Skip to main content
SpringerLink
Log in

Quantitative Assessment of Phenolic Acids, Flavonoids and Antioxidant Activities of Sixteen Jujube Cultivars from China

  • Original Paper
  • Published:
Plant Foods for Human Nutrition Aims and scope Submit manuscript

Abstract

Increasing attention has been paid to the nutritional values and pharmacological effects of Ziziphus jujuba. Therefore, in this study, four phenolic and flavonoid fractions of 16 jujube cultivars from different geographic regions of China were separated and quantified. In addition, the antioxidant activity was evaluated using the 2,2-diphenyl-1-picrylhydrazyl (DPPH·) scavenging method and the ferric reducing antioxidant power (FRAP) assay. The total phenols and flavonoids contents ranged from 253.4 to 494.9 mg GAE/100 g and 125.3 to 425.4 mg rutin/100 g, respectively. Subsquently, a total of 10 phenolic acids and two flavonoids were identified, and most quantified phenolic acids with antioxidant activity were mainly present in the glycosided and insoluble-bound phenolic fractions. The results of this study indicate that some jujube cultivars, especially Zanghuang Z. jujuba, Leling Z. jujuba, and Jiaxian Z. jujuba could be selected to promote a healthy diet due to their more plentiful nutritional and phytochemical beneficial effects.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6

Similar content being viewed by others

References

  1. San B, Yildirim AN (2010) Phenolic, alpha-tocopherol, beta-carotene and fatty acid composition of four promising jujube (Ziziphus jujuba Miller) selections. J Food Compos A 23:706–710

  2. Plastina P, Bonofiglio D, Vizza D, Fazio A, Rovito D, Giordano C et al (2012) Identification of bioactive constituents of Ziziphus jujube fruit extracts exerting antiproliferative and apoptotic effects in human breast cancer cells. J Ethnopharmacol 140(2):325–332

    Article  CAS  Google Scholar 

  3. Zhao Z, Liu M, Tu P (2008) Characterization of water soluble polysaccharides from organs of Chinese jujube (Ziziphus jujuba Mill. cv. Dongzao). Eur Food Res Technol 26(5):985–989

  4. FAO (2013) Jujube http://www.fao.org/docrep/007/ae017e/ae017-12.htm

  5. Gao QH, Wu CS, Yu JG, Wang M, Ma YJ, Li CL (2012) Textural characteristic, antioxidant activity, sugar, organic acid, and phenolic profiles of 10 promising jujube (Ziziphus jujuba Mill.) selections. J Food Sci 77:1218–1225

  6. Du LJ, Gao QH, Ji XL, Ma YJ, Xu FY, Wang M (2013) Comparison of flavonoids, phenolic acids, and antioxidant activity of explosion-puffed and sun-dried jujubes (Ziziphus jujuba Mill.). J Agric Food Chem 61:11840–11847

  7. Chen Q, Bi J, Wu X, Yi J, Zhou L, Zhou Y (2015) Drying kinetics and quality attributes of jujube (Zizyphus jujuba Miller) slices dried by hot-air and short and medium-wave infrared radiation. LWT-Food Sci Technol 64:759–766

  8. Guil-guerrero J L, Diaz Delgado A, Matallana Gonzalez M C, Torija isasa M E (2004) Fatty acids and carotenes in some ber (Ziziphus jujuba Mill) varieties. Plant Foods Hum Nutr 59: 23–27

  9. Pareek S (2013) Nutritional composition of jujube fruit. Emir J Food Agric 25:463–470

  10. Wang BN, Cao W, Gao H, Fan MT, Zheng JB (2010) Simultaneous determination of six phenolic compounds in jujube by LC-ECD. Chromatographia 71:703–707

    Article  CAS  Google Scholar 

  11. Collado-González J, Cruz ZN, Rodriguez P, Galindo A, Diaz-Baños FG, Garcia de la Torre J, Gil-Izquierdo A (2013) Effect of water deficit and domestic storage on the procyanidin profile, size, and aggregation process in pear-jujube (Z. jujuba) fruits. J Agric Food Chem 61:6187–6197

