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 a...
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| Veröffentlicht in: | International journal of food properties 2022-12, Vol.25 (1), p.1576-1590 |
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| creator | Song, Yaru Chen, Chang Wang, Fangzhou Zhang, Yanlei Pan, Zhongli Zhang, Rentang |
| description | 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 |
| doi_str_mv | 10.1080/10942912.2022.2093361 |
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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 < .05) and the contents of selected bioactive compounds in all cultivars increased after blackening, indicating that blackened jujube had higher nutritional value than red jujube. Correlation analysis showed that the total phenolic compounds were the primary source of jujube antioxidant activities. The heat map showed that HTDZ could be selected as the most suitable cultivar for future production of blackened jujube. Red jujube cultivar with high total phenolic content was the best choice for blackening.</description><identifier>ISSN: 1094-2912</identifier><identifier>EISSN: 1532-2386</identifier><identifier>DOI: 10.1080/10942912.2022.2093361</identifier><language>eng</language><publisher>Abingdon: Taylor & Francis</publisher><subject>Aging ; Antioxidant activity ; Antioxidants ; Bioactive compounds ; Blackening processing ; Correlation analysis ; Cultivars ; Cyclic AMP ; Flavonoids ; High temperature ; High-performance liquid chromatography ; Jujube ; Leaves ; Nutritive value ; Phenolic compounds ; Physicochemical properties ; Polysaccharides ; Spectrophotometry ; Ziziphus jujuba</subject><ispartof>International journal of food properties, 2022-12, Vol.25 (1), p.1576-1590</ispartof><rights>2022 Yaru Song, Chang Chen, Fangzhou Wang, Yanlei Zhang, Zhongli Pan and Rentang Zhang. Published with license by Taylor & Francis Group, LLC. Published with license by Taylor & Francis Group, LLC. © 2022 Yaru Song, Chang Chen, Fangzhou Wang, Yanlei Zhang, Zhongli Pan and Rentang Zhang 2022</rights><rights>2022 Yaru Song, Chang Chen, Fangzhou Wang, Yanlei Zhang, Zhongli Pan and Rentang Zhang. Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3661-be003e1a73fc9f540e4bae36339356246ef80bf65f523623c073edbee612e63a3</citedby><cites>FETCH-LOGICAL-c3661-be003e1a73fc9f540e4bae36339356246ef80bf65f523623c073edbee612e63a3</cites><orcidid>0000-0002-2886-3487</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.tandfonline.com/doi/pdf/10.1080/10942912.2022.2093361$$EPDF$$P50$$Ginformaworld$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.tandfonline.com/doi/full/10.1080/10942912.2022.2093361$$EHTML$$P50$$Ginformaworld$$Hfree_for_read</linktohtml><link.rule.ids>314,780,784,864,2102,27502,27924,27925,59143,59144</link.rule.ids></links><search><creatorcontrib>Song, Yaru</creatorcontrib><creatorcontrib>Chen, Chang</creatorcontrib><creatorcontrib>Wang, Fangzhou</creatorcontrib><creatorcontrib>Zhang, Yanlei</creatorcontrib><creatorcontrib>Pan, Zhongli</creatorcontrib><creatorcontrib>Zhang, Rentang</creatorcontrib><title>Physicochemical properties and antioxidant activities of jujubes (Ziziphus jujuba Mill.): effect of blackening process on different cultivars</title><title>International journal of food properties</title><description>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 < .05) and the contents of selected bioactive compounds in all cultivars increased after blackening, indicating that blackened jujube had higher nutritional value than red jujube. Correlation analysis showed that the total phenolic compounds were the primary source of jujube antioxidant activities. The heat map showed that HTDZ could be selected as the most suitable cultivar for future production of blackened jujube. Red jujube cultivar with high total phenolic content was the best choice for blackening.</description><subject>Aging</subject><subject>Antioxidant activity</subject><subject>Antioxidants</subject><subject>Bioactive compounds</subject><subject>Blackening processing</subject><subject>Correlation analysis</subject><subject>Cultivars</subject><subject>Cyclic AMP</subject><subject>Flavonoids</subject><subject>High temperature</subject><subject>High-performance liquid chromatography</subject><subject>Jujube</subject><subject>Leaves</subject><subject>Nutritive value</subject><subject>Phenolic compounds</subject><subject>Physicochemical properties</subject><subject>Polysaccharides</subject><subject>Spectrophotometry</subject><subject>Ziziphus