Search results for " Lycium barbarum L."

showing 1 items of 1 documents

Effect of a physical pre-treatment and drying on carotenoids of goji berries ( Lycium barbarum L.)

2018

In order to evaluate the influence of an abrasive pre-treatment and drying at 50 °C, 60 °C, 70 °C of goji fruits (Lycium barbarum L.), changes in colour and carotenoids were studied. An extraction method was modified and adapted to assay the main carotenoid esters and saponified carotenoids of goji berries, before and after treatments. Goji berries were confirmed as a high source of zeaxanthin, with zeaxanthin-dipalmitate at about 2 g/kg dry weight. The reliability of the analytical method was confirmed by the high quantitative recoveries, about 100%, a higher repeatability than reference methods and a good reproducibility (lower than 5%). After drying, significant but small carotenoid loss…

Zeaxanthin-dipalmitateAbrasive pre-treatment Colour Lycium barbarum L. Thermal treatment Zeaxanthin-dipalmitateColourchemistry.chemical_compound0404 agricultural biotechnologyfoodAbrasive pre-treatmentDry weightThermal treatmentFood scienceCarotenoidchemistry.chemical_classificationLycium barbarum LbiologyGoji berryAbrasive pre-treatment; Colour; Lycium barbarum L.; Thermal treatment; Zeaxanthin-dipalmitate; Food Sciencefood and beveragesSettore AGR/15 - Scienze E Tecnologie Alimentari04 agricultural and veterinary sciencesRepeatabilityAbrasive pre-treatment Colour Lycium barbarum L. Thermal treatment Zeaxanthin-dipalmitatebiology.organism_classification040401 food sciencefood.foodZeaxanthinchemistryXanthophyllLyciumSaponificationFood Science
researchProduct