Determination of bioactive compounds, biyoactivities and In Vitro bioaccessibility of different Berberis and Hippophae rhamnoides plants native to Bayburt

As a result of the studies carried out worldwide, it is recommended to consume phytochemicals-rich plant foods on a daily basis in order to prevent the onset of chronic diseases and to preserve health status. In recent years, the demand for healthy products has increased and the research of wild plants containing these valuable compounds has gained importance. Plants and fruits with high nutritional value having phenolics, carotenoids, alkaloids, vitamins and antioxidant activities are recommended for a healthy diet due to their protective effects against health problems, including degenerative diseases, cardiovascular diseases, diabetes, obesity and cancer. Berberis and Hippophae rhamnoides (sea buckthorn) plants and their parts show protective effects like anti-hypertensive, anti-diabetic, anti-histamine, anti-microbial and anti-cancer thanks to the phenolic substance, carotenoid and antioxidant activity. And for that reason, they represents an important food source. In red, purple and orange colored species and leaf, fruit and branch parts of Berberis plant has not yet defined as botanical and they was investigated for the first time in this study. In addition, the branches, leaves and fruits of the Hippophae rhamnoides plant, which is unique to Bayburt, were first investigated in this study. In the literature researches, information about orange Berberis plant could not be reached. The bioactive components of the H. rhamnoides and Berberis plants were identified, their bioactivities (antioxidant avtivity, angiotensin converting enzyme inhibition (ACE)) were observed and their bioavailabilities were examined. And also tea was prepared from root, leaf, fruit and branch of Berberis purple plant by infusion and their phytochemicals, antioxidant activity and bioavailability were studied for the first time. The experiments were carried out in three different biological replicates. As a result of the data obtained, statisticaly sigificant differences were observed between the Hippophae rhamnoides and Berberis plants and their parts. As a result of the analysis, the amount of phenolic substance in the purple Berberis fruit (81.42 mg GAE/g dw), anthocyanin content (455.91 mg CYN-3-GLY/100 g dw). Red Berberis fruit was followed. The amount of phenolic substance in H. rhamnoides leaf (99.31 mg GAE/g dw) and H. rhamnoides branch (82.17 mg GAE/g dw) was found to be higher than Berberis fruits. The leaves of the Berberis plant contain 24.81- 42.62 mg GAE/g dw, the branches of the Berberis 15.01-21.36 mg GAE/g dw phenolic substance. The root bark of the purple Berberis plant have 46.28 mg GAE/g dw phenolic substance while the inner root of purple Berberis has a weight of 7.77 mg GAE/g dw phenolic substance. The phenolic profile was analyzed using UFLC-MS/MS. Chlorogenic acid,epigallocatechingallate, rutin and vanilic acid were observed at different conentrations in parts of purple, red and orange Berberis plants. In the root bark of the purple Berberis plant, vanilic and sirinjic acid were determined. While high amounts of catechin were found in the branches and leaves of the H. rhamnoides, in the fruits of H. rhamnoides were detected in trace amount of phenolic substance. The anthocyanin profile of Berberis fruits were determined by HPLC-DAD-EIS-MS. Cyanidine-3-0-glycoside, definidine-3-0-glycoside, peonidine-3-0-glycoside in the purple Berberis fruit; cyanidine-3-0-glycoside, pelargonidine-3-0-glycoside in the red Berberis fruit was observed at different concentrations. In the orange Berberis fruit, trace amount of cyanidine-3-0-glycoside, pelargonidine-3-0-glycoside were found. The total amount of carotenoids in fruits of Berberis and H. rhamnoides fruits was determined by spectrophotometric method. The amount of carotenoid in the H.rhamnoides fruit was found to be higher compared to similar fruits. The carotenoid amount of red, purple, orange Berberis close to each other and was low. Total antioxidant capacity is analysed DPPH and CUPRAC methods by using spectrophotometer. Similar to the literature, DPPH results have lower than CUPRAC results. This