*3.4. Antioxidant Activity*

The antioxidant capacity of plant extracts and food matrices can be evaluated using several *in vitro* assays. Since the results of the antioxidant effect generated by an assay are influenced by the used protocol, a combination panel of assays is being required. The antioxidant capacity of the several goji berries cultivars was tested using three different assays to underline the different antioxidant facets of the investigated samples (Table 3).
