Comparison of biochemical properties of extracts of Berberis vulgaris and Berberis thungbergii species obtained with differ food eent solvents

In this study, the Berberis vulgaris and Berberis thunbergii plant samples, belonging to the Berberidaceae family, were dried using different methods and their exctracts obtained using different solvents. The exctracts were investigated via total anthocyanin content, total phenolic content, DPPH radical scavanging activity, color analysis, pH levels, antimicrobial and antifungal analysis. According to the obtained results, it was found that the solvents used and extraction methods could significantly affect the chemical composition and solubility of the extracts. The extracts of B. thunbergii, dried using drying stove equipped with vacuum and extracted using ethyl alcohol, had the highest total anthocyanin content, 0,2233 mg cy-3glu/mg, among all tested samples. The extracts of B. thunbergii, dried in stove and extracted with ethyle alcohol, had the highest total phenolic content, 220,7 mg GAE/g dried sample, among all tested samples. The highest antioxidant activity level was obtained in the B. Thunbergii extracts, dried in stove and extracted with distille water, 40,68%. The highest L* and b* values belonged to the B. thunbergii extracts, dried in stove and extracted with diethyl ether, 32,53 and 3,41, respectively. The B. thunbergii extracts, dried in stove and extracted with distille water, had the highest a* value (2,49). The lowest pH levels were obtained in the B. thunbergii extracts, dried in stove and room temperature, both prepared with diethyle ether, 1,70 and 1,74 respectively, and these samples were quite acidic among all tested extracts. Antimicrobial activity levels of all extracts were investigated on four different bacteria using disc diffusion method. It was found that the extracts of B. thunbergii, dried in stove and prepared using ethyl alcohol, had the highest antimicrobial activity on the Staphylococcus aureus measured as 31,21 mm. The highest antifungal activity level was obtained in the B. thunbergii extracts, dried in stove and prepared with ethyle alcohol, on Aspergillus flavus measured as 28,98 mm. Regardless to the plant source, all extracts exposed high levels of total phenolic content, antioxidant and antimicrobial activity. These plants can compete the free radicals, have a protection against oxidative stress, and have natural antimicrobial compounds. The results showed tthat the Berberis extracts can be studied their potential of use in the health, food and farmaceutical industries. Thus, further studies can be conducted for their progress to be used as functional food.