Comprehensive assessment of phenolic compounds and antioxidant performance in the developmental process of jujube (Ziziphus jujuba Mill.)

作者：Xie, Pu-jun; You, Feng; Huang, Li-xin^*; Zhang, Cai-hong

来源：Journal of Functional Foods, 2017, 36: 233-242.

DOI：10.1016/j.jff.2017.07.012

• Jujube peel
• Developmental stage
• Color difference
• Phenolics
• Antioxidant capacity

To reveal the relationship between peel color variation, phenolic content and antioxidant performance during the developmental process of seven Chinese jujubes, the content variation of specific phenolic compounds of these jujube peel extracts were determined. Simultaneously, their jujube peel color values and antioxidant performances were measured by CIE L*a*b* and, DPPH. and the ABTS' scavenging capacity, respectively. The contents of total phenolics and flavonoids, including gallic acid, chlorogenic acid, caffeic acid, coumarin, (+)-catechin, p-coumaric acid, ferulic acid, quercetin, (-)-epicatechin and rutin as well as the DPPH. scavenging capacity dramatically increased as the peel color became darker from stage 1 to stage 2, but decreased in stage 3. Interestingly, the ABTS' scavenging capacity of the peel extract declined continuously due to a different action mechanism. All these suggest that the jujube peel color variation can indicate polyphenol content and antioxidant properties in the development period.

• 出版日期2017-9
• 单位中国林业科学研究院; 中国林业科学研究院林产化学工业研究所