Comprehensive evaluation of natural antioxidants and antioxidant potentials in Ziziphus jujuba Mill. var. spinosa (Bunge) Hu ex H. F. Chou fruits based on geographical origin by TOPSIS method

Food Chemistry

Volumn 124, Issue 4, 2011, Pages 1612-1619

  Sun, Yan Fang ^a,b,c,d   Liang, Zong Suo ^a,c   Shan, Chang Juan ^a,e   Viernstein, Helmut ^d   Unger, Frank ^d  

^a NORTHWEST A F UNIVERSITY   (China)

^b LIAONING TECHNICAL UNIVERSITY   (China)

^c Shaanxi Research Center in TCM Fingerprint and NP Library   (China)

^d UNIVERSITY OF VIENNA   (Austria)

^e HENAN INSTITUTE OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

Antioxidant potentials; Geographical origin; Natural antioxidants; TOPSIS method; Ziziphus jujuba Mill. var. spinosa (Bunge) Hu ex H. F. Chou

Indexed keywords

ANTIOXIDANT POTENTIAL; GEOGRAPHICAL ORIGIN; NATURAL ANTIOXIDANTS; TOPSIS METHOD; ZIZIPHUS JUJUBA MILL. VAR. SPINOSA (BUNGE) HU EX H. F. CHOU;

ARID REGIONS; VALUE ENGINEERING;

FRUITS;

ALKALOID DERIVATIVE; ANTHOCYANIN; ANTIOXIDANT; ASCORBIC ACID; BERBERINE; BETA CAROTENE; CAROTENOID; CYANIDIN 3 GLUCOSIDE; FLAVONOID; GALLIC ACID; OLEANOLIC ACID; POLYPHENOL DERIVATIVE; POLYSACCHARIDE; RADICAL; RUTOSIDE; SAPONIN DERIVATIVE; SELENIUM;

ANTIOXIDANT ACTIVITY; ARTICLE; ATOMIC ABSORPTION SPECTROMETRY; CHEMICAL MODIFICATION; CORRELATION ANALYSIS; DNA DAMAGE; DRUG DETERMINATION; FLUORESCENCE RECOVERY AFTER PHOTOBLEACHING; FRUIT; GEOGRAPHY; IN VITRO STUDY; JUJUBE; MEDICINAL PLANT; NONHUMAN; OXIDATIVE STRESS; PLANT GROWTH; PRECIPITATION; TOPSIS METHOD; ZIZIPHUS JUJUBA MILL. VAR. SPINOSA HU X H.F. CHOU;

ZIZIPHUS JUJUBA;

EID: 77957021671     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.08.026     Document Type: Article

References (30)

