Skip to main content
SpringerLink
Log in

Anthocyanin profiling of Berberis lycium Royle berry and its bioactivity evaluation for its nutraceutical potential

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

Berberis lycium Royle (Kashmal) belongs to Berberidaceae family and it has a small edible purple berry. It is grown wildly grown in Himalaya. The berry anthocyanins were characterised by HPLC coupled to a photodiode array (PDA) and mass spectrophotometer (MS) detectors. Twelve anthocyanins were identified in the purified extract of berberis berry. Two anthocyanins delphinidin-3-glucoside (35.3 %) and cyanidin-3-glucoside (47.2 %) were characterized as major components. Ten minor anthocyanins were Cyanidin-3-lathyroside (0.08 %), Cyanidin-3-rutinoside (0.53 %), Cyanidin-3-galactoside (1.62 %), Pelargonidin-3-pentoxilhexoside (2.26 %), Malvidin-3,5-dihexoside (4.21 %), Pelargonidin-hexoside (0.58 %), Pelargonidin- 3,5-diglucoside (1.05 %), Cyanidin-3,5-dihexoside (6.12 %), peonidin-3-rutinoside (0.77 %), pelargonidin-3-rutinoside (0.22 %). Apart from anthocyanins, six phenolics were also identified as chlorogenic acid, coumaric acid, caffeic acid, syringic acid, vanillic acid and quercetin. Antioxidant activity evaluated by DPPH assay revealed IC50 value of anthocyanin was 25.3 μg ml−1. FRAP and CUPRAC assay also gave significant antioxidant activity. MTT assay gave the absorbance of 0.53 at 250 μg ml−1. It may be concluded that the wild berry should be exploited as a source of nutraceuticals for its constitutive phenolics and its activity.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5

Similar content being viewed by others

References

  • Andola H, Rawal RS, Rawat MSM, Bhatt ID, Purohit VK (2010) Analysis of berberine content using HPTLC fingerprinting of root and bark of three Himalayan Berberis species. Asian J Biotechnol 2:239–245

    Article  CAS  Google Scholar 

  • Apak R, Guçlu K, Ozyurek M, Esin Karademir S, Ercag E (2006) The cupric ion reducing antioxidant capacity and polyphenolic content of some herbal teas. Int J Food Sci Nutr 57:292–304

    Article  CAS  Google Scholar 

  • Apak R, Kubilay G, Birsen D, Mustafa O, Saliha Esin C, Burcu B, Berker KI, Dilek O (2007) Comparative evaluation of various total antioxidant capacity assays applied to phenolic compounds with the CUPRAC assay. Molecules 12:1496–1547

    Article  CAS  Google Scholar 

  • Benzie IFF, Strain JJ (1996) The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Anal Biochem 239:70–76

    Article  CAS  Google Scholar 

  • Brand-Williams W, Cuvelier ME, Berset C (1995) Use of free radical method to evaluate antioxidant activity. LWT Food Sci Tech 28:25–30

    Article  CAS  Google Scholar 

  • Cao G, Muccitelli UH, Sanchez Moreno C, Prior RL (2001) Anthocyanins are absorbed in glycated forms in elderly women: a pharmacokinetic study. Am J Clin Nutr 73:920–962

    CAS  Google Scholar 

  • Du CT, Francis FJ (1974) Anthocyanins of Roselle (Hibiscus sabdariffa). J Food Sci 38:810–812

    Article  CAS  Google Scholar 

  • Gundogdu M (2013) Determination of antioxidant capacities and biochemical compounds of Berberis vulgaris L. Fruits. Adv Environ Biol 7(2):344–348

    CAS  Google Scholar 

  • Hertog MG, Feskens EJ, Hollman PC, Katan MB, Kromhout D (1993) Dietary antioxidant flavonoids and risk of coronary heart disease: the zutphen elderly study. Lancet 342:1007–1011

    Article  CAS  Google Scholar 

  • Hertog MGL, Aravanis C, Blackburn H, Buzina R, Fidanza F, Giampaoli S, Jansen A, Menotti A, Neddeljkovic S, Pekkarinen M, Simic BS, Toshima H, Feskens EJ, Hollman PCH, Katan MB (1995) Flavonoid intake and long-term risk of coronary heart disease and cancer in the seven countries study. Arch Int Med 155:381–386

