Preliminary studies on sensory, instrumental and chemical evaluation of dried goji (Lycium barbarum L.) berries
Six commercial brands of dried goji (Lycium barbarum L.) berries were evaluated for their sensory, physical and chemical parameters. A quantitative descriptive analysis (QDA with 18 attributes) was undertaken and consumer preferences determined. Sensory assessments were supported with physical measurements of appearance and texture. Chemical parameters included: total phenolic content, some phenolic acids (chlorogenic, caffeic, p-cumaric, ferulic and sinapic acids), antioxidant activity and ascorbic acid content. The berries were analyzed for their mineral elements (Ca, Cr, Fe, Ge, K, Na, P, Se, Zn) content. The main aim of this work was to assess differences between dried goji berries brands available in the Italian market and to relate them with the data available in the literature. Berries showed few differences in sensory, instrumental and chemical parameters, and those uncovered mainly related to visual, dimensional and texture descriptors (sensory analysis). Dried goji berries were not particularly appreciated by consumers and this suggests that they are bought for their advertised medicinal properties. For the most relevant compounds (e.g., phenolic acids, antioxidant molecules and elements), only a few variations were observed among brands. Dried goji berries showed to be an excellent source of antioxidants and mineral elements able to contribute in a relevant matter to the recommended daily intakes.
Bellaio, G., Carnevale, E. and Bona, S. (2016). Preliminary studies on sensory, instrumental and chemical evaluation of dried goji (Lycium barbarum L.) berries. Acta Hortic. 1120, 515-522
panel test, quality, preference, ascorbic acid, phenolic acids