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
Hauptverfasser:	Song, Yaru, Chen, Chang, Wang, Fangzhou, Zhang, Yanlei, Pan, Zhongli, Zhang, Rentang
Format:	Artikel
Sprache:	eng
Schlagworte:	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
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