is because the method mechanisms are different. The antioxidant capacity was found to be similar to the phenolic content. The branch of the H. rhamnoides (DPPH: 174.33 mg TE/g dw; CUPRAC: 316.00 mg TE/g dw) and leaf (DPPH: 191.94 mg TE/g dw; CUPRAC: 355.41 mg TE/g dw) has high antioxidant activity. Red Berberis fruit (DPPH: 96.83 mg TE/g dw; CUPRAC: 269.00 mg TE/g dw) and purple Berberis fruits (DPPH: 131.82 mg TE/g dw; CUPRAC: 287.21 mg TE/g dw) showed high antioxidant activity. The highest antioxidant activity of Berberis plants after fruit was determined in the root bark of purple Berberis plant (DPPH: 87.0 mg TE/g dw; CUPRAC: 187.53 mg TE/g dw). Similarly, they have high amount of phenolic content. Berberis plant have high antioxidant activity compared with similar plants and berries. The anti-hypertensive effect is associated with the renin-angiotensin system that regulates angiotensin converting blood pressure. Angiotensin converting enzymes act as regulators on blood pressure. ACE converts angiotensin I that arise from angiotensinogen into angiontensin II that is strong vasoconstrictive and increases blood pressure. The ACE inhibitor inhibits the action of blocking the angiotensin converting enzyme and thus regulates the blood pressure. Anti-hypertansive effect of H. rhamnoides and Berberis plants (red, purple, orange) and parts (leaf,branch ,fruit) was investigated by spectrophotometric method. The root bark of the purple Berberis plant showed the highest activity with 83.33% inhibition. The leaf of H. rhamnoides plant has 79.13%, the red Berberis fruit has 73.84% ACE inhibition activity. Branches of Berberis plants showed ACE inhibition activity of more 50%. Angiotensin converting enzyme inhibitory activity was not detected in the fruits of the purple and orange Berberis fruits. H. rhamnoides and Berberis plants and parts have moderate ACE inhibition activity compared to similar plants and berries. Tea was prepared from stem, leaf, fruit and branch of purple Berberis plant by infusion. The phenolic contents of tea were determined according to the FolinCiocalteu method. As a result of the analyzes, the root bark tea of the purple Berberis plant have highest phenolic substance (53.48 mg GAE/g dw) and antioxidant activity (DPPH: 72.53 mg TE/g dw; CUPRAC: 145.66 mg TE/g dw). The phenolic profile was determined by UFLC-MS/MS. Clorogenic acid was determined in all types of tea. The root bark tea was predominantly identified epigallocatechingallate and vanilic acid. The amount of anthocyanin of fruit tea was found to be low compared to similar berry tea. The reason for this is the way and duration of brewing, the fact that tea is not extracted again with chemicals and the methods of analysis are different. The bioavailability of H. rhamnoides fruit, Berberis fruits and tea has been evaluated by the in vitro gastrointestinal digestion procedure, which simulates the physicochemical and biochemical changes in the gastrointestinal tract. In vitro digestion assays provide a quick and simple method for evaluating phytochemical stability in food matrices, as in vivo studies in huamans and animals are not preferred due to limitations such as complexity, cost and ethical reasons. In vitro digestion results, the highest total phenolic content of H. rhamnoides and orange Berberis was found to be 12.47% and 11.05% respectively. Biyoaccessibility of anthocyanin content was also found to be 3.62% and 2.48% in the H. rhamnoides and orange Berberis. Although the initial anthocyanin content of the red Berberis fruit was lower than the purple Berberis fruit, red Berberis fruit showed higher bioavailability than the purple Berberis fruit. Flavonoid was not detected in Berberis fruits after digestion. The highest antioxidant activity in the dialysis fraction was analyzed by CUPRAC and DPPH and found in orange Berberis. The total amount of phenolic substance of Berberis root bark tea was found to be 5.68 mg/100 ml as the most accessible tea in the dialysable part. Berberis fruit tea was found to be 2.91 mg/100 ml in the dialysis fraction. Anthocyanin was not detected in the Berberis fruit tea. The highest antioxidant activity was determined by CUPRAC method in Berberis root bark and fruit tea after digestion.