Nutrient profile, antioxidant capacity, and mineral content of goji berry ( Lycium barbarum ) cultivated in Iran

In this study, the nutrient profile, antioxidant potential, fatty acid composition, and mineral content of goji berries cultivated in Iran. The moisture, ash, fat, protein, fiber, and carbohydrate of goji berry samples were evaluated 6.9, 4.11, 3.75, 13.21, 24.81, and 78.93 g/100 g DW, respectively. The sugars were fructose, glucose, and sucrose, while the fatty acid profile was dominated by linoleic and oleic acids. The TPC, TFC, and DPPH were estimated to be 102.74 mg GAE/g, 258.75 mg QE/g, and 3.43 mg/mL, respectively. Also, phosphorus showed the highest concentration, followed by potassium, magnesium, and calcium. The cadmium concentration (0.09 mg/kg) exceeded the maximum limit set by Codex Alimentarius. By confirming the goji berry as functional food, the monitoring of the metal contents of goji berries should be considered. These results emphasize the potential of Iranian goji berries to serve as a functional ingredient in food products.