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

被引：113

作者：

Islam, Tahidul ^{[1
]}

Yu, Xiaoming ^{[1
]}

Badwal, Tanvir Singh ^{[2
]}

Xu, Baojun ^{[1
]}

机构：

[1] Beijing Normal Univ Hong Kong Baptist Univ United, Food Sci & Technol Program, 28 Jinfeng Rd, Zhuhai 519085, Guangdong, Peoples R China

[2] Indian Inst Technol, Agr & Food Engn Dept, Kharagpur 721302, W Bengal, India

来源：

CHEMISTRY CENTRAL JOURNAL | 2017年 / 11卷

关键词：

Goji berry; Antioxidant; Phenolics; Carotenoids; Lycium ruthenicum; STRUCTURAL-CHARACTERIZATION; POLYSACCHARIDES; MEDICINE; EXTRACTS; L;

D O I：

10.1186/s13065-017-0287-z

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

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 mu g/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.

引用

页数：8

共 38 条

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