Textural Characteristic, Antioxidant Activity, Sugar, Organic Acid, and Phenolic Profiles of 10 Promising Jujube (Ziziphus jujuba Mill.) Selections
: Ten promising jujubes were analyzed for textural characteristic (hardness), antioxidant activity, sugar, organic acid, and phenolic profiles. Total phenolic content (TP) measured by Folin–Ciocalteu method ranged from 275.6 to 541.8 mg of gallic acid equivalents per 100 g fresh weight (mg GAE/100...
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| Published in | Journal of food science Vol. 77; no. 11; pp. C1218 - C1225 |
|---|---|
| Main Authors | , , , , , |
| Format | Journal Article |
| Language | English |
| Published |
Malden, USA
Blackwell Publishing Inc
01.11.2012
Wiley Subscription Services, Inc |
| Subjects | |
| Online Access | Get full text |
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| Abstract | : Ten promising jujubes were analyzed for textural characteristic (hardness), antioxidant activity, sugar, organic acid, and phenolic profiles. Total phenolic content (TP) measured by Folin–Ciocalteu method ranged from 275.6 to 541.8 mg of gallic acid equivalents per 100 g fresh weight (mg GAE/100 g FW). Four sugars (rhamnose, fructose, sucrose, and glucose), 3 organic acids (malic, citric, and succinic acids), and 11 phenolic compounds (gallic acid, protocatechuic acid, cinnamic acid, chlorogenic acid, caffeic acid, ferulic acid, ellagic acid, catechin, epicatechin, rutin, and quercetin) were identified and quantified by high‐performance liquid chromatography in jujube fruits. The results showed that ascorbic acid and proanthocyanidins contents were positively correlated with hardness, and antioxidant activity was well correlated with TP content. Among 10 jujube cultivars, Zizyphus jujuba cv. Qingjianmuzao is good for direct consumption containing high levels of total soluble solids, total sugars, fructose, and glucose, while Zizyphus jujuba cv. Jiaxianmuzao could be an important dietary source of natural antioxidants.
Practical Application: Genotype is the main factor influencing the composition of bioactive compounds in jujubes. Zizyphus jujuba cv. Qingjianmuzao is good for direct consumption, while Zizyphus jujuba cv. Jiaxianmuzao could be an important dietary source of natural antioxidants for prevention of diseases caused by oxidative stress. |
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| AbstractList | Ten promising jujubes were analyzed for textural characteristic (hardness), antioxidant activity, sugar, organic acid, and phenolic profiles. Total phenolic content (TP) measured by Folin-Ciocalteu method ranged from 275.6 to 541.8 mg of gallic acid equivalents per 100 g fresh weight (mg GAE/100 g FW). Four sugars (rhamnose, fructose, sucrose, and glucose), 3 organic acids (malic, citric, and succinic acids), and 11 phenolic compounds (gallic acid, protocatechuic acid, cinnamic acid, chlorogenic acid, caffeic acid, ferulic acid, ellagic acid, catechin, epicatechin, rutin, and quercetin) were identified and quantified by high-performance liquid chromatography in jujube fruits. The results showed that ascorbic acid and proanthocyanidins contents were positively correlated with hardness, and antioxidant activity was well correlated with TP content. Among 10 jujube cultivars, Zizyphus jujuba cv. Qingjianmuzao is good for direct consumption containing high levels of total soluble solids, total sugars, fructose, and glucose, while Zizyphus jujuba cv. Jiaxianmuzao could be an important dietary source of natural antioxidants. Practical Application: Genotype is the main factor influencing the composition of bioactive compounds in jujubes. Zizyphus jujuba cv. Qingjianmuzao is good for direct consumption, while Zizyphus jujuba cv. Jiaxianmuzao could be an important dietary source of natural antioxidants for prevention of diseases caused by oxidative stress. Ten promising jujubes were analyzed for textural characteristic (hardness), antioxidant activity, sugar, organic acid, and phenolic profiles. Total phenolic content (TP) measured by Folin-Ciocalteu method ranged from 275.6 to 541.8 mg of gallic acid equivalents per 100 g fresh weight (mg GAE/100 g FW). Four sugars (rhamnose, fructose, sucrose, and glucose), 3 organic acids (malic, citric, and succinic acids), and 11 phenolic compounds (gallic acid, protocatechuic acid, cinnamic acid, chlorogenic acid, caffeic acid, ferulic acid, ellagic acid, catechin, epicatechin, rutin, and quercetin) were identified and quantified by high-performance liquid chromatography in jujube fruits. The results showed that ascorbic acid and proanthocyanidins contents were positively correlated with hardness, and antioxidant activity was well correlated with TP content. Among 10 jujube cultivars, Zizyphus jujuba cv. Qingjianmuzao is good for direct consumption containing high levels of total soluble solids, total sugars, fructose, and glucose, while Zizyphus jujuba cv. Jiaxianmuzao could be an important dietary source of natural antioxidants.UNLABELLEDTen promising jujubes were analyzed for textural characteristic (hardness), antioxidant activity, sugar, organic acid, and phenolic profiles. Total phenolic content (TP) measured by Folin-Ciocalteu method ranged from 275.6 to 541.8 mg of gallic acid equivalents per 100 g fresh weight (mg GAE/100 g FW). Four sugars (rhamnose, fructose, sucrose, and glucose), 3 organic acids (malic, citric, and succinic acids), and 11 phenolic compounds (gallic acid, protocatechuic acid, cinnamic acid, chlorogenic acid, caffeic acid, ferulic acid, ellagic acid, catechin, epicatechin, rutin, and quercetin) were identified and quantified by high-performance liquid chromatography in jujube fruits. The results showed that ascorbic acid and proanthocyanidins contents were positively correlated with hardness, and antioxidant activity was well correlated with TP content. Among 10 jujube cultivars, Zizyphus jujuba cv. Qingjianmuzao is good for direct consumption containing high levels of total soluble solids, total sugars, fructose, and glucose, while Zizyphus jujuba cv. Jiaxianmuzao could be an important dietary source of natural antioxidants.Genotype is the main factor influencing the composition of bioactive compounds in jujubes. Zizyphus jujuba cv. Qingjianmuzao is good for direct consumption, while Zizyphus jujuba cv. Jiaxianmuzao could be an important dietary source of natural antioxidants for prevention of diseases caused by oxidative stress.PRACTICAL APPLICATIONGenotype is the main factor influencing the composition of bioactive compounds in jujubes. Zizyphus jujuba cv. Qingjianmuzao is good for direct consumption, while Zizyphus jujuba cv. Jiaxianmuzao could be an important dietary source of natural antioxidants for prevention of diseases caused by oxidative stress. Ten promising jujubes were analyzed for textural characteristic (hardness), antioxidant activity, sugar, organic acid, and phenolic profiles. Total phenolic content (TP) measured by Folin-Ciocalteu method ranged from 275.6 to 541.8 mg of gallic acid equivalents per 100 g fresh weight (mg GAE/100 g FW). Four sugars (rhamnose, fructose, sucrose, and glucose), 3 organic acids (malic, citric, and succinic acids), and 11 phenolic compounds (gallic acid, protocatechuic acid, cinnamic acid, chlorogenic acid, caffeic acid, ferulic acid, ellagic acid, catechin, epicatechin, rutin, and quercetin) were identified and quantified by high-performance liquid chromatography in jujube fruits. The results showed that ascorbic acid and proanthocyanidins contents were positively correlated with hardness, and antioxidant activity was well correlated with TP content. Among 10 jujube cultivars, Zizyphus jujuba cv. Qingjianmuzao is good for direct consumption containing high levels of total soluble solids, total sugars, fructose, and glucose, while Zizyphus jujuba cv. Jiaxianmuzao could be an important dietary source of natural antioxidants. Genotype is the main factor influencing the composition of bioactive compounds in jujubes. Zizyphus jujuba cv. Qingjianmuzao is good for direct consumption, while Zizyphus jujuba cv. Jiaxianmuzao could be an important dietary source of natural antioxidants for prevention of diseases caused by oxidative stress. Ten promising jujubes were analyzed for textural characteristic (hardness), antioxidant activity, sugar, organic acid, and phenolic profiles. Total phenolic content (TP) measured by Folin–Ciocalteu method ranged from 275.6 to 541.8 mg of gallic acid equivalents per 100 g fresh weight (mg GAE/100 