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Nutritional and chemical characterization of fruits and stems of Lycium barb arum L.

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dc.contributor.authorPires, Tânia C.S.P.
dc.contributor.authorDias, Maria Inês
dc.contributor.authorBarros, Lillian
dc.contributor.authorSantos-Buelga, Celestino
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2019-02-11T14:58:10Z
dc.date.available2019-02-11T14:58:10Z
dc.date.issued2018
dc.description.abstractThe consumption of red berries has increased considerably in recent years. The fruits of Lycium barbarum L., traditionally known as goji are associated with health benefits in the liver, kidney, vision, and immune functions, but also in the circulatory system and longevity [1]. In the present study, the fruits and stems of L. barbarum were characterized for their nutritional profile (AOAC procedures), free sugars (HPLC-RI), fatty acids (GC-FID), organic acids (UFLC-PDA), tocopherols (HPLC-FP) and phenolic compounds (LCDAD- ESI/MS). Carbohydrates were the most abundant macronutrient found in fruits and stems (87 and 78.1 g/100 g dw, respectively). The stems also presented the highest levels of ash, protein and fat (9.9, 7.4 and 4.6 g/100 g dw, respectively), while the fruits had protein as the second main macronutrient (5.3 g/100 g dw), followed by fat and ash (4.1 and 3.21 g/100 g dry weight, respectively). Glucose was the most abundant sugar found in both samples, followed by fructose and sucrose. As expected, the fruits had higher content in sugars (27.9 g/100 g dw) than the stems (1.08 g/100 g dw). Regarding organic acids, the samples showed different profiles, while fruits revealed citric, succinic and oxalic acids (1.29, 0.77 and 0.010 g/100 g dw, respectively) as the main compounds, malic, oxalic and quinic acids (0.899, 0.65 and 0.53 g/100 g dw, respectively) were the major ones found in stems. Oxalic acid was the only common organic acid found in both samples. Polyunsaturated fatty acids (PUFA) predominated in the fruit samples due to the presence of high levels of linoleic acid (53.4%), while in the stems saturated fatty acids (SFA) predominated with very similar percentages of palmitic (15.94%) and lignoceric (15.3%) acids. The highest tocopherols content was determined in the stems (3.59 mg/100 g dw), mainly due to the presence of α-tocopherol (3.37 mg/100g dw). Sixteen phenolic compounds were identified in goji fruits, while eleven compounds were detected in the stems. Quercetin-3-O-rutinoside was the major phenolic compound in stems (48 mg/g dw) and fruits (16.6 mg/g dw), followed in these latter case by p-coumaric acid (12.3 mg/g extract). This study demonstrates the high potential of goji stems and fruits as sources of bioactive compounds, which could be used in nutritional formulations, or incorporated into foods with functional properties.pt_PT
dc.description.sponsorshipFCT (Portugal) and FEDER for financial support to CIMO (UID/AGR/00690/2013), T.C.S.P. Pires (SFRH/BD/129551/2017) and L. Barros contract. GIP-USAL (AGL2015-64522-C2-2-R) and the FEDER-Interreg España-Portugal for financial support to 0377_Iberphenol_6_E.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPires, Tânia C.S.P.; Dias, Maria Inês; Barros, Lillian; Santos-Buelga, Celestino; Ferreira, Isabel C.F.R. (2018). Nutritional and chemical characterization of fruits and stems of Lycium barb arum L. In XXIV Encontro Luso Galego de Química. Porto. ISBN 978-989-8124-24-1pt_PT
dc.identifier.isbn978-989-8124-24-1
dc.identifier.urihttp://hdl.handle.net/10198/18840
dc.language.isoporpt_PT
dc.peerreviewedyespt_PT
dc.relationBio-based coloring agents for food applications: a “biorefinery” approach from the bio-waste of blueberry fruits and edible petals
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectLycium barbarum L.pt_PT
dc.subjectNutritional characterizationpt_PT
dc.titleNutritional and chemical characterization of fruits and stems of Lycium barb arum L.pt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleBio-based coloring agents for food applications: a “biorefinery” approach from the bio-waste of blueberry fruits and edible petals
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FAGR%2F00690%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POR_NORTE/SFRH%2FBD%2F129551%2F2017/PT
oaire.citation.conferencePlacePorto, Portugalpt_PT
oaire.citation.titleXXIV Encontro Luso Galego de Químicapt_PT
oaire.fundingStream5876
oaire.fundingStreamPOR_NORTE
person.familyNamePires
person.familyNameDias
person.familyNameBarros
person.familyNameFerreira
person.givenNameTânia C.S.P.
person.givenNameMaria Inês
person.givenNameLillian
person.givenNameIsabel C.F.R.
person.identifier2118829
person.identifier469085
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person.identifier.ciencia-id321E-2D96-00CA
person.identifier.ciencia-id2A13-4BE6-C7CF
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-3954-3833
person.identifier.orcid0000-0001-8744-7814
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridQ-2842-2018
person.identifier.ridM-8242-2013
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id57057440000
person.identifier.scopus-author-id54388787000
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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