# Advances in the Study of Bioactive Compounds and
## 2 Nutritional Composition of Goji Berry
Specific data revealed that the oxidation peaks for Ningqi-7 in PBS appeared at approximately 0.4 V and 0.8 V, while in ABS, peaks were observed at 0.3 V, 0.6 V, and 0.85 V. This method demonstrated potential as an efficient and cost-effective tool for ensuring the quality and traceability of herbal medicines. The research by [PERSON] et al. [30] suggests that storage at 0-5 \({}^{\circ}\)C is optimal for preserving key nutrients, with 5 \({}^{\circ}\)C showing the best balance for maintaining soluble solid content while preserving antioxidant compounds. For drying processes, which are crucial as most commercial goji products are sold dried, gentle dehydration at temperatures not exceeding 60 \({}^{\circ}\)C appears optimal for preserving heat-sensitive compounds like vitamin C and polyphenols. Low-temperature vacuum drying has shown superior results in maintaining the zeaxanthin content comparedto traditional sun-drying or hot-air drying methods. For extraction of bioactive compounds, ultrasound-assisted extraction at 40 \({}^{\circ}\)C for 30 min has demonstrated optimal yields of polysaccharides while preserving their structural integrity. When producing goji-based beverages, cold-pressing followed by flash pasteurization (85 \({}^{\circ}\)C for 15 s) appears to be the best compromise between ensuring food safety and maintaining bioactive compounds. These processing parameters should be carefully controlled to ensure the final products retain the highest possible nutritional value while meeting food safety requirements. Cultivation practices also significantly influence the nutritional profile of goji berries. For example, [PERSON] et al. [31] focused on six goji berry cultivars: 'Big Lifeberry', 'Number One', 'Red Life', 'Sweet Lifeberry', 'Tibet', and a local individual termed 'Saxon'. The findings revealed significant differences in the total soluble solids (TSS), sugar content, carotenoids, phenolic compounds, and antioxidant capacity among the cultivars. For instance, 'Number One' exhibited the highest TSS value at 24.9\({}^{\circ}\) Brix, indicating a higher concentration of soluble solids compared to 'Tibet', which had the lowest TSS value at 11.9\({}^{\circ}\) Brix. This higher TSS in 'Number One' was mirrored by its elevated glucose and fructose contents, with values of 239.6 mg/g and 232.2 mg/g dry weight (dw), respectively. Conversely, 'Tibet' had the lowest glucose and fructose contents, at 19.2 mg/g and 41.5 mg/g dw, respectively. The carotenoid analysis showed that zeaxanthin dipalmitate was the predominant carotenoid across all cultivars, but its concentration varied significantly. 'Big Lifeberry' had the highest zeaxanthin dipalmitate content at 3.162 mg/g dw, while 'Sweet Lifeberry' had the lowest at 0.666 mg/g dw. Additionally, 'Number One' and Saxon were noted for their high levels of phenolic compounds, such as rutin, ferulic acid, chlorogenic acid, caffeic acid, and p-cumaric acid, with 'Number One' having the highest overall phenolic content. The antioxidant capacity, measured by total phenolic content (TPC), Trolox equivalent antioxidant capacity (TEAC), and oxygen radical absorbance capacity (ORAC), also varied. 'Number One' and Saxon exhibited the highest antioxidant capacities, with TPC values of 2.94 mg GAE/g dw and 2.07 mg GAE/g dw, respectively. 'Tibet' had the lowest antioxidant capacity, with a TPC value of 0.71 mg GAE/g dw. Post-harvest processing methods, particularly drying techniques, can also impact the nutritional composition of goji berries. Most commercially available goji berries are sold in  
Figure 3: Geographical distribution of key bioactive compounds in goji berries (_Lycium barbarum_ L.) across major cultivation regions. dried form, and the drying process can affect both nutrient content and bioavailability. For example, [PERSON] et al.