Textural Characteristic, Antioxidant Activity, Sugar, Organic Acid, and Phenolic Profiles of 10 Promising Jujube (Ziziphus jujuba Mill.) Selections

• Published in: Journal of food science Vol. 77; no. 11; pp. C1218 - C1225
• Main Authors: Gao, Qing-Han, Wu, Chun-Sen, Yu, Jin-Gang, Wang, Min, Ma, Yu-Jie, Li, Cui-Li
• Format: Journal Article
• Language: English
• Published: Malden, USA Blackwell Publishing Inc 01.11.2012; Wiley Subscription Services, Inc
• Subjects: 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

:  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...