Study on the Content of Triterpene Acids and Flavones for Jujubes of Different Cultivars, Different Growing Stages and Different Parts

Zhao, Ailing; Li, D. K.; Wang, Y. K.; Sui, Chun-qing; Du, Xiaolang; Cao, Yong

doi:10.17660/actahortic.2009.840.76

Cited by 6 publications

(5 citation statements)

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“…We found that the total phenolic acids and flavonoids content of the jujube fruit decreased, as the fruit developed; this is consistent with the results obtained by Zhao et al [ 37 ] and Shen et al [ 38 ] for jujube and Huang et al [ 39 ] for kiwifruit ( Actinidia deliciosa Planch) determined using spectrophotometry. In addition to phloridzin, the content of other phenolic acids and flavonoids also decreased with fruit development, supporting the results of Xia et al [ 40 ] who studied the dynamic changes in the flavonoids composition in apricot during fruit development.…”

Section: Discussionsupporting

confidence: 92%

Composition and content of phenolic acids and flavonoids among the different varieties, development stages, and tissues of Chinese Jujube (Ziziphus jujuba Mill.)

et al. 2021

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The composition and content of phenolic acids and flavonoids among the different varieties, development stages, and tissues of Chinese jujube (Ziziphus jujuba Mill.) were systematically examined using ultra-high-performance liquid chromatography to provide a reference for the evaluation and selection of high-value resources. Five key results were identified: (1) Overall, 13 different phenolic acids and flavonoids were detected from among the 20 excellent jujube varieties tested, of which 12 were from the fruits, 11 from the leaves, and 10 from the stems. Seven phenolic acids and flavonoids, including (+)-catechin, rutin, quercetin, luteolin, spinosin, gallic acid, and chlorogenic acid, were detected in all tissues. (2) The total and individual phenolic acids and flavonoids contents significantly decreased during fruit development in Ziziphus jujuba cv.Hupingzao. (3) The total phenolic acids and flavonoids content was the highest in the leaves of Ziziphus jujuba cv.Hupingzao, followed by the stems and fruits with significant differences among the content of these tissues. The main composition of the tissues also differed, with quercetin and rutin present in the leaves; (+)-catechin and rutin in the stems; and (+)-catechin, epicatechin, and rutin in the fruits. (4) The total content of phenolic acid and flavonoid ranged from 359.38 to 1041.33 μg/g FW across all examined varieties, with Ziziphus jujuba cv.Jishanbanzao having the highest content, and (+)-catechin as the main composition in all 20 varieties, followed by epicatechin, rutin, and quercetin. (5) Principal component analysis showed that (+)-catechin, epicatechin, gallic acid, and rutin contributed to the first two principal components for each variety. Together, these findings will assist with varietal selection when developing phenolic acids and f lavonoids functional products.

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Section: Discussionsupporting

confidence: 92%

Composition and content of phenolic acids and flavonoids among the different varieties, development stages, and tissues of Chinese Jujube (Ziziphus jujuba Mill.)

et al. 2021

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“…Flavonoids are the important secondary metabolites in fruits, and these nutrients provide fruits with nutritional and sensory attributes (Hamood et al, 2016;Kang et al, 2010;Zhao et al, 2008b). These secondary metabolites are biosynthesized in fruits in response to the environmental stresses during the fruit development window, and they possess multiple health promoting properties .…”

Section: Physicochemical and Chemical Propertiesmentioning

confidence: 99%

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

Chen

Fan

et al. 2019

Food Sci. Technol

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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.

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“…We determined the total flavonoid content using a spectrophotometer with an extracting solution of 2.2 using the NaNO 2 ‐Al(NO 3 ) 3 ‐NaOH method, as previously described (Zhao et al., 2009) with slight modifications. The method is as follows: add 0.5 ml extracting solution to 10 ml volumetric bottle, then add 60% ethanol, and then add 10% NaNO 2 0.3 ml after mixing placed for 5 min; then add 10% Al(NO 3 ) 3 0.3 ml, mix and leave for 5 min; add 2 ml of 8% NaOH and 60% ethanol in constant volume to 10 ml.…”

Section: Methodsmentioning

confidence: 99%

Metabolomics‐based analysis of flavonoid metabolites in Chinese jujube and sour jujube fruits from different harvest periods

Xue

Zhao

Wang

et al. 2022

Journal of Food Science

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Chinese jujube (Ziziphus jujuba Mill.) and sour jujube (Ziziphus spinosa Hu.) fruits have health benefits because they contain bioactive compounds such as flavonoids. However, differences in the flavonoid metabolites of these two fruits remain unclear. We determined the flavonoids present in Z. jujuba cv. Hupingzao (HPZ) and Z. spinosa cv. Taigusuanzao (TGSZ) from two different harvest periods fruits: HPZ white period (HW) and HPZ red period (HR) as well as TGSZ white period (SW) and TGSZ red period (SR). We identified 123 flavonoid metabolites: 40 flavonols, 37 flavones, 12 anthocyanins, 9 dihydroflavones, 8 flavanols, 7 flavonoid carbonosides, 5 dihydroflavonols, 3 isoflavones, and 2 chalcones. The total flavonoid content of both HPZ and TGSZ decreased with fruit development and was significantly higher in TGSZ than in HPZ fruits. Moreover, we detected 63, 81, 56, and 63 differential flavonoid metabolites (DFMs) between HW and HR (two upregulated and 61 downregulated), SW and SR (four upregulated and 77 downregulated), HW and SW (54 upregulated and two downregulated), and HR and SR (62 upregulated and one downregulated), respectively. KEGG pathway annotation and enrichment analysis showed that 22 DFMs were annotated seven relevant metabolic pathways, among which flavonoid biosynthesis pathway and secondary metabolites biosynthesis pathway were the main pathways, and flavanols were the primary metabolites that influenced the difference in flavonoid accumulation between the fruits. To our knowledge, this is the first study to reveal the differences in flavonoid metabolism between Chinese jujube and sour jujube. Our findings may facilitate the comprehensive use of functional flavonoids.

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Study on the Content of Triterpene Acids and Flavones for Jujubes of Different Cultivars, Different Growing Stages and Different Parts

Cited by 6 publications

References 0 publications

Composition and content of phenolic acids and flavonoids among the different varieties, development stages, and tissues of Chinese Jujube (Ziziphus jujuba Mill.)

Composition and content of phenolic acids and flavonoids among the different varieties, development stages, and tissues of Chinese Jujube (Ziziphus jujuba Mill.)

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

Metabolomics‐based analysis of flavonoid metabolites in Chinese jujube and sour jujube fruits from different harvest periods

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