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2016 | 15 | 5 |

Tytuł artykułu

Total antioxidant capacity, phenolic compounds and sugar content of Turkey Ziziphus jujubes

Autorzy

Warianty tytułu

PL
Całkowita zdolność antyoksydacyjna, związki fenolowe oraz zawartość cukru w jujubie pospolitej

Języki publikacji

EN

Abstrakty

EN
The phenolic compounds, sugar, mineral contents and antioxidant capacity of the Ziziphus jujube (Hunnap) fruits collected from five different locations in Turkey were determined. Total phenolic contents ranged from 652.4 to 1348.4 mg GAE 100 g -1 g fruit dry weight. Fourteen phenolic compounds; gallic acid, catechin, epicatechin, chlorogenic acid, caffeic acid, coumaric acid, para-coumaric acid, hesperidin, naringin, rutin, ellagic acid, quercetin, naringenin and vanillin were identified and quantified. Among the jujubes, considerable differences in phenolic materials were found. Catechin levels ranged from 5.95 to 100.96 mg 100 g -1 , and ellagic acid levels ranged from 5.87 to 26.32 mg 100 g -1 for jujube fruits in dry weight basis. Potassium, phosphorus, calcium and magnesium were the major mineral constituents in jujube fruits. The antioxidative capacity of the jujube extracts, evaluated with the % inhibition, the 2,2-diphenyl-1-picrylhydracyl (DPPH•), and the 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonicacid) (ABTS•+) scavenging methods. A positive correlation was found between total phenolic contents and antioxidant activity of jujubes.
PL
Określono zawartość związków fenolowych, cukru i minerałów w owocach Ziziphus jujube (jujuba) zebranych w różnych miejscowościach w Turcji. Całkowita zawartość związków fenolowych wynosiła od 652,4 do 1348,4 mg GAE 100 g-1 suchej masy owoców. Zidentyfikowano i określono ilościowo czternaście związków fenolowych: kwas galusowy, katechinę, epikatechinę, kwas chlorogenowy, kwas kofeinowy, kwas kumarowy, kwas para-kumarowy, hesperydynę, naringinę, rytynę, kwas elagowy, kwercetynę, naringeninę oraz wanilinę. W jujubie stwierdzono znaczne różnice jeśli chodzi o materiał fenolowy. Poziom katechiny w owocach jujuby wahał się od 5,95 do 100,96 mg 100 g -1 , a kwasu elagowego od 87 do 26,32 mg 100 g-1 suchej masy. Potas, fosfor, wapń i magnez były głównymi składnikami mineralnymi w owocach jujuby. Stwierdzono pozytywną korelację między całkowitą zawartością fenoli a antyoksydacyjnym działaniem jujuby.

Słowa kluczowe

Wydawca

-

Rocznik

Tom

15

Numer

5

Opis fizyczny

p.93-108,fig.,ref.

Twórcy

autor
  • Department of Food Engineering, Faculty of Engineering and Natural Sciences, Istanbul Sabahattin Zaim University, Istanbul, Turkey

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