| تعداد نشریات | 286 |
| تعداد نشریات سازمان | 84 |
| تعداد شماره‌ها | 3,005 |
| تعداد مقالات | 33,631 |
| تعداد مشاهده مقاله | 44,479,717 |
| تعداد دریافت فایل اصل مقاله | 30,132,229 |
Evaluation on Physicochemical Properties and Antioxidant Capacity of Two Iranian Jujube (Ziziphus jujuba Mill.) Cultivars | ||
| Journal of Medicinal plants and By-products | ||
| مقاله 10، دوره 8، شماره 1، تیر 2019، صفحه 85-93 اصل مقاله (382.96 K) | ||
| شناسه دیجیتال (DOI): 10.22092/jmpb.2019.119388 | ||
| نویسندگان | ||
| Samaneh Chiti1؛ Shadi Basiri* 2؛ Ali Mortazavi3؛ Akram Sharifi4 | ||
| 1Food Science and Technology, Sabzevar Branch, Islamic Azad University | ||
| 2Agricultural Engineering Research Department, KhorasanRazavi Agricultural and Natural Resources Research Center, AREEO, Mashhad, Iran | ||
| 3Food Science and Technology Department, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran | ||
| 4Department of Food Science and Engineering, Faculty of Industrial and Mechanical Engineering, Qazvin Branch, Islamic Azad University, Qazvin, Iran | ||
| چکیده | ||
| Jujube (Ziziphus jujuba Mill.) is an important medicinal plant in Iran. Jujube fruit contains amino acids, polysaccharides and microelements.Ripened jujube fruits were collected at fully mature stage from two research collection of jujube at Khaf and Birjand centers in south Khorasan province, Iran, early in September, 2015.The physicochemical properties and antioxidant capacity were investigated. The antioxidant activity was determined by free radicals (DPPH) scavenging method. The results were showed a significant difference between evaluated physicochemical parameters. The acidity and pHofKhafjujube were 0.72%, 4.37 and the acidity and pH of Birjand jujube were 0.37%, 4.65; respectively. Protein, fat, fruit moisture and vitamin C in Khaf jujube (3.92%, 0.72%, 0.75% and 137.59 mg/100gr fresh weight) were more than Birjandjujube(3.24%, 0.4%, 0.06% and 125.11mg/100gr fresh weight). Birjand jujube had more reducing sugars percent (35.93 %). Seed’s moisture, 100-grain weight and the antioxidant activity of Birjand jujube (0.156%, 151.03 mg, Ec50= 0.1704 mg/ml) was higher than Khaf sample (0.11, 103.06, Ec50= 0.3135 mg/ml). The viscosities of two jujube varieties werein shear thinning fluids category. The viscosity of Khaf jujube sample was higher than Birjand jujube in different durations and shear rates. The transparency of the color of the Birjand sample (18.21%) was higher than Khaf jujube (17.67%). Overall, thebased on sensory evaluation, physicochemical and consistency properties ofKhaf jujube were more suitable than Birjand jujube while the antioxidant activityofBirjand jujube was higher than Khaf sample. | ||
| کلیدواژه‌ها | ||
| Antioxidant Capacity؛ Consistency؛ Iranian Jujube Fruit؛ Physicochemical Properties | ||
| مراجع | ||
|
1. Li JW, Fan LP, Ding SD, Ding XL. Nutritional composition of five cultivars of Chinese jujube. Food Chem. 2007;103:454-460.
2. Zhang H, Jiang L, Ye S, Ye YB, Ren FZ. Systematic evaluation of antioxidant capacities of the ethanol extract of different tissues of jujube (Ziziphus jujuba Mill.) from China. Food Chem Toxicol. 2010;48:1461-1465.
3. Gol mohammadi F. Medicinal plant of Jujube (Ziziphus jujuba) and its indigenous knowledge and economic importance in desert regions in east of Iran: situation and problems. J En. Appl Sci. 2013;3:493-505.
4. Kader AA. Jujube, (Chinese date): Recommendations for maintaining postharvest quality. 2000; Available from: http://postharvest.ucdavis.edu/PFfruits/Jujube Chinese/ on 10/7/2015.
5. Ghouth K. Saeedimannesh Pub Inc. Ordered: South Khorasan Agriculture Organization, Iran. 2010.
6. Kallithraka S, Viguera CG, Bakker J. Survey of Solvents for the extraction of grape seed phenolic. PCA. 1995;6:265-267.
7. Siger A, nogala-Kalucka M, Lampart-Szczapa E. The content and antioxidant activity of phenolic compounds in cold-pressed plant oils. J Food Lipids. 2008;15:137-149.
8. Lee SK, Kader AA. Pre-harvest and post-harvest factors influencing vitamin C content of horticultural crops. Postharvest Biol. Tec. 2000;20:207–220.