g FW). Four sugars (rhamnose, fructose, sucrose, and glucose), 3 organic acids (malic, citric, and succinic acids), and 11 phenolic compounds (gallic acid, protocatechuic acid, cinnamic acid, chlorogenic acid, caffeic acid, ferulic acid, ellagic acid, catechin, epicatechin, rutin, and quercetin) were identified and quantified by high‐performance liquid chromatography in jujube fruits. The results showed that ascorbic acid and proanthocyanidins contents were positively correlated with hardness, and antioxidant activity was well correlated with TP content. Among 10 jujube cultivars, Zizyphus jujuba cv. Qingjianmuzao is good for direct consumption containing high levels of total soluble solids, total sugars, fructose, and glucose, while Zizyphus jujuba cv. Jiaxianmuzao could be an important dietary source of natural antioxidants. Practical Application: Genotype is the main factor influencing the composition of bioactive compounds in jujubes. Zizyphus jujuba cv. Qingjianmuzao is good for direct consumption, while Zizyphus jujuba cv. Jiaxianmuzao could be an important dietary source of natural antioxidants for prevention of diseases caused by oxidative stress. : Ten promising jujubes were analyzed for textural characteristic (hardness), antioxidant activity, sugar, organic acid, and phenolic profiles. Total phenolic content (TP) measured by Folin–Ciocalteu method ranged from 275.6 to 541.8 mg of gallic acid equivalents per 100 g fresh weight (mg GAE/100 g FW). Four sugars (rhamnose, fructose, sucrose, and glucose), 3 organic acids (malic, citric, and succinic acids), and 11 phenolic compounds (gallic acid, protocatechuic acid, cinnamic acid, chlorogenic acid, caffeic acid, ferulic acid, ellagic acid, catechin, epicatechin, rutin, and quercetin) were identified and quantified by high‐performance liquid chromatography in jujube fruits. The results showed that ascorbic acid and proanthocyanidins contents were positively correlated with hardness, and antioxidant activity was well correlated with TP content. Among 10 jujube cultivars, Zizyphus jujuba cv. Qingjianmuzao is good for direct consumption containing high levels of total soluble solids, total sugars, fructose, and glucose, while Zizyphus jujuba cv. Jiaxianmuzao could be an important dietary source of natural antioxidants. Practical Application: Genotype is the main factor influencing the composition of bioactive compounds in jujubes. Zizyphus jujuba cv. Qingjianmuzao is good for direct consumption, while Zizyphus jujuba cv. Jiaxianmuzao could be an important dietary source of natural antioxidants for prevention of diseases caused by oxidative stress. Ten promising jujubes were analyzed for textural characteristic (hardness), antioxidant activity, sugar, organic acid, and phenolic profiles. Total phenolic content (TP) measured by Folin-Ciocalteu method ranged from 275.6 to 541.8 mg of gallic acid equivalents per 100 g fresh weight (mg GAE/100 g FW). Four sugars (rhamnose, fructose, sucrose, and glucose), 3 organic acids (malic, citric, and succinic acids), and 11 phenolic compounds (gallic acid, protocatechuic acid, cinnamic acid, chlorogenic acid, caffeic acid, ferulic acid, ellagic acid, catechin, epicatechin, rutin, and quercetin) were identified and quantified by high-performance liquid chromatography in jujube fruits. The results showed that ascorbic acid and proanthocyanidins contents were positively correlated with hardness, and antioxidant activity was well correlated with TP content. Among 10 jujube cultivars, Zizyphus jujuba cv. Qingjianmuzao is good for direct consumption containing high levels of total soluble solids, total sugars, fructose, and glucose, while Zizyphus jujuba cv. Jiaxianmuzao could be an important dietary source of natural antioxidants. [PUBLICATION ABSTRACT] |
| Author | Ma, Yu-Jie Gao, Qing-Han Yu, Jin-Gang Wang, Min Li, Cui-Li Wu, Chun-Sen |
