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Table 4 Carotenoids (TCC) of goji berry Sample no.

Table 3 Antioxidant capacities (DPPH, FRAP, ABTS) of goji berry Sample no.

Table 2 TPC, TFC, CTC, and MAC of goji berry Sample no.

The goji berry sample extraction procedure was described by Xu and Chang [23].

Briefly, a.5 g goji berry sample in triplicates was extracted with 5 mL of ethanolic butylated hydroxyl toluene (ethanol/BHT 100 1, v/w) for isolation and the release of carotenoids.

The tannin content of black goji berry samples 20.87 mg CAE/g, was 19.3 times higher than the 4 red goji berry samples, the average condensed tannin content of 4 red goji berry sample was 1.08 mg CAE/g, which differed significantly (p < .05) from the 4 black goji berry samples.

The average monomeric anthocyanin content was recorded 72.86 mg MAC/g from 4 black goji berry samples, which was 30.4 times higher than the 4 red goji berry samples, the average monomeric anthocyanin content of 4 red goji berry samples was.24 mg MAC/g, which differed significantly (p < .05) from the 4 black goji berry samples.

The average TFC value was recorded as 11.09 mg CAE/g from 4 black goji berry samples, which was 3.9 times higher than the 4 red goji berry samples, the average TFC value of 4 red goji berry samples was 2.83 mg CAE/g, which differed significantly (p < .05) from the 4 black goji berry samples.

FRAP (expressed in mmol Fe2+ E/100 g) of 8 goji berry samples is presented in Table 3.

The total carotenoid contents of 8 goji berry samples are presented in Table 4.

The method was successfully applied to determine monoterpenes in 27 berry samples of different varieties and 4 berry products.