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186 Wild Edible Plants
6.2 WILD BARBERRY (BERBERIS VULGARIS L.)
FRUITS AS A SOURCE OF VALUABLE
NUTRIENTS AND BIOACTIVE COMPOUNDS
Berberis vulgaris L. (also known under the names of common barberry, European barberry, jaundice berry, ambarbaris, or sour thorn) is a deciduous shrub from the genus
Berberis belonging to the Berberidaceae family, which includes a total of 17 genera and
650 species (Khan et al., 2016). Barberry plants are spiny, woody, deciduous, or evergreen shrubs or small trees widely distributed all over the world. It is native to central
and southern Europe, western Asia, and northwestern Africa, and being introduced in
the 17th century it was naturalized in North America (Arayne et al., 2007). Cold- and
drought- resistant shrubs grow naturally in semi- dry and moist uplands in a wide range
of environmental conditions. Barberry fruits are small, oblong berries 7– 10 mm long
and 3– 5 mm wide, which turn red when ripe in late summer or early autumn and grow
singly or in clusters (Figure 6.1).
The berries have a sour and tart taste. In most countries, barberry has different
types, including seeded and seedless. The seed type is commonly used as natural vegetation in mountainous areas to protect soil from erosion, or as decoration in parks and
green areas, or hedge.
FIGURE 6.1 Barberry berries.
Barberry as an Ingredient for Functional Food Production 187
The largest agricultural producer of barberry in the world is Iran, where more than
11,000 hectares are used for Berberis vulgaris cultivation, and the total production of
dried fruit is about 10,000 tons (Moldovan et al., 2021).
The berries of B. vulgaris plants are consumed as a fresh fruit in many countries,
and is an especially popular ingredient in Asian cuisine. Dried berries are sold in stores
and on the streets in Iran as a common ingredient called zereshk, which can be added
to steamed rice, stews, oriental- style meat, and desserts. Dried and ground barberry
B. vulgaris berries are also a very popular spice in Georgia. The fruits, locally known
as “kotsakhuri”, are used as a seasoning for meat dishes (Rodov et al., 2010). Due to
high content of pectin, barberry berries are good for preserving or for manufacturing
of marmalade, jelly, and jam. They are also used for production of marshmallows,
carbonated drinks, candy, syrups, sauces, and for making pickles (Stabnikova et al.,
2024). Anthocyanin present in B. vulgaris berries was proposed to be used as a naturebased color (Rahimi- Madiseh et al., 2017).
Barberry berries are traditionally used in folk medicine dating back to ancient
times to treat fever, cough, sore throat, liver and kidney diseases, depression, and
bleeding (Abd El- Wahab et al., 2013; Birdsall and Kelly, 1997; Fatehi et al., 2005).
Application of barberry took place in Ayurvedic, Iranian, and Chinese medicine along
with other berberine- containing plants at least 3,000 years ago (Birdsall and Kelly,
1997). In Ancient Egypt, barberry berries and fennel seed were used to prepare a drink
to cure fever; in Indian and Chinese folk medicine, barberry were used to treat diarrhea and fever relief; in traditional Iranian medicine, barberry fruits play the role of
antiarrhythmic and sedative products (Abd El- Wahab et al., 2013; Fatehi et al., 2005).
Berberis vulgaris tincture is used as a homeopathic formulation system in relieving the
pain caused by kidney stone movement, and in folk medicine as an anti- inammatory
agent (Arayne et al., 2007).
Barberries are rich in different bioactive compounds, containing a high amount
of alkaloids, tannins, phenolic compounds, pectin, organic acids, anthocyanins, and
carotenoids. However, the chemical composition of barberry fruits that are rich in
different bioactive could be different depending on variety, climate, temperature, and
type of soil.
