Chemical properties and bioactivities of Goji (Lycium barbarum) polysaccharides extracted by different methods

Ri fu Yang, Chao Zhao, Xia Chen, Shun wan Chan, Jianyong Wu

Research output: Journal article publicationJournal articleAcademic researchpeer-review

58 Citations (Scopus)

Abstract

Lycium barbarum fruit (Goji or wolfberry) is widely used as a functional food as well as an herb in Chinese medicine. The polysaccharides of L. barbarum (LBPs) are well-known for immunomodulation and antioxidant activities. This study evaluated the yields, properties and bioactivities of LBPs extracted from L. barbarum fruit by different methods including hot water (HWE 100 °C), ultrasonic water (UWE 30-40 °C), subcritical water (SWE 110 °C), and ultrasound-enhanced subcritical water extraction (USWE 110 °C). The total LBP yield (80 min extraction followed by ethanol precipitation) was the highest from USWE (14% w/w) and the lowest from HWE (7.6%). The LBP from USWE also showed the highest protein (27.9%) and phenolic content (5.3%, w/w), and the highest antioxidant activities (scavenging radicals by DPPH and trolox equivalent antioxidant capacity assays; ferric reducing power). It also showed the highest immunoactivities in activating the phagocytosis and NO production of RAW264.7 macrophages. USWE was proven the most efficient method for extraction of LBPs. Temperature and ultrasound were two chief factors affecting the extraction yield, chemical properties and bioactivities of LBP.
Original languageEnglish
Pages (from-to)903-909
Number of pages7
JournalJournal of Functional Foods
Volume17
DOIs
Publication statusPublished - 1 Jan 2015

Keywords

  • Antioxidant activity
  • Immunomodulation
  • Lycium barbarum
  • Polysaccharides
  • Subcritical water extraction
  • Ultrasound

ASJC Scopus subject areas

  • Food Science
  • Medicine (miscellaneous)
  • Nutrition and Dietetics

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