jujuba</subject><issn>1094-2912</issn><issn>1532-2386</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><sourceid>0YH</sourceid><sourceid>DOA</sourceid><recordid>eNp9kc9u1DAQxiMEEqXwCEiRuMAhiz2TOAknUMWfSkVwgAsXy3bGXQdvvNgJsLwD74zTFI4c7BmNv_mN7a8oHnO246xjzznra-g57IDBuvWIgt8pzniDUAF24m7Os6ZaRfeLBymNjPEOOTsrfn_cn5Izwezp4Izy5TGGI8XZUSrVNOQ1u_DTDTmWyszuu7s5CrYcl3HROX36xf1yx_2Stooq3zvvd89elGQtmXmVaq_MV5rcdL3iDaUMmMrBZUGkDDaLz2QV08PinlU-0aPbeF58fvP608W76urD28uLV1eVQSF4pYkxJK5atKa3Tc2o1opQIPbYCKgF2Y5pKxrbAApAw1qkQRMJDiRQ4XlxuXGHoEZ5jO6g4kkG5eRNIcRrqfIfGE-SgYaBtRx0T3Xu7YzoDDRgNai6s0NmPdlY-WnfFkqzHMMSp3x9CW0NnagZtFnVbCoTQ0qR7L-pnMnVRfnXRbm6KG9dzH0vtz432RAP6keIfpCzOvkQbVSTcUni_xF_ACYepW0</recordid><startdate>20221231</startdate><enddate>20221231</enddate><creator>Song, Yaru</creator><creator>Chen, Chang</creator><creator>Wang, Fangzhou</creator><creator>Zhang, Yanlei</creator><creator>Pan, Zhongli</creator><creator>Zhang, Rentang</creator><general>Taylor & Francis</general><general>Taylor & Francis Ltd</general><general>Taylor & Francis Group</general><scope>0YH</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QR</scope><scope>8FD</scope><scope>FR3</scope><scope>P64</scope><scope>DOA</scope><orcidid>https://orcid.org/0000-0002-2886-3487</orcidid></search><sort><creationdate>20221231</creationdate><title>Physicochemical properties and antioxidant activities of jujubes (Ziziphus jujuba Mill.): effect of blackening process on different cultivars</title><author>Song, Yaru ; Chen, Chang ; Wang, Fangzhou ; Zhang, Yanlei ; Pan, Zhongli ; Zhang, Rentang</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3661-be003e1a73fc9f540e4bae36339356246ef80bf65f523623c073edbee612e63a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Aging</topic><topic>Antioxidant activity</topic><topic>Antioxidants</topic><topic>Bioactive compounds</topic><topic>Blackening processing</topic><topic>Correlation analysis</topic><topic>Cultivars</topic><topic>Cyclic AMP</topic><topic>Flavonoids</topic><topic>High temperature</topic><topic>High-performance liquid chromatography</topic><topic>Jujube</topic><topic>Leaves</topic><topic>Nutritive value</topic><topic>Phenolic compounds</topic><topic>Physicochemical properties</topic><topic>Polysaccharides</topic><topic>Spectrophotometry</topic><topic>Ziziphus jujuba</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Song, Yaru</creatorcontrib><creatorcontrib>Chen, Chang</creatorcontrib><creatorcontrib>Wang, Fangzhou</creatorcontrib><creatorcontrib>Zhang, Yanlei</creatorcontrib><creatorcontrib>Pan, Zhongli</creatorcontrib><creatorcontrib>Zhang, Rentang</creatorcontrib><collection>Access via Taylor & Francis (Open Access Collection)</collection><collection>CrossRef</collection><collection>Chemoreception Abstracts</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>DOAJ Directory of Open Access Journals</collection><jtitle>International journal of food properties</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Song, Yaru</au><au>Chen, Chang</au><au>Wang, Fangzhou</au><au>Zhang, Yanlei</au><au>Pan, Zhongli</au><au>Zhang, Rentang</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Physicochemical properties and antioxidant activities of jujubes (Ziziphus jujuba Mill.): effect of blackening process on different cultivars</atitle><jtitle>International journal of food properties</jtitle><date>2022-12-31</date><risdate>2022</risdate><volume>25</volume><issue>1</issue><spage>1576</spage><epage>1590</epage><pages>1576-1590</pages><issn>1094-2912</issn><eissn>1532-2386</eissn><abstract>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 < .05) and the contents of selected bioactive compounds in all cultivars increased after blackening, indicating that blackened jujube had higher nutritional value than red jujube. Correlation analysis showed that the total phenolic compounds were the primary source of jujube antioxidant activities. The heat map showed that HTDZ could be selected as the most suitable cultivar for future production of blackened jujube. Red jujube cultivar with high total phenolic content was the best choice for blackening.</abstract><cop>Abingdon</cop><pub>Taylor & Francis</pub><doi>10.1080/10942912.2022.2093361</doi><tpages>15</tpages><orcidid>https://orcid.org/0000-0002-2886-3487</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | Aging Antioxidant activity Antioxidants Bioactive compounds Blackening processing Correlation analysis Cultivars Cyclic AMP Flavonoids High temperature High-performance liquid chromatography Jujube Leaves Nutritive value Phenolic compounds Physicochemical properties Polysaccharides Spectrophotometry Ziziphus jujuba |
| title | Physicochemical properties and antioxidant activities of jujubes (Ziziphus jujuba Mill.): effect of blackening process on different cultivars |
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