Naslov
Preservation of polyphenolic antioxidants from Goji berries (Lycium barbarum L.) affected by different drying techniques

Autori
Chassaing, Anaïs ; Komes, Draženka ; Bušić, Arijana ; Belščak-Cvitanović, Ana ; Aleksandra, Vojvodić

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of the 1st International Conference on Food Properties / Rahman, Mohammad Shafiur - Kuala Lumpur : Universiti Kebangsaan Malaysia, 2014, 600-606

ISBN
978-0-9808251-2-1

Skup
1st International Conference on Food Properties

Mjesto i datum
Kuala Lumpur, Malezija, 24.01.2014. - 26.01.2014

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Antioxidant capacity; Drying technique; Extraction; Goji berries; Polyphenols

Sažetak
Health benefits of Goji berries (Lycium barbarum L.) consumption, recognized for centuries in traditional Chinese medicine, are increasingly becoming popular among the modern consumers, with bioactive polysaccharides and pigments being the most studied compounds so far. Due to the lack of data on other bioactive constituents, polyphenolic antioxidants in particular, dried nature of Goji fruit as the most popular marketing form as well as thermolability of polyphenolics, the effect of different drying techniques on the latter was studied. Upon selecting the most suitable extraction procedure (80% acetone assisted conventional extraction), HPLC analysis have shown vanillic acid derivatives as the most abundant components of both fresh and dried Goji berry extracts. Freeze drying enabled the best preservation of these compounds, while oven drying at 60°C was shown to be the most detrimental.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA