{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,10]],"date-time":"2026-10-10T18:05:25Z","timestamp":1791655525417,"version":"4.3.4"},"reference-count":34,"publisher":"MDPI AG","issue":"23","license":[{"start":{"date-parts":[[2024,11,30]],"date-time":"2024-11-30T00:00:00Z","timestamp":1732924800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"National Science and Technology Council, Taiwan","award":["MOST 109-2221-E-234-002"],"award-info":[{"award-number":["MOST 109-2221-E-234-002"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Goji berry (Lycium barbarum L.), also known as wolfberry, is a traditional Chinese medicinal herb widely utilized as a functional food ingredient throughout East Asia. In this study, we developed a rapid high performance liquid chromatography-diode array detection (HPLC-DAD) method for the simultaneous separation of carotenoids in goji berries. This method successfully separates 17 carotenoids and their esters within 21 min using a Sunrise C30 column, with detection at 450 nm, a flow rate of 1.3 mL\/min, and a column temperature of 25 \u00b0C. Method validation showed intra-day precision ranging from 0.97% to 6.21% and inter-day precision from 0.99% to 7.01%, demonstrating this method effectively minimizes analysis time while providing high separation efficiency and sensitivity. Goji berries extracted with a mixture of n-hexane\/ethanol\/acetone (1:1:1, v\/v\/v) and then saponified with a 40% potassium hydroxide methanol solution can completely convert carotenoid esters into free monomer forms. The highest carotenoid content in goji berry was all-trans-zeaxanthin (1721.94 \u00b1 81.01 \u03bcg\/g), followed by 9- or 9\u2032-cis-zeaxanthin (79.53 \u00b1 3.92 \u03bcg\/g), 15- or 15\u2032-cis-zeaxanthin (43.71 \u00b1 2.17 \u03bcg\/g), 9- or 9\u2032-cis-zeaxanthin (36.51 \u00b1 1.81 \u03bcg\/g), all-trans-\u03b2-cryptoxanthin (25.76 \u00b1 1.55 \u03bcg\/g), all-trans-\u03b2-carotene (5.71 \u00b1 0.83 \u03bcg\/g), and 13- or 13\u2032-cis-\u03b2-carotene (0.86 \u00b1 0.13 \u03bcg\/g).<\/jats:p>","DOI":"10.3390\/molecules29235684","type":"journal-article","created":{"date-parts":[[2024,12,3]],"date-time":"2024-12-03T10:52:30Z","timestamp":1733223150000},"page":"5684","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Development of a Rapid UPLC Method for Analysis of Carotenoids in Goji Berry Extract and Evaluation of Their Transformation Affected by Saponification"],"prefix":"10.3390","volume":"29","author":[{"given":"Bo-Yang","family":"Hsu","sequence":"first","affiliation":[{"name":"Department of Food Science, National Ilan University, Yilan County 260, Taiwan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chia-Hui","family":"Lin","sequence":"additional","affiliation":[{"name":"Department of Food Science, Fu Jen University, New Taipei City 242, Taiwan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2808-7107","authenticated-orcid":false,"given":"Tsai-Hua","family":"Kao","sequence":"additional","affiliation":[{"name":"Department of Food Science, Fu Jen University, New Taipei City 242, Taiwan"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,11,30]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Teixeir, F., Silva, A.M., Delerue-Matos, C., and Rodrigues, F. 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