Chemical characteristics and antioxidant activities of four native goji (Lycium Barbarum L.) genotypes

Abstract

Since the beginning of the 21st century, goji berries have become increasingly popular in Turkey and Europe and have been promoted in advertisements and in the media as an anti-aging remedy. In this study, chemical properties (total soluble solid contents, pH, titratable acidity, vitamin C, antioxidant activity and total phenolic) of goji (Lycium barbarum) fruits grown in the Denizli province of Turkey were investigated. The total soluble solids content of goji varied between 15.2% (G1) and 19.8% (G3), titratable acidity between 0.9% (G1) and 1.5% (G4), pH between 3.25 (G2) and 4.36 (G3), respectively. Ascorbic acid (vitamin C) was in the range from 18.26 (G4) to 32.18 (G2) mg/100 g fresh weight (FW). The highest total phenolic contents were found 62.3 (G2) to 85.6 (G4) mg of gallic acid equivalent (GAE) 100 g-1 fresh weight. Antioxidant capacity (DPPH) was in the range from 32.28% (G1) to 87.48% (G3).