Morphological and chemical characterizations of jujube (Ziziphus jujuba Mill.) to select superior accessions

Abstract

Although jujube (Ziziphus jujuba Mill., the Rhamnaceae family) is mainly adapted to temperate and subtropical regions and naturally to areas with cold winters and hot summers, it is widely distributed in dry climates (Gao et al., 2011). Jujube fruit is rich in vitamins A, B, and C, as well as minerals and various compounds such as alkaloids, flavonoids, sterols, tannins, saponins, and fatty acids. Jujube also has significant antioxidant properties that can neutralize the activity of free radicals, so its fruit is involved in traditional medicine (Tatari et al., 2016). The flesh of jujube fruit contains protein, fat, carbohydrates, calcium, phosphorus, and iron (Karakaya et al., 2020;Ozturk et al., 2021). Jujube fruits are consumed worldwide as food and herbal medicine because of their impact on human health and benefits (Chen et al., 2017). Different parts of jujube are rich in medicinal properties such as antiseptic, analgesic, and antidiabetic.

Synergistic effects of lactobacillus strains and Acetobacter pasteurianus on jujube puree's product functionality and quality

“…The total phenolic content (TPC), total flavonoid content (TFC), and total flavonol content (TFLC) of fermented jujube puree are presented in Table 2 , and commensurate findings of Khadivi & Beigi [ 26 ] and Ali et al [ 27 ]. The higher phytochemical concentrations in JLAP samples compared to JCON showed that lactic acid bacteria (LAB) and acetic acid bacteria (AAB) increased the phytochemical concentrations in the jujube puree during fermentation.…”

Determination of Phenolic and Flavonoid Content in Ziziphus Jujuba Mill. Fruit Collected from Farah Province, Afghanistan

“…The findings of Xue et al (2021) have proven that the TPC and TFC of selected jujube varieties grown in Korea were around 0.359-1.041 mg per gram of fruit weight. In another study conducted on different accessions of jujube from the Tookean area in Lorestan province of Iran, the TPC ranged from 1.69-14.05 mg GAE/g fresh weight, and the TFC varied from 0.25-2.01 mg QE/g fresh weight (Khadivi & Beigi, 2022). In the study conducted to determine the TPC and TFC of eight Iranian jujube populations and imported jujube, the highest TPC and TFC were 32.902 mg GAE/g and 3.064 mg QE/g, respectively (Ghani et al, 2022) Azizi and Pirbodaghi (2016) have investigated the variations in TPC and TFC of fruit extracts among 29 jujube accessions originating from seven provinces of Iran.…”

Association between quantitative morphological traits and RAPD molecular markers in pomegranate (Punica granatum L.)

“…This analysis determines the determination coefficient ( r 2 ), which shows the relationship between the morphological trait and the molecular marker (Roy et al, 2006 ). Also, MRA has been used to determine the relationships between morphological characters (Beigi & Khadivi, 2023 ; Khadivi et al, 2021 ; Khadivi & Beigi, 2022 ; Mirheidari et al, 2022 ; Mirmahdi & Khadivi, 2021 ; Zandiehvakili & Khadivi, 2021 ).…”