Antioxidants Distribution in Pulp and Seeds of Black and Red Goji Berries as Affected by Boiling Processing
Pulp and seeds from four varieties of black goji and two varieties of red goji with different geographical origins were examined for their total phenolic content (TPC), total flavonoid content (TFC), condensed tannin content (CTT), monomeric anthocyanin content (MAC), 2,2-diphenyl-1-picrylhydrazyl (...
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| Format: | Article |
| Language: | English |
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Wiley
2017-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2017/3145946 |
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| author | Guang Xin Fengmei Zhu Bin Du Baojun Xu |
| author_facet | Guang Xin Fengmei Zhu Bin Du Baojun Xu |
| author_sort | Guang Xin |
| collection | DOAJ |
| description | Pulp and seeds from four varieties of black goji and two varieties of red goji with different geographical origins were examined for their total phenolic content (TPC), total flavonoid content (TFC), condensed tannin content (CTT), monomeric anthocyanin content (MAC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging capacity, and ferric reducing antioxidant power (FRAP) using colorimetric methods. Contribution rates of pulp and seed to phytochemical contents and overall antioxidant capacities of whole fruits were calculated for each parameter. It was observed that most of the phytochemicals and antioxidant activities were predominantly contributed by the pulp in all six varieties. Boiling led to significant (p < 0.05) losses in the phytochemical content and antioxidant capacity. The average MAC value in black goji was significantly (p < 0.05) higher than that observed for red goji. |
| format | Article |
| id | doaj-art-e33d8d74fb0f407a8f2491afa4a5313e |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2017-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-e33d8d74fb0f407a8f2491afa4a5313e2025-02-03T05:45:07ZengWileyJournal of Food Quality0146-94281745-45572017-01-01201710.1155/2017/31459463145946Antioxidants Distribution in Pulp and Seeds of Black and Red Goji Berries as Affected by Boiling ProcessingGuang Xin0Fengmei Zhu1Bin Du2Baojun Xu3College of Food Science, Shenyang Agricultural University, Shenyang 110161, ChinaHebei Normal University of Science and Technology, Qinhuangdao, Hebei 066600, ChinaHebei Normal University of Science and Technology, Qinhuangdao, Hebei 066600, ChinaFood Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong 519085, ChinaPulp and seeds from four varieties of black goji and two varieties of red goji with different geographical origins were examined for their total phenolic content (TPC), total flavonoid content (TFC), condensed tannin content (CTT), monomeric anthocyanin content (MAC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging capacity, and ferric reducing antioxidant power (FRAP) using colorimetric methods. Contribution rates of pulp and seed to phytochemical contents and overall antioxidant capacities of whole fruits were calculated for each parameter. It was observed that most of the phytochemicals and antioxidant activities were predominantly contributed by the pulp in all six varieties. Boiling led to significant (p < 0.05) losses in the phytochemical content and antioxidant capacity. The average MAC value in black goji was significantly (p < 0.05) higher than that observed for red goji.http://dx.doi.org/10.1155/2017/3145946 |
| spellingShingle | Guang Xin Fengmei Zhu Bin Du Baojun Xu Antioxidants Distribution in Pulp and Seeds of Black and Red Goji Berries as Affected by Boiling Processing Journal of Food Quality |
| title | Antioxidants Distribution in Pulp and Seeds of Black and Red Goji Berries as Affected by Boiling Processing |
| title_full | Antioxidants Distribution in Pulp and Seeds of Black and Red Goji Berries as Affected by Boiling Processing |
| title_fullStr | Antioxidants Distribution in Pulp and Seeds of Black and Red Goji Berries as Affected by Boiling Processing |
| title_full_unstemmed | Antioxidants Distribution in Pulp and Seeds of Black and Red Goji Berries as Affected by Boiling Processing |
| title_short | Antioxidants Distribution in Pulp and Seeds of Black and Red Goji Berries as Affected by Boiling Processing |
| title_sort | antioxidants distribution in pulp and seeds of black and red goji berries as affected by boiling processing |
| url | http://dx.doi.org/10.1155/2017/3145946 |
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