Investigation of Total flavonoid of ۵۵ Iranian Berberis genotypes
محل انتشار: کنگره گیاهان دارویی؛ مکانیزاسیون و فرآوری
سال انتشار: 1400
نوع سند: مقاله کنفرانسی
زبان: انگلیسی
مشاهده: 406
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شناسه ملی سند علمی:
MPMPA01_017
تاریخ نمایه سازی: 30 تیر 1401
چکیده مقاله:
The genus Berberis belongs to the Berberidaceae family, with ۱۵ genera and ۶۵۰ species around the world. It has valuable potential in the medicinal and food industries. In this study, the Total flavonoid of ۵۵ fruits of the Iranian Berberis genotype were investigated. The results of this study could be used in the breeding and determination of superior genotypes in the future. Plant materials were collected from the barberry Collection Garden of Mashhad and also different natural habitats of barberry in various provinces of Iran. The samples were air-dried, finely grounded, and extracted by methanol at room temperature. Then, total flavonoid was measured by AlCl۳ assays. The results showed a significant difference between flavonoid content of various extracts, at a probability level of ۱%. The highest flavonoid content was observed with extracts of B. integerrima (genotype code ۴-۴) and B. orthobotrys × crataegina (genotype code ۱۵-۴) with an average of ۶.۳ mg quercetin equivalents (Q) ml-۱ extract. The least was recorded for B. integerrima (genotype code ۲۳-۴) with an average of ۰.۴ mg quercetin equivalents (Q) ml-۱ extract. The results showed that barberry has a great diversity in terms of phytochemical characteristics in different genotypes and is a valuable genetic source for breeding research.
کلیدواژه ها:
نویسندگان
Z Behrad
Research Institute of Forests and Rangelands, Agricultural Research, Education and Extension Organization (AREEO)
F Sefidkon
Research Institute of Forests and Rangelands, Agricultural Research, Education and Extension Organization (AREEO)
H Ghasemzadeh
Department of Chemistry, Imam Khomeini International University
H Rezadoost
Department of Phytochemistry, Medicinal Plants and Drugs Research Institute, Shahid Beheshti University
A Balandari
Department of Food Safety and Quality Control, Research Institute of Food Science and Technology