Effects of Some Extraction Parameters on Anthocyanin Content of Barberry (Berberis Vulgaris L.) and Its Antioxidant Activity

In the study, determination of optimal conditions for anthocyanin extraction from dried fruit barberry (Berberis vulgaris L.) was aimed. For this purpose, solvent method used. The present investigation carried out to different such as solvents (ethanol and 2% hydrochloric acid, acetic acid citric acid), concentration ethanol (20-80%), suitable (1-4%), temperature (30-60 oC), time (60-240 min) raw material ratio (1:5-1:20). obtained extract subjected total phenolic content antioxidant activity using DPPH (2,2-diphenyl-1-picrylhydrazyl) assay. optimum condition follows: 80% (100:10) a solvent, 30 oC, 120 min rate fruit/solvent 1:20. these conditions, content, capacity were determined 101.03±1.89 mg 100g-1 FW, 3269.05±111.11 gallic kg-1 92.41±0.25%, respectively. Antioxidant (B. extracts has been attributed high polyphenol content.