An improved method for extraction of nutraceutically important polyphenolics from Berberis jaeschkeana C.K. Schneid. fruits

Abstract

Berberis jaeschkeana fruits, source of nutraceutically important polyphenolics were investigated. A total of 32 experimental run were conducted under Plackett-Burman and central composite design. Microwave power, methanol and HCl concentration significantly (p<0.05) affect extraction of polyphenols under linear, quadratic and interactive effect. The model showed good fitness with significant (p<0.05) model F-value and a non-significant lack of fit. Under optimum microwave assisted extraction (MAE) condition the total phenolics, flavonoids, tannins and antioxidant activity were in closed context with predicted values. As compared to ultrasonic (UAE) and maceration extraction (ME), MAE showed significantly (p<0.05) higher recovery of TP, TF and FRAP antioxidant activity. HPLC-DAD analysis detects a total of 10 polyphenolic compounds under MAE as compared to 9 under UAE and ME. Designing of MAE conditions showed promising results for polyphenolic antioxidants extraction as revealed by higher yield with lesser time and solvent consumption, which can contribute in green extraction technology and its application in nutraceutical industry.

Keywords: (+)-Catechin hydrate (PubChem CID: 107957); 3-Hydroxybenzoic acid (PubChem CID: 7420); Berberis jaeschkeana; Caffeic acid (PubChem CID: 689043); Central composite design; Ellagic acid (PubChem CID: 5281855); Gallic acid (PubChem CID: 370); Green extraction technology; Himalayan wild fruits; Microwave assisted extraction; Phloridzin dihydrate (PubChem CID: 24856580); Polyphenolic antioxidants; Rutin (PubChem CID: 5280805); Vanillic acid (PubChem CID: 8468); m-Coumaric acid (PubChem CID: 637541); p-Coumaric acid (PubChem CID: 637542).