Changes in chemical composition, total phenolic content and antioxidant activities of jujube (Ziziphus jujuba Mill.) fruits at different maturation stages
[ N/A ]
Tarih
2014
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wydawnictwo Akad Rolniczej W Lublinie
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Jujube (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 GAEkg fw). The highest AOC were recovered from S2 (TEAC; 74.4 umol TEg fw, FRAP; 50.9 umol TEg fw), followed by S3 (TEAC; 63.6 umol TEg fw, FRAP; 37.6 umol TEg 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.
Açıklama
Anahtar Kelimeler
FRAP, Jujube, Organic sugar, Phenolic, TEAC
Kaynak
Acta Scientiarum Polonorum, Hortorum Cultus
WoS Q Değeri
Scopus Q Değeri
Q3
Cilt
13
Sayı
2
