Physicochemical properties and antioxidant activities of jujubes (Ziziphus jujuba Mill.): effect of blackening process on different cultivars

Yaru Songa Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai an, China

https://orcid.org/0000-0002-2886-3487

Chang Chenb Department of Biological and Agricultural Engineering, University of California, Davis, CA, USA

Fangzhou Wanga Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai an, China;c Department of Food Science and Formulation, Gembloux Agri-Bio Tech. Université de Liège, Gembloux, Belgium

Yanlei Zhanga Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai an, China

Zhongli Panb Department of Biological and Agricultural Engineering, University of California, Davis, CA, USA

Rentang Zhanga Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai an, ChinaCorrespondence[email protected]

ABSTRACT

This study aimed to quantitatively assess the physicochemical properties and antioxidant activities of seven jujube cultivars (NYDZ, MZ, TZ, HZ, HTDZ, GTZ, and JSXZ) before and after the blackening process and to select the most suitable cultivar for blackening. Red jujubes were blackened by aging at high temperature (75°C) and humidity (80%) conditions for 6 days. The contents of soluble solids, total phenolics, total flavonoids, polysaccharides, cyclic adenosine monophosphate, 5-hydroxymethylfurfural, and antioxidant activities were analyzed using the spectrophotometric method and high-performance liquid chromatography (HPLC). Results showed that the antioxidant activities of all cultivars were significantly enhanced (p < .05) and the contents of selected bioactive compounds in all cultivars increased after blackening, indicating that blackened jujube had higher nutritional value than red jujube. Correlation analysis showed that the total phenolic compounds were the primary source of jujube antioxidant activities. The heat map showed that HTDZ could be selected as the most suitable cultivar for future production of blackened jujube. Red jujube cultivar with high total phenolic content was the best choice for blackening.

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Funding

Projects funded by the central government to guide local Scientific and Technological Development (YDZX2021071), Shandong Province Key Research and Development Plan (the rural revitalization scientific and technological innovation improving action) (2021TZXD011), Dezhou Health Food Industry Innovation and Entrepreneurship Community and Shandong Land Development Group Co. LTD Project “High efficient green production and high-value utilization of the whole industrial chain key technology integration and industrialization demonstration of red jujube.”

Disclosure statement

No potential conflict of interest was reported by the authors.

Physicochemical properties and antioxidant activities of jujubes (Ziziphus jujuba Mill.): effect of blackening process on different cultivars

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Physicochemical properties and antioxidant activities of jujubes (Ziziphus jujuba Mill.): effect of blackening process on different cultivars

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