Abstract
Lycium barbarum, commonly known as goji, is a known source of potentially bioactive compounds; However, the phytochemical properties of L. barbarum vary by geographical origin, cultivar, and industrial processing method. Fermented L. barbarum juice (FLBJ) has become a focus of research with the aim to extract highly potent phytochemical components. Here, we evaluated the phytochemical contents of six varieties of L. barbarum (Jinghe, Qinghai, Ningxia, Jingyuan, Qinhuangdao, Neimeng) subjected to different processing methods, before analyzing the antioxidant properties of the samples in vitro. The results showed that the phytochemical composition of FLBJ significantly differed from that of ethanolic extracts (EE) and aqueous extracts (AE). FLBJ had greater antioxidant activity than AEs according to the results of DPPH, ABTS, FRAP, and ORAC assays (343.67 ± 5.27 μmol Trolox equivalents/g dry weight [TE/g DW], 229.89 ± 0.82 μmol TE/g DW, 209.81 ± 6.58 μmol TE/g DW, and 726.08 ± 10.81 μmol TE/g DW, respectively) and contained 60.16 ± 1.97 CAA units, which was 1.12–4.73 times the levels obtained by the other two processing methods. Finally, the active phytochemicals in FLBJ were optimally used, and L. barbarum from the Ningxia province of China represents an attractive source of antioxidant compounds for nutraceutical applications.
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