Antioxidant activity and total phenolic contents in peel and pulp of chinese jujube (ziziphus jujuba mill) fruits

Journal of Food Biochemistry

Volumn 33, Issue 5, 2009, Pages 613-629

  Xue, Ziping ^a   Feng, Weihua ^b   Cao, Jiankang ^a   Cao, Dongdong ^a   Jiang, Weibo ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b ZHONGKAI UNIVERSITY OF AGRICULTURE AND ENGINEERING   (China)

Author keywords

[No Author keywords available]

Indexed keywords

ZIZIPHUS; ZIZIPHUS JUJUBA;

EID: 70350459244     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2009.00241.x     Document Type: Article

References (33)

1. BENZIE, I.F.F. STRAIN, J.J. 1996. The ferric reducing ability of plasma (FRAP) as a measure of: "antioxidant power": The FRAP assay. Anal. Biochem. 239, 70 76.
2. BRAND-WILLIAMS, W., CUVELIER, M.E. BERSET, C. 1995. Use of a free radical methods to evaluate antioxidant activity. Lebensm.-Wiss. Technol. 28, 25 30.
3. BRAVO, L. 1998. Polyphenolics: Chemistry, dietary sources, metabolism, and nutritional significance. Nutr. Rev. 56, 317 333.
4. BREKSA, A.P., III. and MANNERS, G.D. 2006. Evaluation of the antioxidant capacity of limonin, nomilin, and limonin glycoside. J. Agric. Food Chem. 54, 3827 3831.
5. CYONG, J.C. HANABUSA, K. 1980. Cycle adenosine monophosphate in fruits of Zizyphus jujuba. Photochemistry 19, 2747 2748.
6. EREL, O. 2004. A novel automated direct measurement method for total antioxidant capacity using a new generation, more stable ABTS radical cation. Clin. Biochem. 37, 277 285.
7. ESPIN, J.C., SOLER-RIVAS, C., WICHERS, H.J. GARCIA-VIGUERA, C. 2000. Anthocyanin-based natural colorants: A new source of antiradical activity for foodstuff. J. Agric. Food Chem. 48, 1588 1592.
8. FRANKEL, E.N. MEYER, A.S. 2000. The problems of using one-dimensional methods to evaluate multifunctional food and biological antioxidants. J. Sci. Food Agric. 80, 1925 1941.
9. GORINSTEIN, S., ZACHWIEJA, E., PAWELZIK, E., HARUENKIT, R., TRAKHTENBERG, S. MARTIN-BELLOSO, O. 2004. Comparison of the content of the main antioxidant compounds and the antioxidant activity of white grapefruit and its new hybrid. Lebensm.-Wiss. Technol. 35, 532 542.
10. GULL-GUERRERO, J.L., DÍAZDELGADO, A., MATALLANAGONZÁLEZ, M.C. TORIJAISASA, M.E. 2004. Fatty acids and carotenes in some ber (Ziziphus jujube Mill) varieties. Plant Food Hum Nutr. 59, 23 27.
11. HALLIWELL, B. 1995. Antioxidant characterization: Methodology and mechanism. Biochem. Pharmacol. 49, 1341 1348.
12. HUANG, D., OU, B. PRIOR, R.L. 2005. The chemistry behind antioxidant capacity assays. J. Agric. Food Chem. 53, 1841 1856.
13. HUKKANEN, A.T., POLONEN, S.S., KÄRENLAMPI, S.O. KOKKO, H.I. 2006. Antioxidant capacity and phenolic content of sweet rowanberries. J. Agric. Food Chem. 54, 112 119.
14. JOSEPH, J.A., SHUKITT-HALE, B., DENISOVA, N.A., BIELINSKI, D., MARTIN, A., MCEWEN, J.J. BICKFORD, P.C. 1999. Reversals of age-related declines in neuronal signal transduction, cognitive, and motor behavioral deficits with blueberry, spinach, or strawberry dietary supplementation. J. Neurosci. 19, 8114 8121.
15. LAMPE, J.W. 1999. Health effects of vegetables and fruits: Assessing mechanism of action in human experimental studies. Am. J. Clin. Nutr. 70, 475s 490s.
