The leaves, fruit pulp or flowers contain only trace amounts of this alkaloid. Barberry has been mostly used in the production of jellies and juices. The fruit has also served as an acidic food additive as the fruit acidity of barberry
is approximately 3.10% (Akbulut, Calisir, Marakoglu, & Coklar, 2009; Sokoł-Łe˛towska, 2013).