Supplementation of non-fermented and fermented goji berry (Lycium barbarum) improves hepatic function and corresponding lipid metabolism via their anti-inflammatory and antioxidant properties in high fat-fed rats

Applied Biological Chemistry

Table 1 Betaine, total phenol contents and antioxidant activities of GB and FGB

Sample	Betaine (mg/mL)	Total polyphenol (mg/mL)	DPPH (%)	FRAP (μg/mL)
GB	129.29 ± 0.49^b	230.76 ± 0.59^b	64.93 ± 0.57^b	273.03 ± 6.40^b
FGB	165.51 ± 1.37^a	280.52 ± 1.01^a	68.51 ± 0.68^a	479.56 ± 6.61^a

Data are expressed as mean ± SD
Different superscript letters in the same column mean significantly different at p < 0.05 by Duncan’s multiple range test
GB Freeze-dried goji berry sample (88% solids); FGB Freeze-dried goji berry samples (88% solids) pretreated with Pectinex Ultra SP-L and fermented with L. plantarum CB3