A high-pressure carbon dioxide technique was optimized by employing of response surface methodology. A quadratic model was used to predict process behavior. According to results, the extraction time (20–60 min) and pressure (100–200 bars) had statistically significant effects on anthocyanin, total phenolic, ascorbic acid contents and antioxidant activity of barberry fruit extracts. The maximum yields of anthocyanins, phenolic compounds, and vitamin C were 178.658 mg/L, 329.815 mg GAE/100 mL, and 3468.7 mg/L, respectively. Antioxidant activity of about 84% was also achieved. The optimum extraction pressure and time were defined as 200 bars and 44.64 min, respectively. Experimental values for various responses at the optimum conditions matched with the predicted values. High-performance liquid chromatography revealed the presence of six different types of anthocyanins, namely cyaniding-3,5-diglucoside, delphinidin-3,5-diglucoside, delphinidin-3-glucoside, pelargonidin-3,5-diglucoside, cyanidin-3-glucoside, and pelargonidin-3-glucoside in the samples. Response surface methodology was employed successfully to optimize the extraction conditions of barberry fruit bioactive compounds.
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We have to express our appreciation to the Late Dr. Abdolmajid Maskooki for sharing their pearls of wisdom with us during this research. His work ethic and dedication to science were unparalleled. This work is dedicated to him. We are also immensely grateful to Dr. Honarvar and Mr. Vatan Ara of Dorsa Tech Company for provision and assistance on the HPCD equipment.
S. Berenji Ardestani, M.A. Sahari, M. Barzegar, J. Food Process. Preserv. 40(6), 1407–1420 (2016)CrossRefGoogle Scholar