AI Chat Paper
Note: Please note that the following content is generated by AMiner AI. SciOpen does not take any responsibility related to this content.
{{lang === 'zh_CN' ? '文章概述' : 'Summary'}}
{{lang === 'en_US' ? '中' : 'Eng'}}
Chat more with AI
Powered by AMiner. Clicking this button will take you away from SciOpen.
Home Food Science and Human Wellness Article
PDF (628.4 KB)
Cite
EndNote(RIS) BibTeX
Collect
Submit Manuscript AI Chat Paper
Show Outline
Outline
Show full outline
Hide outline
Outline
Show full outline
Hide outline
Research Article | Open Access

Phenolic compounds and its antioxidant activities in ethanolic extracts from seven cultivars of Chinese jujube

Huan-xia Zhao, Hai-sheng Zhang( ), Shu-fang Yang
Lab. of Fruit and Vegetables Processing, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China

Peer review under responsibility of Beijing Academy of Food Sciences.

Show Author Information

Abstract

Phenolic compounds and its antioxidant activity of extracts from seven cultivars of Chinese jujubes were investigated by high performance liquid chromatography (HPLC) with standards and different antioxidant evaluation methods, such as phosphomolybdenum assay, superoxide radical scavenging activity (SRSA), hydroxyl radical scavenging activity (HRSA), antihemolytic activity and inhibition of lipid peroxidation in rat liver homogenate, respectively. The results showed the components of the extracts are comprised of total phenols and flavonoids, and its content ranges from 454.3 to 1298.9 (GAEmg/100 g dry weight). Phlorizin, catechin, gallic acid, chlorogenic acid, caffeic acid were the predominant phenolic compounds. All the extracts had significant antioxidant activities either in vitro or in vivo. Correlation analysis indicated that the antioxidant capacities of Chinese jujube extracts demonstrated a good positive relationship with some phenolic acids, which was higher in Xiao and Goutou. The results indicated that Xiao and Goutou could be attributed to a potential source of natural antioxidants for food applications.

Keywords

Chinese jujubePhenolic compoundsFlavonoidsAntioxidant activityPhlorizin

References

[1]

M. Laguerre, J. Lecomte, P. Villeneuve, Evaluation of the ability of antioxidants to counteract lipid oxidation: existing methods, new trends and challenges, Prog. Lipid Res. 46 (2007) 244-282.
Crossref Google Scholar
[2]

K. Sachidanandame, S.C. Fagan, A. Ergul, Oxidative stress and cardiovascular disease: antioxidants and unresolved issues, Cardiovasc. Drug Res. 23 (2005) 115-132.
Crossref Google Scholar
[3]

K. Ley, Physiology of Inflammation, Oxford University Press, New York (2001).
Crossref
[4]

A. Gosslau, S. Li, C.-T. Ho, K.Y. Chen, N.E. Rawson, The importance of natural product characterization in studies of their anti-inflammatory activity, Mol. Nutr. Food Res. 55 (2011) 74-82.
Crossref Google Scholar
[5]

P. Diaz, S.C. Jeong, S. Lee, C. Khoo, S.R. Koyyalamudi, Antioxidant and anti-inflammatory activities of selected medicinal plants and fungi containing phenolic and flavonoid compounds, Chin. Med. 7 (2012) 26-34.
Crossref Google Scholar
[6]

A.L. Dawidowicz, M. Olszowy, Mechanism change in estimating of antioxidant activity of phenolic compounds, Talanta 97 (2012) 312-317.
Crossref Google Scholar
[7]

I.-C. Jang, E.-K. Jo, S.-M. Bae, M.-S. Bae, H.-J. Lee, E. Park, H.-G. Yuk, G.-H. Ahn, S.-C. Lee, Antioxidant activity and fatty acid composition of four different persimmon seeds, Food Sci. Technol. Res. 16 (2010) 577-584.
Crossref Google Scholar
[8]

J.W. Li, S.D. Ding, X.L. Ding, Comparison of antioxidant capacities of extracts from five cultivars of Chinese jujube, Process Biochem. 40 (2005) 3607-3613.
Crossref Google Scholar
[9]

