Classification of goji berry (Lycium barbarum L.) varieties according to physicochemical and bioactive signature

IF 3 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Ruben Magro Rubio, María Ramos García, Noelia Nicolás Barroso, Francisco M. Sánchez Iñiguez, María José Rodríguez Gómez, Patricia Calvo Magro
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Abstract

Goji berries (L. barbarum L.) are characterised by a high content of bioactive compounds that make them one of the so-called ‘superfoods’. Due to the growing demand for goji berries, a great interest in this crop is being generated in Europe. Therefore, this study determined the physicochemical and bioactive composition of eight varieties of goji berries cultivated in Southwest Spain. Results showed that glucose (13.7–48.6 g 100 g−1) and fructose (13.8–35.2 g 100 g−1) were the major sugars. The main organic acids found were succinic (0.92–2.16 g 100 g−1), tartaric (0.91–2.03 g 100 g−1), and citric (0.36–4.50 g 100 g−1). Carotenoid analysis showed zeaxanthin being the predominant carotenoid compound (279–1044 μg g−1), while the chlorogenic acid (540–1077 μg g−1) was the majority phenolic compound. In addition, antioxidant activity showed values between 6.7 to 17.6 mg Trolox equivalents g−1. Finally, principal component analysis classified the varieties into three groups, which allowed similarities to be established between them. The bioactive knowledge of the varieties in the studied growing area allows maximizing the potential of goji berries as functional products.

枸杞(Lycium barbarum L.)品种的理化和生物活性特征分类
枸杞(L. barbarum L.)的特点是生物活性化合物含量高,使它们成为所谓的“超级食物”之一。由于对枸杞的需求不断增长,欧洲对这种作物产生了极大的兴趣。因此,本研究测定了西班牙西南部栽培的8个枸杞品种的理化成分和生物活性成分。结果表明,葡萄糖(13.7 ~ 48.6 g 100 g−1)和果糖(13.8 ~ 35.2 g 100 g−1)是主要糖。发现的主要有机酸是琥珀酸(0.92-2.16 g 100 g−1)、酒石酸(0.91-2.03 g 100 g−1)和柠檬酸(0.36-4.50 g 100 g−1)。类胡萝卜素分析表明,玉米黄质是主要的类胡萝卜素化合物(279 ~ 1044 μg−1),绿原酸是主要的酚类化合物(540 ~ 1077 μg−1)。此外,抗氧化活性在6.7 ~ 17.6 mg Trolox当量g−1之间。最后,通过主成分分析将品种划分为三组,从而建立了品种间的相似性。在研究的种植区域,品种的生物活性知识可以最大限度地发挥枸杞作为功能性产品的潜力。
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来源期刊
European Food Research and Technology
European Food Research and Technology 工程技术-食品科技
CiteScore
6.60
自引率
3.00%
发文量
232
审稿时长
2.0 months
期刊介绍: The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.
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