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Spatial and Temporal Distribution of Phenolic and Flavonoid Compounds in Sour Jujube (Ziziphus. Acidojujuba Cheng et Liu) and Their Antioxidant Activities

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Abstract

In order to comprehensively analyze the antioxidant substances in sour jujube, total phenolic content (TPC) and total flavonoids contents (TFC) in different organs, including stem, leaf, flower, fruit pulp, and seed were analyzed for their contents and antioxidant activities. The results showed that leaves possessed significantly higher TPC and TFC (20.4 and 20.5 mg/g, respectively) than the other organs and have the highest antioxidant activity, which were also higher than the wild blueberry (A well-known for its high TPC). Subsequently, the variations in the antioxidant content and antioxidant activity of leaves were analyzed during leaf development. TPC in leaves sampled in may and august were significantly higher than that in other months, while the highest one was found in may. The n-hexane, ethyl acetate, n-butanol, and water fractions obtained from the main methanol extract of sour jujube leaves were evaluated for TPC and TFC and their antioxidant activity and it was found that ethyl acetate fraction displayed the highest TPC and TFC (184.5 and 193.3 mg/g, respectively), as well as the best antioxidant activity. In addition, using LC-MS and HPLC, ethyl acetate fraction was analyzed from qualitative and quantitative aspects; 31-one phenolic compounds, including catechin (33.0 mg/g), epigallocatechin (15.3 mg/g), quercetin 3-O-glucoside (11.4 mg/g), naringenin (6.7 mg/g), esculetin (4.8 mg/g), and chlorogenic acid (4.6 mg/g) were identified. Catechin, esculetin, epigallocatechin, chlorogenic acid, quercetin 3-O-glucoside, and naringenin exhibited high antioxidant activity. These results provide a theoretical basis for further study and utilization of flavonoid and polyphenols in sour jujube.

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Abbreviations

DPPH:

2,2-Diphenyl-1-picrylhydrazyl

DW:

dry weight

GAE:

gallic acid equivalents

HPLC:

high performance liquid chromatography

IC50 :

values correspond to the sample concentration achieving 50% of activity

LC-MS:

liquid chromatography mass spectrometry

RE:

rutin equivalent

TFC:

total flavonoids content

TPC:

total phenolic content

SD:

standard deviation

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Funding

This work was supported by Ministry of Science and Technology of the People’s Republic of China [Grant number 2021YFD1000404] and Department of Education of Hebei Province [Grant number 19227141D].

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Authors and Affiliations

  1. College of Food Science and Technology, Hebei Agricultural University, 071000, Baoding, China

    Zijuan Wang, Xiaowen An, Bimal Chitrakar, Jiamin Li, Kexin Liu, Xinyu Nie, Yifan Zhang & Changwei Ao

  2. College of Horticulture, Hebei Agricultural University, 071000, Baoding, China

    Ye Yuan, Xin Zhao, Zhihui Zhao & Mengjun Liu

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  1. Zijuan Wang
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Contributions

Changwei Ao: Conceptualization, Supervision, Writing – review and editing; Zijuan Wang: Data curation, Writing - original draft; Xiaowen An, Bimal Chitrakar, Jiamin Li, Ye Yuan, Kexin Liu, Xinyu Nie, Yifan Zhang and Xin Zhao: Formal analysis; Zhihui Zhao, Mengjun Liu: Methodology, Software, Validation.

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Correspondence to Changwei Ao.

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Wang, Z., An, X., Chitrakar, B. et al. Spatial and Temporal Distribution of Phenolic and Flavonoid Compounds in Sour Jujube (Ziziphus. Acidojujuba Cheng et Liu) and Their Antioxidant Activities. Plant Foods Hum Nutr 78, 46–51 (2023). https://doi.org/10.1007/s11130-022-01015-9

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