K.K. Sampath Kumara, J. Chethan, N. Manasa, J.S. Ashadevi, Bioactive potential of herbaceous Phyllanthus species, Int. J. Pharm. Pharm. Sci. 4 (2012) 457-461.
Google Scholar
[10]

J.W. Li, L.P. Fan, S.D. Ding, X.L. Ding, Nutritional composition of five cultivars of Chinese jujube, Food Chem. 103 (2007) 454-460.
Crossref Google Scholar
[11]

J. Wang, L.T. Li, Y. Dan, The correlation between freezing point and soluble solids of fruits, J. Food Eng. 60 (2003) 481-484.
Crossref Google Scholar
[12]

H. Zhang, L. Jiang, S. Ye, F.Z. Ren, Systematic evaluation of antioxidant capacities of the ethanolic extract of different tissues of jujube (Ziziphus jujuba Mill.) from China, Food Chem. Toxicol. 48 (2010) 1461-1465.
Crossref Google Scholar
[13]

N. Bahloul, N. Boudhrioua, M. Kouhila, N. Kechaou, Effect of convective solar drying on colour, total phenols and radical scavenging activity of olive leaves (Olea europaea L.), Int. J. Food Sci. Technol. 44 (2009) 2561-2567.
Crossref Google Scholar
[14]

D. Priya, K. Rajaram, P. Suresh Kumar, In vitro antioxidant and preliminary phytochemical studies of Caralluma fimbriata wall, Int. J. Pharm. Res. 4 (2011) 44-48.
Google Scholar
[15]

Y.F. Li, C.J. Guo, J.J. Yang, J.Y. Wei, J. Xu, S. Cheng, Study on extraction of antioxidants in pomegranate peel and its antioxidant activities in vitro, Ying Yang Xue Bao 26 (2004) 144-147.
Google Scholar
[16]

K.A.K. Rajinder, S.A. Thukral, Attenuation of free radicals by an aqueous extract of peels of Safed musli tubers (Chlorophytum borivilianum sant et Fernand), J. Chin. Clin. Med. 5 (2010) 7-11.
Crossref Google Scholar
[17]

H. Wang, X.D. Gao, G.C. Zhou, L. Cai, W.B. Yao, In vitro and in vivo antioxidant activity of aqueous extract from Choerospondias axillaris fruit, Food Chem. 106 (2008) 888-895.
Crossref Google Scholar
[18]

Z.X. Li, R.B. Wang, Determination of the content of total flavonoids in red jujube with ultrasonic extraction and spectrophotometry, J. Anhui Agric. Sci. 39 (2011) 14986-14987.
Google Scholar
[19]

S.H. Choi, J.B. Ahn, N. Kozukue, C.E. Levin, M. Friedman, Distribution of free amino acids, flavonoids, total phenolics, and antioxidative activities of jujube (Ziziphus jujuba) fruits and seeds harvested from plants grown in Korea, J. Agric. Food Chem. 59 (2011) 2594-2604.
Crossref Google Scholar
[20]

S. Bekir, A.N. Yildirim, Phenolic, alpha-tocopherol, beta-carotene and fatty acid composition of four promising jujube (Ziziphus jujuba Miller) selections, J. Food Compos. Anal. 23 (2010) 706-710.
Crossref Google Scholar
[21]

M. Hudina, M. Liu, R. Veberic, F. Stampar, M. Colaric, Phenolic compounds in the fruit of different varieties of Chinese jujube (Ziziphus jujuba Mill.), J. Hortic. Sci. Biotechnol. 83 (2008) 305-308.
Crossref Google Scholar
[22]

B.N. Wang, W. Cao, H. Gao, M.T. Fan, J.B. Zheng, Simultaneous determination of six phenolic compounds in jujube by LC-ECD, Chromatographia 71 (2010) 703-707.
Crossref Google Scholar
[23]

