Nutritional, Phytochemical Characterization and Antioxidant Capacity of Ningxia Wolfberry (Lycium barbarum L.)
文献类型： 外文期刊
作者： Yan, Yamei 1 ; Ran, Linwu 3 ; Cao, Youlong 2 ; Qin, Ken 2 ; Zhang, Xin 1 ; Luo, Qing 2 ; Jabbar, Saqib 1 ; Abid, Muhammad 1 ; Zeng, Xiaoxiong 1 ;
作者机构： 1.Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China
2.Natl Wolfberry Engn Res Ctr, Yinchuan 750002, Peoples R China
3.Ningxia Med Univ, Lab Anim Ctr, Yinchuan 750004, Peoples R China
关键词： Ningxia wolfberry (Lycium barbarum L.); Tissue; Nutritional components; Phytochemicals; Antioxidant capacity
期刊名称：JOURNAL OF THE CHEMICAL SOCIETY OF PAKISTAN （ 影响因子：0.698； 五年影响因子：0.591 ）
ISSN： 0253-5106
年卷期： 2014 年 36 卷 6 期
页码：
收录情况： SCI
摘要： 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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