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Food Qual Safet
Food Qual Safet
    
Black goji berry (Lycium ruthenicum) tea has higher phytochemical contents and in vitro antioxidant properties than red goji berry (Lycium barbarum) berry tea
Bei Liu, Qingqing Xu, Yujing Sun
College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
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Abstract  Goji berry tea, a traditional herbal tea, is the main ate mode of goji berry in Asia, yet few studies in comparison with red goji berry tea and black goji berry tea are carried out. This study investigated the effects of water temperature and soak time on the colour, phytochemicals, and the antioxidant capacity [2,2-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), 2,2-diphenyl-1-picrylhydrazyl radical (DPPH), and the ferric-reducing antioxidant power (FRAP)] of two goji berry tea. A comparison of the bioactive compounds and antioxidant activities between black and red goji berry tea was conducted. Results showed that both red and black goji berry tea were rich in phytochemicals, giving high antioxidant ability. The levels of bioactive compounds and the antioxidant activity of the two goji berry tea increased as the increases in soak temperature and time. Black goji berry tea had higher phytochemicals and antioxidant property than those of red goji berry tea. Infused at 100° water for the same time, the levels of total polysaccharides (150 mg/100 ml), total polyphenols (238 mg/ml), and antioxidant capacity (550 μmol/100 ml) of black goji berry tea were 3.5, 2, and 5 times higher, respectively, in comparison with red goji berry tea. The results of this study demonstrate that hot drink of goji berry in China is a good habit and black goji berry tea may be a better choice.

Key words： red goji berry (L. barbarum)      black goji berry (L. ruthenicum)      goji tea      phytochemicals      antioxidant activity     
Corresponding Authors: Yujing Sun     E-mail: yjsun01@zjut.edu.cn
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Bei Liu
Qingqing Xu
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Bei Liu, Qingqing Xu, Yujing Sun. Black goji berry (Lycium ruthenicum) tea has higher phytochemical contents and in vitro antioxidant properties than red goji berry (Lycium barbarum) berry tea. Food Qual Safet, 2020, 4(4): 37-46.

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http://www.zjujournals.com/fqs/10.1093/fqsafe/fyaa022     OR     http://www.zjujournals.com/fqs/Y2020/V4/I4/37


黑果枸杞茶比红枸杞茶中植物化学成分和体外抗氧化活性更高

枸杞茶是一种传统的草本茶，在亚洲是枸杞的主要食用方式，但红枸杞茶与黑枸杞茶的比较研究较少。本文研究了不同水温和浸泡时间对两种枸杞茶色泽、化学成分及抗氧化能力包括2,2-联氨-双-3-乙基苯并噻唑啉-6-磺酸（ABTS）、2,2-联苯基-1-苦基肼基（DPPH）和铁离子还原/抗氧化能力（FRAP）的影响。比较了红枸杞茶和黑枸杞茶的生物活性成分和抗氧化活性。结果表明，红枸杞茶和黑枸杞茶都含有丰富的植物化学物质，具有很高的抗氧化活性。随着浸泡温度和浸泡时间的延长，两种枸杞茶的生物活性物质含量和抗氧化活性均呈上升趋势。与红枸杞茶相比，黑枸杞茶的植物化学成分含量更高和抗氧化活性更强。在100 ℃水中浸泡相同时间，黑枸杞茶的总多糖（150 mg/100mL）、总多酚（238 mg/mL）和抗氧化活性（550 μmol/100mL）分别比红枸杞茶高3.5倍、2倍和5倍。本研究结果显示，在中国喝热枸杞茶是一个好习惯，而黑枸杞茶可能是一个更好的选择。

关键词： 红枸杞（Lycium barbarum）,  黑枸杞（Lycium ruthenicum）,  枸杞茶 
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