| Author_xml | – sequence: 1 givenname: Qing-Han surname: Gao fullname: Gao, Qing-Han email: Authors are with College of Food Science and Engineering, Northwest A & F Univ., YangLing, Shaanxi 712100, PR China. Direct inquiries to author Wang ( wangmin20050606@163.com). organization: Authors are with College of Food Science and Engineering, Northwest A & F Univ., YangLing, Shaanxi 712100, PR China. Direct inquiries to author Wang (E-mail: wangmin20050606@163.com) – sequence: 2 givenname: Chun-Sen surname: Wu fullname: Wu, Chun-Sen email: Authors are with College of Food Science and Engineering, Northwest A & F Univ., YangLing, Shaanxi 712100, PR China. Direct inquiries to author Wang ( wangmin20050606@163.com). organization: Authors are with College of Food Science and Engineering, Northwest A & F Univ., YangLing, Shaanxi 712100, PR China. Direct inquiries to author Wang (E-mail: wangmin20050606@163.com) – sequence: 3 givenname: Jin-Gang surname: Yu fullname: Yu, Jin-Gang email: Authors are with College of Food Science and Engineering, Northwest A & F Univ., YangLing, Shaanxi 712100, PR China. Direct inquiries to author Wang ( wangmin20050606@163.com). organization: Authors are with College of Food Science and Engineering, Northwest A & F Univ., YangLing, Shaanxi 712100, PR China. Direct inquiries to author Wang (E-mail: wangmin20050606@163.com) – sequence: 4 givenname: Min surname: Wang fullname: Wang, Min email: Authors are with College of Food Science and Engineering, Northwest A & F Univ., YangLing, Shaanxi 712100, PR China. Direct inquiries to author Wang ( wangmin20050606@163.com). organization: Authors are with College of Food Science and Engineering, Northwest A & F Univ., YangLing, Shaanxi 712100, PR China. Direct inquiries to author Wang (E-mail: wangmin20050606@163.com) – sequence: 5 givenname: Yu-Jie surname: Ma fullname: Ma, Yu-Jie email: Authors are with College of Food Science and Engineering, Northwest A & F Univ., YangLing, Shaanxi 712100, PR China. Direct inquiries to author Wang ( wangmin20050606@163.com). organization: Authors are with College of Food Science and Engineering, Northwest A & F Univ., YangLing, Shaanxi 712100, PR China. Direct inquiries to author Wang (E-mail: wangmin20050606@163.com) – sequence: 6 givenname: Cui-Li surname: Li fullname: Li, Cui-Li email: Authors are with College of Food Science and Engineering, Northwest A & F Univ., YangLing, Shaanxi 712100, PR China. Direct inquiries to author Wang ( wangmin20050606@163.com). organization: Authors are with College of Food Science and Engineering, Northwest A & F Univ., YangLing, Shaanxi 712100, PR China. Direct inquiries to author Wang (E-mail: wangmin20050606@163.com) |
| BackLink | https://www.ncbi.nlm.nih.gov/pubmed/23057538$$D View this record in MEDLINE/PubMed |
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| Copyright | 2012 Institute of Food Technologists Copyright Institute of Food Technologists Nov 2012 |
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Zheng HZ, Kim YI, Chung SK. 2012. A profile of physicochemical and antioxidant changes during fruit growth for the utilisation of unripe apples. Food Chem 131:106-10. Lees R. 1975. Food analysis: analytical and quality control methods for the manufacturer and buyer. Ann Arbor, MI: Leonard Hill Books. p 145-6. Hudina M, Liu M, Veberic R, Stampar F, Colaric M. 2008. Phenolic compounds in the fruit of different varieties of Chinese jujube (Ziziphus jujube Mill.). J Hortic Sci Biotech 83:305-8. Froehlicher T, Hennebelle T, Martin-Nizard F, Cleenewerck P, Hilbert JL, Trotin F, Grec S. 2009. Phenolic profiles and antioxidative effects of hawthorn cell suspensions, fresh fruits, and medicinal dried parts. Food Chem 115:897-903. Kristl J, Slekovec M, Tojnko S, Unuk T. 2011. Extractable antioxidants and non-extractable phenolics in the total antioxidant activity of selected plum cultivars (Prunus domestica L.): evolution during on-tree ripening. Food Chem 125:29-34. Lim Y, Lim T, Tee J. 2007. Antioxidant properties of several tropical fruits: a comparative study. Food Chem 103:1003-8. Kumar MSY, Dutta R, Prasad D, Misra K. 2011. Subcritical water extraction of antioxidant compounds from Seabuckthorn (Hippophae rhamnoides) leaves for the comparative evaluation of antioxidant activity. Food Chem 127:1309-16. Sun J, Chu YF, Wu XZ, Liu RH. 2002. Antioxidant and antiproliferative activities of common fruits. J Agric Food Chem 50:7449-54. Liu H, Chen FS, Yang HS, Yao YZ, Gong XZ, Xin Y, Ding CH. 2009. Effect of calcium treatment on nanostructure of chelate-soluble pectin and physicochemical and textural properties of apricot fruits. Food Res Intl 42:1131-40. Fu L, Xu BT, Xu XR, Gan RY, Zhang Y, Xia EQ, Li HB. 2011. Antioxidant capacities and total phenolic contents of 62 fruits. Food Chem 129:345-50. Çekiç Ç, Özgen M. 2010. Comparison of antioxidant capacity and phytochemical properties of wild and cultivated red raspberries (Rubus idaeus L.). J Food Composition Anal 23:s540-4. Zheng H, Lu HF, Zheng YP, Lou HQ, Chen CQ. 2010. Automatic sorting of Chinese jujube (Zizyphus jujuba Mill. cv. 