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

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.

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

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