Bioactive Compounds and Antioxidant Properties of Goji fruits (Lycium barbarum L.) Cultivated in Serbia

Abstract

© 2016, © American College of Nutrition Published by Taylor & Francis Group, LLC. Objective: Goji fruit extracts, methanol (MGE) and hexane (HGE), were subjected to evaluation as potential source of phenolic antioxidants and antiradical activity. Methods: Some phenolic compounds (gallic, protocatechuic, vanillic, chlorogenic, coumaric, caffeic and ferulic acid and catechin and rutin), vitamin C and carotenoids were identified and quantified by HPLC. Antioxidant activity was tested by measuring ability to scavenge DPPH and hydroxyl radicals. Also, reducing power of goji fruit extracts was determined. Results: HPLC analysis results showed predominance of gallic acid (40.44 mg/g g.f). Vitamin C content in MGE was 716.91 mg vitC/100 g g.f. IC50DPPH· varied from 26.64 μmolTEAC/g for HGE to 62.15 μmolTEAC/g for MGE, while RP0.5 values varied from 952.23 μmolTEAC/g for MGE to 1360.48 mg/mL for HGE. IC50·OH for MGE was 1844.01 μmolTEAC/g. Conclusions: Our results support the use of goji fruits as rich sources of phytochemicals for further utilization in the food industry as supplements and functional food ingredients.