UHPLC-ESI-QTOF-MS profile of polyphenols in Goji berries (Lycium barbarum L.) and its dynamics during in vitro gastrointestinal digestion and fermentation

摘要

The phenolic profile of Goji berries from Italy and China was investigated through ultra-high-pressure liquid chromatography coupled with quadrupole-time-of-flight mass spectrometry. Hydroxycinnamic adds, followed by flavonols and flavanols, were the most representative phenolics, whereas glycoside forms of anthocyanins and flavonols were the compounds best discriminating between Chinese and Italian berries.