Antioxidants Distribution in Pulp and Seeds of Black and Red Goji Berries as Affected by Boiling Processing

Abstract

Pulp and seeds from four varieties of black goji and two varieties of red goji with different geographical origins were examined for their total phenolic content (TPC), total flavonoid content (TFC), condensed tannin content (CTT), monomeric anthocyanin content (MAC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging capacity, and ferric reducing antioxidant power (FRAP) using colorimetric methods. Contribution rates of pulp and seed to phytochemical contents and overall antioxidant capacities of whole fruits were calculated for each parameter. It was observed that most of the phytochemicals and antioxidant activities were predominantly contributed by the pulp in all six varieties. Boiling led to significant (p < 0.05) losses in the phytochemical content and antioxidant capacity. The average MAC value in black goji was significantly (p < 0.05) higher than that observed for red goji.

Evaluation of physicochemical and bioaccessibility properties of goji berry kombucha

“…Zhang, Chen, Zhao, and Xi () determined the total phenolic levels of eight Chinese native goji berry genotypes ranged from 26.9 to 73.4 mg GAE/g. Another study showed that total phenolic content of black and red goji berry pulp ranged from 3.44 to 6.45 mg GAE/g and 3.45 to 3.47 mg GAE/g, respectively (Xin, Zhu, Du, & Xu, ). In our study, black goji berry infusion had higher amount of phenolic compounds than red goji berry infusion.…”

“…Zhang et al () reported DPPH free radical scavenging activities of extracts from fruits of the goji berry genotypes ranged from 36 to 85 µmol TE/g fresh weight. Xin et al () determined antioxidant activity of black and red goji berry pulp by DPPH assay as between 63.09–85.15% and 44.63–47.63%, respectively. The antioxidant activities measured at 11th day of storage of kombucha samples was increased to 100.70 ± 0.00 , 97.68 ± 0.62 , and 99.54 ± 0.29 µmol Trolox/g t.s.s, respectively.…”

“…Zhang et al, () reported FRAP values of extracts of goji berry genotypes ranged from 56.3 to 92.5 µmol TE/g fresh weight. The FRAP value of black and red goji berry pulp determined between 0.55–0.62 µmol Fe 2+ /g and 0.15 ± 0.17 µmol Fe 2+ /g (Xin et al, ). The amount of total phenolic compound does not always demonstrate the antioxidant activity of kombucha tea; however, fermentation metabolites might have primary importance (Chu & Chen, ; Greenwalt, Steinkraus, & Ledford, ).…”

Fatty acid and mineral contents of Lycium ruthenicum Murr. and antioxidant activity against isoproterenol‐induced acute myocardial ischemia in mice

“…Lycium ruthenicum Murr . fruits (LRM, “Hei Guo Gou Gi” in Chinese or called “black goji berry”) (Xin, Zhu, Du, & Xu, ) are known to be a good source of functional components including polysaccharides, phenolic compounds, anthocyanins, fatty acids, and minerals (Peng et al, ). Among these chemical constituents, anthocyanins and polysaccharides have been proven to be the major bioactive compounds (Qian, Zhao, Yang, & Huang, ), with anthocyanins, the main functional compositions in these berries (Islam, Yu, Badwal, & Xu, ; Zheng et al, ).…”

Extraction Optimization of Phenolics and Antioxidants from Black Goji Berry by Accelerated Solvent Extractor Using Response Surface Methodology

“…Specifically, there is a large content of purple pigment (up to 3.88 mg/g in fresh fruits), which is a rare edible natural anthocyanin resource. It is expected to become a colorant for cosmetics, pharmaceuticals, beverages, and food [2]. In addition, it contains a variety of trace elements, confirming good medicinal plant resources.…”