Physicochemical properties and antioxidant activities of jujubes (Ziziphus jujuba Mill.): effect of blackening process on different cultivars

This study aimed to quantitatively assess the physicochemical properties and antioxidant activities of seven jujube cultivars (NYDZ, MZ, TZ, HZ, HTDZ, GTZ, and JSXZ) before and after the blackening process and to select the most suitable cultivar for blackening. Red jujubes were blackened by aging at high temperature (75°C) and humidity (80%) conditions for 6 days. The contents of soluble solids, total phenolics, total flavonoids, polysaccharides, cyclic adenosine monophosphate, 5-hydroxymethylfurfural, and antioxidant activities were analyzed using the spectrophotometric method and high-performance liquid chromatography (HPLC). Results showed that the antioxidant activities of all cultivars were significantly enhanced (p