Antioxidant Capacity and Chemical Constituents of Chinese Jujube (Ziziphus jujuba Mill.) at Different Ripening Stages

다국어 초록 (Multilingual Abstract)

Chinese jujube (Ziziphus jujuba Mill.) is admired for its high nutritional value and has been commonly used in traditional Chinese medicine for its remarkable health functions. The antioxidant capacity (AOC) and the other qualitative parameters of jujube were measured at ripening stages of green maturity (GM), white maturity (WM), halfred maturity (HM), and red maturity (RM). AOC was screened with DPPH radical scavenging activity, Trolox equivalent antioxidant capacity, and reducing power. Jujube showed a significant (p<0.05) increase in the total soluble solids and titratable acidity, and firmness have no change of all maturity stages, while ascorbic acid showed a significant (p<0.05) declining trend. At stage of GM, the total phenolic content (TPC), total flavonoid content (TFC),and AOC in peel were the highest, and then rapidly decreased after WM. Meanwhile TPC and AOC in pulp reached a peak value in WM then declined, but TFC declined slowly during maturity.

참고문헌 (Reference)

1 Smith AC, "Vegetable texture: Measurement and structural implications, In Postharvest Physiology and Pathology of Vegetables" CRC Press, Inc. 297-329, 2003

2 Cheng D, "The protective effects of polyphenols from jujube peel (Ziziphus Jujube Mill) on isoproterenol-induced myocardial ischemia and aluminum-induced oxidative damage in rats" 50 : 1302-1308, 2012

3 Biale JB, "The postharvest biochemistry of tropical and subtropical fruit" 10 : 293-354, 1961

4 Wang SY, "The influence of light and maturity on fruit quality and flavonoid content of red raspberries" 112 : 676-684, 2009

5 Zhang H, "Systematic evaluation of antioxidant capacities of the ethanolic extract of different tissues of jujube (Ziziphus jujuba Mill.) from China" 48 : 1461-1465, 2010

6 Valentines MC, "Specic roles of enzymatic browning and lignication in apple disease resistance" 36 : 227-234, 2005

7 Celik H, "Phytochemical accumulation and antioxidant capacity at four maturity stages of cranberry fruit" 117 : 345-348, 2008

8 Gao QH, "Physicochemical properties and antioxidant capacity of different jujube (Ziziphus jujuba Mill.) cultivars grown in loess plateau of China" 130 : 67-72, 2011

9 Sukrasno N, "Phenylpropanoid metabolism during growth and development of Capsicum frutescens fruits" 32 : 839-844, 1993

10 Robards K, "Phenolic compounds and their role in oxidative processes in fruits" 66 : 401-436, 1999

11 Li JW, "Nutritional composition of 5 cultivars of Chinese jujube" 103 : 454-460, 2007

12 Oliveira I, "Influence of strawberry tree (Arbutus unedo L.) fruit ripening stage on chemical composition and antioxidant activity" 44 : 1401-1407, 2011

13 Shin YJ, "Harvest maturity, storage temperature, and relative humidity affect fruit quality, antioxidant contents, and activity, and inhibition of cell proliferation of strawberry fruit" 49 : 201-209, 2008

14 Ferreyra RM, "Growth and ripening season effects on antioxidant capacity of strawberry cultivar ‘Selva’" 112 : 27-32, 2007

15 Awad MA, "Flavonoid and chlorogenic acid changes in skin of ‘Elstar’ and ‘Jonagold’ apples during development and ripening" 90 : 69-83, 2001

16 Kevers C, "Evolution of antioxidant capacity during storage of selected fruit and vegetables" 55 : 8596-8603, 2007

17 Sahreen S, "Evaluation of antioxidant activities of various solvent extracts of Carissa opaca fruit" 122 : 1205-1211, 2010

18 Drogoudi PD, "Effects of position on canopy and harvest time on fruit physico-chemical and antioxidant properties in different apple cultivars" 129 : 752-760, 2011

19 Zhu SH, "Effects of nitric oxide fumigation on phenolic metabolism of postharvest Chinese winter jujube (Zizyphus jujuba Mill. cv. Dongzao) in relation to fruit quality" 42 : 1009-1014, 2009

20 Duan XW, "Effect of nitric oxide on pericarp browning of harvested longan fruit in relation to phenolic metabolism" 104 : 571-576, 2007

21 Villa-Rodríguez JA, "Effect of maturity stage on the content of fatty acids and antioxidant activity of ‘Hass’ avocado" 44 : 1231-1237, 2011

22 Iglesias I, "Differences in fruit color development, anthocyanin content, fruit quality, and consumer acceptability of eight ‘Gala’ apple strains" 119 : 32-40, 2008

23 Thaipong K, "Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts" 19 : 669-675, 2006

24 Julián-Loaeza AP, "Chemical composition, color, and antioxidant activity of three varieties of Annona diversifolia Safford fruits" 34 : 1262-1268, 2011

25 Kondo S, "Antioxidative activity of apple skin or flesh extracts associated with fruit development on selected apple cultivars" 96 : 177-185, 2002

26 Deepa N, "Antioxidant constituents in some sweet pepper (Capsicum annuum L.) genotypes during maturity" 40 : 121-129, 2007

27 Kang J, "Antioxidant capacities of flavonoid compounds isolated from acai pulp (Euterpe oleracea Mart.)" 122 : 610-617, 2010

28 Xue ZP, "Antioxidant activity and total phenolic contents in peel and pulp of Chinese jujube (Ziziphus jujuba Mill) fruit" 33 : 613-629, 2009

29 Al-Reza SM, "Antiinflammatory activity of seed essential oil from Zizyphus jujuba" 48 : 639-643, 2010