In this study, some physicochemical properties, antioxidant activity, total phenolic content, mineral content, and phenolic profiles of Berberis vulgaris and Berberis crataegina wild‐grown in Bayburt are analyzed and compared. The level of total phenolic content in B. crataegina DC. (73.48 µg GAE/mg KM) was found higher than B. vulgaris (71.54 µg GAE/mg KM). According to three methods (β‐carotene, 2,2‐diphenyl‐1‐picrylhydrazyl, and cupric reducing antioxidant capacity) the antioxidant activity of the B. crataegina is also higher. The change in color (L*, b*) is found statistically important (p < .05). There are no meaningful differences between the dry matter, C vitamin, pH value, and water activity (p > .05). It was observed that the fruit type has a great effect on brix and ash content (p < .05) and glucose, total sugar, and malic acid content. Chlorogenic acid is the dominant phenolic component for both types. It is followed by syringic, sinapic, and gallic acid in B. vulgaris and sinapic, syringic, and gallic acid in B. crataegina.

中文翻译：

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基于生化特征比较两个野生小Ber品种

在这项研究中，一些物理化学性质，抗氧化活性，总酚含量，矿物质含量，和酚醛型材寻常小檗和小檗crataegina野生生长在巴伊布尔特进行分析和比较。B. crataegina DC中总酚含量的水平。（73.48 µg GAE / mg KM）被发现高于寻常芽孢杆菌（71.54 µg GAE / mg KM）。根据三种方法（β-胡萝卜素，2,2-二苯基-1-吡啶并肼和氧化铜降低抗氧化能力），景天芽孢杆菌的抗氧化活性也更高。发现颜色变化（L *，b *）具有统计学意义（p <.05）。干物质，维生素C，pH值和水分活度之间没有有意义的差异（p  > 0.05）。据观察，水果类型对糖度和灰分含量（p  <.05）以及葡萄糖，总糖和苹果酸含量有很大影响。绿原酸是两种类型的主要酚类成分。其次是丁香，芥子，没食子酸在甜菜和芥子，丁香，没食子酸在B. crataegina。