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.