Assessment of the Physicochemical and Antioxidant Profile of Dried Goji Berries (Lycium barbarum)
Main Article Content
Keywords
Goji berry, Dried Fruit, Antioxidant, Polyphenols
Abstract
This study aimed to determine the physicochemical properties and antioxidant capacity of the dry goji berry fruit. Sun-dried goji berry fruits (Lycium barbarum) harvested in Manisa-Turkey, and sold in the local market were collected. Total phenolic content (TPC) was determined by the Folin-Ciocalteu method, and the ferric reducing ability of plasma (FRAP) assay was utilized for antioxidant activity. 2,6 dichlorophenolindophenol spectrophotometric method was used in the ascorbic acid analysis. Mineral contents and the percentage contribution to the recommended daily allowance (RDA) of dry fruits were determined. TPC values of samples were 207.2±1.51 mg GAE/100 g and their antioxidant activities were found to be 32.6±1.82 µmol TE/g.The fruit samples of 100 gram included 31.0±1.62 mg of ascorbic acid. Mineral contents and the percentage contribution to the RDA of 100 grams of dry goji berry fruits were as follows: calcium:49.0 mg (5.0%), phosphorus:370.0 mg (67.2%), sodium:1.32 mg (94.2%), potassium: 193.0 mg (>4000%), magnesium:120.0 mg (36.9%), iron:0.04 mg (0.3%), copper: 0.01 mg (0.7%) and manganese:0.008 mg (0.26%), The results of the present study suggest that goji berry cultivated in not only Asia but also Turkey certainly deserve further investigation because it contains a significant amount of vitamin C and some essential minerals, and with its phenolic content/antioxidant capacity even if it is traditionally sun-dried.
References
2. Istrati D, Vizireanu C, Iordachescu G, Dima F, Garnai M. Physico-chemical characteristics and antioxidant activity of goji fruits jam and jelly during storage. Annals of the University Dunarea de Jos of Galati Fascicle VI--Food Technology. 2013; 37(2).
3. Çolak AM, Okatan V, Polat M, Güçlü SF. Different harvest times affect market quality of Lycium barbarum L. berries. Turk J Agric For. 2019; 43(3): 326-33.
4. Shah T, Bule M, Niaz K. Goji Berry (Lycium barbarum)—A Superfood. Nonvitamin and Nonmineral Nutritional Supplements: Elsevier; 2019. p. 257-64.
5. Amagase H, Farnsworth NR. A review of botanical characteristics, phytochemistry, clinical relevance in efficacy and safety of Lycium barbarum fruit (Goji). Food Res. Int 2011; 44(7): 1702-17.
6. Lasekan O. Exotic berries as a functional food. Curr Opin Clin Nutr Metab Care. 2014; 17(6): 589-95.
7. Ma ZF, Zhang H, Teh SS, Wang CW, Zhang Y, Hayford F, et al. Goji Berries as a Potential Natural Antioxidant Medicine: An Insight into Their Molecular Mechanisms of Action. Oxid Med Cell Longev. 2019; 2019.
8. Ulbricht C, Bryan JK, Costa D, Culwell S, Giese N, Isaac R, et al. An evidence-based systematic review of goji (Lycium spp.) by the natural standard research collaboration. J Diet Suppl 2015; 12(2): 184-240.
9. Benchennouf A, Grigorakis S, Loupassaki S, Kokkalou E. Phytochemical analysis and antioxidant activity of Lycium barbarum (Goji) cultivated in Greece. Pharm Biol. 2017; 55(1): 596-602.
10. Karaçalı İ. Bahçe ürünlerinin muhafaza ve pazarlanması: Ege Üniversitesi; 2014.
11. McGuire RG. Reporting of objective color measurements. HortScience. 1992; 27(12): 1254-5.
12. Deutsch MJ. Assay for vitamin C: a collaborative study. Selected Technical Publications. 1967:307.
13. Thaipong K, Boonprakob U, Crosby K, Cisneros-Zevallos L, Byrne DH. Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. J Food Compost Anal 2006; 19(6-7): 669-75.
14. Zheng W, Wang SY. Antioxidant activity and phenolic compounds in selected herbs. J. Agric. Food Chem. 2001; 49(11): 5165-70.
15. Benzie IF, Strain JJ. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Anal. Biochem 1996; 239(1): 70-6.
16. Benchennouf A, Grigorakis S, Loupassaki S, Kokkalou E. Phytochemical analysis and antioxidant activity of Lycium barbarum (Goji) cultivated in Greece. Pharm Biol. 2017; 55(1): 596-602.
17. Lott W, Nery J, Gall J, Medcaff J. Leaf Analysis Technique in Coffe Research, New York IBEC Res. Inst. Bulletin. 1956(9).
18. T.C. Sağlık Bakanlığı, Türkiye Beslenme Rehberi (TÜBER). Sağlık Bakanlığı Yayınları, Ankara. 2015; 20: 2019.
19. Yao R, Heinrich M, Weckerle CS. The genus Lycium as food and medicine: A botanical, ethnobotanical and historical review. J Ethnopharmacol. 2018; 212: 50-66.
20. Kafkaletou M, Christopoulos M, Tsaniklidis G, Papadakis I, Ioannou D, Tzoutzoukou C, et al. Nutritional value and consumer-perceived quality of fresh goji berries (Lycium barbarum L. and L. chinense L.) from plants cultivated in Southern Europe. Fruits. 2018; 73(1).
