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Nutritional,phytochemical characterization and antioxidant capacity of Ningxia Wolfberry (Lycium barbarum L.)
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نویسنده
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yan y. ,ran l. ,cao y. ,qin k. ,zhang x. ,luo q. ,jabbar s. ,abid m. ,zeng x.
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منبع
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journal of the chemical society of pakistan - 2014 - دوره : 36 - شماره : 6 - صفحه:1079 -1087
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چکیده
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Ningxia wolfberry ( lycium barbarum l.) is a traditional chinese herb. in the present study,the nutritional and phytochemical contents and antioxidant capacities of ningxia wolfberry tissues (fruit,pollen,leaf and flower) were investigated. as results,the contents of nutritional components in the different tissues were significantly different. the ratios of essential amino acids/total amino acids and ratios of essential amino acids/non-essential amino acids for the leaf,pollen and flower were all higher than the criteria provided by fao/who. the pollen and the fruit contained highly unsaturated fatty acids. all the tissues were good sources of mineral elements,polysaccharides and phenolic compounds. furthermore,all the tissues showed strong or moderate antioxidant activity. the results indicate that the ningxia wolfberry pollen,leaf and flower can be a potential resource of nutrients for humans and animals.
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کلیدواژه
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Antioxidant capacity; Ningxia wolfberry ( Lycium barbarum L.); Nutritional components; Phytochemicals; Tissue
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آدرس
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college of food science and technology,nanjing agricultural university,nanjing,china,national wolfberry engineering research center, China, laboratory animal center,ningxia medical university, China, national wolfberry engineering research center, China, national wolfberry engineering research center, China, college of food science and technology,nanjing agricultural university, China, national wolfberry engineering research center, China, college of food science and technology,nanjing agricultural university, China, college of food science and technology,nanjing agricultural university, China, college of food science and technology,nanjing agricultural university, China
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Authors
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