'hongxing') using chlorophyll fluorescence and support vector machine. J Food Eng 101:402-8. Isabelle M, Lee BL, Lim MT, Koh WP, Huang D, Ong CN. 2010. Antioxidant activity and profiles of common fruits in Singapore. Food Chem 123:77-84. Poyrazoglu E, Gokmen V, Artik N. 2002. Organic acids and phenolic compounds in pomegranates (Punica grganatum L.) grown in Turkey. J Food Composition Anal 14:567-75. Wang BN, Liu HF, Zheng JB, Fan MT, Cao W. 2011. Distribution of phenolic acids in different tissues of jujube and their antioxidant activity. J Agric Food Chem 59:1288-92. Zhang H, Jiang L, Ye S, Ye Y, Ren F. 2010. Systematic evaluation of antioxidant capacities of the ethanolic extract of different tissues of jujube (Ziziphus jujuba Mill.) from China. Food Chem Toxicol 48:1461-5. AOAC (Association of Office Analytical Chemists). 1996. Official methods of analysis. 15th ed. Washington , D.C. : George Banta. Liu J, Chen B, Yao S. 2007. Simultaneous analysis and identification of main bioactive constituents in extract of Zizyphus jujuba var. sapinosa (Zizyphi spinosi semen) by high-performance liquid chromatography-photodiode array detection-electrospray mass spectrometry. Talanta 71:668-75. Harker FR, Amos RL, Echeverria G, Gunson FA. 2006. Influence of texture on taste: insights gained during studies of hardness, juiciness, and sweetness of apple fruit. J Food Sci 71:77-82. Sun YF, Liang ZS, Shan CJ, Viernstein H, Unger F. 2011. Comprehensive evaluation of natural antioxidants and antioxidant potentials in Ziziphus jujuba Mill. var. spinosa (Bunge) Hu ex H. F. Chou fruits based on geographical origin by TOPSIS method. Food Chem 124:1612-9. Tural S, Koca I. 2008. Physico-chemical and antioxidant properties of cornelian cherry fruits (Cornus mas L.) grown in Turkey. Sci Hortic 116:362-6. Al-Said FA, Opara LU, Al-Yahyai RA. 2009. Physico-chemical and textural quality attributes of pomegranate cultivars (Punica granatum L.) grown in the Sultanate of Oman. J Food Eng 90:129-34. He L, Xu HG, Liu X, He WH, Yuan F, Hou ZQ, Gao YX. 2011. Identification of phenolic compounds from pomegranate (Punica granatum L.) seed residues and investigation into their antioxidant capacities by HPLC-ABTS+ assay. Food Res Intl 44:1161-7. Petkovsek M, Stampar F, Veberic R. 2007. Parameters of inner quality of the apple scab resistant and susceptible apple cultivars (Malus domestica Borkh.). Sci Hortic 114:37-44. San B, Yildirim AN. 2010. Phenolic, alpha-tocopherol, beta-carotene and fatty acid composition of four promising jujube (Ziziphus jujuba Miller) selections. J Food Composition Anal 23:706-10. 2007; 103 2006; 71 2002; 14 2007; 226 2009; 42 2010 2002; 50 2006; 9 2010; 123 2010; 101 1975 1996 2012; 19 2007; 71 2011; 59 2011; 130 2009; 115 2010; 23 2011; 127 2007; 114 2011; 125 2004; 52 2011; 124 2012; 131 2010; 48 2011; 129 2009; 90 2011; 44 2008; 116 2005; 93 2008; 83 Li J (e_1_2_6_17_1) 2007 e_1_2_6_32_1 e_1_2_6_10_1 e_1_2_6_31_1 e_1_2_6_30_1 Hudina M (e_1_2_6_11_1) 2008; 83 e_1_2_6_19_1 Plastina P (e_1_2_6_22_1) 2010 e_1_2_6_13_1 e_1_2_6_14_1 Lees R. (e_1_2_6_16_1) 1975 Poyrazoglu E (e_1_2_6_23_1) 2002; 14 e_1_2_6_34_1 e_1_2_6_12_1 e_1_2_6_33_1 e_1_2_6_18_1 e_1_2_6_15_1 Gao QH (e_1_2_6_8_1) 2011 e_1_2_6_21_1 e_1_2_6_20_1 Fernie AR (e_1_2_6_5_1) 2006 e_1_2_6_9_1 AOAC (Association of Office Analytical Chemists) (e_1_2_6_3_1) 1996 e_1_2_6_4_1 e_1_2_6_7_1 e_1_2_6_6_1 e_1_2_6_25_1 e_1_2_6_24_1 e_1_2_6_2_1 e_1_2_6_29_1 e_1_2_6_28_1 e_1_2_6_27_1 e_1_2_6_26_1 |
