Nutritional composition of five cultivars of chinese jujube

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

doi:10.1016/j.foodchem.2006.08.016

Cited by 362 publications

(293 citation statements)

References 26 publications

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“…Twelve flavonoids and nine phenolic acids were identified in ber (Ziziphus mauritiana) extract by LC-DAD-MS analysis made by Memon et al (2013). Investigations conducted by Li et al (2007) showed that Chinese jujube contained 80.86-85.63% carbohydrate, 57.61-77.93% reducing sugar, 0.57-2.79% soluble fibre, 5.24-7.18% insoluble fibre, 4.75-6.86% protein, 0.37-1.02% lipid, 17.38-22.52% moisture and 2.26-3.01% ash. Two phenolic acids (chlorogenic acid and caffeic acid) and three flavonoids (catechin, epicatechin and rutin) were determined by high-performance liquid chromatography in extracts of dried Chinese jujube fruit by Hudina et al (2008).…”

Section: Introductionmentioning

confidence: 99%

Variation of Bioactive Compounds and Antioxidant Activity of Jujube (Ziziphus jujuba) Fruits at Different Stages of Ripening

Cosmulescu

Trandafir

Nour

et al. 2018

Not Bot Horti Agrobo

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Fruits of two jujube (Ziziphus jujuba Mill.) cultivars were collected at four stages of ripening and analyzed in terms of chemical compounds. The cultivars were grown under the climatic conditions of the Sub-Carpathian area Ramnicu-Valcea in Romania (45°6′17″N, 24°22′32″E). Total phenols content, total flavonoids content, organic acids from jujube fruits and related antioxidant activities were investigated during the ripening stages. The antioxidant activity of alcoholic extracts was investigated by the 2,2'-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method. Total phenolic content was determined by using the Folin-Ciocalteu assay, while determination of flavonoids was done by aluminium nitrate colorimetric method, and organic acids were separated by reversed phase chromatography. The results obtained have indicated significant differences (p < 0.05) found in bioactive compounds and antioxidant activity, depending on cultivars and ripening stage. Total phenolic content ranged from 1634.44 to 472.38 mg GAE/100g in methanolic extracts of the two varieties studied, while total flavonoids content ranged from 19.9 to 48.5 mg QE/100 g. As regards the influence of ripening stage, the results show that the highest antioxidant activity was recorded in the stage of white maturity. The impact of maturity stage was significant on organic acid distribution of jujube extracts, and ascorbic acid is the major organic acid found in jujube fruits, followed by malic acid and lactic acid. Jujube fruits are rich in bioactive compounds and can be a complement in human's healthy eating.

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Section: Introductionmentioning

confidence: 99%

Variation of Bioactive Compounds and Antioxidant Activity of Jujube (Ziziphus jujuba) Fruits at Different Stages of Ripening

Cosmulescu

Trandafir

Nour

et al. 2018

Not Bot Horti Agrobo

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“…Zizyphus jujuba Miller, belonging to the family Rhamnaceae, is found in many countries especially in the subtropical and tropical regions of Asia and America (Li et al 2007). The plant has been important in traditional Oriental medicine for many years, and is known to effectively prevent some diseases, such as tumors and cardiovascular disease, related to the production of radical species resulting from oxidative stress (Zhang et al 2010).…”

Section: Introductionmentioning

confidence: 99%

“…The plant has been important in traditional Oriental medicine for many years, and is known to effectively prevent some diseases, such as tumors and cardiovascular disease, related to the production of radical species resulting from oxidative stress (Zhang et al 2010). Fresh Z. jujuba contains abundant amounts of nutrients, especially vitamin C: 10-fold as much as that in other fruits (Li et al 2007). …”

Section: Introductionmentioning

confidence: 99%

Mathematical modeling on vacuum drying of Zizyphus jujuba Miller slices

Lee

Zuo

2011

J Food Sci Technol

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The thin-layer vacuum drying behavior of Zizyphus jujuba Miller slices was experimentally investigated at the temperature of 50, 60, and 70°C and the mathematical models were used to fit the thin-layer vacuum drying of Z. jujuba slices. The increase in drying air temperature resulted in a decrease in drying time. The drying rate was found to increase with temperature, thereby reducing the total drying time. It was found that Z. jujuba slices with thickness of 4 mm would be dried up to 0.08 kg water/kg dry matter in the range of 180-600 min in the vacuum dryer at the studied temperature range from 70 to 50°C. The Midilli et al. model was selected as the most appropriate model to describe the thin-layer drying of Z. jujuba slices. The diffusivity coefficient increased linearly over the temperature range from 1.47×10 −10 to 3.27×10 −10 m 2 /s, as obtained using Fick's second law. The temperature dependence of the effective diffusivity coefficient followed an Arrhenius-type relationship. The activation energy for the moisture diffusion was determined to be 36.76 kJ/mol.

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“…Chinese jujube (Ziziphus jujuba Mill), belongs to the Rhamnaceae, Drder Rhamnales, is a native fruit of China (Li et al, 2007a). It is a deciduous fruit tree that blooms in early summer, ripens in autumn and grows in the temperate and subtropical areas of the Northern Hemisphere, especially the drier parts of north China.…”

Section: Introductionmentioning

confidence: 99%

Chemical and volatile composition of jujube wines fermented by Saccharomyces cerevisiae with and without pulp contact and protease treatment

Zhang

2016

Food Sci. Technol

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This study evaluated the chemical and volatile composition of jujube wines fermented with Saccharomyces cerevisiae A1.25 with and without pulp contact and protease treatment during fermentation. Yeast cell population, total reducing sugar and methanol contents had significant differences between nonextracted and extracted wine. The nonextracted wines had significantly higher concentrations of ethyl 9-hexadecenoate, ethyl palmitate and ethyl oleate than the extracted wines. Pulp contact also could enhance phenylethyl alcohol, furfuryl alcohol, ethyl palmitat and ethyl oleate. Furthermore, protease treatment can accelerate the release of fusel oils. The first principal component separated the wine from the extracted juice without protease from other samples based on the higher concentrations of medium-chain fatty acids and medium-chain ethyl esters. Sensory evaluation showed pulp contact and protease could improve the intensity and complexity of wine aroma due to the increase of the assimilable nitrogen.

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Nutritional composition of five cultivars of chinese jujube

Cited by 362 publications

References 26 publications

Variation of Bioactive Compounds and Antioxidant Activity of Jujube (Ziziphus jujuba) Fruits at Different Stages of Ripening

Variation of Bioactive Compounds and Antioxidant Activity of Jujube (Ziziphus jujuba) Fruits at Different Stages of Ripening

Mathematical modeling on vacuum drying of Zizyphus jujuba Miller slices

Chemical and volatile composition of jujube wines fermented by Saccharomyces cerevisiae with and without pulp contact and protease treatment

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