Acai vs. Goji (Wolfberry)

Oxygen radical absorbance capacity -- "ORAC" -- is the most commonly used

quantitative measure of antioxidant strength in foods.

It has its problems, however. ORAC may vary unpredictably due to

variations in the plant species, growing conditions, environment,

harvesting and processing methods, assay conditions, oxidant species and

others..

Here are comparative data for antioxidant strength

	Açaí (a)	Goji “Wolfberry” (b)
per 100 g	Euterpe oleracea	Lycium barbarum
Total phenolics*, mg	1,390	1,309^?
Main phenolic, Proanthocyanidins, mg	1,289	nm
Ellagic acid, mg ^	nm	86 ?
Total carotenoids, mg	nm	182
Total ORAC	102,700	30,300^
Water-soluble ORAC	99,700	30,300
Fat-soluble ORAC	3,000	?
Brunswick Labs, Total ORAC (c)	53,600	22,000

• açaí may be best for water-soluble antioxidant applications (beverages)
• goji may be best for mixed- or fat-soluble antioxidant applications

(foods, yogurt, smoothies)

• açaí is difficult to transport as a whole fruit because of its high fat content

(series essay #1) which may oxidize and so limit it to use as a freeze-dried powder

• goji has more versatility as a raw material, e.g., below as a whole dried fruit

(not possible for açaí)

Let's give the nod to açaí for its exceptional total ORAC!

Who wins the overall comparison between açaí and goji

for nutrient-richness, antioxidant strength and versatility as a functional food?

GOJI!

A nutrient-dense food: Series Essays #1 and #2

An antioxidant-rich berry, containing both phenolics and carotenoids: Series Essay #3

Versatile as a whole dried berry, juice and pulp powder.