The biochemical content of the fruits of wild barberry (Berberis vulgaris L.) and corncockle (Berberis crataegina DC.) the detection of antioxidant and antimicrobial capacity

In modern-day societies where consupmtion is rising highly, there is a need of a study for traditional medicine, synthetic products and alternative secure food to retain people's health, prevent them from illnesses and treat these illnesses. In this study, some important physicochemical features, antioxidant capacities, phenolic substance profiles and antimicrobial activities of the eleven fruits (eight Berberis vulgaris L. and three Berberis crataegina DC.) naturally grown and supplied from different towns and villages in Bayburt, are searched. Total phenolic substance amount detected with Folin-Ciocalteu method, antioxidant activites, DPPH• radical removal activity, ABTS•+ radical removal activity and β-carotene were detected with whitening method, phenolic substance profile was detected with high performance liquid chromatography (HPLC) and the antimicrobial was detected with agar well diffusion method. Some phsrco-chemical analysis results according to the fruit picking areas, total phenolic substance amount DPPH• radical removal activity, ABTS•+ radical removal activity and the antioxidant activity analysis results acquired with β-carotene method were compared with using one-way ANOVA statistical testing. After carrying out the physico-chemical analysis, the results are as follows; dry matter quantity in terms of picking areas is 28,47%-41,61%, SCKM 18,10%-27,75%, ash content 0,65%-2,13%, water activity rates; 0,970-0,996 and pH is 2,44-3,25. The extraction of dried fruit were made with ethanol:water (80:20) and water. Total phenolic substance quantity in barberry and corncockle is ranged as 148,0-448,3 µg/GAE/mg KM, the removal activity of DPPH• radical is 11,92%-40,44% the whitening of β-carotene 62,83%-92,19% the removal activity of ABTS•+ radical is 33,06%-92,85%. During the identification analysis of the phenolic substance profiles of the fruits, the consistence of the compounds of gallic acid, chlorogenic acid was detected at higher rates than the other phenolics. Among the identified phenolic compounds, chlorogenic acid was detected at higher rates than the other phenolics. Water extract of the fruits, B. cereus BC 6830, S. typhimurium RSSK 95091, Y. enterocolicita ATCC 27729, S. aureus ATCC 25923 inhibited the growing strains at various rates (1-15 mm).