The content of dry matter in wild B. vulgaris fruits varied from 28.49% to 31.17%,
ash from 0.65% to 1.68%, pH was in the range form 2.44 to 2.87, and water activity
from 0.938 to 0.947 (Eroglu et al., 2020). The similar content of dry matter 28.58 % was
reported in the study of Akbulut et al. (2009) and 31.32 % in the study of Demir (2006).
pH was 5.50 in the study of Demir (2006).
Amounts of protein, fat, cellulose, reducing sugars, and ash, g per 100 g of wild
barberry fruit fresh weight (FW) were estimated as 10.32, 0.84, 9.42, 6.52, 1.12, respectively, and energy contained in 100 g of fresh berries as 68.25 kcal (Akbulut et al., 2009).
Higher content of ash in wild B. vulgaris fruits, 3.44 mg/ 100 g FW, was reported in
Demir (2006). Glucose and fructose were dominant sugars in barberry (Ersoy et al.,
2018; Özgen et al., 2012).
Predominant organic acids, malic and citric, with the content of 186.2 mg/ 100 g
FW and 125.3 mg/ 100 g FW, respectively, have been detected in wild barberry fruits,
while the quantities of tartaric and succinic acids were smaller and amounted to 70.2
and 8.6 mg/ 100 g FW, respectively (Gundogdu, 2013). Content of organic acids in wild
188 Wild Edible Plants
B. vulgaris fruits were in the range, g/ 100 g FW: citric acid from 83.7 to 179.8; malic
acid from 110.8 to 158.5; tartaric acids from 90.1 to 113.4, and succinic acid from 10.1
to 12.6 (Yang et al., 2022). Malic acid was the dominant organic acid, followed by citric
and tartaric acid in 14 wild genotypes of B. vulgaris (Ersoy et al., 2018). The high content of organic acids in barberry fruits determines their specic taste and aroma.
Content of ascorbic acid was 25.7, mg/ 100 g FW (Akbulut et al., 2009), 76.19 mg/
100 g FW (Demir, 2006), ranged from 45.05 to 180.18 mg/ 100 FW (Goodarzi et al.,
2018). Content of β- carotene was 4.45 mg/ 100 g DW (Şensu et al., 2021).
Content of main minerals in wild B. vulgaris fruits was, mg/ 100 g FW: calcium,
274.41; sodium, 256.93; iron, 32.39; potassium, 1211.11; magnesium, 119.49, and
phosphorus, 271.5 (Akbulut et al., 2009). Content of the same minerals was detected in
wild barberry fruits in the study of Yang et al. (2022), mg/ 100 g FW: calcium, 258.73;
sodium, 253.99; iron, 34.21; potassium, 1183.53; magnesium, 119.49, and phosphorus,
256.04. Taking into account that wild fruits analyzed in the study of Akbulut and co-
authors were collected in Turkey in July 2006, but wild fruits in the research of Yang and
co- authors were collected in China in 2022, the coincidence of the mineral compositions
of B. vulgaris berries is amazing. According to the study of Demir (2006), wild B. vul-
garis fruit contained, mg/ 100 g: calcium, 222.80; sodium, 21.77; iron, 18.33; potassium, 352.00; magnesium, 41.77, and phosphorus, 35.00. Wild- grown berberis fruits
contained calcium, 37.40; sodium, 10.92; iron, 2.33; potassium, 1274.54; magnesium,
85.07, and phosphorus, 203.95 (Çakir & Karabulut, 2020). These variations in min-
eral composition of wild- grown berberis fruits might be due to different environmental
conditions, type of soil, and genotype.
