Ranking novel extraction systems of seedless barberry (Berberis Vulgaris) bioactive compounds with fuzzy logic-based term weighting scheme

https://doi.org/10.1016/j.scp.2021.100561Get rights and content

Highlights

  • Comparison the effectiveness of various extraction methods for Seedless barberry.

  • Ranking extraction methods based on fuzzy logic weighting.

  • Introducing cold press as an economic and effective extraction method for Seedless barberry.

Abstract

In this study, various extraction systems of seedless barberry fruit bioactive compounds (Berberis vulgaris) were ranked using a fuzzy logic-based term weighting scheme (inputs: extraction yield, total phenolic content (TPC), vitamin C content, anthocyanin content, antioxidant activity, time, temperature, pressure). Hot water bath as a control method (C), high-pressure CO2 (HPCD), subcritical water (SCW), and cold press (CP) methods were applied to extract bioactive compounds of the fruit. High-performance liquid chromatography (HPLC) revealed the types of anthocyanins. The results show that the highest and lowest yield were obtained for HPCD and SCW treatment (92.5% and 88.7%, respectively; P > 0.05). The TPC ranged from 214.16 (HPCD) to 457.20 (SCW) mg GAE/100 mL (P < 0.05). The suitable content of TPC was extracted by CP (310 mg GAE/100 mL) in less than 5 min. The most and lowest anthocyanin and vitamin C were obtained by HPCD and SCW extract (P < 0.05). In the control and cold press extracts, Delphinidin-3-O-glucoside and Cyanidin -3-O-glucoside were dominant, while in HPCD extract Cyanidin -3-O-glucoside had the highest value. The antioxidant activity of various extraction methods decreased in the order of SCW > CP > HPCD > C. The experts introduced all of the extraction factors as important to very important (defuzzification score>75). The final results of fuzzy logic showed that CP, HPCD, and Control methods; had a total score above average (score> 50: 70.44, 67.30, and 65.55, respectively) and can be recommended to extract bioactive compounds from barberry depending on the final purpose and the cost-effectiveness.

Introduction

Berberis vulgaris also known as “Zeresk” in Persian is the best-known variety of barberry grown in many countries particularly in the North East of Iran has been used for medical, ornamental purposes as well as food additives in the form of dried fruit. The seedless barberry fruit can be considered as an excellent source of bioactive compounds (Sharifi et al., 2019; Hassani et al., 2015; Suau et al., 1998). Recently, the tendency to use plant extracts has increased as natural additives in foods to protect them against oxidation and prevent the growth and proliferation of microorganisms Hashemi et al., 2013; Afshar-Mehrabi et al., 2021. The qualitative and quantitative studies of bioactive compounds from plant materials mostly rely on the selection of proper extraction methods (Sasidharan et al., 2011). Because of the important role of bioactive compounds in functional foods and health care, more and more attention has been paid to the active components extracted by green extraction methods (Chemat et al., 2012). Several techniques have been used to extract bioactive compounds from plant sources. Some of the non-conventional methods have gained special attention in research as well as industrial applications due to their low-consumption of organic chemicals, short extraction time, high yields and high quality of extract (Panja, 2018; Shahidi et al., 2020). To enhance the overall yield and selectivity of bioactive components from plant materials, ultrasound, pulsed electric field, enzyme digestion, extrusion, microwave heating, ohmic heating, supercritical fluids, and accelerated solvents have been studied as non-conventional methods (Azmir et al., 2013).

