Chemical characterization of red Goji berry (Lycium barbarum L.) cultivated in Republic of N. Macedonia

Balabanova, Biljana and Ivanova, Violeta and Senila, Marin and Cadar, Oana and Bekze, Anca and Dan Irimie, Florin and Ponta, Michaela and Catalin Mot, Augustin and Covaci, Eniko and Frentiu, Tiberiu (2019) Chemical characterization of red Goji berry (Lycium barbarum L.) cultivated in Republic of N. Macedonia. In: 19th International Symposium and Summer School on Bioanalysis, 8-13 July 2019, Șuior, Romania.

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Abstract

This study aimed at chemical characterization of nutritional and functional properties of Goji berries (Lycium barbarum L.) grown in Macedonia. For that issue, various chemical components were included: mineral nutrients, total proteins, antioxidant activity, total phenolic content, fatty acids and lipid indices. Characteristics were compared to those of Lycium Chinese L. capsules. Compared to the RDA values recommended by the European Commission, it has been established that Macedonian Goji berry is a rich source of mineral nutrients (K, Cu, Mn, P, Fe, Mg and Zn) and proteins. Fatty acids profile was dominated by polyunsaturated, mainly n-6 acids. Very low concentrations of toxic elements compared to allowable values in berry fruits set by European Commission and TTHQ index demonstrated no risk for human health. The statistical approach using PCA allowed grouping of nutritional components and those with bioactive properties in 4 groups: (1) minerals and proteins; (2) fatty nutrients; (3) -fatty acids and (4) components with antioxidant activity. Overall, Goji (Lycium barbarum L.) has proved to be an effective natural dietary supplement.

Item Type: Conference or Workshop Item (Speech)
Subjects: Natural sciences > Chemical sciences
Natural sciences > Earth and related environmental sciences
Agricultural Sciences > Other agricultural sciences
Divisions: Faculty of Agriculture
Depositing User: Biljana Balabanova
Date Deposited: 20 Aug 2019 13:08
Last Modified: 20 Aug 2019 13:08
URI: http://eprints.ugd.edu.mk/id/eprint/22334

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