Effects of concentration method and storage time on some bioactive compounds and color of jujube (Ziziphus jujuba var vulgaris) concentrate

Abstract

Jujube extract was concentrated by various heating methods including vacuum, microwave and conventional heating. The effect of concentration methods and storage time (for 90 days at 4 °C) on total phenolic and total monomeric anthocyanin contents, individual anthocyanins, individual organic acids, and color values of jujube concentrate was investigated separately. The desired level of concentration (65.0 °Brix) was achieved in 45, 96 and 117 min by the microwave, vacuum and conventional heating methods, respectively. The concentrate obtained with microwave method had the highest total phenolic content (159.32 mg GAE/g DW) and total monomeric anthocyanin content (48.84 mg cyn-3-glu/100 g DW) in comparison to the other methods at the beginning of storage. Hunter color parameters (, and) decreased significantly with increasing the time of storage in all cases; however, this effect was more obvious in the vacuum heating. Cyanidin-3,5-diglucoside was determined as the major anthocyanin in all concentrates, while its degradation was more pronounced in the conventional heating (25.59%) comparing to the microwave (11.14%) and vacuum methods (17.59%) during the 90-day storage. The jujube concentrate prepared with the microwave method had the highest organic acid contents (e.g. malic, citric, succinic and ascorbic acids) as compared to the other methods. Thus, according to the results, the heating method and storage time had significant effects on the bioactive compounds and color values of jujube concentrate. In general, microwave energy could be successfully used in production of jujube concentrate followed by 90-day storage.

Quality characteristics, nutraceutical profile, and storage stability of functional beverage prepared from jujube ( Ziziphus jujuba var vulgaris ) fruit

“…The jujube extract was concentrated to a final °Brix of 25.3 from the initial °Brix of 5.60 by the rotary vacuum evaporator (Heidolph, Schwabach, Germany) under vacuum (400 mmHg) at 66 rpm and 40°C. The time required to obtain the desired final concentration (65.0 °Brix) was 96 min for the vacuum heating process (Ekici, 2014; Shams Najafabadi et al., 2017b).…”

The Influence of Supplementation of Anthocyanins on Obesity-Associated Comorbidities: A Concise Review

“…Glucosides are the most common glycoside forms that are present in almost all anthocyanin-rich plant parts. Diglucosides are the common glycoside forms found in red fruits such as jujube (Cyanidin-3,5-diglucoside, delphinidin-3,5-diglucoside, and pelargonidin-3,5-diglucoside) [ 16 ], pomegranate (Cyanidin-3,5-diglucoside, delphinidin-3,5-diglucoside) [ 17 , 18 ], and red-jumbo (Cyanidin-3,5-diglucoside,) [ 19 ]. Acylated forms of anthocyanins are further classified as coumaroylated, caffeoylated and malonylated anthocyanin.…”

The effect of jujube powder incorporation on the chemical, rheological, and sensory properties of toffee

“…Ziziphus comes from a Hebrew word. The jujube tree, which is one of the native vegetation of Iranian plateau, is found in the provinces of Khorasan, Golestan, Mazandaran, Fars, Isfahan, Yazd, Hamedan, and Kerman; however, South Khorasan Provinces rank is first in terms of acreage and production of jujube in Iran (Shams Najafabadi, Sahari, Barzegar, & Hamidi Esfahani, ). Being nutritious and very delicious, jujube is full of vitamin C and amino acids (Wang et al., ).…”

“…Recently, the antioxidant activity of different parts of the fruit, including skin, pulp, and seed, has been reported, which is attributed to the high levels of phenolic compounds. Jujube contains significant amounts of phenolic compounds such as chlorogenic, gallic, and caffeic acid (Shams Najafabadi et al., ; Zhang et al., ). In this study, the powder of jujube fruit was produced and used instead of 0%, 20%, 40%, 60%, 80%, and 100% sugar in toffee formulation.…”