Wild barberry fruits contain high amounts of different phenolic compounds, which
exhibit antioxidant activity and are important for human health and nutrition. The content of total phenolic in wild barberry fruits ranged from 94.45 to 127.55 mg GAE/ 100
g FW (Eroğlu, et al., 2020) and from 261.68 to 328.07 mg GAE/ 100 g FW (Hassanpour
& Alizadeh, 2016). Total phenolics content in wild B. vulgaris fruits were 789.32 mg/
100 g FW and content of total anthocyanins was 93.11 mg/ 100 g FW (Akbulut et al.,
2009). Anthocyanin content varied from 7 to 70 mg/ 100 g fresh fruit weight (Goodarzi
et al., 2018). It is the presence of anthocyanins that determines the red color of barberry
berries. The high content of total phenolic compounds in B. vulgaris fruits, 1052.3 mg
gallic acid equivalents (GAE)/ 100 g FW, and total avonoids content 142.5 mg routine equivalents/ 100 g FW, was reported by Khromykh et al. (2018). Content of total
avonoids and total anthocyanin in barberry fruits ranged from 132.66 to 236.66 mg
catechin equivalents/ 100 g FW and 16.32 to 80.84 mg cyanidin 3- glucoside equivalent/
100 g FW, respectively (Hassanpour & Alizadeh, 2016).
The content of phenolic compounds in wild B. vulgaris fruits was as follows: mg/
100 g FW: gallic acid, 182; catechin, 64.0; chlorogenic acid, 62.4; vanillic acid, 4.4;
caffeic acid, 8.9; syringic acid, 4.9; ferulic acid, 3.1; rutin, 7.3, o- coumaric, 5.1, and
quercetin, 2.1 (Yang et al., 2022). Such phenolic compounds were determined, mg/
100 g FW, in wild barberry as chlorogenic acid, 75.2; gallic acid, 13.2; catechin, 21.8;
caffeic acid, 9.5; syringic acid, 3.2; p- coumaric acid, 1.4; ferulic acid, 2.0; O- coumaric
acid, 4.2; protocatechuic acid, 2,3; vanillic acid, 2.2; rutin, 8.1, and quercetin, 1.1
(Gundogdu, 2013). Chlorogenic acid was found to be the dominant phenolic compound
in B. vulgaris fruits (Eroǧlu et al., 2020; Gundogdu, 2013; Şensu et al., 2021).
Barberry as an Ingredient for Functional Food Production 189
Antioxidant activity of berberry fruits measured by ferric reducing antioxidant
power (FRAP) assay was 2.0 mM TE/ 100 g FM (Pyrkosz- Biardzka et al., 2014) and 4.1
to 6.6 mM trolox equivalent TE/ 100 g FW (Özgen etal., 2012); estimated by 2.2- azinobis- 3- ethylbenzothiazoline- 6- sulfonic acid (ABTS) method it was 0.87 mM TE/ 100 g
FW (Gundogdu, 2013).
It was shown that extracts of barberry fruits exhibited antibacterial activity against
opportunistic human pathogens such as Bacillus cereus, Staphylococcus aureus,
Pseudomonas uorescens, Escherichia coli, Yersinia enterocolitica, and pathogenic
bacteria including Salmonella typhimurium and Listeria monocytogenes (Dashti et al.,
2014; Eroǧlu et al., 2020; Yang et al., 2022).
B. vulgaris is alkaloid (cyclic organic compound containing nitrogen in the ring
systems)- bearing plant, and the main alkaloid present in barberry fruits is isoquinoline
alkaloid berberine. Berberine have pronounced pharmacological activities, and benecial
properties for human health have been demonstrated. Berberine has various therapeutic
effects and its ability to be used in the prevention of the development of atherosclerosis, type- 2 diabetes, and obesity, as well as cardiovascular complications and cancer
are being intensively studied including clinical trials (Lazavi et al., 2018; Mohammadi
et al., 2014; Och et al., 2022; Shidfar et al., 2012). Berberine is not considered toxic at
doses used in clinical studies. In most clinical trials, a dose of 200 mg orally two to four
times daily is used (Imanshahidi & Hosseinzadeh, 2008).
Berberine also possess strong antimicrobial activity against opportunistic bacterial
pathogen of humans Staphylococcus aureus and yeasts Candida albicans (Freile et al.,
2003), and it was effective against Helicobacter pylori, the causative agent of peptic
ulcers (Mahady et al., 2003).
