Mechanism Underlying the in vitro Antioxidant Capacity of Goji Berries (Lycium barbarum L.)

doi:10.7506/spkx1002-6630-201401015

Abstract

Abstract:

Objectives: The objectives of this study were 1) to analyze the in vitro antioxidant capacities of the four major
functional components including polysaccharides, flavonoids, carotenoids and vitamin C (VC) in goji berries (Lycium
barbarum); 2) to investigate the percentage contributions of these major antioxidant substances to the total antioxidant
capacity of goji; and 3) to explore the in vitro antioxidant mechanism. Methods: The total antioxidant capacity was evaluated
by ferric reducing antioxidant power (FRAP) assay and DPPH, ABTS and hydroxyl radical scavenging assays. Results:
Flavonoids contributed over 96% to both free radical scavenging capacity and FRAP of goji berries with smaller than 4%
contribution from VC, while the antioxidant capacities of high concentrations of goji polysaccharides (642.7170 mg/L)
and carotenoids (109.9280 mg/L) were too low to be detected. Conclusion: Goji flavonoids play a leading role in the total
antioxidant capacity of fresh goij berries.

Key words: goji (Lycium barbarum L.), antioxidant capacity, antioxidant capacity mechanism, Lycium barbarum flavonoids

CLC Number:

TS201.2

LI Yang, MA Wen-ping*, NI Zhi-jing. Mechanism Underlying the in vitro Antioxidant Capacity of Goji Berries (Lycium barbarum L.)[J]. FOOD SCIENCE, 2014, 35(1): 79-84.

References

[1]Luo, Q.; Cai, Y; Yan, J.; Sun, M.; Corke, H. Hypoglycemic and hypolipidemic effects and anti-oxidant activity of fruit extracts from Lycium barbarum[J].,2004,76:137-149

[2]Kim, L.; Francis, C; Ken, N.Identification and quantification of antioxidants in Fructus lycii.[J].,2007,105:353-363

[3]juice, GoChi..[J][J].,2008,14:403-

[4]白寿宁.宁夏枸杞研究[J].[J].银川:宁夏人民出版社,1998,:552-

[5]Ho, Y.S.; Yu, MS.; Lai, C.S.; So, K.F.; Yuen, W.H.; Chang, R.C.C.Characterizing the neuroprotective effects of alkaline extract of Lycium barbarum on beta-amyloid peptide neurotoxicity[J]..Brain Res,2007,1158:123-134

[6]马虎飞,王思敏,杨章民.陕北野生枸杞多糖的体外抗氧化活性[J].食品科学,2011,32(03):60-63

[7]Kosar, M.; Altintas, A; Kirimer, N.; Baser, H.C..Determination of the free radical scavenging activity of Lycium extracts. Chemistry of Natural Compounds[J]..Chemistry of Natural Compounds,2003,39:531-535

[8]孟良玉,邱松山,兰桃芳,姜翠翠.枸杞多糖的超声提取工艺优化及其抗氧化能力研究[J].安徽农业科学,2009,37(25):12168-12170

[9]Chung, CY.; Chung, WY.; Szeto, Y.T.; Benzie, I. F. F..Fasting plasma zeaxanthin response to Fructus barbarum L. (wolfberry; Kei Tze) in a food-based human supplementation trial[J]..British Journal of Nutrition,2005,93:123-130

[10]Feng, Z.H.；Jia, HQ.; Li, X.S.; Bai, Z.L.; Liu, Z.B.; Sun, L.J.; Zhu, Z.J.; Bucheli, P.; Ballevre, O.; Wang, J.K.; Liu, J.K.. A Milk-Based Wolfberry Preparation Prevents Prenatal Stress-Induced Cognitive Impairment of Offspring Rats, and Inhibits Oxidative Damage and Mitochondrial Dysfunction in Vitro[J].,2010,35:702-

[11]Lunet, N.; Lacerda-Vieira, A; Barros, H. .Fruit and vegetables consumption and gastric cancer: a systematic review and meta-analysis of cohort studies[J]..Nutr. Cancer,2005,53:1-10

[12]Aaby K.; Hvattum, E; Skrede, G. .Analysis of flavonoids and other phenolic compounds using high-performance liquid chromatography with coulometric array detection: Relationship to antioxidant activity[J]..J. Agric. Food Chem,2004,4595(52):4595-4603

[13]Mcghie, K.; Hunt, M; Barnett, L.E..Cultivar and growing region determine the antioxidant polyphenolic concentration and composition of apples grown in New Zealand[J]..Journal of Agriculture and Food Chemistry,2005,53:3065-3070

[14]Kang, X.M.; He, XJ.; Dong, M.; Zhang, Q. Y.; Liu, R. H..[J]..Cellular Antioxidant Activity of Common Fruits. J. Agric. Food Chem,2008,56:8418-

