Bellaio, Carnevale, and Bona (2014) also performed an experiment regarding the sensory, instrumental, and chemical properties of goji berries. The methodology used by Bellaio, Carnevale, and Bona (2014) incorporated sensory evaluation of dry goji berries sampled from six different regions in Italy. On the other hand, the experiments conducted in this project relied on the preparation of various columns of DPPH. As such, the methodology adopted here was different from the techniques by Bellaio, Carnevale, and Bona (2014). The approved samples were then taken for chemical analysis where goji extracts were obtained through treatments with chlorogenic and sinapic acids. A high performance liquid chromatography was incorporated in the experiment together with a diode array detector. These techniques had not been observed in the previous studies. Bellaio, Carnevale, and Bona (2014) also utilized ferric reducing antioxidant power to analyse the scavenging activity of the extracts. On the other hand, this project did not explicitly investigate the ferric reducing capacities of the scavenging assay. Nonetheless, the project tested the degradation activity of DPPH by adding reagents to the 96-wells identified in the methodology.