Comprehensive assessment of phenolic compounds and antioxidant performance in the developmental process of jujube (Ziziphus jujuba Mill.)

Journal of Functional Foods

卷:36

Feng You¹  Li-xin Huang²  Pu-jun Xie²  Cai-hong Zhang² 

[1] Institute of New Technology of Forestry, CAF, Beijing 100091, China;

[2] Institute of Chemical Industry of Forest Products, CAF, National Engineering Laboratory for Biomass Chemical Utilization, Key and Open Laboratory on Forest Chemical Engineering, SFA, Key Laboratory of Biomass Energy and Material, Jiangsu Province, Nanjing 210042, China;

关键词: Jujube peel;    Developmental stage;    Color difference;    Phenolics;    Antioxidant capacity;   

DOI  :  

来源: DOAJ

【 摘 要 】

To reveal the relationship between peel color variation, phenolic content and antioxidant performance during the developmental process of seven Chinese jujubes, the content variation of specific phenolic compounds of these jujube peel extracts were determined. Simultaneously, their jujube peel color values and antioxidant performances were measured by CIE L∗a∗b∗ and, DPPH· and the ABTS+· scavenging capacity, respectively. The contents of total phenolics and flavonoids, including gallic acid, chlorogenic acid, caffeic acid, coumarin, (+)-catechin, p-coumaric acid, ferulic acid, quercetin, (−)-epicatechin and rutin as well as the DPPH· scavenging capacity dramatically increased as the peel color became darker from stage 1 to stage 2, but decreased in stage 3. Interestingly, the ABTS+· scavenging capacity of the peel extract declined continuously due to a different action mechanism. All these suggest that the jujube peel color variation can indicate polyphenol content and antioxidant properties in the development period.

【 授权许可】

Unknown