Comparison of physical and chemical composition of three chinese jujube (Ziziphus jujuba Mill.) cultivars cultivated in four districts of Xinjiang region in China

Abstract

This study investigated the physical and chemical composition of three jujube fruits cultivated in China. The objective was to explore the effect of jujube genotype and cultivation districts on the quality of jujube fruits. Results showed significant differences on their physical and chemical composition. The Junzao cultivar contained relatively low level on the total dietary fiber, protein, total sugar, and total titratable acids. The Huizao cultivar possessed the mediate level of the sugar-to-acid ratio and ascorbic acid. The Dazao cultivar showed high level of the total dietary fiber, protein, sugar, and total acids. The cultivation districts exerted important roles in altering the physicochemical indexes of the same jujube cultivar. The Junzao cultivar harvested in the Hami and Kashi districts showed the significant difference on the level of the sugar-to-acid ratio and ascorbic acid compared with that in the Akesu and Hetian districts. The Huizao cultivar in the Kashi area possessed higher content of the total soluble dietary fiber than that in the Akesu and Hetain districts. Principal component analysis indicated that the parameters that differentiated these jujube cultivars appeared to be the total dietary fiber, protein, total sugar, fructose, glucose, sucrose, and total titratable acids.

Physico-Chemical and Phytochemical Characterization of Moroccan Wild Jujube “Zizyphus lotus (L.)” Fruit Crude Extract and Fractions

“…This value does not fall within the range (58.34–76.5%) reported for other species of jujube ( Zizyphus jujuba Mill.) present in China [ 21 ]. The moisture content is considered as a critical parameter to evaluate the quality of jujube fruits and can be considerably affected by genotype and culture conditions [ 22 ].…”

“…This variation may also be due to the different soil and climatic conditions and to the geographic distribution [ 23 ]. Other parameters studied by Chen et al revealed the following values: ash content (0.8–1.1), total sugars (TS) (27.19–31.7), acidity (1.98–3.12), and sugar/acidity (S/A) (8.8–14.75) [ 21 ]. Studies on the same genus have found the percentage of dry matter values between these intervals: 7.88–77.93, 18.99–74.08, and 2.26–3.01, respectively, for % reducing sugars (RS), water content, and ash content.…”

“…TS content variations can be attributed to several factors such as the age of the plant, the burn load, the stage of ripening, and the fruit physiological state during analysis. Other factors such as the length of time in the sun, the climate, and the availability of water can also affect sugar content [ 21 , 29 , 30 , 31 , 32 ]. Indeed, a high concentration of sugars prevents bacterial proliferation in jams and jellies, and this contributes to the transformation of the studied fruit into several food products, in particular, jams, compotes, marmalades, and juice [ 24 ].…”

Chinese jujube (Ziziphus jujuba Mill.) – a promising fruit from Traditional Chinese Medicine

“…Glucose and fructose were identi ed as major soluble sugars in all ve cultivars, while rhamnose, sorbitol and sucrose were also present in lower amounts. Chen et al (2018) reported the 'Junzao' cultivar contained relatively low levels of total dietary bre, protein, total sugar and total titratable acids. e 'Huizao' cultivar possessed an intermediate level sugar-to-acid ratio and intermediate levels of ascorbic acid.…”

Nutritional and Biochemical Quality Assessment of Commonly Consumed Jujube (Zizyphus mauritiana L.) Varieties Available in Bangladesh

“…An increasingly important aspect of nutritional quality is the content of phytochemicals, which are responsible for health protection and disease prevention [7]. Jujube has gained much attention in the food and nutritional sciences due to its nutritional and medicinal properties [8,9]. The jujube fruit known has been already described as a rich source of vital functional components such as polysaccharides, phenolics, flavonoids, and saponins, which are responsible for various biological activities, including inhibition of cancer cell development, alleviation of brain nerve disorder, regulation of immune function and reduction of blood triglyceride [10,11].…”