scholarly journals Comparative Analysis of Pigments, Phenolics, and Antioxidant Activity of Chinese Jujube (Ziziphus jujuba Mill.) during Fruit Development

Molecules ◽  
2018 ◽  
Vol 23 (8) ◽  
pp. 1917 ◽  
Author(s):  
Qianqian Shi ◽  
Zhong Zhang ◽  
Juanjuan Su ◽  
Jun Zhou ◽  
Xingang Li
Keyword(s):  
Antioxidant Activity ◽  
Fruit Development ◽  
Skin Color ◽  
Nutritional Value ◽  
Developmental Stages ◽  
Chinese Jujube ◽  
Color Changes ◽  
Jujube Fruit ◽  
Total Anthocyanins ◽  
Ziziphus Jujuba

Chinese jujube (Ziziphus jujuba Mill.) fruit are much admired for their unique flavor and high nutritional value. This study tracks changes in skin color and antioxidant activity over six stages (S1 … S6) of fruit development in two cultivars of jujube, ‘Junzao’ and the color mutant ‘Tailihong’. The study records the changing levels of chlorophylls, carotenoids, anthocyanins, and phenolic compounds during fruit development. Contents of chlorophylls, β-carotenes and anthocyanins decreased throughout the developmental stages in two jujube cultivars, while lutein contents decreased at first and then increased to a maximum at S6. The levels of total phenolics, total flavonoids, total flavanols, total anthocyanins, procyanidin B1, procyanidin B2, procyanidin B3, (+)-catechin, quercetin, and ferulic acid are significantly higher in ‘Tailihong’ than in ‘Junzao’ before the onset ripening (before S3). However, after S3 the level differences of these components in the two cultivars are not significant. In both cultivars, antioxidant activity reduces gradually throughout fruit development. Our findings indicate how the skin color of jujube fruit during maturation is due to changes in the levels of flavonoids, carotenoids, and anthocyanins. The color changes are also associated with changes in antioxidant activity.

scholarly journals Fruit Morphology Measurements of Jujube Cultivar ‘Lingwu Changzao’ (Ziziphus jujuba Mill. cv. Lingwuchangzao) during Fruit Development

Horticulturae ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. 26
Author(s):  
Yaping Ma ◽  
Dapeng Zhang ◽  
Zhuangji Wang ◽  
Lihua Song ◽  
Bing Cao
Keyword(s):  
Fruit Development ◽  
Morphological Traits ◽  
Growth Curves ◽  
Growth Period ◽  
Consumer Acceptance ◽  
Fruit Traits ◽  
Fruit Cultivation ◽  
Jujube Fruit ◽  
Ziziphus Jujuba ◽  
Yield Quality

‘Lingwu Changzao’ (Ziziphus jujuba Mill. cv. Lingwuchangzao), a cultivar of Ziziphus in the Rhamnaceae family, is a traditional jujube cultivar in Ningxia, China. For ‘Lingwu Changzao’, morphological traits are prominent in characterizing fruit yield, quality, and consumer acceptance. However, morphological measurements for ‘Lingwu Changzao’ cultivation are limited. Therefore, the objective of this study is to measure the growing patterns of selected morphological traits during ‘Lingwu Changzao’ fruit development. Eight morphological traits, including four fruit traits (fruit length, diameter, weight, and flesh (mesocarp) thickness), three stone traits (stone length, diameter, and weight), and fruit firmness (also known as fruit hardness), were measured over a 3-mo (months) period, covering a completed fruit development period. Results indicate that the growing patterns of fruit traits coincide with double ‘S’ growth curves, which mainly present the growth of ‘Lingwu Changzao’ fruit. Increases of stone traits terminated in the early fruit growth period, while fruit traits continuously increased till the end of the 3-mo period. That implies a high fruit-stone ratio, i.e., a desirable quality attribute for ‘Lingwu Changzao’ as fresh-eating fruits. The results presented in this study can serve as one part of the standard dataset for jujube fruit cultivation in China, and it can also support decisions in plant breeding and field managements for ‘Lingwu Changzao’.