The high-pressure carbon dioxide (HPCD) process is believed to have the potential to be used for optimum extraction of bioactive compounds from fruits and vegetables. HPCD also strengthened the extraction process by its superior abilities in cell membrane modification, intracellular pH decrease, the disordering of the intracellular electrolyte balance, removal of vital constituents from cells and cell membranes (Sharifi et al., 2019). Several authors reported that the application of HPCD, as compared to the use of conventional methods can preserve the organoleptic, nutritional, and physical properties of foods (Xu et al., 2010; Pazir et al., 2020; Alexandre et al., 2018). Furthermore, subcritical water extraction (SCW) is another promising engineering method, which provides an environmentally friendly technology for extracting various bioactive compounds from natural sources (Khoshnoudi-Nia et al., 2017; Asl and Khajenoori, 2013; Ibañez et al., 2003). In SCW systems, the temperatures between 100 and 374 °C (the critical point of water is at 374 °C and 22 MPa) are generally employed and the pressure must be high enough to keep the water in the liquid state (Ramos et al., 2002). Under subcritical conditions, the intermolecular hydrogen bonds of water break down and the dielectric constant of water decreases (Singh and Saldaña, 2011; Khoshnoudi-Nia et al., 2017). For these potentials, SCW has been used to extract the bioactive compounds from the various plants (Ibañez et al., 2003; Munir et al., 2018; Zhang et al., 2019). Also, a mechanical press is a device to apply enormous force to compress solids or liquids or to extract at home temperature. This process is also called cold pressing. Cold pressing is the best way to preserve bioactive compounds that may be destroyed by heating (Al Juhaimi et al., 2018). Thus, this technique is considered for the extraction of heat sensitive bioactive compounds (Jyoti et al., 2020; Ahmed et al., 2019; Saykova et al., 2018). Although these techniques have been studied in previous research to extract bioactive compounds from different plants, the performance of these methods in extracting phenolic compounds and vitamin C from barberry has not been yet compared with each other. On the other hand, each of these methods provides their advantages in the extraction of bioactive compounds, so their ranking depends on various factors such as time, temperature, yield, selectivity, antioxidant activity, total bioactive compounds content, etc. which challenge the decision making. Decision Support Systems (DSSs) are a good solution to manage the decision-making process (Power, 2008). In this regard, fuzzy logic systems provide an interface between human and mathematical concepts and formalize linguistic expressions (Silipo et al., 2001; Grira et al., 2006; Mamdani, 1976; Stojanović et al., 2021). The fuzzy logic model has been used as an effective tool to evaluate the data and facilitate decision making in many studies of food technology and processing (Shahidi et al., 2020; Youseftabar-Miri et al., 2020; Kostikova et al., 2016; Tahsiri et al., 2017; Moosavi-Nasab and Khoshnoudi-Nia, 2021). Therefore, for the first time, the current study aims to establish a simple fuzzy model based on various input data (inputs: extraction yield, total phenolic content (TPC), vitamin C content, anthocyanin content, antioxidant activity, time, temperature, pressure) to rank different extraction systems (i.e. hot water method (C), high-pressure CO2 (HPCD), subcritical water (SCW), and cold press (CP) of seedless barberry (Berberis Vulgaris) bioactive compounds.

Section snippets

Sample preparation and chemical reagents

Seedless barberry (Berberis vulgaris) was collected from Birjand, South Khorasan Province, Iran in September 2020. Stems and leaves were separated from Fruits. Every 0.5 kg fruits shred in a polyethylene bag was stored at −18 °C for further processing and analysis. All chemicals and reagents used were of analytical grade.

Hot water bath as a control method (C)

The extraction process, as a control method, was carried out using a hot water bath. 200 g of barberry fruits were squeezed using a Black & Decker grinder (Model no. JBG60,

Extraction yield

The effect of the extraction method on the yield of seedless barberry extract is depicted in Fig. 1. The extraction method had no significant effect on the extraction yield of seedless barberry (P > 0.05). However, the highest and lowest yield were obtained for HPCD and SCW treatment (92.5% and 88.7%, respectively). Therefore, the results show that all of the methods have a good potential for the preparation of barberry extraction. The yield of extractions is a function of solvent properties

Conclusions

The current study demonstrated that extraction methods had a great influence on the yield, TPC, anthocyanin content, vitamin C, and antioxidant activity of seedless barberry fruit. Various factors (e.g., time, temperature, pressure, capital and operating costs, yield, selectivity, and extraction efficiency) were selected to rank extraction methods by fuzzy logic system. Based on each parameter, the best extraction method was different. Therefore, it is challenging to conclude about a suitable

Data availability

The datasets generated and/or analyzed during the current study are available from the corresponding author on reasonable request.

Funding

This study was funded by Islamic Azad University of Qazvin, Iran.

Ethical approval

This article does not contain any studies with human participants or animals performed by any of the authors.

Informed consent

Not applicable.

Author contribution

Akram Sharifi: Validation, Formal Analysis, Resources, Editing, Supervision, Writing - Original Draft, funding Acquisition. Sara Khoshnoudi-Nia: Conceptualization, Methodology, Extraction data, Writing - Original Draft.

Declaration of competing interest

The authors declare that they have no conflict of interest.

Acknowledgment

The authors gratefully acknowledge the financial support from Islamic Azad University of Qazvin, Iran.

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