G. Motalleb
Department of Biomedical Sciences, Faculty of Medicine and Health Sciences, University of Putra Malaysia, Malaysia
P. Hanachi
Department of Biomedical Sciences, Faculty of Medicine and Health Sciences, University of Putra Malaysia, Malaysia
S. H. Kua
Department of Biomedical Sciences, Faculty of Medicine and Health Sciences, University of Putra Malaysia, Malaysia
O. Fauziah
Microscopy and Microanalysis Unit, Institute of Bioscience, University of Putra Malaysia, Malaysia
R. Asmah
Department of Health and Nutrition Sciences, University of Putra Malaysia, Malaysia
ABSTRACT
This study was carried out to determine the total antioxidant activity and phenolic content of barberry (Berberis vulgaris) fruit extracts. The extract was prepared with distilled water and ethanol and methanol (80%), respectively. The -carotene bleaching and 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay were used to determine antioxidant properties of barberry fruit by measuring the decrease in absorbance at 470 and 517 nm. In distilled water, Berberis vulgaris showed 82.52±0.64% free radical scavenging activity. In ethanol, Berberis vulgaris fruit extract showed 73.62±1.87% free radical scavenging activity, BHT 67.50±0.53% and vitamin C 88.56±0.43%, respectively. Berberis vulgaris fruit extract exhibited the higher free radical scavenging activity in distilled water with 82.52% and EC50 = 0.64 mg mL 1. The methanol 80% extract of Berberis vulgaris showed 60.15% -carotene bleaching assay and vitamin C 91.17%. Berberis vulgaris fruit extract in 80% methanol had the highest phenolic content followed by extract in water. The results of showed significant differences (p<0.05) in the means of free radical scavenging activities of barberry fruit in water and ethanol.
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How to cite this article
G. Motalleb, P. Hanachi, S. H. Kua, O. Fauziah and R. Asmah, 2005. Evaluation of Phenolic Content and Total Antioxidant Activity in Berberis
vulgaris Fruit Extract. Journal of Biological Sciences, 5: 648-653.
DOI: 10.3923/jbs.2005.648.653
URL: https://scialert.net/abstract/?doi=jbs.2005.648.653
DOI: 10.3923/jbs.2005.648.653
URL: https://scialert.net/abstract/?doi=jbs.2005.648.653
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