[15]郭景仙.中药多糖类成分抗衰老作用的现代研究与应用[J].中国自然医学杂志,2000,2(3):91-92

[16]Lee, S.K.; Kader, A.A.[J].Preharvest and postharvest factors influencing vitamin C content of horticultural crops. Postharvest Biol. Technol,2000,20:207-

[17]王镜岩,朱圣庚,徐长法,等.生物化学(第3 版)[M].北京:高等教育出版社,2002:43

[18]Shah, K.; Kumar, RG.; Verma, A.,et al. .Effect of cadmium on lipid peroxidation,superoxide anion generation and activities of antioxidant enzymes in growing rice seedings[J].,2001,161:1135-

[19]NADPH turnover,and metabolism of reactive oxygen species..[J].,2001,52:561-

[20]Chen, H.M.; Muramoto, K; Yamauchi, F.; Fujimoto, K.; Nokihara, K. Antioxidant properties of histidine-containing peptides desigined from peptide fragments fround in the disgests of a soybean protein..[J]..J.Agric.Food Chem,1998,46:49-

[21]Yang H, Wang X, Liu X, Wu J, Liu C, Gong W, Zhao Z, Hong J, Lin D, Wang Y, Lai R. Antioxidant peptidomics reveals novel skin antioxidant system. Mol Cell Proteomics.2009; 8: 571-83

[22]Liu, Z.; Ma, L. P.; Zhou, B., et a1. Antioxidative effects of green tea polyphenols on free radical initiated and photosensitized peroxidation of human low density lipoprotein. Chemistry and Physics of Lipids 2000,751(6),53-6

[23]徐先祥,夏伦祝,高家荣.中药皂苷类物质抗氧化作用研究进展[J].中国中医药科技,2004,11(2):126-

[24]傅乃武,刘朝阳,张如意,等.甘草黄酮类与三萜类化合物抗氧化作用的研究[J].中药药理与临床,1994,5:26-28

[25]Jia, Z.S.; Tang, MC.; Wu, J. M..[J]..The determination of flavanoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem,1999,64:555-

[26]Waterman.[J].P. G.; Cole, S. In Analysis of Phenolic Plant Metabolites;Blackwell Scientific Publications: London, U.[J].K,1994,:-

[27]Yamashita, I.Simple method for simultaneous determination of chlorophyll and carotenoids in tomato fruit.[J]..Nippon Shokuhin Kogyo Gakkaish,1992,39:925-

[28]Nguyen, M.Determination and comparison of vitamin C, calcium and potassium in four selected conventionally and organically grown fruits and vegetables.[J]..African Journal of Biotechnology,2008,7:2915-

[29]Benzie, I. F. F.; Strain, J. J. The Ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Anal. Biochem. 1996, 239, 70–7

[30]Brand-Williams, W.; Cuvelier, ME.; Berset, C. Use of a free radical method to evaluate antioxidant activity..[J]..Lebensm. Wiss. Technol,1995,28:25-

[31]Siddhuraju P. The antioxidant activity and free radical-scavenging capacity of phenolics of raw and heated moth bean (Vigna aconitifolia) (Jacq.) Marechal seed extracts. Food Chemistry. 2006, 50, 149–15

[32]曹群华,翟伟,黄晓青,等.沙棘籽渣和果渣中黄酮抗脂质过氧化、清除自由基作用[J].中成药,2003,25(8):670-672

[33]KimD.O.; Lee, KW.; Lee, H. J.; Lee, C. Y..Vitamin C equivalent antioxidant capacity (VCEAC) of phenolic phytochemicals[J]..J. Agric. Food Chem,2002,50:3713-3717

[34]Wu, X.; Schaich, K.Standardized Methods for the Determination of Antioxidant Capacity and Phenolics in Foods and Dietary Supplements[J].,2005,53:4290-

[35]Huang, D.; Qu, X; Prior, R. L..The Chemistry behind Antioxidant Capacity Assays[J]..J. Agric. Food Chem,2005,53:1841-

[36]Dewanto, V.; Wu, XZ.; Adom, K.K.; Liu, R. H..Thermal Processing Enhances the Nutritional Value of Tomatoes by Increasing Total Antioxidant Activity[J]..J. Agric. Food Chem,2002,50:3010-

[37]马文平,李赫,叶立勤,陈敏,张杉.不同采收期枸杞干燥过程中主要类胡萝卜素的变化[J].中国农业科学,2007,40(7):1492-1497

[38]Scalzo, J; Mezzetti, B.; Battino, M.Total antioxidant capacity evaluation: Critical steps for assaying berry antioxidant features[J]..J. Agric. BioFactors,2005,23:221-227

[39]Parker, TL.; Miller, SA.; Myers, L. E.; Miguez, F. E.; .Engeseth, N.J. Evaluation of Synergistic Antioxidant Potential of Complex Mixtures Using Oxygen Radical Absorbance Capacity (ORAC) and Electron Paramagnetic Resonance (EPR)[J]..J. Agric. Food Chem,2010,58:209-217