However, despite extensive experience in using barberry in traditional medicine,
medical use of barberry has not been approved by the U.S. Food and Drug Administration
and it is not included in the list of Common Medicinal Herbs. Therefore, the benecial
properties of barberry should be conrmed in more clinical trials (Emamat et al., 2020).
6.3 BARBERRY FRUITS IN MANUFACTURING
OF FUNCTIONAL FOOD
In recent decades, the production of functional foods that meet the interests of various
population groups is gaining importance (Ivanov et al., 2021). At the same time, the use
of various plant supplements to enhance the health value of traditional food products
is becoming extremely popular (Stabnikova et al., 2021). Wild barberry fruits with
high content of valuable compounds, high antioxidant, and antimicrobial activities are
attractive objects for such studies (Aguilera & Toledo, 2022). It has been reported the
addition of barberry products to different traditional food aimed to increase its biological value, to prolong its shelf- life due to decreasing of oxidative processes, and to
replace of synthetic colorants meeting the desire of consumers to reduce the use of synthetic additives in food products (Delgado- Vargas et al., 2000).
190 Wild Edible Plants
FIGURE 6.2 The main fields of barberry fruits’ application in food production.
The possibility of using the B. vulgaris fruits as a natural dye is based on the high
content of anthocyanins, polyphenolic pigments that are responsible for the red- orange
colors of barberry berries.
Wild barberry has a variety of uses in food production: (a) as fortifying agent to
improve nutritional value of food product due to enrichment with polyphenols, dietary
ber, vitamins, and minerals; (b) as an ingredient with antimicrobial activity against
some foodborne pathogens and food spoilage microorganisms; (c) as sensory and
technological properties improver; (d) as inhibitor of newly formed contaminants; (e) as
natural colorant; (f) as prebiotic to support the growth of probiotic bacteria (Figure 6.2).
Wild barberry is used as a plant raw material in the form of fresh berries, powder of
dried and crushed berries, alcohol and water extracts, cake after squeezing barberry
juice, and in other forms. Some example of the application of barberry fruits in manufacturing of functional food products are shown in Table 6.1.
Barberry fruits are proposed to be used in preparation of functional food mainly
due to the high content of total phenolic compounds ensuring their strong antioxidant activity. Application of barberries in the form of extract for partial replacement
of nitrites in meat products has been proposed (Ferysiuk and Wójciak, 2020; Khaleghi
et al., 2016; Serdaroğlu et al., 2023).
Nitrates and nitrites are widely used as additives in cured meat products for development of pinkish- red color and avor, protection from microbial spoilage, and reduction of oxidative processes. However, during cooking, nitrite reacts with amines present
in meat, causing the formation of carcinogenic nitrosamines, and the permitted amounts
of nitrites (sodium nitrite E249, potassium nitrite E250) and nitrates (sodium nitrate
Barberry as an Ingredient for Functional Food Production 191
TABLE 6.1 Examples of food with incorporation of products from barberry fruits
FOOD PRODUCT TREATMENT WITH EFFECT COMPARED TO CONTROL REFERENCE
Meat
Cooked beef
sausages
Barberry extract, 90
mg/ kg + nitrite,
30 and 60 mg/ kg;
control, nitrite only,
120 mg/ kg
Chicken
frankfurters
Barberry extract,
0.75%, 1.5%, or
3.0%
Chicken meat Dipping in barberry
extracts, 2% (w/ v),
Extended shelf- life, higher
microbial stability and safety,
increased antioxidant activities,
similar redness, but less
lightness, highest score in the
sensory evaluation
Slow down lipid oxidation,
increased the red color
intensity, improves the aroma
profile
Increased antioxidant capacity,
microbial safety and flavor
(Khaleghi et al.,
2016)
(Jaberi et al., 2020)
(Valizadeh et al.,
2023)
and then coating
with alginate, 1.5%
Ground sheep
meat
(w/ v)
Addition of lyophized
water extract of
barberry fruits, 3%
Slow down the oxidation of lipids
and metmyoglobin formation,
inhibit the microbial growth
(Aliakbarlu &
Mohammadi,
2015)
(w/ v)
Fish
Fried sardines Addition of barberry
extract into
Inhibited lipid oxidation, extended
period of freshness
(Kavuşan et al.,
2024)
marinade
Bakery
Puffed corns Addition of barberry
fruit powder, 5%
Increased content of fiber,
ascorbic acid and anthocyanins,
(Bakmohamadpor
et al., 2021)
inhibited lipid oxidation
Confectionary
Chewing
gum, jelly,
marshmallow
Barberry fruit extract, 5%Repacement of synthetic colorant.
