The experiment conducted by Skenderidis et al. (2018) used goji berries from a local plantation to test for the total polyphenolic contents of the obtained samples. The experiment used a similar technique called Folin-Ciocalteu as previously seen in the other projects by Benchennouf et al. (2017) and Islam et al. (2017). In addition, the researchers used unique reagents which were not present in the other discussions. These included; ABTS, horseradish peroxidase enzyme, DCF-DA, modified eagle medium, and mercury orange. This method differed with other experiments in that the extraction process entailed the use of goji fruits which are dry-frozen and subjected to ultrasound power. Nonetheless, the categorization of techniques applied in the tests of polyphenols was similar to the procedures used by Islam et al. (2017). The procedures involved using the Folin-Ciocalteu reagent mixed with 300 µl sodium carbonate and the extracts from goji berry. From here, the contents were placed in the dark for 120 minutes and then a calibration curve was plotted with the expression made in the equivalents of 50 and mg/l of gallic acid. The project discussed in this dissertation also used gallic acid with a concentration of 960 µg/ml. On the same note, the phenolic tests by Skenderidis et al. (2017) bore similarity with the methods used by Benchennouf et al. (2017) and followed procedures of placing the mixtures in the dark before retrieving them to determine the radical scavenging activity.