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In this research, in order to optimize the extraction process of Ethanolic extract of barberry fruit, the increase and optimization of the conditions for the extraction of anthocyanin's and bioactive compounds by means of intermittent electric field pre-treatment from three levels of electric field intensity (0.5, 1.75 and 3 kV / cm) and 3 levels of number of pulses (15, 30 and 45); then with ethanol solvent was used to extract their extracts and the amount of flavonoids, total anthocyanin, DPPH, total phenolic compounds, iron regeneration capacity, vitamin C and acidity compared to control (no treatment) Was studied. The results showed that the total phenol content of the extract decreased by increasing the number of pulses and reducing the intensity of the pulsed electric field applied to the sample. The increase in the electric field strength and the number of pulses initially increased the flavonoid content, DPPH and iron ion recovery capacity, but with the increase of these variables, these three parameters decreased. Also, with increasing of these parameters, the anthocyanin level and vitamin C content increased. The acidity of the sample was reduced and then increased by increasing the electric field strength and applied pulse number. Regarding the results of the process optimization, it can be concluded that the electrical field intensity of 2.003 kV / cm and applying 29 pulses can increases the antioxidant properties of the produced product compared with the control sample. [ABSTRACT FROM AUTHOR]

Hawthorn (Crataegus spp.) Is a rich source of natural antioxidants, especially flavonoids and anthocyanins, and these bioactive compounds have various beneficial effects on health and well-being. In this study, extracts of hawthorn fruits were used with ultrasound (for 30 min), microwave (150 s) and ultrasound- microwave (30 min ultrasound + 150 s microwave) and after applying these supplements, the extract of fruits with Ethanol was extracted and one sample was selected as a control without pre-treatment. The total phenolic compounds, the ability to inhibit DPPH free radicals, iron regeneration capacity, acidity and some of the important compounds (by gas chromatography / mass spectrometry) of the samples were investigated. Statistical analysis and process optimization were performed completely randomly using SAS software. The results showed that the use of different pretreatments resulted in increasing the total phenolic compounds, the ability to inhibit DPPH free radicals and iron regeneration capacity in extracted extracts, so that the samples from the pretreatment of ultrasound-microwave were 9.89 The percentage of total phenol was higher. The results of the analysis of the data from the acidity of the samples showed that the pre-treatment type did not have a significant effect on the acidity of the samples (p>0.01). The use of microwave ultrasound pre-treatment resulted in a greater increase in the compounds in the extract and the base-2-ethylhexyl-phthalate combination was the most recognizable combination in the extracts. In the end, it can be stated that microwave ultrasound was the best pretreatment for preparation of extract hawthorn fruit. [ABSTRACT FROM AUTHOR]