CHANGES IN CHEMICAL COMPOSITION, TOTAL PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITIES OF JUJUBE (Ziziphus jujuba Mill.) FRUITS AT DIFFERENT MATURATION STAGES

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dc.contributor.authorGunduz, Kazim
dc.contributor.authorSaracoglu, Onur
dc.date.accessioned2024-09-18T20:28:13Z
dc.date.available2024-09-18T20:28:13Z
dc.date.issued2014
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractJujube (Ziziphus jujuba Mill.) fruit is an important medicinal plant in Turkey. Several characteristics of jujube fruit harvested at four maturation stages were evaluated. The maturation stages were classified by degree (%) of dark color formation on the fruit surface [Stage (S1), '1-10% (S2), 11-50% (S3), 51-100% (S4)]. Fruit weight, width, length, stone weight, flesh/stone ratio, total soluble solids (TSS), titratable acidity (TA), organic acids and specific sugars were determined. Total phenolic content (TPC) was measured along with antioxidant activity (AOC), determined by Ferric Reducing Ability of Plasma (FRAP) and Trolox Equivalent Antioxidant Capacity (TEAC). Results of the study showed that TSS increased from 12.8% to 18.3% from the S1 to the S4 fruit stage, respectively. The S3 had the highest TPC (6518 mg GAE. kg fw). The highest AOC were recovered from S2 (TEAC; 74.4 Amol TE. g fw, FRAP; 50.9 piano' TE. g fw), followed by S3 (TEAC; 63.6 Amol TE.g fw, FRAP; 37.6 Amol TE-g fw). The main organic acid was citric acid as determined by the HPLC method. Fructose content tended to be more stable than glucose or sucrose.en_US
dc.identifier.endpage195en_US
dc.identifier.issn1644-0692
dc.identifier.issn2545-1405
dc.identifier.issue2en_US
dc.identifier.startpage187en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12483/10797
dc.identifier.volume13en_US
dc.identifier.wosWOS:000339362600015en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherWydawnictwo Akad Rolniczej W Lublinieen_US
dc.relation.ispartofActa Scientiarum Polonorum-Hortorum Cultusen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectJujubeen_US
dc.subjectTEACen_US
dc.subjectFRAPen_US
dc.subjectphenolicen_US
dc.subjectorganic sugaren_US
dc.titleCHANGES IN CHEMICAL COMPOSITION, TOTAL PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITIES OF JUJUBE (Ziziphus jujuba Mill.) FRUITS AT DIFFERENT MATURATION STAGESen_US
dc.typeArticleen_US

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