RT Journal Article
T1 Biological activities, chromatographic profile and thermal stability of organic and conventional goji berry
A1 Pedro, Alessandra Cristina
A1 Pérez Rodríguez, María Luisa
A1 Sánchez Mata, María De Cortes
A1 Bisinella, Radla Zabian
A1 Soltovski de Oliveira, Cristina
A1 Schnitzler, Egon
A1 Bet, Camila Delinski
A1 Maciel, Giselle Maria
A1 Haminiuk, Charles Windson Isidoro
A2 Springer, 
AB Goji fruits grown in the organic and conventional systems were investigated for phenolic content (TPC), antioxidant activity (AA), carotenoid and ascorbic acid profile, fatty acid composition (FA), and thermal stability. Phenolic extracts and solid samples were analyzed, comparing the use of shaker and ultrasound for Folin-Ciocalteu, Fast Blue BB, and FRAP methods. HPLC and GC-FID were used to determine the profile of carotenoids, ascorbic acid and FA, and oil thermal stability was determined by TG-DTG. Ultrasound showed a higher content of TPC and AA in organic (803.34–7076.43 mg GAE/100 g, 11.45–234.11 mmol TE/100 g) and conventional (763.01–6366.30 mg GAE/100 g, 10.27–117.12 mmol TE/100 g) samples in relation to the shaker. The Folin-Ciocalteu showed higher values (912.42–6350.54 mg/100 g) than the Fast-Blue BB method. The content of TPC and AA were 3–20 times higher in solid samples (Quencher) compared to extracts. (all-E)-lutein and (all-E)-zeaxanthin were the main carotenoids identified. Organic and conventional fruits showed a high vitamin C content (101.83 and 80.46 mg/100 g). Linoleic acid was the main FA, and the ω-6/ω-3 ratio was 0.13 and 0.12. Thermal decomposition for organic and conventional oils started at 130 and 170 °C, respectively. Organic fruits had a higher TPC, AA, (all-E)-zeaxanthin, vitamin C, and linoleic acid than conventional fruits. The results presented in this work show the potential of goji fruits, mainly cultivated in the organic system, as antioxidants and natural functional ingredients. Therefore, goji berry can be considered a food and a promising functional ingredient for developing products in different industrial segments with cosmetic, food, and pharmaceutical purposes.
PB Springer
YR 2022
FD 2022-01-07
LK https://hdl.handle.net/20.500.14352/110155
UL https://hdl.handle.net/20.500.14352/110155
LA eng
NO Pedro, A.C., Pérez-Rodríguez, M.L., Sánchez-Mata, MC. et al. Biological activities, chromatographic profile and thermal stability of organic and conventional goji berry. Food Measure 16, 1263–1273 (2022). https://doi.org/10.1007/s11694-021-01274-1
DS Docta Complutense
RD 21 dic 2025