Comparative analyses of phenolic compounds and antioxidant properties of Chinese jujube as affected by geographical regi
- PDF / 982,794 Bytes
- 11 Pages / 595.276 x 790.866 pts Page_size
- 16 Downloads / 260 Views
ORIGINAL PAPER
Comparative analyses of phenolic compounds and antioxidant properties of Chinese jujube as affected by geographical region and drying methods (Puff‑drying and convective hot air‑drying systems) Muhammad Arslan1 · Muhammad Zareef1 · Haroon Elrasheid Tahir1 · Shujat Ali1 · Huang Xiaowei1 · Allah Rakha2 · Jiyong Shi1 · Zou Xiaobo1 Received: 13 July 2020 / Accepted: 9 October 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract This work was aimed to investigate the effect of geographical regions and drying methods on phenolics, flavonoids, antioxidant properties, sugars, and acid content of Chinese jujube. The results revealed significant differences in the antioxidant properties and phenolics content of jujube as affected by geographical origin (Hebei, Shandong, Shanxi, Xinjiang, and Henan province) and drying method (puff-drying and convective hot air-drying). The highest concentrations of DPPH (90.01 ± 0.48% DW), FRAP (0.76 ± 0.05 mM TEAC/g DW), TAC (187.16 ± 2.66 mg AEAC /100 g DW), TFC (3.03 ± 0.09 g REAC /100 g DW), TA (1.15 ± 1.10 g CA /100 g DW) and TS (75.10 ± 1.35 g GE /100 g DW) were recorded in the puff dried jujube samples from Xinjiang province. However, samples from Hebei had highest concentration of TPC (2.82 ± 0.13 g GAAC /100 g DW), TANC (46.47 ± 1.64 mg anthocyanin /100 g DW) and TCC (4.27 ± 0.88 mg β-carotene /g DW), while most ABTS (54.45 ± 0.72 µM TEAC/g DW) was recorded in the jujube samples from Henan. Likewise, jujube from Shandong demonstrated highest ferrous chelating activity (89.17 ± 0.52% DW). Similarly, puff dried jujube from Xinjiang had the highest concentration of gallic acid (29.52 ± 0.15 µg/g DW), phloridzin (16.73 ± 0.45 µg/g DW) and cianidanol (60.87 ± 0.71 µg/g DW), whereas, higher concentrations of L-epicatechin (143.59 ± 0.69 µg/g DW) and rutin (10.94 ± 0.78 µg/g DW) were recorded in Hebei, and caffeic acid (66.21 ± 0.88 µg/g DW) in Shanxi province. Conclusively, the bioactive profile of Chinese jujube varies depending upon their geographical origin or drying method used, with puff-drying being a better option to retain the bioactivity. Keywords Antioxidant properties · Chinese jujube · Drying methods · HPLC-DAD · Phenolic compounds
Introduction The Chinese jujube (Ziziphus jujuba Mill.), belongs to family Rhamnaceae and is native to China with a history of more than 4000 years. It is widely distributed in tropical and subtropical regions of America and Asia [1]. Moreover, since last few years it is being cultivated in Italy, Spain, Malta, and Southeastern Europe. The Chinese jujube is well * Zou Xiaobo [email protected] 1
School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd, 212013 Zhenjiang, Jiangsu, China
National Institute of Food Science & Technology, University of Agriculture, 38000 Faisalabad, Pakistan
2
known for its functional and nutritional properties, including high content of polysaccharides, sugars, minerals, vitamin C, organic acid, polyphenols and other antioxidants [2]. The i
Data Loading...