Ensured high color stability,
increased total phenolic
(Çobana et al.,
2021)
content, and antioxidant
Jelly powder Encapculated barberry
fruit extract, 7%
capacity
Repacement of synthetic colorant.
No change in physico- chemical
(Mahdavi et al.,
2016)
properties of jelly, increased
evaluation score
Beverage
Barberry milk
smoothie
powder
Concentrated juice
from barberry fruits
Low fat milk added with
concentrated juice as a
beverage enriched with
(Tahsiri et al., 2017)
antioxidants
192 Wild Edible Plants
E251, potassium nitrate E252) are under strict regulations and authorized as food
additives in the European Union under Commission Regulation (EU) No 1129/ 2011.
Nitrite permitted level for use in processed meat is currently 150 mg/ kg, and 100 mg/ kg
in sterilized meat products. The maximum concentration of nitrite allowed in the regulation for cheese is 150 mg/ kg (Jo et al., 2020; Karwowska et al., 2020).
One of the ways to reduce sodium nitrite use is its substitution with plant extracts
having antioxidant activity. In this regard, barberry fruit extract, which is high in phenolic compounds with high free radical scavenging activity, is an excellent choice for
partial replacement of nitrite compounds in meat products allowing production of the
healthy products due to reduction of nitrosamine formation with high sensory properties.
Addition of barberry (Berberis crataegina L.) fruit extract, 90 mg/ kg, altogether
with low amounts of nitrite, 30 or 60, mg/ kg, allowed to extend the shell- live of cooked
beef sausages stored at 4oC compared with the control to which 120 mg/ kg of nitrite was
added (Khaleghi et al., 2016). Sausages with barberry extract had the lowest content of
viable aerobic bacterial cells on the 30th day of storage, so, products had the highest
microbial stability. Thus, log 10 CFU/ g were 4.64±0.29, 4.16±0.28, and 4.08±0.24 for
sausages with nitrite only, and added with barberry extract, 30 and 60 mg/ kg, respectively. Addition of barberry extract increased the antioxidant activities of the sausages.
The redness of sausages with barberis extract was similar to the control, but had less
lightness, however, their overall sensory assessment showed results similar to those of
the control group.
Chicken meat has been dipped in barberry (Berberis crataegina L.) fruit extract,
2% (w/ v), and then coating with alginate, 1.5% (w/ v) containing cinnamaldehyde,
5 µL/ mL, and nisin, 103 IU/ mL (Valizadeh et al., 2023). Treatment of chicken meat
with barberry extract provided the desired color of chicken meat, and together with
the following coating ensured protection of meat from microbial spoilage and the high
quality of treated product.
Addition of barberry (Berberis vulgaris) extract in quantity 0.75%, 1.5%, and 3.0%
slowed down lipid oxidation, increased the intensity of red color and improved the
aroma prole in chichen frankfurters (Jaberi et al., 2020). It was shown that the addition
of lyophized water extract of barberry (Berberis vulgaris L.) fruits 3% (w/ w), to ground
sheep meat placed into sterile polyethylene bags and stored under aerobic condition
at 4oC for 9 days slow down the oxidation of lipids and metmyoglobin formation and
inhibit the microbial growth (Aliakbarlu & Mohammadi, 2015). So, the application of
barbery extract to treat ground sheep meat can improve its sensory characteristics and
extend the shelf- life.
