Fatty acids composition of selected Macedonian goji berries determined by GC-FID

Goji berries or wolfberries (Lycium barbarum L.) have been used in traditional Chinese medicine for over 2000 years. They are known as anti-aging fruits, fat-free and a good source of fibers and antioxidants. This study, for the first time, presents the fatty acids composition of Macedonian goji berries determined using GC-FID technique. Oil extraction of seeds was performed by sonication with petroleum eter [1], followed by transmethylation of the fatty acids, under alkali-catalysed conditions [2]. Twelve different types of fatty acids (FAs) were found in the samples, including caplrylic (C8:0), capric (C10:0), lauric (C12:0), myristic (C14:0), pamitic (C16:0), pamitoleic (C16:1), stearic (C18:0), oleic (C18:1), linoleic (C18:2n6), linolenic (C18:3n3), arachidic (C20:0) and behenic (C22:0) acids. In all the analyzed fruit samples, the predominant fatty acid was linoleic, followed by oleic, palmitic and stearic acids. The erucic (C22:1n9) and lignoceric (C24:0) acids were not detected in any of the analyzed samples. The fatty acid percentage composition of goji berries, total percentage of saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) were determined. The analyzed fruits were mainly constituted by PUFAs (59.25–73.98%), followed by SFAs (13.02–26.27%), and finally by MUFAs (13.00–18.29%). The total unsaturated fatty acids (UFAs=MUFAs+PUFAs) varied between 73.73% and 86.98%, with average of 82.33%