1H NMR and Raman spectroscopy of oils and extracts obtained from organic and conventional goji berries: yield, fatty acids, carotenoids and biological activities. (28th October 2018)

• Record Type: Journal Article
• Authors: Pedro, Alessandra Cristina; Bach, Fabiane; Stafussa, Ana Paula; Menezes, Leociley Rocha Alencar; Barison, Andersson; Maciel, Giselle Maria; Haminiuk, Charles Windson Isidoro
• Is Part Of: International journal of food science & technology. Volume 54:Number 1(2019)
• Page Start: 282
• Page End: 290
• Publication Date: 2018-10-28
• Subjects: 1H NMR -- carotenoids -- fatty acid composition -- Lycium barbarum L. -- organic extracts; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.13976
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: The yields of extraction, fatty acid and carotenoid compositions, antioxidant and antimicrobial activities of organic and conventional Lycium barbarum oils and extracts were investigated. Different methods were used in the extraction: Soxhlet, maceration and Bligh & Dyer. Sample characterization was performed by proton nuclear magnetic resonance and Raman spectroscopy. Soxhlet presented a higher yield for organic (4.58%) and conventional (2.83%) fruit. The Goji samples showed a high content of unsaturated fatty acids ( UFA ) for organic (78.29–84.72%) and conventional (70.74–80.20%) fruit. The main phytochemicals identified in the samples were linoleic acid and zeaxanthin dipalmitate. The maceration method was the most efficient in the extraction of carotenoids with high antioxidant (2.23–40.94 mmolTE 100 g −1 ) and antimicrobial (3.12–200 mg mL −1 ) activities. The organic goji samples showed higher yield, UFA, carotenoids and biological activities and these results indicate that this fruit is suitable for cosmetic, pharmaceutical and food applications. Abstract : The yields of extraction, fatty acid and carotenoid compositions, antioxidant and antimicrobial activities of organic and conventional Lycium barbarum oils and extracts were investigated.