, R., Yeganehzad, S., & Niazmand, A. (2021). Application of laminated and metalized films to prolong the shelf life of dried barberries.
J. Stored Prod. Res., 92, 101809.
https://doi.org/10.1016/j.jspr.2021.101809
[73] Och, A., Olech, M., Bak, K., Kanak, S., Cwener, A., & Ciesla, M. (2023). Evaluation of the antioxidant and anti-lipoxygenase activity of
Berberis vulgaris L. leaves, fruits and stem and their LC-MS/MS polyphenolic profile.
Antioxidants, 12(7), 1467.
https://doi.org/10.3390/antiox12071467
[74] Rodoni, L. M., Feuring, V., Zaro, M. J., Sozzi, G. O., Vicente, A. R., & Arena, M. E. (2014). Ethylene responses and quality of antioxidant-rich stored barberry fruit (Berberis microphylla). Sci. Hortic., 179, 233–238.
[75] Lefebvre, T., Destandau, E., & Lesellier, E. (2021). Selective extraction of bioactive compounds from plants using recent extraction techniques: A review. J. Chromatogr. A, 1635, 461770.
[76] Plotka-Wasylka, J., Rutkowska, M., Owczarek, K., Tobiszewski, M., & Namiesnik, J. (2017). Extraction with environmentally friendly solvents.
TrAC Trends Anal. Chem., 91, 12–25.
https://doi.org/10.1016/j.trac.2017.03.006
[78] Sultana, B., Anwar, F., & Ashraf, M. (2009). Effect of extraction solvent/technique on the antioxidant activity of selected medicinal plant extracts.
Molecules, 14(6), 2167–2180.
https://www.mdpi.com/1420-3049/14/6/2167
[79] Lan, S., Wu, L., Zhang, D., Hu, C., & Liu, Y. (2011). Ethanol outperforms multiple solvents in the extraction of chlorophyll-a from biological soil crusts.
Soil Biol. Biochem., 43(4), 857–861.
https://doi.org/10.1016/j.soilbio.2010.12.007
[80] Sun, C., Wu, Z., Wang, Z., & Zhang, H. (2015). Effect of ethanol/water solvents on phenolic profiles and antioxidant properties of Beijing propolis extracts. Evid.-Based Complement. Altern. Med., 2015(1), 595393.
[81] Gulcin, I. (2020). Antioxidants and antioxidant methods: An updated overview. Arch. Toxicol., 94(3), 651–715.
[82] Mikucka, W., Zielinska, M., Bulkowska, K., & Witonska, I. (2022). Subcritical water extraction of bioactive phenolic compounds from distillery stillage. J. Environ. Manag., 318, 115548.
[83] Shen, L., Pang, S., Zhong, M., Sun, Y., Qayum, A., & Liu, Y. (2023). A comprehensive review of ultrasonic assisted extraction (UAE) for bioactive components: Principles, advantages, equipment, and combined technologies.
Ultrason. Sonochem., 106646.
https://doi.org/10.1016/j.ultsonch.2023.106646
[84] Huang, H.-W., Hsu, C.-P., Yang, B. B., & Wang, C.-Y. (2013). Advances in the extraction of natural ingredients by high pressure extraction technology. Trends Food Sci. Technol., 33(1), 54–62.
[85] Han, X., Shen, T., & Lou, H. (2007). Dietary polyphenols and their biological significance. Int. J. Mol. Sci., 8(9), 950–988.
[86] Williamson, G. (2017). The role of polyphenols in modern nutrition. Nutr. Bull., 42(3), 226–235.
[88] Piasecka, I., Wiktor, A., & Gorska, A. (2022). Alternative methods of bioactive compounds and oils extraction from berry fruit by-products—A review.
Appl. Sci., 12(3), 1734.
https://doi.org/10.3390/app12031734
[89] Liu, F., Li, D., Wang, X., Cui, Y., & Li, X. (2021). Polyphenols intervention is an effective strategy to ameliorate inflammatory bowel disease: A systematic review and meta-analysis. Int. J. Food Sci. Nutr., 72(1), 14–25.
[90] Ammar, A., Trabelsi, K., Boukhris, O., Bouaziz, B., Mueller, P., & Glenn, J. M. (2020). Effects of polyphenol-rich interventions on cognition and brain health in healthy young and middle-aged adults: Systematic review and meta-analysis.
J. Clin. Med., 9(5), 1598.
https://doi.org/10.3390/jcm9051598
[91] Shah, K., & Shah, P. (2018). Effect of anthocyanin supplementations on lipid profile and inflammatory markers: A systematic review and meta‐analysis of randomized controlled trials. Cholesterol, 2018, 8450793.
[92] Albarri, R., & Sahin, S. (2023). Kinetics, thermodynamics, and mass transfer mechanism of the ultrasound-assisted extraction of bioactive molecules from Moringa oleifera leaves. Biomass Convers. Biorefin., 13(9), 7919–7926.
[93] Thiruvenkadam, S., Izhar, S., Yoshida, H., Danquah, M. K., & Harun, R. (2015). Process application of subcritical water extraction (SWE) for algal bio-products and biofuels production. Appl. Energy, 154, 815–828.
[94] Esfanjani, A. F., & Jafari, S. M. (2016). Biopolymer nanoparticles and natural nanocarriers for nano-encapsulation of phenolic compounds.
Colloids Surf. B Biointerfaces, 146, 532–543.
https://doi.org/10.1016/j.colsurfb.2016.06.053
[95] Wang, Y., Li, J., & Li, B. (2017). Chitin microspheres: A fascinating material with high loading capacity of anthocyanins for colon-specific delivery.
Food Hydrocoll., 63, 293–300.
https://doi.org/10.1016/j.foodhyd.2016.09.003
[97] Paes, J., Dotta, R., Barbero, G. F., & Martinez, J. (2014). Extraction of phenolic compounds and anthocyanins from blueberry (Vaccinium myrtillus L.) residues using supercritical CO2 and pressurized liquids. J. Supercrit. Fluids, 95, 8–16.
)
)