16. LI, J.W., DING, S.D. DING, X.L. 2005. Comparison of antioxidant capacity of extracts from five cultivars of Chinese jujube. Proc. Biochem. 40, 3607 3613.
17. LI, J.W., FAN, L.P., DING, S.D. DING, X.L. 2007. Nutritional composition of five cultivars of Chinese jujube. Food Chem. 103, 454 460.
18. LI, Y.F., GUO, C.J., YANG, J.J., WEI, J.Y., XU, J. CHENG, S. 2006. Evaluation of antioxidant properties of pomegranate peel extract in comparison with pomegranate pulp extract. Food Chem. 96, 254 260. (Pubitemid 41563178)
19. OZGEN, M., REESE, R.N., TULIO, A.Z., JR., SCHEERENS, J.C. MILLER, A.R. 2006. Modified 2,2-Azino-bis-3-ethylbenzothiazoline-6-sulfonic Acid (ABTS) method to measure antioxidant capacity of selected small fruits and comparison to ferric reducing antioxidant power (FRAP) and 2,2-Diphenyl-1-picrylhydrazyl (DPPH) methods. J. Agric. Food Chem. 54, 1151 1157.
20. RICE-EVANS, C.A., MILLER, N.J. PAGANGA, G. 1996. Structure-antioxidant activity relationship of flavonoids and phenolic acids. Free Radic. Biol. Med. 20, 933 956.
21. ROBARDS, K., PRENZLER, P.D., TUCKER, G., SWATSITANG, P. GLOVER, W. 1999. Phenolic compounds and their role in oxidative processes in fruits. Food Chem. 66, 401 436.
22. SCALBERT, A. WILLIAMSON, G. 2000. Dietary intake and bioavailability of polyphenols. J. Nutr. 130, 2073s 2085s.
23. SHERWIN, F.R. 1990. Antioxidants. In Food Additives (A.L. Branen, P.M. Davidson S. Salminen, eds.) pp. 139 193, Marcel Dekker, New York, NY.
24. SINGLETON, V.L. ROSSI, J.A. 1965. Colorimetry of total phenolics with phosphonolybdic-phosphotungsic acid reagents. Am. J. Enol. Vitic. 16, 144 158.
25. STRATIL, P., KLEJDUS, B. KUBAN, V. 2006. Determination of total content of phenolic compounds and their antioxidant activity in vegetables - evaluation of spectrophotometric methods. J. Agric. Food Chem. 54, 607 616.
26. SURH, Y.J. 2003. Cancer chemoprevention with dietary phytochemicals. Nat. Rev. Cancer 3, 768 780.
27. TERMENTZI, A., KEFALAS, P. KOKKALOU, E. 2006. Antioxidant activities of various extracts and fractions of Sorbus domestica fruits at different maturity stages. Food Chem. 98, 599 609.
28. TOMAS-BARBERAN, F.A., GIL, M.I., CREMIN, P., WATERHOUSE, A.I., HESS-PIERCE, B. KADER, A.A. 2001. HPLC-DAD-ESIMS analysis of phenolic compounds in nectarines, peaches, and plums. J. Agric Food Chem. 49, 4748 4760.
29. TOOR, R.K. SAVAGE, G.P. 2005. Antioxidant activity in different fractions of tomatoes. Food Res. Int. 38, 487 494.
30. VINSON, J.A., SU, X., ZUBIK, L. BOSE, P. 2001. Phenol antioxidant quantity and quality in foods: Fruits. J. Agric. Food Chem. 49, 5315 5321.
31. WATERMAN, P.G. MOLE, S. (eds.) 1994. Why are phenolic compounds so important? In Analysis of Phenolic Plant Metabolites. Methods in Ecology (P.G. Waterman S. Mole, eds.) pp. 44 65, Black Science Publications, Oxford, UK.
32. WOLFE, K., WU, X. LIU, R.H. 2003. Antioxidant activity of apple peels. J. Agric. Food Chem. 51, 609 614.
33. ZHANG, Y.L., GUO, H., CHEN, J.P. LI, J.K. 2005. Effects of juice of fructus Zipiphi jujubae on blood lipid level and body function in mice. Chin. J. Clin. Rehabil. 9 (3 247 249.