Effect of Extraction and Processing Conditions on the Water-Soluble Vitamins of Barberry Fruits

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

BERENJI ARDESTANI S.; SAHARI M.A.; BARZEGAR M.

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST) Year:2019 | Volume:21 | Issue:2 Page(s): 341-356

Download Full-Text

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Verion

View:

657

Download:

236

Cites:

Information Journal Paper

Title

Effect of Extraction and Processing Conditions on the Water-Soluble Vitamins of Barberry Fruits

Author(s)

BERENJI ARDESTANI S. | SAHARI M.A. | BARZEGAR M. | Issue Writer Certificate

Keywords

B group vitaminsQ3

Bioactive compoundsQ3

HPLCQ3

Vitamin C.Q3

Abstract

The Bioactive compounds of barberry such as water-soluble vitamins are used in medical and food industries. In this study, the effect of different extraction conditions and various process conditions were studied on water-soluble vitamins profile. The extraction conditions included varieties (species) are of fruits (B. integerrima: A, B. vulgaris: P), solvents (Water: W, Ethanol: E), light (Presence: L, Absence: T), pH (3 and 1. 5), and temperature (25 and 50º C). The process conditions included heating (95 and 80° C), chilling (ref 1, 2 months), freezing (con), microwave (mic) and gamma irradiation (γ at doses of 0. 5, 1, 2. 5, 5, 7. 5, 10 kGy). The highest and lowest amounts of water-soluble vitamins in various extracts of different extraction conditions were respectively as follows: Vitamin C.in AWL1. 550 (highest) and PEL350 (lowest); B5 in PWL1. 550 and AEL1. 525, AWL1. 550; B6 in AWT350, and AEL1. 550; B1 in PET350 and PET1. 550; folic acid in AET350 and PWT350; biotin in AEL350 and AEL1. 550; B2 in AET350 and PWL350 extracts. The highest and lowest amounts of water-soluble vitamins in various process conditions were respectively as follows: Vitamin C.(Acon 460 (highest), Aref1 146. 87 (lowest), Pcon 242. 96 (highest), Pmic 21. 52 (lowest)), B5 (Aγ 0. 5 2919. 18, A95 1312. 42, Pγ 10 3110. 88, Pref2 1051. 52), B6 (Acon 36. 30, Aγ 7. 5 21. 04, Pγ 10 12. 70, P95 8. 73), B1 (Acon 2113. 00, Aref2 965. 09, Pcon 2298. 15, Pγ 10 217. 76), folic acid (Aγ 0. 5 1700. 38, Aγ 10 947. 11, Pcon 104. 78, Pγ 10 in B. vulgaris after processing was not found), biotin (Amic2267. 58, Aγ 101404. 63, Pcon324. 72, Pγ 2. 5118. 33), and B2 (Aγ 0. 5586. 43, Aγ 10274. 34, Pcon297. 19, Pγ 106. 79).

Cites

No record.

References

No record.

Cite

APA: Copy

BERENJI ARDESTANI, S., SAHARI, M.A., & BARZEGAR, M.. (2019). Effect of Extraction and Processing Conditions on the Water-Soluble Vitamins of Barberry Fruits. JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST), 21(2 ), 341-356. SID. https://sid.ir/paper/62906/en

Vancouver: Copy

BERENJI ARDESTANI S., SAHARI M.A., BARZEGAR M.. Effect of Extraction and Processing Conditions on the Water-Soluble Vitamins of Barberry Fruits. JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST)[Internet]. 2019;21(2 ):341-356. Available from: https://sid.ir/paper/62906/en

IEEE: Copy

S. BERENJI ARDESTANI, M.A. SAHARI, and M. BARZEGAR, “Effect of Extraction and Processing Conditions on the Water-Soluble Vitamins of Barberry Fruits,” JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST), vol. 21, no. 2 , pp. 341–356, 2019, [Online]. Available: https://sid.ir/paper/62906/en

Related Journal Papers