Physico-chemical Properties, Mineral Matter, Organic Acid, Amino Acid, and Plant Hormones Content of Goji Berry (Lycium barbarum L.) Grown in Turkey

Abstract

With high nutritional value, goji berry is an important fruit for human nutrition and health. Goji berry cultivation is done widely in many countries, farming has become widespread in recent years in Turkey. In study grown goji berry (Lycium barbarum L.) in Turkey are determined the physical and chemical characteristics of fruit (pH, titration acidity, dry matter content, ash content, water activity (aw) value, protein content, HMF content, total phenolic content, total sugar content, reducing sugar content, sucrose content, colour values, mineral contents, organic acid contents, amino acid contents and some plant hormone content). Goji berry fruits have pH value 5.18, titration acidity value 2.16%, dry matter content 89.40%, ash content 4.30%, water activity (aw) value 0.35, protein content 13.18%, HMF content 9.38 mg/kg, total phenolic content 9.05 mg GAE/g, total sugar content 59.26%, decreasing sugar content 57.35%, sucrose content 1.90%, L* value 40.33, a* value 22.97, b* value 33.00, C* value 40.21, H° value 55.15. In addition, the mineral content, organic acid content, amino acid content and some plant hormones of goji berry fruits were determined by analysis.

Heavy Metal Levels and Mineral Nutrient Status of Goji Berry (Lycium barbarum L.) from Nigde, Turkey

“…The values for these elements except for Fe were found out to be lower in the studied plant fruits in the present study. Another research investigated Cu, Fe, and Zn concentrations in the plant which were reported as 58.29, 289.23, and 54.52 mg/kg, respectively[34]. These concentrations are higher than the corresponding results in the present study.…”

Production of Functional Chocolate with Lycium Barbarum L. (Wolfberry) Additive

“…Talay et al (2021) 9.05 µg GAE/g; He et al (2018) 17.92 mg GAE/100 g. The total phenolic content of the fruit gave similar results with other studies. Physical and Chemical Properties of Dried Wolfberry Fruit…”

“…Total sugar, reducing sugar and sucrose content of dried wolfberries were determined as 61.17 g/100 g, 49.73 g/100 g and 11.44 g/100 g, respectively. Talay et al (2021) determined 59.26%, 57.35% and 1.90%, respectively. Batu and Kadakal (2021) determined the fructose, glucose and sucrose content of wolfberry dried at 70°C as 17.22 g/kg, 17.55 g/kg and 0.016 g/kg, respectively.…”

“…Total dry matter content of dried wolfberry fruit was 84% and total ash content was 3.69%. Talay et al (2021) reported that the dry matter content of dried wolfberry fruit was 89.40% and ash content was 4.30%. The dry matter contents of the fruit increased according to the drying rate and similar results were reported.…”