| References_xml | – reference: Hudina M, Liu M, Veberic R, Stampar F, Colaric M. 2008. Phenolic compounds in the fruit of different varieties of Chinese jujube (Ziziphus jujube Mill.). J Hortic Sci Biotech 83:305-8. – reference: Zheng H, Lu HF, Zheng YP, Lou HQ, Chen CQ. 2010. Automatic sorting of Chinese jujube (Zizyphus jujuba Mill. cv. 'hongxing') using chlorophyll fluorescence and support vector machine. J Food Eng 101:402-8. – reference: Lim Y, Lim T, Tee J. 2007. Antioxidant properties of several tropical fruits: a comparative study. Food Chem 103:1003-8. – reference: Froehlicher T, Hennebelle T, Martin-Nizard F, Cleenewerck P, Hilbert JL, Trotin F, Grec S. 2009. Phenolic profiles and antioxidative effects of hawthorn cell suspensions, fresh fruits, and medicinal dried parts. Food Chem 115:897-903. – reference: Çekiç Ç, Özgen M. 2010. Comparison of antioxidant capacity and phytochemical properties of wild and cultivated red raspberries (Rubus idaeus L.). J Food Composition Anal 23:s540-4. – reference: Sun J, Chu YF, Wu XZ, Liu RH. 2002. Antioxidant and antiproliferative activities of common fruits. J Agric Food Chem 50:7449-54. – reference: Zhao Z, Liu M, Tu P. 2007. Characterization of water soluble polysaccharides from organs of Chinese Jujube (Ziziphus jujuba Mill. cv. Dongzao). Eur Food Res Technol 226:985-9. – reference: Fu L, Xu BT, Xu XR, Gan RY, Zhang Y, Xia EQ, Li HB. 2011. Antioxidant capacities and total phenolic contents of 62 fruits. Food Chem 129:345-50. – reference: Isabelle M, Lee BL, Lim MT, Koh WP, Huang D, Ong CN. 2010. Antioxidant activity and profiles of common fruits in Singapore. Food Chem 123:77-84. – reference: San B, Yildirim AN. 2010. Phenolic, alpha-tocopherol, beta-carotene and fatty acid composition of four promising jujube (Ziziphus jujuba Miller) selections. J Food Composition Anal 23:706-10. – reference: Wang BN, Liu HF, Zheng JB, Fan MT, Cao W. 2011. Distribution of phenolic acids in different tissues of jujube and their antioxidant activity. J Agric Food Chem 59:1288-92. – reference: Lees R. 1975. Food analysis: analytical and quality control methods for the manufacturer and buyer. Ann Arbor, MI: Leonard Hill Books. p 145-6. – reference: Plastina P, Bonofiglio D, Vizza D, Fazio A, Rovito D, Giordano C, Barone I, Catalano S, Gabriele B. 2010. Identification of bioactive constituents of Ziziphus jujube fruit extracts exerting antiproliferative and apoptotic effects in human breast cancer cells. J Ethnopharmacol doi: 10.1016/j.jep.2012.01.022. – reference: Harker FR, Amos RL, Echeverria G, Gunson FA. 2006. Influence of texture on taste: insights gained during studies of hardness, juiciness, and sweetness of apple fruit. J Food Sci 71:77-82. – reference: AOAC (Association of Office Analytical Chemists). 1996. Official methods of analysis. 15th ed. Washington , D.C. : George Banta. – reference: Tural S, Koca I. 2008. Physico-chemical and antioxidant properties of cornelian cherry fruits (Cornus mas L.) grown in Turkey. Sci Hortic 116:362-6. – reference: Liu H, Chen FS, Yang HS, Yao YZ, Gong XZ, Xin Y, Ding CH. 2009. Effect of calcium treatment on nanostructure of chelate-soluble pectin and physicochemical and textural properties of apricot fruits. Food Res Intl 42:1131-40. – reference: Liu J, Chen B, Yao S. 2007. Simultaneous analysis and identification of main bioactive constituents in extract of Zizyphus jujuba var. sapinosa (Zizyphi spinosi semen) by high-performance liquid chromatography-photodiode array detection-electrospray mass spectrometry. Talanta 71:668-75. – reference: Zheng HZ, Kim YI, Chung SK. 2012. A profile of physicochemical and antioxidant changes during fruit growth for the utilisation of unripe apples. Food Chem 131:106-10. – reference: Zou YP, Lu YH, Wei DZ. 2004. Antioxidant activity of a flavonoid-rich extract of Hypericum perforatum L. in vitro. J Agric Food Chem 52:5032-9. – reference: Petkovsek M, Stampar F, Veberic R. 2007. Parameters of inner quality of the apple scab resistant and susceptible apple cultivars (Malus domestica Borkh.). Sci Hortic 114:37-44. – reference: He L, Xu HG, Liu X, He WH, Yuan F, Hou ZQ, Gao YX. 2011. Identification of phenolic compounds from pomegranate (Punica granatum L.) seed residues and investigation into their antioxidant capacities by HPLC-ABTS+ assay. Food Res Intl 44:1161-7. – reference: Kumar MSY, Dutta R, Prasad D, Misra K. 2011. Subcritical water extraction of antioxidant compounds from Seabuckthorn (Hippophae rhamnoides) leaves for the comparative evaluation of antioxidant activity. Food Chem 127:1309-16. – reference: Al-Said FA, Opara