Comparative studies on phenolic profiles, antioxidant capacities and carotenoid contents of red goji berry (Lycium barbarum) and black goji berry (Lycium ruthenicum)

Chemistry Central Journal

Tanvir Singh Badwal¹  Baojun Xu²  Xiaoming Yu²  Tahidul Islam² 

[1] Agricultural and Food Engineering Department, Indian Institute of Technology;Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College;

关键词: Goji berry;    Antioxidant;    Phenolics;    Carotenoids;    Lycium ruthenicum;   

DOI  :  10.1186/s13065-017-0287-z

来源: DOAJ

【 摘 要 】

Abstract Background The study on phytochemical difference between red and black goji berry is limited. Methods Antioxidant activities and phenolic profiles in terms of total phenol content, total flavonoid contents, condensed tannin content, monomeric anthocyanin content, and total carotenoid content of red goji berry (Lycium barbarum) and black goji berry (L. ruthenicum) were compared using colorimetric assays. Results All goji berries were rich in phenolics. Black goji berry had the highest phenolic, condensed tannin content and monomeric anthocyanin content. Black goji berry samples possessed higher antioxidant capacities than red goji berry, while the red goji berry had the highest carotenoid content. Goji berries exhibited a positive linear correlation between phenolic compounds and antioxidant capacities. The average value of carotenoid content in red goji berry was 233.04 µg/g. Conclusion The phenolics and antioxidant capacities are much higher in black goji berry than red goji berry, while carotenoid content is much higher in red than black.

【 授权许可】

Unknown