Determination of nutritional and functional principles of the jujube pulp fruit, ecotype Zfisef from northeastern of Algeria

2015 ◽  
Vol 5 (3) ◽  
pp. 84-93
Author(s):  
Insaf Fatima Zohra Mansour ◽  
Mokhtaria Yasmina Boufadi ◽  
Fatima Zohra Elkadi ◽  
Amina Imène Benali ◽  
Mohammed Benali
Keyword(s):  
Antioxidant Activity ◽  
Iron Reduction ◽  
Ethanol Extract ◽  
Matter Content ◽  
Biologically Active ◽  
Dry Matter Content ◽  
Fruit Pulp ◽  
Total Carotenoids ◽  
Jujube Fruit ◽  
Total Anthocyanins

  The aim of the present work was to valorize the exotic fruit of jujube, Zfisef ecotype, growing in the western region of Algeria and highly appreciated by the population. The various analyzes of primary metabolites showed an interesting nutritional profile. The fruit pulp of jujube had a dry matter content of 81±0.21%. The amount of ash (6.1±0.16%) was high and demonstrated a wealth of minerals. Total sugars represented more than 23.20±1.85% while proteins and lipids represented only 2.88±0.32 SAB equivalent and 0.28±0.03% respectively. Vitamin C from the pulp of the fruit of the jujube tree was 194±4.36 mg/100 g of substrate and appeared significant compared to other varieties of other biotope and to fruit ripening stages. The fruit pulp of jujube (50g) gave an ethanol extract of 3.78±0.31%. The latter allowed us to determine secondary metabolites, in this case the total polyphenols (7.80±0.40 mg EAG/g) flavonoids (25.58±1.96 mg EQ/g) gallic tannins (0.15±0.025 μg EAG/100g) catechin tannins (3.48±0.28 μg ECT/mg) total anthocyanins (4.81±0.44 mg ECy3g/100g) and total carotenoids (5.02±0.19 mg E b-carotene/100g). These biologically active molecules conferred to the product good DPPH antioxidant activity (56.60±3.99% with PFJ extract concentration of 0.25±0.062 mg/ml). Concentration of product required for 50% inhibition was 0.22mg/ml. Iron reduction power of our jujube fruit extract exhibited a good antioxidant activity compared to ascorbic acid. Also the presence of many phenolic compounds determined by LC-MS/MS with var-ied identities and antioxidant characters generate interest in making this product a functional food.

scholarly journals The Predominance of the Apoplasmic Phloem-unloading Pathway is Interrupted by a Symplasmic Pathway During Chinese Jujube Fruit Development

2010 ◽  
Vol 51 (6) ◽  
pp. 1007-1018 ◽  
Author(s):  
Peixian Nie ◽  
Xiaoyi Wang ◽  
Liping Hu ◽  
Haiyan Zhang ◽  
Jixiang Zhang ◽  
...  
Keyword(s):  
Fruit Development ◽  
Chinese Jujube ◽  
Phloem Unloading ◽  
Jujube Fruit

scholarly journals Antioxidant activity of anthocyanins from quixabeira (Sideroxylon obtusifolium) fruits

2015 ◽  
Vol 17 (3) ◽  
pp. 473-479 ◽  
Author(s):  
F.J. FIGUEIREDO ◽  
V.L.A.G. LIMA
Keyword(s):  
Antioxidant Activity ◽  
Free Radical ◽  
Skin Color ◽  
Solid Phase ◽  
Radical Scavenging ◽  
Positive Control ◽  
Differential Method ◽  
Butylated Hydroxytoluene ◽  
Total Anthocyanins ◽  
Dpph Scavenging

ABSTRACT The fruits of Sideroxylon obtusifolium T.D. Penn. are small berries which have dark purple skin color at maturity due the anthocyanins presence. Therefore, the aim of this research was to evaluate the antioxidant activity of anthocyanins from mature fruits which were obtained at a semi-arid region of Paraiba/BR. In addition, the total anthocyanins content was measured by the pH differential method. The anthocyanins were purified by solid-phase extraction (SPE) using C18 Sep-Pak cartridges and submitted to antioxidant activity determined by scavenging 2,2-diphenyl-1-picrylhydrazyl (DPPH·). The butylated hydroxytoluene (BHT) was the positive control and the results were expressed as DPPH· scavenging activity (%). Anthocyanins content were higher in the husks (236.15 mg cyanidin-3-glucoside 100g-1 fw) than in the pulp (30.49 mg cyanidin-3-glucoside 100g-1 fw). The results showed that the potential free radical scavenging grew with the increase of concentration used and the reaction time. The ability of the anthocyanins in scavenging the free radical was statistically greater than the BHT one. The anthocyanins which were present in this fruit may supply substantial dietary source of antioxidant that may promote health and produce disease prevention effects or that could be applied in food industry as a good source of natural pigments

scholarly journals Phytochemical Screening and Quantitative Determination of Primary Nutrients and Minerals for Two Cultivars of Jujube (Ziziphus jujuba Mill.) Fruits

