Приказ основних података о документу

dc.creatorIlić, Tijana
dc.creatorDodevska, Margarita
dc.creatorMarčetić, Mirjana
dc.creatorBožić, Dragana
dc.creatorKodranov, Igor
dc.creatorVidović, Bojana
dc.date2020
dc.date.accessioned2021-07-27T10:14:40Z
dc.date.available2021-07-27T10:14:40Z
dc.date.issued2020
dc.identifier.issn2304-8158
dc.identifier.urihttps://farfar.pharmacy.bg.ac.rs/handle/123456789/3925
dc.description.abstractSince the fruits of Lycium L. species (Fructus lycii, goji berries) are promoted as a “superfood” with plenty of health benefits, there is extensive research interest in their nutritional and phytochemical composition. In the present study, the nutritional value, minerals, fatty acid composition, and bioactive compounds of L. barbarum L., red, yellow, and black goji berry (L. ruthenicum Murray.) cultivated in Serbia were investigated. Antioxidant and antimicrobial properties of their methanol extracts were assessed. Red goji berry had the highest content of fats, dietary fiber, iron, total carotenoids, and 2-O- -d-glucopyranosyl-l-ascorbic acid (AA-2 G). The yellow goji berry extract showed the highest level of flavonoids and the most prominent antimicrobial (especially against Gram-negative bacteria) properties. The highest total phenolic content and the most potent antioxidant activity were observed for the extract of black goji berry. Therefore, all goji berries could be a valuable source of bioactive compounds in the food and pharmaceutical industry.
dc.publisherMDPI AG
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200161/RS//
dc.rightsopenAccess
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.sourceFoods
dc.subjectAntimicrobial properties
dc.subjectAntioxidant activities
dc.subjectDietary fiber
dc.subjectGoji
dc.subjectMicroelements
dc.subjectNutritional composition
dc.titleChemical characterization, antioxidant and antimicrobial properties of goji berries cultivated in Serbia
dc.typearticle
dc.rights.licenseBY
dcterms.abstractБожић, Драгана; Видовић, Бојана; Илић, Тијана; Кодранов, Игор; Додевска, Маргарита; Марчетић, Мирјана;
dc.citation.volume9
dc.citation.issue11
dc.citation.rankM21
dc.identifier.wos000593274800001
dc.identifier.doi10.3390/foods9111614
dc.identifier.scopus2-s2.0-85109665593
dc.identifier.fulltexthttps://farfar.pharmacy.bg.ac.rs/bitstream/id/9057/Chemical_Characterization,_Antioxidant_pub_2020.pdf
dc.type.versionpublishedVersion


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Приказ основних података о документу