Physicochemical and Antioxidant Capacity of Jujube (Ziziphus jujuba Mill.) at Different Maturation Stages
Jujube is a crop very resistant to drought and salinity, making it an interesting growing alternative in southeastern Spain. The characteristics of five different cultivars of the jujube fruit have been evaluated and classified into four different maturation stages according to the color of the peel...
| Authors: | ; ; ; ; |
|---|---|
| Format: | Article |
| Publication date: | 2021 |
| Country: | España |
| Institution: | Universidad Miguel Hernández de Elche |
| Repository: | REDIUMH. Depósito Digital de la UMH |
| OAI Identifier: | oai:dspace.umh.es:11000/36261 |
| Online Access: | https://hdl.handle.net/11000/36261 |
| Access Level: | Open access |
| Keyword: | carotenoids flavonols phenols total antioxidant activity Ziziphus jujuba Mill |
| _version_ | 1878732430225965056 |
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| author | Almansa Pascual de Riquelme, María Soledad |
| author2 | Reche Rubio, Juana Hernández, Francisca Amorós, Asunción Legua, Pilar |
| author2_role | author author author author |
| author_browse | Almansa Pascual de Riquelme, María Soledad Amorós, Asunción Hernández, Francisca Legua, Pilar Reche Rubio, Juana |
| author_facet | Almansa Pascual de Riquelme, María Soledad Reche Rubio, Juana Hernández, Francisca Amorós, Asunción Legua, Pilar |
| author_role | author |
| collection | REDIUMH. Depósito Digital de la UMH |
| description | Jujube is a crop very resistant to drought and salinity, making it an interesting growing alternative in southeastern Spain. The characteristics of five different cultivars of the jujube fruit have been evaluated and classified into four different maturation stages according to the color of the peel, ranging from green in its most immature stage, to white, yellow, and red in its last, more mature stage. This is due in part to the amount of carotenoids and chlorophylls studied, which vary as the fruit matures. The cultivars ‘GAL-E’ and ‘GAL-T’ are the largest in size and weight, followed by ‘MSI’, ‘PSI’, and ‘DAT’, which are the smallest cultivars. The content of phenolic compounds was also analyzed. The antioxidant activity, which was studied by different methods, 2,20 -azino-bis(3- ethylbenzothiazoline-6-sulphonic acid (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and ferric reducing antioxidant power (FRAP), showed the highest activity in stages 3 and 4 of jujube fruit. The antioxidant activity studied in the hydrophilic and lipophilic fraction by the ABTS method showed the highest peak in stages 1 and 2. This is an important information to know promising cultivars to be used in future breeding programs. Moreover, the maturation stage is relevant to obtain fruit with a high content of bioactive compounds as well as interesting organoleptic properties. |
| eu_rights_str_mv | openAccess |
| format | article |
| id | ES_42e35f9f3f3601e53812cc0232e88310 |
| institution | Universidad Miguel Hernández de Elche |
| instname_str | Universidad Miguel Hernández de Elche |
| network_acronym_str | ES |
| network_name_str | España |
| oai_identifier_str | oai:dspace.umh.es:11000/36261 |
| publishDate | 2021 |
| publishDateSort | 2021 |
| publisher | MDPI |
| publisherStr | MDPI |
| reponame_str | REDIUMH. Depósito Digital de la UMH |
| spelling | Physicochemical and Antioxidant Capacity of Jujube (Ziziphus jujuba Mill.) at Different Maturation Stages Almansa Pascual de Riquelme, María Soledad Reche Rubio, Juana Hernández, Francisca Amorós, Asunción Legua, Pilar carotenoids flavonols phenols total antioxidant activity Ziziphus jujuba Mill Jujube is a crop very resistant to drought and salinity, making it an interesting growing alternative in southeastern Spain. The characteristics of five different cultivars of the jujube fruit have been evaluated and classified into four different maturation stages according to the color of the peel, ranging from green in its most immature stage, to white, yellow, and red in its last, more mature stage. This is due in part to the amount of carotenoids and chlorophylls studied, which vary as the fruit matures. The cultivars ‘GAL-E’ and ‘GAL-T’ are the largest in size and weight, followed by ‘MSI’, ‘PSI’, and ‘DAT’, which are the smallest cultivars. The content of phenolic compounds was also analyzed. The antioxidant activity, which was studied by different methods, 2,20 -azino-bis(3- ethylbenzothiazoline-6-sulphonic acid (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and ferric reducing antioxidant power (FRAP), showed the highest activity in stages 3 and 4 of jujube fruit. The antioxidant activity studied in the hydrophilic and lipophilic fraction by the ABTS method showed the highest peak in stages 1 and 2. This is an important information to know promising cultivars to be used in future breeding programs. Moreover, the maturation stage is relevant to obtain fruit with a high content of bioactive compounds as well as interesting organoleptic properties. MDPI https://hdl.handle.net/11000/36261 |
| spellingShingle | Physicochemical and Antioxidant Capacity of Jujube (Ziziphus jujuba Mill.) at Different Maturation Stages Almansa Pascual de Riquelme, María Soledad carotenoids flavonols phenols total antioxidant activity Ziziphus jujuba Mill |
| title | Physicochemical and Antioxidant Capacity of Jujube (Ziziphus jujuba Mill.) at Different Maturation Stages |
| title_full | Physicochemical and Antioxidant Capacity of Jujube (Ziziphus jujuba Mill.) at Different Maturation Stages |
| title_fullStr | Physicochemical and Antioxidant Capacity of Jujube (Ziziphus jujuba Mill.) at Different Maturation Stages |
| title_full_unstemmed | Physicochemical and Antioxidant Capacity of Jujube (Ziziphus jujuba Mill.) at Different Maturation Stages |
| title_short | Physicochemical and Antioxidant Capacity of Jujube (Ziziphus jujuba Mill.) at Different Maturation Stages |
| title_sort | Physicochemical and Antioxidant Capacity of Jujube (Ziziphus jujuba Mill.) at Different Maturation Stages |
| topic | carotenoids flavonols phenols total antioxidant activity Ziziphus jujuba Mill |
| topic_facet | carotenoids flavonols phenols total antioxidant activity Ziziphus jujuba Mill |
| url | https://hdl.handle.net/11000/36261 |