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

Abstract

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 ju-jubes, 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 magne-sium 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•+) scav-enging methods. A positive correlation was found between total phenolic contents and an-tioxidant activity of jujubes. © by Wydawnictwo Uniwersytetu Przyrodniczego w Lublinie, Lublin 2016.