1. Akira I., Kunihiko S., Tsutomu F. Alkaloids in plants regenerated from Coptis callus cultures. Phytochemistry 1975, 14:1209-1210.
2. Amarowicz R., Karamac M., Shahidi F. Antioxidant activity of phenolic fractions of lentil (Lens culinaris). Journal of Food Lipids 2003, 10:1-10.
3. Benzie I.F.F., Szeto Y.T. Total antioxidant capacity of teas by the ferric reducing/antioxidant power assay. Journal of Agricultural and Food Chemistry 1999, 47:633-636.
4. Blois M.S. Antioxidant determinations by the use of a stable free radical. Nature 1958, 181:1199-1200.
5. 13C NMR analysis of polyphenol biosynthesis in grape cells: Impact of various inducing factors. Analytica Chimica Acta 2006, 563:137-144.
6. Chandler S.F., Dodds J.H. The effect of phosphate, nitrogen and sucrose on the production of phenolics and solasidine in callus cultures of solanum lacinitun. Plant Cell Reports 1983, 2:105.
7. Chinese Pharmacopoeia (2005). State pharmacopoeia committee [s] (Vol. 1, p. 45).
8. Dubois M., Gilles K.A., Hamilton J.K., Rebers P.A., Smith F. Colorimetric method for determination of sugars and related substances. Analytical Chemistry 1956, 28:350-356.
9. Duke, J. A., & Ayensu, E. S. (1985). Medicinal plants of China (pp. S219-S224). Reference Publications, Institute of Chinese Medicine.
10. Espin J.C., Garcia-Conesa M.T., Tomas-Barberan F.A. Nutraceuricals: Facts and fiction. Phytochemistry 2007, 68:2986-3008.
11. Fatemeh V., Mohsen F.N., Kazem B. Evaluation of inhibitory effect and apoptosis induction of Zyzyphus jujube on tumor cell lines, an in vitro preliminary study. Cytotechnology 2008, 56:105-111.
12. Guil-Guerrero J.L. Fatty acids and carotenes in some ber (Ziziphus jujuba Mill) varieties. Plant Foods for Human Nutrition 2004, 59:23-27.
13. Hwang C.L., Yoon K. Multiple attributes decision making methods and applications 1981, Springer, Berlin Heidelberg.
14. Johnston M.C. The species of Ziziphus indigenous to United States and Mexico. American Journal Botany 1963, 50:1020-1027.
15. Jun Y., Timothy E.M., Rui H.L. Phytochemical profiles and antioxidant activities of wine grapes. Food Chemistry 2009, 116:332-339.
16. Kris-Etherton P.M., Hecker K.D., Bonanome A., Coval S.M., Binkoski A.E., Hilpert K.F. Bioactive compounds in foods: Their role in the prevention of cardiovascular disease and cancer. American Journal of Medicine 2002, 30:71-88.
17. Lee J., Koo N., Min D.B. Reactive oxygen species, aging, and antioxidative nutraceuticals. Comprehensive Reviews in Food Science and Food Safety 2004, 3:21-33.
18. Liu X.Y. The determination of selenium in mango in Panzhihua. Journal of Southwest China Normal University (Natural Science) 2007, 32:29-32.
19. Liu F., Ng T.B. Antioxidative and free radical scavenging activities of selected medicinal herbs. Life Science 2000, 66:725-735.
20. Navarro M., López H., Ruiz M.L. Determination of selenium in serum by hydride generation atomic absorption spectrometry for calculation of daily dietary intake. The Science of the Total Environment 1995, 175:245-252.
21. Ohkawa H., Ohishi N., Yagi K. Assay for lipid peroxides in animal tissues by thiobarbituric acid reaction. Analytical Biochemistry 1979, 95:351-358.
22. Oleszek W.A. Chromatographic determination of plant saponins. Journal of Chromatography A 2002, 967:147-162.
23. Oyaizu M. Studies on products of browning reactions: Antioxidative activities of products of browning reaction prepared from glucosamine. Japanese Journal of Nutrition 1986, 44:307-315.
24. Russo A., Acquaviva R., Campisi A., Sorrenti V., Di G.C., Virgata G., et al. Bioflavonoids as antiradicals, antioxidants and DNA cleavage protectors. Cell Biology and Toxicology 2000, 16(2):91-98.
25. Selman J.D. The vitamin C content of some kiwifruits (Actinidia chinensis planch., variety hayward). Food Chemistry 1983, 11:63-75.
26. Slinkard K., Singleton V.L. Total phenol analyses: Automation and comparison with manual methods. American Journal of Enology and Viticulture 1977, 28:49-55.
27. Talcott S.T., Howard L.R. Phenolic autoxidation is responsible for colour degradation in processed carrot puree. Journal of Agricultural and Food Chemistry 1999, 47:2109-2115.
28. Wang H., Cao G., Prior R. Oxygen radical absorbing capacity of anthocyanins. Journal of Agricultural and Food Chemistry 1997, 45:304-309.
29. Wrolstad, R. E. (1976). Color and pigment analyses in fruit products. Agricultural Station Bulletin 624, Oregon State University.
30. Zhi S.J., Meng C.T., Jiang M.W. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chemistry 1999, 64:555-559.