Articles
Ziziphus jujuba fruit: a review of fruit composition
Article number
1436_17
Pages
137 – 150
Language
English
Abstract
Jujube fruits are rich in phenolic compounds, especially (+)-catechin, (-)-epicatechin, rutin, chlorogenic acid, p-hydroxybenzoic acid; sugars (mainly sucrose, fructose, and glucose); vitamins, especially vitamin C and B; organic acids especially malic, citric, and succinic; minerals with a preponderance of potassium, calcium, magnesium, and phosphorus; dietary fiber; fatty acids and amino acids (essential and non-essential). All these valuable components for the human body give jujubes a special place regarding the many benefits they can provide in different forms (fresh, dehydrated, or processed). The degree of ripening of jujubes is an important factor in the evaluation of the physicochemical properties of the fruits, along with the genotype/cultivar, the culture conditions that impact the bioactive compounds present in the fruits, and their use.
The extraction method, fruit drying temperature, solvents, and extraction times also influence the number of chemical compounds.
This paper summarizes the main components of jujube fruits from the point of view of chemical composition.
The extraction method, fruit drying temperature, solvents, and extraction times also influence the number of chemical compounds.
This paper summarizes the main components of jujube fruits from the point of view of chemical composition.
Publication
Authors
A.M. Stoenescu, S.N. Cosmulescu
Keywords
bioactive compounds, minerals, organic acids, sugars, vitamins
Groups involved
Online Articles (22)