Comparison of antioxidant capacities of extracts from five cultivars of Chinese jujube

Li, Jinwei; Ding, Shuzhe; Xiao-lin, Ding

doi:10.1016/j.procbio.2005.03.005

Cited by 167 publications

(91 citation statements)

References 26 publications

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“…Sixty lakh quintals of fruits were produced from 30,000 ha area in 2009 in China (Cui, 2009). China alone contributed 90% of world production of jujube (Li et al, 2005;Su and Liu, 2005). 'Chinese Winter Jujube', a new jujube cultivar, is known as "the king of jujube in China".…”

Section: Introductionmentioning

confidence: 99%

Nutritional composition of jujube fruit

Pareek

2013

Emir. J. Food Agric

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The jujube, also known as ziziphus, is grown and cultivated in India, Russia southern Europe, China and the Middle East. The fruit has been used in Chinese medicine for over 4,000 years. In India, the jujube is grown for just a few niche markets. Jujube contains potassium, phosphorus, manganese and calcium as the major minerals. There are also high amounts of sodium, zinc, iron and copper. Jujube also contains vitamin C, riboflavin and thiamine. The vitamin and mineral content of the fruit helps to support cardiovascular health and enhance metabolism. This brief review provides information on nutritional composition, changes in nutritional components with maturity and its maturity indices of Indian (Ziziphus mauritiana Lamk.) and Chinese (Zizyphus jujuba Mill.) jujube.

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Section: Introductionmentioning

confidence: 99%

Nutritional composition of jujube fruit

Pareek

2013

Emir. J. Food Agric

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“…Many in vitro assays have been conducted to evaluate the antioxidant capacity of food products and drinks [Pellegrini et al, 2003;Li et al, 2005;Zulueta et al, 2007Zulueta et al, , 2009a; Schwarz et al, 2009]. However, determination of antioxidant capacity of a particular sample cannot be performed accurately by any single assay [Ozyurek et al, 2011;Bernaert et al, 2012].…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Capacity of a Turkish Traditional Alcoholic Drink, Raki

Yalcin¹

2016

Pol. J. Food Nutr. Sci.

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Raki is an aniseed fl avoured traditional Turkish alcoholic drink. Antioxidant capacity of raki samples from different commercial brands were evaluated by CUPRAC, DPPH, TEAC and ORAC assays and correlations between these assays and total phenolic content were also investigated. Additionally, the one-way ANOVA and Bonferroni tests were performed to compare differences between values of the samples. Results indicated that different raki samples exhibited different antioxidant capacity and total phenolic content. The mean antioxidant capacity values of samples were in the order of: ORAC>TEAC>CUPRAC>DPPH. The correlations of total phenolic content of samples with their CUPRAC, TEAC and ORAC results were found statistically signifi cant, while DPPH assay showed no signifi cant correlation.

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“…On the other hand, alkaloids, flavonoids, sterols, tannins, saponin, and fatty acids have been isolated and chemically idendified from the different species of the genus Ziziphus (Croueour et al 2002;Abdel-Zaher et al 2005;Bhargava et al 2005;Zhao et al 2006). Besides, ber has significant levels of antioxidant activity, reducing power, scavenging effect on free radicals (Li et al 2005). Because of these properties, Ziziphus species are used in folk medicine for the treatment of some diseases in the world (Belford, 1994;Crouẻour et al 2002;Abdel-Zaher et al 2005;Li et al 2005).…”

Section: Introductionmentioning

confidence: 99%

“…Besides, ber has significant levels of antioxidant activity, reducing power, scavenging effect on free radicals (Li et al 2005). Because of these properties, Ziziphus species are used in folk medicine for the treatment of some diseases in the world (Belford, 1994;Crouẻour et al 2002;Abdel-Zaher et al 2005;Li et al 2005). Its barks is used to heal ulcer, wounds, scabies, throat problems and burning sensation of the body.…”

Section: Introductionmentioning

confidence: 99%

Selection of Superior Ber (Ziziphus jujuba L.) Genotypes in Çivril Region

M.;ŞAN¹

2008

Tarım Bilimleri Dergisi

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Abstract:The objective of this research performed between 1999 and 2001 was the selection of promising ber genotypes in ber population in Çivril, Denizli region and then the preservation as genetic resources. For this purpose, 52 genotypes were selected and evaluated for their superior fruit characteristics and productivity. Promising genotypes were selected using the "Weighted-Ranged" method. 7 genotypes were selected based on fruit volume, yield, flesh/stone ratio, total soluble solids and vitamin C. The yield of selected genotypes changed between 6.34 and 17.28 g per annual shoot. The fruit characteristics for the selected genotypes were ranged from 4.52 to 6.12 g for fruit weights, 0.34-0.41 g for stone weights, 11.02-16.15 for flesh/stone ratio, 28.10-30.03 % for total soluble solids, 31.43-33.63% for total solid, 225.3-366.0 mg 100g -1 for vitamin C, 2.17-3.0 % for ash, 0.47-0.68 % for total nitrogen and 2.91-4.24 % for total protein. Key Words: Ber, Ziziphus vulgaris L., selection Çivril Bölgesinde Yetişen Üstün Özellikli Ünnap (Ziziphus jujuba L.) Genotiplerinin SeleksiyonuÖz: 1999-2001 yılları arasında yapılan bu çalışmada Denizli"nin Çivril ilçesinde doğal olarak yetişmekte olan üstün özellikli ünnap tiplerinin seleksiyonu amaçlanmıştır. Yapılan ön seleksiyon sonucunda değerlendirmeye alınan 52 ünnap tipi tartılı derecelendirmeye tabi tutulmuş ve üstün özellikli bulunan 7 ünnap tipi seçilmiştir. Seçilen tiplerin verimleri 6.34-17.28 g/yıllık sürgün arasında değişmiştir. Seçilen tiplerin meyve ağırlığı, çekirdek ağırlığı, meyve eti çekirdek oranı, suda çözünebilir toplam kuru madde miktarı, toplam kuru madde miktarı, vitamin C, kül, azot ve protein içerikleri sırasıyla 4. 52-6.12 g, 0.34-0.41g, 11.02-16.15, %28.10-30.03, %31.43-33.63, 225.3-366.0 mg/100g, %2.17-3.0, %0.47-0.68 and %2.91-4.24 olarak belirlenmiştir.

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Comparison of antioxidant capacities of extracts from five cultivars of Chinese jujube

Cited by 167 publications

References 26 publications

Nutritional composition of jujube fruit

Nutritional composition of jujube fruit

Antioxidant Capacity of a Turkish Traditional Alcoholic Drink, Raki

Selection of Superior Ber (Ziziphus jujuba L.) Genotypes in Çivril Region

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