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Comparative analyses of phenolic compounds and antioxidant properties of Chinese jujube as affected by geographical region and drying methods (Puff-drying and convective hot air-drying systems)

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Abstract

This work was aimed to investigate the effect of geographical regions and drying methods on phenolics, flavonoids, antioxidant properties, sugars, and acid content of Chinese jujube. The results revealed significant differences in the antioxidant properties and phenolics content of jujube as affected by geographical origin (Hebei, Shandong, Shanxi, Xinjiang, and Henan province) and drying method (puff-drying and convective hot air-drying). The highest concentrations of DPPH (90.01 ± 0.48% DW), FRAP (0.76 ± 0.05 mM TEAC/g DW), TAC (187.16 ± 2.66 mg AEAC /100 g DW), TFC (3.03 ± 0.09 g REAC /100 g DW), TA (1.15 ± 1.10 g CA /100 g DW) and TS (75.10 ± 1.35 g GE /100 g DW) were recorded in the puff dried jujube samples from Xinjiang province. However, samples from Hebei had highest concentration of TPC (2.82 ± 0.13 g GAAC /100 g DW), TANC (46.47 ± 1.64 mg anthocyanin /100 g DW) and TCC (4.27 ± 0.88 mg β-carotene /g DW), while most ABTS (54.45 ± 0.72 µM TEAC/g DW) was recorded in the jujube samples from Henan. Likewise, jujube from Shandong demonstrated highest ferrous chelating activity (89.17 ± 0.52% DW). Similarly, puff dried jujube from Xinjiang had the highest concentration of gallic acid (29.52 ± 0.15 µg/g DW), phloridzin (16.73 ± 0.45 µg/g DW) and cianidanol (60.87 ± 0.71 µg/g DW), whereas, higher concentrations of L-epicatechin (143.59 ± 0.69 µg/g DW) and rutin (10.94 ± 0.78 µg/g DW) were recorded in Hebei, and caffeic acid (66.21 ± 0.88 µg/g DW) in Shanxi province. Conclusively, the bioactive profile of Chinese jujube varies depending upon their geographical origin or drying method used, with puff-drying being a better option to retain the bioactivity.

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Acknowledgements

The authors acknowledge financial support provided by the National Natural Science Foundation of China (31750110458, 31671844, and 31601543); National Key Technology Research and Development Program of China (2018YFD0400803, 2017YFC1600805, 2017YFC1600806, 2016YFD0401104); and China Postdoctoral Science Foundation (2017M611736). We would also like to thank our colleagues in School of Food and Biological Engineering who helped during the work.

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  1. School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd, 212013, Zhenjiang, Jiangsu, China

    Muhammad Arslan, Muhammad Zareef, Haroon Elrasheid Tahir, Shujat Ali, Huang Xiaowei, Jiyong Shi & Zou Xiaobo

  2. National Institute of Food Science & Technology, University of Agriculture, 38000, Faisalabad, Pakistan

    Allah Rakha

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Arslan, M., Zareef, M., Tahir, H.E. et al. Comparative analyses of phenolic compounds and antioxidant properties of Chinese jujube as affected by geographical region and drying methods (Puff-drying and convective hot air-drying systems). Food Measure 15, 933–943 (2021). https://doi.org/10.1007/s11694-020-00697-6

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