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Elemental characterisation of the Goji berries (Lycium barbarum)
University of Zagreb, Zagreb, Croatia.
Örebro University, School of Science and Technology. (BG)ORCID iD: 0000-0002-1215-7705
2018 (English)In: Book of abstract, 2018Conference paper, Poster (with or without abstract) (Refereed)
Abstract [en]

Goji berries or wolfberries (Lycium barbarum) are colloquially called superfoods. Due to their remarkable high concentration of antioxidants, dietary fiber, phytosterols, essential amino acids, monounsaturated fats, vitamins and especially valuable trace minerals these fruits are nutrient valuble and have a positive impact on human health. The interest in inorganic analysis of food products mainly stems from nutritional concerns covering up to 14 nutrient (or essential) elements and associated requirements for proper labelling stipulated by national regulatory bodies. In presented study goji fruits wildly grown as well as commercially available ones have been analysed. The element content of the dried goji berries have been determined using inductively coupled plasma - atomic emission spectroscopy and flame emission photometry after acidic microwave assisted digestion. Considering macronutrient elements important for humans, the goji berries analyzed contain Ca, K, Mg and Na in mg g-1 concentration, while the microelements (essential and non essential) B, Ba, Co, Cr, Cu, Fe, Li, Mn, Ni, Pb, Se, Sr, V and Zn are present at µg g-1 level. Apart from the nutritional beneficial content of essential elements, the concentrations of metal contaminants (e.g. Cd, Pb) transfered through food processing and packaging, are valuble information on the general food safety. The obtained results show that the potentially toxic elements are present in berries samples below the maximum allowed values.

Place, publisher, year, edition, pages
2018.
Keywords [en]
nutrients, metal, Goji, Lycium barbarum
National Category
Chemical Sciences Nutrition and Dietetics
Research subject
Nutrition
Identifiers
URN: urn:nbn:se:oru:diva-71863OAI: oai:DiVA.org:oru-71863DiVA, id: diva2:1283196
Conference
3rd World Summit & Expo on Food Technology and Probiotics, Prague, Czech Republic, October 25-26, 2018
Available from: 2019-01-28 Created: 2019-01-28 Last updated: 2019-02-01Bibliographically approved

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Zeiner, Michaela

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CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf