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Tingting et al. (2016) conducted an experiment where the researchers tested the absorbance of goji berries by the techniques of spectroscopy and chemometrics. This experiment is similar to project undertaken here through the use of spectroscopic qualities to determine the rates of absorbance. Similar attributes were noted in the studies conducted by Ruffo et al. (2017), Donno et al. (2015), and Islam et al. (2017). Nonetheless, the difference exits in the procedures, reagents, and apparatus used in accomplishing the objectives of each study. In this case, Tingting et al. (2016) used sensory evaluation to determine the optimal characteristics of goji berries obtained from different regions. This technique made the experiment to be different from other methodologies which relied on spectromatography for UV analysis. This was a unique experiment which had never been conducted by other researchers discussed here. In addition, the spectra analysis was used to measure the total flavonoid content whereby 70% aqueous solution was added to the extract together with controlled quantities of supernatant liquid, sodium nitrate, and sodium hydroxide (Ruffo et al. 2017). This methodology was technologically efficient hence enabling the researcher to collect large data samples by testing many goji berries more than any other experiment in this discussion.