2021 ◽  
Vol 16 (1) ◽  
pp. 41-47
Keyword(s):  
Quantitative Determination ◽  
Nutritional Value ◽  
Mineral Elements ◽  
Nutritional Composition ◽  
Phytochemical Screening ◽  
Standard Methods ◽  
Jujube Fruit ◽  
Ziziphus Jujuba ◽  
Comprehensive Study

This work represents a comprehensive study of the nutritional composition of primary nutrients for two main cultivars of Syrian jujube fruits (Ziziphus jujuba cv. junzao, Ziziphus jujuba cv. yazao). Phytochemical screening of the jujube fruit extracts was carried out and the contents of moisture, carbohydrate, fats, fibers, proteins and ash were determined according to standard methods. Eight mineral elements (Ca, K, P, Na, Fe, Zn, Cu and Mn) were also determined by atomic absorption spectroscopy. The results revealed that both cultivars have a high nutritional value, but showed significant differences in the nutritional composition. To the best of our knowledge, this is the first study that addresses the phytochemical properties and the nutritional composition of Syrian jujube fruits.

scholarly journals Genome-Wide Identification of WRKY Transcription Factors in Chinese jujube (Ziziphus jujuba Mill.) and Their Involvement in Fruit Developing, Ripening, and Abiotic Stress

Genes ◽  
2019 ◽  
Vol 10 (5) ◽  
pp. 360 ◽  
Author(s):  
Xin Chen ◽  
Ruihong Chen ◽  
Yanfeng Wang ◽  
Cuiyun Wu ◽  
Jian Huang
Keyword(s):  
Transcription Factors ◽  
Fruit Ripening ◽  
Transcript Abundance ◽  
Northern China ◽  
Tissue Expression ◽  
Chinese Jujube ◽  
Wrky Transcription Factors ◽  
Genome Wide ◽  
Jujube Fruit ◽  
Ziziphus Jujuba

Chinese jujube (Ziziphus jujuba Mill.) is an economically important fruit crop in China and mainly cultivated on land with high salinity and drought conditions in northern China. WRKY transcription factors (TFs) are involved in plant development and in responses to multiple abiotic stresses. In this study, we identified 61 and 52 putative ZjWRKY TFs in ‘Junzao’ and ‘Dongzao’ at the genome-wide level. Tissue expression profiling showed that 7 genes were constitutively expressed at high level in all tissues of ‘Junzao’. Transcriptome analysis revealed that 39 ZjWRKY genes were expressed during ‘Junzao’ jujube fruit ripening. Among these genes, the transcript abundance of 19 genes were differentially expressed between ‘Junzao’ and ‘Qingjiansuanzao’ fruit. In addition, RT-qPCR analyses revealed that 30, 14, and 18 ZjWRKY genes responded to drought, NaCl, and ABA treatments, respectively. Taken together, ZjWRKY genes expression dynamics during jujube fruit development, ripening, and their differences between jujube and wild jujube would provide insights into their possible roles regulating fruit ripening. In addition, those ZjWRKY genes responded strongly to drought and salt stress, which provide candidate ZjWRKY genes for facilitating tolerance breeding.

scholarly journals Genome-wide characterization and expression analyses of the MYB superfamily genes during developmental stages in Chinese jujube

PeerJ ◽  
2019 ◽  
Vol 7 ◽  
pp. e6353 ◽  
Author(s):  
Ji Qing ◽  
Wang Dawei ◽  
Zhou Jun ◽  
Xu Yulan ◽  
Shen Bingqi ◽  
...  
Keyword(s):  
Developmental Stages ◽  
Total Flavonoid ◽  
Myb Transcription Factor ◽  
Phenylpropanoid Metabolism ◽  
Sequencing Data ◽  
Chinese Jujube ◽  
Physiological Processes ◽  
Jujube Fruit ◽  
Myb Genes ◽  
R2r3 Myb

