Phenolic, alpha-tocopherol, beta-carotene and fatty acid composition of four promising jujube (Ziziphus jujuba Miller) selections


San B. , Yildirim A. N.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS, cilt.23, ss.706-710, 2010 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 23 Konu: 7
  • Basım Tarihi: 2010
  • Doi Numarası: 10.1016/j.jfca.2010.02.008
  • Dergi Adı: JOURNAL OF FOOD COMPOSITION AND ANALYSIS
  • Sayfa Sayıları: ss.706-710

Özet

The phenolic alpha tocopherol beta carotene and fatty acid composition of four jujube selections were investigated in this study Phenolic compounds alpha tocopherol and beta carotene were analyzed with an HPLC device equipped with a diode array detector and the fatty acid methyl esters were analyzed with QP 5050 GC/MS equipped with a CP Wax 52 CB column Among the jujube selections considerable differences in phenolic and fatty acid contents were found Catechin caffeic acid p coumaric acid ferulic acid rutin apigenin 7 glucoside eriodictyol quercetin p hydroxybenzoic acid chlorogenic acid and syringic acid were isolated from leaves Rutin content was very high in the leaves of all the jujube selections ranging from 269 0 to 367 90 mg/100 g followed by apigenin 7 glucoside (22 90-49 38 mg/100 g) and eriodictyol (5 06-6 27 mg/100 g) Seven phenolic compounds catechin caffeic acid epicatechin ferulic acid rutin p hydroxybenzoic acid and chlorogenic acid were isolated from fruits of jujube selections Catechin level ranged from 2 46 to 3 74 mg/100 g and rutin level ranged from 088 to 3 60 mg/100 g for fruits Predominant phenolics were rutin and apigenin 7 glucoside for leaves and catechin and rutin for fruits Jujube leaves contained higher amounts of phenolic compounds than jujube fruits Alpha tocopherol was only detected in fruits of selections 20 C 22 and 20 C 52 (0 04 and 007 mg/100 g respectively) Beta carotene was significantly higher in 20 C 22 (35 0 mu g/100 g) than in the other selections Lipid content of the fresh fruits ranged from 0 06% to 0 10% among the four jujube selections The predominant fatty acids in all jujube selections were oleic acid linoleic acid palmitic acid and palmitoleic acid Unsaturated fatty acids comprised 68 54-72 44% of the total fat in jujube fruit (C) 2010 Elsevier Inc All rights reserved