Bioactive Components, Antioxidant Capacity, and Antimicrobial Activity of Berberis Crataegina Fruit

Abstract

Research highlighting the benefits of plants provides possibilities for their application as food preservatives and in complementary medicine. The fruits of the wild shrub species Berberis crataegina, which humans eat, were examined in this study. The objective has been to ascertain the fruit's bioactive constituents, including minerals, phenolic compounds, fatty acids, and volatile components, in addition to its antioxidant and antibacterial properties. The antioxidant capacity of B. crataegina fruit was investigated in vitro by DPPH, DMPD, ABTS, FRAP, CUPRAC, and Total antioxidant methods. Additionally, the disk diffusion technique was used to assess its antibacterial impact on fungus and bacteria. It was determined that the fruit of B. crataegina is rich in Ca (27399 ppm), K (9634 ppm) Mg (5052 ppm), and Fe (470 ppm), contains essential oils such as alpha-linolenic acid (37%), and oleic acid (14%). Strong antioxidant qualities were demonstrated by B. crataegina, particularly in the ABTS and CUPRAC assays. In addition to 47 volatile compounds consisting mostly of aldehydes, fatty acids, and terpenes, 52 phenolic compounds were detected, including chlorogenic acid, rutin hydrate, and procyanidin B2. It also showed antimicrobial properties on S. aureus, P. aeruginosa, and K. pneumoniae. © 2024 Elsevier Ltd