Q.H. Gao, P.T. Wu, J.R. Liu, C.S. Wu, J.W. Parry, M. Wang, Physico-chemical properties and antioxidant capacity of different jujube (Ziziphus jujuba Mill.) cultivars grown in loess plateau of China, Sci. Hortic. 130 (2011) 67-72.
Crossref Google Scholar
[24]

S.R. Kanatt, R. Chander, A. Sharma, Antioxidant potential of mint (Mentha spicata L.) in radiation-processed lamb meat, Food Chem. 100 (2007) 451-458.
Crossref Google Scholar
[25]

J.H. Yang, H.C. Lin, J.L. Mau, Antioxidant properties of several commercial mushrooms, Food Chem. 77 (2002) 229-235.
Crossref Google Scholar
[26]

J.W. Chen, Z.Q. Zhu, T.X. Hu, D.Y. Zhu, Structure–activity relationship of natural flavonoids in hydroxyl radical-scavenging effects, Acta Pharmacol. Sin. 23 (2002) 667-672.
Google Scholar
[27]

Y.J. Wang, H.Y. Yao, Antioxidant activity of feruloylated oligosaccharides from wheat bran, Food Chem. 90 (2005) 759-764.
Crossref Google Scholar
[28]

N. Singh, P.S. Rajini, Antioxidant-mediated protective effect of potato peels extract in erythrocytes against oxidative damage, Chem. Biol. Interact. 173 (2008) 97-104.
Crossref Google Scholar
[29]

S. Chaudhuri, A. Banerjee, K. Basu, B. Sengupta, P.K. Sengupta, Interaction of flavonoids with red blood cell membrane lipids and proteins: antioxidant and antihemolytic effects, Int. J. Biol. Macromol. 41 (2007) 42-48.
Crossref Google Scholar
[30]

C. Pankaj, K. Sandeep, P.K. Shukla, Radioprotective properties of apple polyphenols: an in vitro study, Mol. Cell. Biochem. 288 (2006) 37-46.
Crossref Google Scholar
[31]

A. Rahmat, M. Khan, K. Rashid, S. Sumaira, A. Mushtaq, Assessment of flavonoids contents and in vitro antioxidant activity of Launaea procumbens, Chem. Cent. J. 6 (2012) 43-53.
Crossref Google Scholar
[32]

P. Fei, X.L. Ren, X.P. Zhang, Phenolic compounds and antioxidant activity in fruits of six Diospyros kaki genotypes, Eur. Food Res. Technol. 237 (2013) 923-932.
Crossref Google Scholar
[33]

A.M. Marina, Y.B. Man, S.A. Nazimah, I. Amin, Antioxidant capacity and phenolic acids of virgin coconut oil, Int. J. Food Sci. Nutr. 60 (2009) 114-123.
Crossref Google Scholar
[34]

Z. Lu, G. Nie, P.S. Belton, H. Tang, B. Zhao, Structure–activity relationship analysis of antioxidant ability and neuroprotective effect of gallic acid derivatives, Neurochem. Int. 48 (2006) 263-274.
Crossref Google Scholar
[35]

J.-W. Li, S.-D. Ding, X.-L. Ding, Comparison of antioxidant capacities of extracts from five cultivars of Chinese jujube, Process Biochem. 40 (2005) 3607-3613.
Crossref Google Scholar
Food Science and Human Wellness
Volume 3 Issue 3-4,
December 2014
Pages 183-190
DOI: 10.1016/j.fshw.2014.12.005
Cite this article:
Zhao H-x, Zhang H-s, Yang S-f. Phenolic compounds and its antioxidant activities in ethanolic extracts from seven cultivars of Chinese jujube. Food Science and Human Wellness, 2014, 3(3-4): 183-190. https://doi.org/10.1016/j.fshw.2014.12.005

561

Views

11

Downloads

103

Crossref

N/A

Web of Science

120

Scopus

0

CSCD

Altmetrics
Received: 09 August 2014
Revised: 23 December 2014
Accepted: 30 December 2014
Published: 19 January 2015
© 2015 Beijing Academy of Food Sciences.
Return