Physicochemical and Antioxidant Capacity of Jujube (Ziziphus jujuba Mill.) at Different Maturation Stages

Jujube is a crop very resistant to drought and salinity, making it an interesting growing alternative in southeastern Spain. The characteristics of five different cultivars of the jujube fruit have been evaluated and classified into four different maturation stages according to the color of the peel...

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Detalles Bibliográficos
Autores: Almansa Pascual de Riquelme, María Soledad, Reche Rubio, Juana, Hernández, Francisca, Amorós, Asunción, Legua, Pilar
Tipo de recurso: artículo
Fecha de publicación:2021
País:España
Institución:Universidad Miguel Hernández de Elche
Repositorio:REDIUMH. Depósito Digital de la UMH
OAI Identifier:oai:dspace.umh.es:11000/36261
Acceso en línea:https://hdl.handle.net/11000/36261
Access Level:acceso abierto
Palabra clave:carotenoids
flavonols
phenols
total antioxidant activity
Ziziphus jujuba Mill
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spelling Physicochemical and Antioxidant Capacity of Jujube (Ziziphus jujuba Mill.) at Different Maturation StagesAlmansa Pascual de Riquelme, María SoledadReche Rubio, JuanaHernández, FranciscaAmorós, AsunciónLegua, Pilarcarotenoidsflavonolsphenolstotal antioxidant activityZiziphus jujuba MillJujube is a crop very resistant to drought and salinity, making it an interesting growing alternative in southeastern Spain. The characteristics of five different cultivars of the jujube fruit have been evaluated and classified into four different maturation stages according to the color of the peel, ranging from green in its most immature stage, to white, yellow, and red in its last, more mature stage. This is due in part to the amount of carotenoids and chlorophylls studied, which vary as the fruit matures. The cultivars ‘GAL-E’ and ‘GAL-T’ are the largest in size and weight, followed by ‘MSI’, ‘PSI’, and ‘DAT’, which are the smallest cultivars. The content of phenolic compounds was also analyzed. The antioxidant activity, which was studied by different methods, 2,20 -azino-bis(3- ethylbenzothiazoline-6-sulphonic acid (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and ferric reducing antioxidant power (FRAP), showed the highest activity in stages 3 and 4 of jujube fruit. The antioxidant activity studied in the hydrophilic and lipophilic fraction by the ABTS method showed the highest peak in stages 1 and 2. This is an important information to know promising cultivars to be used in future breeding programs. Moreover, the maturation stage is relevant to obtain fruit with a high content of bioactive compounds as well as interesting organoleptic properties.MDPIDepartamentos de la UMH::Biología Aplicada202520252021info:eu-repo/semantics/articleapplication/pdf15application/pdfhttps://hdl.handle.net/11000/36261reponame:REDIUMH. Depósito Digital de la UMHinstname:Universidad Miguel Hernández de ElcheIngléshttps://doi.org/10.3390/agronomy11010132info:eu-repo/semantics/openAccessAttribution-NonCommercial-NoDerivatives 4.0 Internacionalhttp://creativecommons.org/licenses/by-nc-nd/4.0/oai:dspace.umh.es:11000/362612026-05-27T13:36:21Z
dc.title.none.fl_str_mv Physicochemical and Antioxidant Capacity of Jujube (Ziziphus jujuba Mill.) at Different Maturation Stages
title Physicochemical and Antioxidant Capacity of Jujube (Ziziphus jujuba Mill.) at Different Maturation Stages
spellingShingle Physicochemical and Antioxidant Capacity of Jujube (Ziziphus jujuba Mill.) at Different Maturation Stages
Almansa Pascual de Riquelme, María Soledad
carotenoids
flavonols
phenols
total antioxidant activity
Ziziphus jujuba Mill
title_short Physicochemical and Antioxidant Capacity of Jujube (Ziziphus jujuba Mill.) at Different Maturation Stages
title_full Physicochemical and Antioxidant Capacity of Jujube (Ziziphus jujuba Mill.) at Different Maturation Stages
title_fullStr Physicochemical and Antioxidant Capacity of Jujube (Ziziphus jujuba Mill.) at Different Maturation Stages
title_full_unstemmed Physicochemical and Antioxidant Capacity of Jujube (Ziziphus jujuba Mill.) at Different Maturation Stages
title_sort Physicochemical and Antioxidant Capacity of Jujube (Ziziphus jujuba Mill.) at Different Maturation Stages
dc.creator.none.fl_str_mv Almansa Pascual de Riquelme, María Soledad
Reche Rubio, Juana
Hernández, Francisca
Amorós, Asunción
Legua, Pilar
author Almansa Pascual de Riquelme, María Soledad
author_facet Almansa Pascual de Riquelme, María Soledad
Reche Rubio, Juana
Hernández, Francisca
Amorós, Asunción
Legua, Pilar
author_role author
author2 Reche Rubio, Juana
Hernández, Francisca
Amorós, Asunción
Legua, Pilar
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Departamentos de la UMH::Biología Aplicada
dc.subject.none.fl_str_mv carotenoids
flavonols
phenols
total antioxidant activity
Ziziphus jujuba Mill
topic carotenoids
flavonols
phenols
total antioxidant activity
Ziziphus jujuba Mill
description Jujube is a crop very resistant to drought and salinity, making it an interesting growing alternative in southeastern Spain. The characteristics of five different cultivars of the jujube fruit have been evaluated and classified into four different maturation stages according to the color of the peel, ranging from green in its most immature stage, to white, yellow, and red in its last, more mature stage. This is due in part to the amount of carotenoids and chlorophylls studied, which vary as the fruit matures. The cultivars ‘GAL-E’ and ‘GAL-T’ are the largest in size and weight, followed by ‘MSI’, ‘PSI’, and ‘DAT’, which are the smallest cultivars. The content of phenolic compounds was also analyzed. The antioxidant activity, which was studied by different methods, 2,20 -azino-bis(3- ethylbenzothiazoline-6-sulphonic acid (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and ferric reducing antioxidant power (FRAP), showed the highest activity in stages 3 and 4 of jujube fruit. The antioxidant activity studied in the hydrophilic and lipophilic fraction by the ABTS method showed the highest peak in stages 1 and 2. This is an important information to know promising cultivars to be used in future breeding programs. Moreover, the maturation stage is relevant to obtain fruit with a high content of bioactive compounds as well as interesting organoleptic properties.
publishDate 2021
dc.date.none.fl_str_mv 2021
2025
2025
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://hdl.handle.net/11000/36261
url https://hdl.handle.net/11000/36261
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv https://doi.org/10.3390/agronomy11010132
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv Attribution-NonCommercial-NoDerivatives 4.0 Internacional
http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.format.none.fl_str_mv application/pdf
15
application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:REDIUMH. Depósito Digital de la UMH
instname:Universidad Miguel Hernández de Elche
instname_str Universidad Miguel Hernández de Elche
reponame_str REDIUMH. Depósito Digital de la UMH
collection REDIUMH. Depósito Digital de la UMH
repository.name.fl_str_mv
repository.mail.fl_str_mv
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