LU, Al-Yahyai RA. 2009. Physico-chemical and textural quality attributes of pomegranate cultivars (Punica granatum L.) grown in the Sultanate of Oman. J Food Eng 90:129-34. – reference: Kulkarni AP, Aradhya SM. 2005. Chemical changes and antioxidant activity in pomegranate arils during fruit development. Food Chem 93(2):319-24. – reference: Kristl J, Slekovec M, Tojnko S, Unuk T. 2011. Extractable antioxidants and non-extractable phenolics in the total antioxidant activity of selected plum cultivars (Prunus domestica L.): evolution during on-tree ripening. Food Chem 125:29-34. – reference: Zhang H, Jiang L, Ye S, Ye Y, Ren F. 2010. Systematic evaluation of antioxidant capacities of the ethanolic extract of different tissues of jujube (Ziziphus jujuba Mill.) from China. Food Chem Toxicol 48:1461-5. – reference: Yu L, Jiang BP, Luo D, Shen XC, Guo S, Duan JA, Tang YP. 2012. Bioactive components in the fruits of Ziziphus jujuba Mill. against the inflammatory irritant action of Euphorbia plants. Phytomedicine 19:239-44. – reference: Poyrazoglu E, Gokmen V, Artik N. 2002. Organic acids and phenolic compounds in pomegranates (Punica grganatum L.) grown in Turkey. J Food Composition Anal 14:567-75. – reference: Sun YF, Liang ZS, Shan CJ, Viernstein H, Unger F. 2011. Comprehensive evaluation of natural antioxidants and antioxidant potentials in Ziziphus jujuba Mill. var. spinosa (Bunge) Hu ex H. F. Chou fruits based on geographical origin by TOPSIS method. Food Chem 124:1612-9. – volume: 44 start-page: 1161 year: 2011 end-page: 7 article-title: Identification of phenolic compounds from pomegranate ( L.) seed residues and investigation into their antioxidant capacities by HPLC–ABTS+ assay publication-title: Food Res Intl – volume: 124 start-page: 1612 year: 2011 end-page: 9 article-title: Comprehensive evaluation of natural antioxidants and antioxidant potentials in Chou fruits based on geographical origin by TOPSIS method publication-title: Food Chem – volume: 125 start-page: 29 year: 2011 end-page: 34 article-title: Extractable antioxidants and non‐extractable phenolics in the total antioxidant activity of selected plum cultivars ( L.): evolution during on‐tree ripening publication-title: Food Chem – volume: 129 start-page: 345 year: 2011 end-page: 50 article-title: Antioxidant capacities and total phenolic contents of 62 fruits publication-title: Food Chem – year: 1996 publication-title: Official methods of analysis – volume: 50 start-page: 7449 year: 2002 end-page: 54 article-title: Antioxidant and antiproliferative activities of common fruits publication-title: J Agric Food Chem – volume: 103 start-page: 454 year: 2007 end-page: 60 – volume: 42 start-page: 1131 year: 2009 end-page: 40 article-title: Effect of calcium treatment on nanostructure of chelate‐soluble pectin and physicochemical and textural properties of apricot fruits publication-title: Food Res Intl – volume: 71 start-page: 77 year: 2006 end-page: 82 article-title: Influence of texture on taste: insights gained during studies of hardness, juiciness, and sweetness of apple fruit publication-title: J Food Sci – volume: 226 start-page: 985 year: 2007 end-page: 9 article-title: Characterization of water soluble polysaccharides from organs of Chinese Jujube ( Mill. cv. Dongzao) publication-title: Eur Food Res Technol – volume: 115 start-page: 897 year: 2009 end-page: 903 article-title: Phenolic profiles and antioxidative effects of hawthorn cell suspensions, fresh fruits, and medicinal dried parts publication-title: Food Chem – volume: 93 start-page: 319 issue: 2 year: 2005 end-page: 24 article-title: Chemical changes and antioxidant activity in pomegranate arils during fruit development publication-title: Food Chem – volume: 59 start-page: 1288 year: 2011 end-page: 92 article-title: Distribution of phenolic acids in different tissues of jujube and their antioxidant activity publication-title: J Agric Food Chem – volume: 71 start-page: 668 year: 2007 end-page: 75 article-title: Simultaneous analysis and identification of main bioactive constituents in extract of Zizyphus jujuba var. sapinosa ( semen) by high‐performance liquid chromatography–photodiode array detection‐electrospray mass spectrometry publication-title: Talanta – volume: 83 start-page: 305 