Functional constituents of wild and cultivated Goji ( L. barbarum L.) leaves: phytochemical characterization, biological profile, and computational studies.

Mocan, Andrei; Zengin, Gökhan; Simirgiotis, Mario; Schafberg, Michaela; Mollica, Adriano; Vodnar, Dan C.; Crişan, Gianina; Rohn, Sascha

Goji (Lycium barbarumL.) leaves are emphasized as a functional tea or as dietary supplements. The phenolic compound profile, antioxidant, enzyme inhibitory, antimicrobial, and antimutagenic activities of leaf extracts from two selected cultivars in comparison with wild-growing plants have been evaluated. HPLC-DAD/ESI-ToF-MS analysis revealed the presence of phenolic acids and flavonoids with chlorogenic acid and rutin being the dominant compounds in the cultivated plants, whereas rutin and kaempeferol-3-O-rutinoside for wild growing ones. In particular, cv. Erma contained the highest amount of chlorogenic acid and showed a strong tyrosinase-inhibitory effect.Staphylococcus aureus,Listeria monocytogenes, andPenicillium funiculosumwere the most sensitive strains when exposed to extracts from cultivated plants. Antimutagenic activity was evaluated by Ames' test. The tested extracts provided high protection against mutagenicity induced by 2-anthramine (2-AA) toSalmonella typhimuriumstrains TA 98 and TA 100 (max. inhibition (%) 88% and 74.2%, respectively). Overall, Goji leaves are a rich source of bioactive compounds with functional properties that need further risk/benefit evaluation when used in foods or health-promoting formulations.

LYCIUM chinense; ENZYME inhibitors; ANTIMUTAGENS; FLAVONOIDS; MUTAGENICITY testing

Journal of Enzyme Inhibition & Medicinal Chemistry, 2017, Vol 32, Issue 1, p153

1475-6366

Academic Journal

10.1080/14756366.2016.1243535