The effectiveness of the barberry (Berberis vulgaris L.) fruit extract (200 mg
GAE/ l) for the marination of fried sardines in comparison with synthetic antioxidants
butylated hydroxytoluene (BHT) (200 mg/ l) was studied by Kavuşan et al. (2024).
Barberry extract had pH 2.56, total phenolic content 15.25 mg GAE/ g, and L*, a*, and
b* values 19.07, 18.41, and 13.40, respectively. Extract of BHT were added in a marinade solution containing 4% salt, 1% vinegar, 0.2% potassium sorbate. Peroxide values
of marinated sardines on 28th day of storage, meqO2/ kg, were 19.01, 12.60, and 11.84
in the control without antioxidant, with BHT, and barberry extract, respectively, which
showed lipid oxidation inhibition effect in the case of extract use, which was similar
to the BHT treated sardines. The extract- added sardines remained fresher for a longer
Barberry as an Ingredient for Functional Food Production 193
period. Despite the fact that the color of marinated sardines with barberry extract had a
more pronounced yellow color, all treatments received similar scores, and the treatment
with extract addition had even higher avor score.
Barberry fruits also nd application in bakery. Puffed corns are extremely popular
snacks, but nutritionally they contain only few biologically active compounds and relatively high amounts of starch and relatively high content of vegetable oils (26%), which
can oxidase during the storage. Addition of barberry (Berberis vulgaris) fruit in the form
of a powder, 5%, to corn grit allowed production of a puffed corn snack containing less
oil and higher ber content (Bakmohamadpor et al., 2021). Enriched puffed corn contains
5.3% less oil, 41.4% more ber, and the content of ascorbic acid and anthocyanins in it
increases by more than 3 times. At the same time, in puffed corn with barberry extract,
the process of oil oxidation proceeds more slowly, which allows the product to be stored
longer compared to control corn snack. Snacks with 5% of barberry powder had higher
evaluation scores compared with the control without plant additive.
Color is one of the most important quality properties of a confectionery product,
attracting the attention of the consumer. Therefore, the choice of dye is an important
stage in the production of any confectionery product. However, synthetic dyes that
are currently used cause concern among consumers who prefer natural products for
health reasons. The presence of anthocyanins in barberry fruits makes it possible to
use it as a natural food coloring instead of synthetic ones, which meets consumer
demands for increased food safety. Replacing synthetic dyes with natural ones, in
particular barberry extract, in the confectionery industry is a promising area of its
application.
Addition of barberry fruit extract, 5%, as a natural red colorant in chewing gum,
jelly, and marshmallow allowed to obtain products with water activity within the specied limits for all group products, ensured high color stability, and increased the total
phenolic content by 77%, 160%, and 155%, respectively, compared with the control
without extract (Çobana et al., 2021). The hardness of chewing gum and marshmallows
decreased with the addition of barberry extract, and this decrease was positive in terms
of consumer acceptability.
However, the instability of anthocyanins present in barberry fruit extract limits its
commercial application, which can be overcome by encapsulating the extract to protect
its valuable biological properties. Using a combination of maltodextrin and gelatin as
the wall material, application of encapsulated barberry (Berberis vulgaris) fruit extract
instead of synthetic colorant will be the preferable choice in jelly powder coloring
(Mahdavi et al., 2016). Addition of encapsulated natural colorant, 7%, did not affect the
physico- chemical properties of jelly, but its evaluation score was higher than commercial jelly containing synthetic colorant.
Wild barberry berries are also used to make drinks. New formulation of smoothie
powder based on a mixture of low fat milk and barberry (Berberis vulgaris) concentrated
juice was proposed as a functional nutritious beverage enriched with antioxidants
(Tahsiri et al., 2017).
