Perfil antioxidante de diferentes formas de apresentação comercial da goji berry (Lycium barbarum L.) desidratada

Abstract

Studies report that the fruit goji berry has a potent antioxidant activity and this activity can be affected by several factors. In view of these aspects, the total phenolic (Folin-Ciocalteu reagent), vitamin C (2.4 dinitrophenylhydrazine) and total antioxidant activity (DPPH and β-carotene/linoleic acid) contents of four goji berry samples commercialized in Brazil were analyzed.  The sache product presented the highest total phenolic content (37.2mg EAG/g MS) and the lowest value for vitamin C (58.1mg/g DM). The reverse result was observed with the flour that presented the lowest total phenolic content (13.5mg EAG/g DM) and the highest vitamin C content (102.29mg/100g MS). Goji berry flour showed the highest total antioxidant activity (AAT) using the DPPH method (66,0% SRL; p<0,05). By the β-carotene/linoleic acid system method, bulk product presented the highest AAT (87.2% I) compared to other products. The results show that the goji berry fruit marketed in Brazil presented a high content of phenolic compounds, vitamin C and antioxidant activity in vitro, so its intake is indicated to increase the levels in the diet and consequently help the defense against free radicals.