The MYB transcription factor (TF) superfamily, one of the largest gene superfamilies, regulates a variety of physiological processes in plants. Although many MYB superfamily genes have been identified in plants, the MYB TFs in Chinese jujube (Ziziphus jujuba Mill.) have not been fully identified and characterized. Additionally, the functions of these genes remain unclear. In total, we identified 171 MYB superfamily genes in jujube and divided them into five subfamilies containing 99 genes of the R2R3-MYB subfamily, 58 genes of the MYB-related subfamily, four genes of the R1R2R3-MYB subfamily, one gene of the 4R-MYB subfamily, and nine genes of the atypical MYB subfamily. The 99 R2R3-MYB genes of jujube were divided into 35 groups, C1–C35, and the 58 MYB-related genes were divided into the following groups: the R-R-type, CCA1-like, I-box-binding-like, TBP-like, CPC-like, and Chinese jujube-specific groups. ZjMYB genes in jujube were well supported by additional highly conserved motifs and exon/intron structures. Most R1 repeats of MYB-related proteins comprised the R2 repeat and had highly conserved EED and EEE residue groups in jujube. Three tandem duplicated gene pairs were found on 12 chromosomes in jujube. According to an expression analysis of 126 ZjMYB genes, MYB-related genes played important roles in jujube development and fruit-related biological processes. The total flavonoid content of jujube fruit decreased as ripening progressed. A total of 93 expressed genes were identified in the RNA-sequencing data from jujube fruit, and 56 ZjMYB members presented significant correlations with total flavonoid contents by correlation analysis. Five pairs of paralogous MYB genes within jujube were composed of nine jujube MYB genes. A total of 14 ZjMYB genes had the same homology to the MYB genes of Arabidopsis and peach, indicating that these 14 MYB genes and their orthologs probably existed before the ancestral divergence of the MYB superfamily. We used a synteny analysis of MYB genes between jujube and Arabidopsis to predict that the functions of the ZjMYBs involve flavonoid/phenylpropanoid metabolism, the light signaling pathway, auxin signal transduction, and responses to various abiotic stresses (cold, drought, and salt stresses). Additionally, we speculate that ZjMYB108 is an important TF involved in the flavonoid metabolic pathway. This comprehensive analysis of MYB superfamily genes in jujube lay a solid foundation for future comprehensive analyses of ZjMYB gene functions.

scholarly journals Nutritional and Biological Value of Five Edible Flower Species

2018 ◽  
Vol 47 (1) ◽  
pp. 128-134 ◽  
Author(s):  
Anna STEFANIAK ◽  
Monika Elżbieta GRZESZCZUK
Keyword(s):  
Antioxidant Activity ◽  
Nutritional Value ◽  
Soluble Sugars ◽  
Total Carotenoids ◽  
Antioxidant Power ◽  
Acid Ratio ◽  
Total Anthocyanins ◽  
Ferric Reducing Antioxidant Power ◽  
High Antioxidant Activity ◽  
Monarda Didyma

The introduction of edible flowers into our menu and their consumption significantly increases as a result of decorative, taste or aroma qualities. Current research on the chemical composition of edible flowers indicates a high content of vitamins, mineral compounds, essential oils, fibre, mucilage and other compounds characterized by a very high antioxidant activity. The aim of the experiment was to compare the nutritional value and antioxidant activity of three annual and two perennial ornamental plant species with edible flowers: Mimulus x hybridus L. ‘Magic Yellow’ and ‘Magic Red’, Antirrhinum majus L. ‘Cavalier’, Dianthus chinensis L. ‘Chianti’, Hemerocallis x hybrida Hort. and Monarda didyma L. Among the edible flower species compared in the study, M. didyma L. showed the highest nutritional value and antioxidant activity (DPPH and ABTS). While flowers of D. chinensis L. ‘Chianti’ were characterized by highest content of antioxidants such as L-ascorbic acid, total anthocyanins, total polyphenols and ferric reducing antioxidant power (FRAP), H. × hybrida and A.  majus L. ‘Cavalier’ flowers – by the highest content of total soluble sugars and sugar/acid ratio, and M. × hybridus L. ‘Magic Red’ and ‘Magic Yellow’ – by the highest content of total carotenoids.

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