title: Quantitative assessment of bioactive compounds and the antioxidant activity of 15 jujube cultivars.
abstract: Fifteen jujube cultivars late in their maturation were analysed in the red stage for bioactive compounds; including total phenolics (bound/free), total flavonoids, total polysaccharides, ascorbic acid, total triterpenes, proanthocyanidins and cyclic adenosine monophosphate (cAMP). The antioxidant activity was evaluated using the 2,2-diphenyl-1-picrylhydracyl (DPPH) and 2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonicacid) (ABTS(+)) scavenging methods and the ferric reducing antioxidant power (FRAP) assay. The Order Performance by Similarity to Ideal Solution method (TOPSIS) was employed to evaluate the nutrition of different jujube cultivars based on their bioactive compounds. The results indicated that the contents of bioactive compounds and antioxidant capacities vary between different jujube cultivars. Correlation analysis revealed that ascorbic acid, polyphenols and proanthocyanidins were the 3 main components responsible for the antioxidant activity of jujubes. TOPSIS analysis indicated that Zyzyphus jujube cv. Nanjingyazao ranks the highest of the 15 jujube fruits with regards to nutritional value.
authors.affiliation: School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China.
authors.forename: Xiaohong
authors.initials: X
authors.lastname: Kou
authors.affiliation: School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China.
authors.forename: Qiong
authors.initials: Q
authors.lastname: Chen
authors.affiliation: School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China.
authors.forename: Xianhua
authors.initials: X
authors.lastname: Li
authors.affiliation: School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China.
authors.forename: Mianfang
authors.initials: M
authors.lastname: Li
authors.affiliation: School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China; Department of Food Science and Engineering, School of Food, Hainan University, Haikou 570228, China.
authors.forename: Cong
authors.initials: C
authors.lastname: Kan
authors.affiliation: School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China.
authors.forename: Boru
authors.initials: B
authors.lastname: Chen
authors.affiliation: School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China.
authors.forename: Ying
authors.initials: Y
authors.lastname: Zhang
authors.affiliation: School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China. Electronic address: zhhxue@tju.edu.cn.
authors.forename: Zhaohui
authors.initials: Z
authors.lastname: Xue
mesh_terms: D000975:Antioxidants / Q000032:analysis* / Q000494:pharmacology; D001205:Ascorbic Acid / Q000032:analysis; D005419:Flavonoids / Q000032:analysis; D005638:Fruit / Q000737:chemistry*; D010084:Oxidation-Reduction; D010636:Phenols / Q000032:analysis; D010936:Plant Extracts / Q000032:analysis* / Q000494:pharmacology*; D011134:Polysaccharides / Q000032:analysis; D014315:Triterpenes / Q000032:analysis; D031957:Ziziphus / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D005419:Flavonoids; D010636:Phenols; D010936:Plant Extracts; D011134:Polysaccharides; D014315:Triterpenes; D001205:Ascorbic Acid
keywords: Antioxidant activity; Fresh jujube; Functional components; Nutrition evaluation