  12. Gao QH, Wu CS, Wang M (2013) The jujube (Ziziphus jujuba Mill.) fruit: a review of current knowledge of fruit composition and health benefits. J Agric Food Chem 61:3351–3363

  13. Choi SH, Ahn JB, Kozukue N, Levin CE, Friedman M (2011) Distribution of free amino acids, flavonoids, total phenolics, and antioxidative activities of jujube (Ziziphus jujuba) fruits and seeds harvested from plants grown in Korea. J Agric Food Chem 59:6594–6604

  14. Nazni P, Mythili A (2013) Formulation and optimization of vitamin-C rich beverage prepared from ziziphus jujube. Int J Food Sci Nutr 2(2):54–61

    Google Scholar 

  15. Sroka Z, Cisowski W (2003) Hydrogen peroxide scavenging, antioxidant and anti-radical activity of some phenolic acids. Food Chem Toxicol 41:753–758

    Article  CAS  Google Scholar 

  16. 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(4):1288–1292

  17. Gao QH, Wu PT, Liu JR, Wu CS, Parry JW, Wang M (2011) Physicochemical properties and antioxidant capacity of different jujube (Ziziphus jujube Mill.) cultivars grown in loess plateau of China. Sci Hortic 130(1):67–72

  18. Koley TK, Kaur C, Nagal S, Walia S, Sarika SJ (2016) Antioxidant activity and phenolic content in genotypes of Indian jujube (Zizyphus mauritiana Lamk.). Arab J Chem 9:1044–1052

  19. Kou XH, Chen Q, Li XH, Li MF, Kan C, Chen BR, Zhang Y, Xue ZH (2015) Quantitative assessment of bioactive compounds and the antioxidant activity of 15 jujube cultivars. Food Chem 173:1037–1044

    Article  CAS  Google Scholar 

  20. Yu Y, Zhang S, Ren Y, Li H, Zhang X, Di J (2012) Jujube preservation using chitosan film with nano-silicon dioxide. J Food Eng 113(3):408–414

    Article  CAS  Google Scholar 

  21. Chang SC, Hsu BY, Chen BH (2010) Structural characterization of polysaccharides from Zizyphus jujuba and evaluation of antioxidant activity. Int J Biol Macromol 47(4):445–453

    Article  CAS  Google Scholar 

  22. Antonio VG, Kong AH, Marcelo C (2012) Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. granny smith) slices. Food Chem 132(132):51–59

    Google Scholar 

  23. Wojdyło A, Carbonell-Barrachina AA, Legua P, Hernández F (2016) Phenolic composition, ascorbic acid content, and antioxidant capacity of Spanish jujube (Ziziphus jujube Mill.) fruits. Food Chem 201:307–314

  24. Carmona-Jiménez Y, García-Moreno MV, García-Barroso C (2018) Effect of drying on the phenolic content and antioxidant activity of red grape Pomace. Plant Foods Hum Nutr 73:74–81

  25. Beata U-M, Wesolowsk M (2019) Total phenolic contents and antioxidant potential of herbs used for medical and culinary purposes. Plant Foods Hum Nutr 74:61–67

Download references

Acknowledgements

This work was supported by the “National Natural Science Foundation of China” (Grant No. 31101325, 31771973), “China Postdoctoral Science Foundation Funded Project” (2017 M613055), “Postdoctoral Science Foundation Funded Project of Shaanxi Province” (2017BSHYDZZ46).

Author information

Authors and Affiliations

  1. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, 710119, China

    Bini Wang & Ying Luo

  2. College of Food Science and technology, Northwest University, Xi’an, 710069, China

    Bini Wang, Longgang Liu & Qingyuan Huang

Authors
  1. Bini Wang
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Longgang Liu
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Qingyuan Huang
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Ying Luo
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Ying Luo.

Additional information

Publisher’s Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Wang, B., Liu, L., Huang, Q. et al. Quantitative Assessment of Phenolic Acids, Flavonoids and Antioxidant Activities of Sixteen Jujube Cultivars from China. Plant Foods Hum Nutr 75, 154–160 (2020). https://doi.org/10.1007/s11130-020-00796-1

Download citation

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11130-020-00796-1

Keywords

Search

Navigation