Barberry fruit can be used as a prebiotic for probiotic bacteria. Survivability of
probiotic culture Bacillus coagulans IS2 being incorporated in barberry (Berberis vul-
garis) powder increased under simulated gastrointestinal conditions and during storage
(Nadali et al., 2023).
194 Wild Edible Plants
6.4 BARBERRY (BERBERIS VULGARIS L.) IN CARAMEL PRODUCTION
In caramel production, an important point is to ensure its original taste, aroma, and color
while simultaneously increasing its nutritional value. Sugars are an important component of caramel, but to produce a healthy product, it can be replaced with substances
with a low glycemic index (Mazur et al., 2018; Zumbé et al., 2001). In recent years, the
use of polyol sweeteners such as isomaltitol, and maltitol with low glycemic index and
low caloric content in comparison with sugar has become widespread. Isomaltitol has a
low caloric content (about 2 kcal/ g), it is believed to act as a ballast substance, stimulate
the functioning of the intestines and have prebiotic properties. The use of isomaltitol
in caramel production allows production of a transparent product with a pleasant taste
with extended shelf- life. Application of barberry fruits in the form of dry powder as a
natural colorant will eliminate the use of synthetic dyes and create caramel candy as a
functional product with increased biological value.
Ripe barberry berries were collected in the Carpathian region, Ukraine, dried,
ground, and the powder was used to make caramel (Figure 6.3).
Barberry powder was dosed in an amount of 1 and 5 % of the total mass of raw
materials.
Formulation for traditional caramel candy (control) included, g/ 100 g: sugar, 66.0,
molasses, 33.2, colorant, 0.1, citric acid, 0.1. Formulation for caramel candy with barberry powder contained, g/ 100 g: isomaltitol, 77.5, invert syrup, 17.5, and barberry
powder, 5. Control caramel candy and caramel candy with barberry powder contained
total carbohydrates, g/ 100 g: 97.5 and 78.36, respectively, and their energetic value,
kcal/ 100 g was 390 and 313, respectively. At the same time, addition of barberry powder
allowed enhancement of caramel candy with microelements (Table 6.2).
Candy caramel based on isomalt and barberry powder is red in color, non- sticky,
regular in shape, has a pleasant caramel smell and a delicate sour note of barberry to
taste (Figure 6.4).
The color of the candy suggests that barberry powder can be used as a natural
coloring agent in the production of caramel. The total score of sensory assessment
of caramel candy by appearance, color, smell, and taste did not show any difference
FIGURE 6.3 Dryed barberry fruits (a), barberry dry powder (b), and caramel with barberry
powder (c).
Barberry as an Ingredient for Functional Food Production 195
TABLE 6.2 Mineral content in barberry powder and in caramel candy with
barbery powder
CONTENT OF MINERAL, MG, IN 1
CARAMEL CANDY
MINERALS
BARBERRY POWDER
(BP), MG/ 100G
WITH 1% BP WITH 5% BP
Fe 4.2 0.52 2.60
Mn 1.5 0.18 0.90
Zn 24.8 3.10 15.00
Na 248.8 31.00 150.00
K 1536.9 190.00 950.00
FIGURE 6.4 Color of caramel with dried barberry powder: control with 0% (1), 1% (2),
2.5% (3), 5% (4), and 10% (5).
between control and caramel candy with barberry powder 1– 5%. Adding 10% or more
barberry powder to caramel led to a deterioration in appearance due to the large number
of inclusions of powder particles and the appearance of a pronounced sour taste.
6.5 CONCLUSIONS
This chapter presents a review of literary sources related to the study, research, and
application of wild barberry. Common barberry is widespread throughout the world and
is recognized as a valuable plant. The components of the barberry fruit contain valuable compounds such as berberine, berbamine, pectin and tannins, organic acids, betacarotene, polyphenols (anthocyanins, avonoids), vitamins C, E, and minerals. Barberry
is a new source of anthocyanins and antioxidant compounds that can be used as natural
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