21. Fratianni A, Albanese D, Mignogna R, Cinquanta L, Panfili G, Di Matteo M. Degradation of Carotenoids in Apricot (Prunus armeniaca L.) During Drying Process. Plant Foods Hum Nutr. 2013; 68(3): 241-6.
22. Sagar VR, Suresh Kumar P. Recent advances in drying and dehydration of fruits and vegetables: a review. J. Food Sci. Technol. 2010; 47(1): 15-26.
23. Niro S, Fratianni A, Panfili G, Falasca L, Cinquanta L, Alam MR. Nutritional evaluation of fresh and dried goji berries cultivated in Italy. Ital J Food Sci 2017; 29(3).
24. Zhang J. Antioxidant properties of goji berries. Wayne State University Theses. Paper 250, 2013.
25. Amagase H, Nance DM. A randomized, double-blind, placebo-controlled, clinical study of the general effects of a standardized Lycium barbarum (Goji) juice, GoChi™. J. Altern. Complement. Med.. 2008; 14(4): 403-12.
26. USDA. (2019). Goji berries, dried. FoodData Central Retrieved from https://fdc.nal.usda.gov/fdc-app.html#/food-details/173032/nutrients Accesed on June 9, 2020.
27. Jin M, Huang Q, Zhao K, Shang P. Biological activities and potential health benefit effects of polysaccharides isolated from Lycium barbarum L. INT J BIOL MACROMOL 2013; 54: 16-23.
28. T.C. Gıda, Tarım Ve Hayvancılık Bakanlığı Gıda ve Kontrol Genel Müdürlüğü. (2017). Lycium barbarum L.’nin Meyve Kısmının Gıdalarda Kullanımının Güvenilirliğinin Değerlendirilmesi Hakkında Bilimsel Görüş. Retrieved from https://www.tarimorman.gov.tr/GKGM/Belgeler/DB_Risk_Degerlendirme/BilimselGorus/Lycium_barbarum.pdf Accesed on June 10, 2020.
29. Endes Z, Uslu N, Özcan MM, Er F. Physico-chemical properties, fatty acid composition and mineral contents of goji berry (Lycium barbarum L.) fruit. J Agroaliment Proc Technol. 2015; 21(1): 36-40.
30. Eraslan F, İnal A, Güneş A, Erdal İ, Coşkan A. Türkiye’de kimyasal gübre üretim ve tüketim durumu, sorunlar, çözüm önerileri ve yenilikler. Süleyman Demirel Üniversitesi, Ziraat Fakültesi, Toprak Bilimi ve Bitki Besleme Bölümü, Isparta. 2009.
31. Skenderidis P, Lampakis D, Giavasis I, Leontopoulos S, Petrotos K, Hadjichristodoulou C, et al. Chemical properties, fatty-acid composition, and antioxidant activity of goji berry (Lycium barbarum L. and Lycium Chinense Mill.) fruits. Antioxidants. 2019; 8(3): 60.
32. Potterat O. Goji (Lycium barbarum and L. chinense): Phytochemistry, pharmacology and safety in the perspective of traditional uses and recent popularity. Planta Med. 2010; 76(1): 7-19.
33. Mikulic‐Petkovsek M, Schmitzer V, Slatnar A, Stampar F, Veberic R. Composition of sugars, organic acids, and total phenolics in 25 wild or cultivated berry species. J. Food Sci. 2012; 77(10): 1064-70.
34. Donno D, Mellano MG, Riondato I, De Biaggi M, Andriamaniraka H, Gamba G, et al. Traditional and Unconventional Dried Fruit Snacks as a Source of Health-Promoting Compounds. Antioxidants. 2019; 8(9): 396.
35. Jeszka-Skowron M, Zgoła-Grześkowiak A, Stanisz E, Waśkiewicz A. Potential health benefits and quality of dried fruits: Goji fruits, cranberries and raisins. Food Chem. 2017; 221: 228-36.
36. Zhang X, Zhang F, Gao X, Yong J, Zhang W, Zhao J, et al. Effects of different drying methods on content of bioactive component and antioxidant activity in Lycium ruthenicum. Zhongguo Zhong Yao Za Zhi 2017; 42(20): 3926-31.
Article Sidebar
Article Details
How to Cite
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
This is an Open Access article distributed under the terms of the Creative Commons Attribution License (https://creativecommons.org/licenses/by-nc/4.0) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Transfer of Copyright and Permission to Reproduce Parts of Published Papers.
Authors retain the copyright for their published work. No formal permission will be required to reproduce parts (tables or illustrations) of published papers, provided the source is quoted appropriately and reproduction has no commercial intent. Reproductions with commercial intent will require written permission and payment of royalties.
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Duygu Ağagündüz, Dr
Gazi University, Faculty of Health Sciences, Department of Nutrition and Dietetics, Ankara, Turkey
Esra Köseler Beyaz, Dr.
Başkent University, Faculty of Health Sciences, Department of Nutrition and Dietetics, Ankara, Turkey
Sinem Duman, Researcher
Başkent University, Faculty of Health Sciences, Department of Nutrition and Dietetics, Ankara, Turkey
How to Cite