    Article  CAS  Google Scholar 

  • Jimenez CDC, Flores CS, He J, Tian Q, Schwart SJ, Giusti MM (2011) Characterization and preliminary bioactivity determination of Berberis boliviana Lechler fruit anthocyanins. Food Chem 128:717–724

  • Liu Y, Nair MG (2010) An efficient and economical MTT assay for determining the antioxidant activity of plant natural product extracts and pure compounds. J Nat Prod 73(7):1193–1195

    Article  CAS  Google Scholar 

  • Pietta PG (2000) Flavonoids as antioxidants. J Nat Prod 63:1035–1042

    Article  CAS  Google Scholar 

  • Pomilio AB (1973) Anthocyanins in fruits of Berberis buxifolia. Phytochem 12:218–220

    Article  CAS  Google Scholar 

  • Revilla E, Ryan JM, Martín-Ortega G (1998) Comparison of several procedures used for the extraction of anthocyanins from red grapes. J Agric Food Chem 46:4592–4597

    Article  CAS  Google Scholar 

  • Ruiz A, Hermosín-Gutierrez I, Mardones C, Vergara C, Herlitz E, Vega M, von Baer D (2010) Polyphenols and antioxidant activity of calafate (Berberis microphylla) fruits and other native berries from southern Chile. J Agric Food Chem 58:6081–6089

    Article  CAS  Google Scholar 

  • Ruiz A, Hermosín-Gutiérrez I, Vergara C, von Baer D, Zapata M, Hitschfeld A, Obando L, Mardones C (2013a) Anthocyanin profiles in south Patagonian wild berries by HPLC-DAD-ESI-MS/MS. Food Res Int 51(2):706–713

    Article  CAS  Google Scholar 

  • Ruiz A, Mardones C, Vergara C, Hermosín-Gutiérrez I, von Baer D, Hinrichsen P, Dominguez E (2013b) Analysis of hydroxycinnamic acids derivatives in calafate (Berberis microphylla forst) berries by liquid chromatography with photodiode array and mass spectrometry detection. J Chromatogr A 1281:38–45

    Article  CAS  Google Scholar 

  • Sasikumar JM, Maheshu V, Smilin AG, Gincy MM, Joji C (2012) Antioxidant and antihemolytic activities of common nilgiri barberry from south India. Int Food Res J 19(4):1601–1607

    CAS  Google Scholar 

  • Schlesier K, Harwat M, Böhm V, Bitsch R (2002) Assessment of antioxidant activity by using different in vitro methods. Free Rad Res 36(2):177–187

    Article  CAS  Google Scholar 

  • Sood P, Modgil R, Sood M (2010) Physico-chemical and nutritional evaluation of indigenous wild fruit kasmal, Berberis lycium Royle. Ind J Nat Prod Resour 1(3):362–366

    CAS  Google Scholar 

  • Timberlake CF, Bridle P (1982) Distribution of anthocyanins in food plant. Anthocyanins as food colors. Academic Press, Inc., New York, USA, p. 137

    Google Scholar 

  • Wang H, Cao G, Prior RL (1996) Total antioxidant capacity of fruits. J Agric Food Chem 44:701–705

    Article  CAS  Google Scholar 

  • Wu X, Prior RL (2005) Systemic identification and characterization of anthocyanins by HPLC-ESIMS/MS in common foods in the United States: fruits and berries. J Agric Food Chem 53:2589–2599

Download references

Acknowledgments

Authors are thankful to Head, Division of Agricultural Chemicals for providing all the required facilities. Authors are also thankful to Dr. Kaushik Banerjee for his help in LC-MS/MS analysis of phenolics. Authors thank Dr. Jashbir Singh and Dr. Khushbu Sharma for extending their help during the research work.

Author information

Authors and Affiliations

  1. Division of Agricultural Chemicals, ICAR-Indian Agricultural Research Institute, New Delhi, -110 012, India

    Prakash Chandra Pradhan & Supradip Saha

Authors
  1. Prakash Chandra Pradhan
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Supradip Saha
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Supradip Saha.

Ethics declarations

Conflict of interest

There is no conflict of interest between the authors.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Pradhan, P.C., Saha, S. Anthocyanin profiling of Berberis lycium Royle berry and its bioactivity evaluation for its nutraceutical potential. J Food Sci Technol 53, 1205–1213 (2016). https://doi.org/10.1007/s13197-015-2117-4

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-015-2117-4

Keywords

Search

Navigation