year: 2008 end-page: 8 article-title: Phenolic compounds in the fruit of different varieties of Chinese jujube ( Mill.) publication-title: J Hortic Sci Biotech – volume: 23 start-page: s540 year: 2010 end-page: 4 article-title: Comparison of antioxidant capacity and phytochemical properties of wild and cultivated red raspberries ( L.) publication-title: J Food Composition Anal – volume: 130 start-page: 67 year: 2011 end-page: 72 – volume: 23 start-page: 706 year: 2010 end-page: 10 article-title: Phenolic, alpha‐tocopherol, beta‐carotene and fatty acid composition of four promising jujube (Ziziphus jujuba Miller) selections publication-title: J Food Composition Anal – volume: 52 start-page: 5032 year: 2004 end-page: 9 article-title: Antioxidant activity of a flavonoid‐rich extract of Hypericum perforatum L. in vitro publication-title: J Agric Food Chem – volume: 90 start-page: 129 year: 2009 end-page: 34 article-title: Physico‐chemical and textural quality attributes of pomegranate cultivars ( L.) grown in the Sultanate of Oman publication-title: J Food Eng – volume: 123 start-page: 77 year: 2010 end-page: 84 article-title: Antioxidant activity and profiles of common fruits in Singapore publication-title: Food Chem – start-page: 145 year: 1975 end-page: 6 article-title: Food analysis: analytical and quality control methods for the manufacturer and buyer publication-title: Ann Arbor, MI: Leonard Hill Books – volume: 9 start-page: 196 year: 2006 end-page: 202 – volume: 103 start-page: 1003 year: 2007 end-page: 8 article-title: Antioxidant properties of several tropical fruits: a comparative study publication-title: Food Chem – volume: 19 start-page: 239 year: 2012 end-page: 44 article-title: Bioactive components in the fruits of Ziziphus jujuba Mill. against the inflammatory irritant action of Euphorbia plants publication-title: Phytomedicine – volume: 114 start-page: 37 year: 2007 end-page: 44 article-title: Parameters of inner quality of the apple scab resistant and susceptible apple cultivars ( Borkh.) publication-title: Sci Hortic – year: 2010 article-title: Identification of bioactive constituents of Ziziphus jujube fruit extracts exerting antiproliferative and apoptotic effects in human breast cancer cells publication-title: J Ethnopharmacol – volume: 127 start-page: 1309 year: 2011 end-page: 16 article-title: Subcritical water extraction of antioxidant compounds from Seabuckthorn (Hippophae rhamnoides) leaves for the comparative evaluation of antioxidant activity publication-title: Food Chem – volume: 101 start-page: 402 year: 2010 end-page: 8 article-title: Automatic sorting of Chinese jujube ( Mill. cv. ‘hongxing’) using chlorophyll fluorescence and support vector machine publication-title: J Food Eng – volume: 14 start-page: 567 year: 2002 end-page: 75 article-title: Organic acids and phenolic compounds in pomegranates ( L.) grown in Turkey publication-title: J Food Composition Anal – volume: 116 start-page: 362 year: 2008 end-page: 6 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| Snippet | : Ten promising jujubes were analyzed for textural characteristic (hardness), antioxidant activity, sugar, organic acid, and phenolic profiles. Total phenolic... Ten promising jujubes were analyzed for textural characteristic (hardness), antioxidant activity, sugar, organic acid, and phenolic profiles. Total phenolic... |
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| SubjectTerms | antioxidant capacity Antioxidants Antioxidants - analysis Ascorbic Acid - analysis Carbohydrates - analysis Chemical Phenomena Chromatography Chromatography, High Pressure Liquid Citric Acid - analysis Correlation Correlation analysis Cultivars Dietary supplements Food science Fructose Fruit - chemistry Fruits Gallic acid Genotype Glucose Hardness Liquid chromatography Malates - analysis Organic acids Oxidative Stress - drug effects phenolic compounds Phenols Phenols - analysis Proanthocyanidins - analysis Succinic Acid - analysis Sugar Sugars Ziziphus - chemistry Ziziphus - classification Ziziphus - genetics |
| Title | Textural Characteristic, Antioxidant Activity, Sugar, Organic Acid, and Phenolic Profiles of 10 Promising Jujube (Ziziphus jujuba Mill.) Selections |
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