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

• Published in: Plant foods for human nutrition (Dordrecht) 2023-03, Vol.78 (1), p.46-51
• Main Authors: Wang, Zijuan, An, Xiaowen, Chitrakar, Bimal, Li, Jiamin, Yuan, Ye, Liu, Kexin, Nie, Xinyu, Zhang, Yifan, Zhao, Xin, Zhao, Zhihui, Liu, Mengjun, Ao, Changwei
• Format: Article
• Language: English
• Subjects: Acetic acid; Antioxidants; Butanol; Catechin; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Chlorogenic Acid; Cocoa; Ecology; Ethyl acetate; Flavonoids; Food Science; Fractions; Fruit - chemistry; Glucosides; Hexanes; Leaves; Liquid chromatography; n-Hexane; Naringenin; Nutrition; Organs; Phenolic compounds; Phenols; Phenols - analysis; Plant Extracts; Plant Physiology; Polyphenols; Qualitative analysis; Quercetin; Temporal distribution; Ziziphus; Ziziphus jujuba
• ISSN: 0921-9668; 1573-9104
• DOI: 10.1007/s11130-022-01015-9

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.