Changes in phenolic compounds and their antioxidant capacities in jujube (Ziziphus jujuba Miller) during three edible maturity stages

Wang, Bini; Huang, Qingyuan; Venkitasamy, Chandrasekar; Chai, Hong; Gao, Hui; Cheng, Ni; Cao, Wei; Lv, Xiulan; Pan, Zhongli

doi:10.1016/j.lwt.2015.10.005

Cited by 144 publications

(109 citation statements)

References 27 publications

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“…Regarding the influence of ripening stage, the results show that the highest antioxidant activity was recorded in the stage of white maturity (stage 1). Similar results of decrease in DPPH radical scavenging activity along with the increasing maturity stage were also reported by others (Wang et al, 2016;Zozio et al, 2014).…”

Section: Antioxidant Capacitysupporting

confidence: 89%

“…In this present study the total phenolic content in jujube fruits decreased with maturity stage (2.6 times up to 3.1 times), which was in agreement with those reported previously for jujubes and other fruits. The same conclusion can be found in the study made by Wang et al (2016) on jujube harvested in three edible stages of maturity. These results indicated that total phenolics content in jujube was clearly dependent on the ripening stage, and the highest concentrations were found within the more green stages.…”

Section: Total Phenols Contentsupporting

confidence: 87%

“…The total flavonoids content of jujube fruits decreased with maturity stage (1.7-1.8 times). In the research made by Wang et al (2016) the content of total flavonoid contents was significantly reduced by 6 folds from white maturity to red maturity stage.…”

Section: Total Flavonoids Contentmentioning

confidence: 92%

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Variation of Bioactive Compounds and Antioxidant Activity of Jujube (Ziziphus jujuba) Fruits at Different Stages of Ripening

Cosmulescu

Trandafir

Nour

et al. 2018

Not Bot Horti Agrobo

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Fruits of two jujube (Ziziphus jujuba Mill.) cultivars were collected at four stages of ripening and analyzed in terms of chemical compounds. The cultivars were grown under the climatic conditions of the Sub-Carpathian area Ramnicu-Valcea in Romania (45°6′17″N, 24°22′32″E). Total phenols content, total flavonoids content, organic acids from jujube fruits and related antioxidant activities were investigated during the ripening stages. The antioxidant activity of alcoholic extracts was investigated by the 2,2'-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method. Total phenolic content was determined by using the Folin-Ciocalteu assay, while determination of flavonoids was done by aluminium nitrate colorimetric method, and organic acids were separated by reversed phase chromatography. The results obtained have indicated significant differences (p < 0.05) found in bioactive compounds and antioxidant activity, depending on cultivars and ripening stage. Total phenolic content ranged from 1634.44 to 472.38 mg GAE/100g in methanolic extracts of the two varieties studied, while total flavonoids content ranged from 19.9 to 48.5 mg QE/100 g. As regards the influence of ripening stage, the results show that the highest antioxidant activity was recorded in the stage of white maturity. The impact of maturity stage was significant on organic acid distribution of jujube extracts, and ascorbic acid is the major organic acid found in jujube fruits, followed by malic acid and lactic acid. Jujube fruits are rich in bioactive compounds and can be a complement in human's healthy eating.

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Section: Antioxidant Capacitysupporting

confidence: 89%

Section: Total Phenols Contentsupporting

confidence: 87%

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Variation of Bioactive Compounds and Antioxidant Activity of Jujube (Ziziphus jujuba) Fruits at Different Stages of Ripening

Cosmulescu

Trandafir

Nour

et al. 2018

Not Bot Horti Agrobo

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“…belongs to the Rhamnaceae family (Chen et al, 2015a). Ot has gained much attention in the field of food and nutritional sciences due to its nutritional and medicinal properties (Wang et al, 2016a). Jujube fruits are mainly consumed freshly, and can also be processed into the jujube products, such as compotes, alcoholic beverage, jam, candied snack, sweetened tea syrup, cake, and bread (Zozio et al, 2014;Wojdyło et al, 2016a).…”

Section: Introductionmentioning

confidence: 99%

Comparison of physical and chemical composition of three chinese jujube (Ziziphus jujuba Mill.) cultivars cultivated in four districts of Xinjiang region in China

Chen

Fan

et al. 2019

Food Sci. Technol

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This study investigated the physical and chemical composition of three jujube fruits cultivated in China. The objective was to explore the effect of jujube genotype and cultivation districts on the quality of jujube fruits. Results showed significant differences on their physical and chemical composition. The Junzao cultivar contained relatively low level on the total dietary fiber, protein, total sugar, and total titratable acids. The Huizao cultivar possessed the mediate level of the sugar-to-acid ratio and ascorbic acid. The Dazao cultivar showed high level of the total dietary fiber, protein, sugar, and total acids. The cultivation districts exerted important roles in altering the physicochemical indexes of the same jujube cultivar. The Junzao cultivar harvested in the Hami and Kashi districts showed the significant difference on the level of the sugar-to-acid ratio and ascorbic acid compared with that in the Akesu and Hetian districts. The Huizao cultivar in the Kashi area possessed higher content of the total soluble dietary fiber than that in the Akesu and Hetain districts. Principal component analysis indicated that the parameters that differentiated these jujube cultivars appeared to be the total dietary fiber, protein, total sugar, fructose, glucose, sucrose, and total titratable acids.

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“…Fruit ripening is a highly complex and essential process that determines fruit quality and flavor desirability. Previous studies revealed the following physicochemical variations in jujube fruit in different growth stages: changes in respiration rate, ethylene production, contents of free amino acids, proteins, sugars, organic acids, ascorbic acid, carotenoids, phenolic acids, proanthocyanidins, flavonoids, triterpenic acids, nucleosides and nucleobases, antioxidant capacity, cancer cell inhibition and anti‐glycation activity . The modification of chemical characteristics of pectin is also influenced by the ripening process and thus alters its functional properties.…”

Section: Introductionmentioning

confidence: 99%

Changes in pectin characteristics during the ripening of jujube fruit

et al. 2017

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The content, neutral sugar composition, DM and M distribution of pectins changed markedly as jujube fruit ripened. Jujube fruit could be a promising alternative source of pectins in terms of maturation degree. WSP from S6 and CSP from S1 or S2 could be used as gelling agents in low-sugar-containing products because of their low methoxyl pectin contents. WSP from S1 could also be applied as a thickener or emulsifier owing to its high M distribution. © 2017 Society of Chemical Industry.

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Changes in phenolic compounds and their antioxidant capacities in jujube (Ziziphus jujuba Miller) during three edible maturity stages

Cited by 144 publications

References 27 publications

Variation of Bioactive Compounds and Antioxidant Activity of Jujube (Ziziphus jujuba) Fruits at Different Stages of Ripening

Variation of Bioactive Compounds and Antioxidant Activity of Jujube (Ziziphus jujuba) Fruits at Different Stages of Ripening

Comparison of physical and chemical composition of three chinese jujube (Ziziphus jujuba Mill.) cultivars cultivated in four districts of Xinjiang region in China

Changes in pectin characteristics during the ripening of jujube fruit

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