9. Singh RP, Chidambara Murthy KN, & Jayaprakasha GK. Studies on the antioxidant activity of pomegranate (Punica granatum) peel and seed extracts using in vitro models. J Agric Food Chem. 2002;50:81-86.
10. Koley TK, Kaur C, Ngal S, Walia S, Jaggi S. Antioxidant activity and phenolic content in genotypes of Indian jujube (Zizyphus mauritiana Lamk.). Arab J Chem. 2016;9:1044-1052.
11. Kou X, Chen Q, Li X, Li M, Kan C, Chen B, Zhang Y, Xue Z. Quantitative assessment of bioactive compounds and the antioxidant activity of 15 jujube cultivars. Food chem. 2014;173:1037-1044.
12. Gao QH, Wu PT, Liu JR., Wu CS, Parry JW, Wang M. Physico-chemical properties and antioxidant capacity of different jujube (Ziziphus jujuba Mill.) cultivars grown in loess plateau of China. Sci Hortic. 2011;130:67-72.
13. Brand-Williams W, Cuvelier ME, Berset C. Use of a free radical method to evaluate antioxidant activity. LWT Food Sci Tech. 1995;28:25-30.
14. Kamiloglu Ö, Ercisli S, sengül M, Toplu C, Serçe S. Total phenolic and antioxidant activity of jujube (Zizyphus jujube Mill.) genotypes selected from Turkey. AJB. 2009;8:303-307.
15. Wang H, Chen F, Yang H, Chen Y, Zhang L, An, H. Effects of ripening stage and cultivar on physicochemical properties and pectin nanostructures of jujubes. Carbohydr. Polym. 2012:1180-1188.
16. AOAC. Official Methods of Analysis of the Association of Official Analytical Chemists, 14th ed. Arlington. 1984:1141.
17. Lees R. Food Analysis: Analytical and Quality Control Methods for the Manufacturer and Buyer, Leonard Hill Books. 1975;145-146.
18. AOAC. Official methods of analysis of the Association of the Official Analytical Chemists. VA: Assoc of Anal Chem Inc. 2005.
19. Basiri S. Evaluation of antioxidant and antiradical properties of Pomegranate (Punicagranatum L.) seed and defatted seed extracts. J Food Sci Tech. 2015;52:1117-1123.
20. Garg N, Cheema DS. Assessment of fruit quality attributes of tomato hybrids involving ripening mutants under high temperature conditions. Sci Hort. 2011;131:29-38.
21. Santini D, Roll L, Cascio P, Mannini F. Modifications in Chemical, Physical and Mechanical Properties of Nebbiolo (Vitis vinifrra L.) Grape Berries Induced by Mixed Virus Infection. S. Afr. J Enol Vitic. 2011;32:183.
22. Melendez AJ, Bejines E, Vicario IM, Heredia FJ. Vitamin C in Orange Juices Determind by HPLC: Influence of the Wavelength of Detection. IJFS. 2004;1.
23. Gonzalez-Martinez C, Becerra M, Chafer M, Albors A, Carot JM, Chiralt A. Influence of substituting milk powder for whey powder on yoghurt quality. Trends Food Sci Tech. 2002;13:334-340.
24. Burhanu Uddin M, Imtiaz Hussain. Development of Diversified Technology for Jujube (Ziziphus jujuba L.) Processing and Preservation. WJDFS. 2012;7:74-78.
25. Wu Chun-Sen, Gao Qing-Han, Guo Xu-Dan, Yu Jin-Gang, Wang M. Effect of ripening stage on physicochemical properties and antioxidant profiles of a promising table fruit ‘pear-jujube’ (Zizyphus jujuba Mill.). J Sci Hortic (Amsterdam). 2012;148:177-184.
26. Solati J, Soleimani N. Antidiabetic effects of ethanolic extract of Ziziphus vulgaris L. in streptozocininduced diabetic adult male Wistar rats. J Physiol Pharmacol. 2010;14:174-180.
27. Wojdyło A, Carbonell-Barrachina ÁA, Legua P, Hernández F. Phenolic composition, ascorbic acid content, and antioxidant capacity of Spanish jujube (Ziziphus jujube Mill.) fruits. J food chem. 2016;15;201:307-14.
28. Stauffer B. Chocolate Behavior What Influences Your Selection. The Manufacturing Confectioner. 1998.
29. Tamborrino A, Catalano P, Leone A. Evaluation of mechanical and rheological aspects of the malaxed olive paste. International Conference RAGUSA SHWA “Safety Health and Welfare in Agriculture and in Agro-food Systems”. 2012.
30.Santos MCP, Gonçalves ECBA. Effect of different extracting solvents on antioxidant activity and phenolic compounds of a fruit and vegetable residue flour. Sci Agropecu . 2016;7:7-14. | ||
|
آمار تعداد مشاهده مقاله: 708 تعداد دریافت فایل اصل مقاله: 830 |
||