Phenolic compounds and its antioxidant activities in ethanolic extracts from seven cultivars of Chinese jujube
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Phenolic compounds and its antioxidant activity of extracts from seven cultivars of Chinese jujubes were investigated by high performance liquid chromatography (HPLC) with standards and different antioxidant evaluation methods, such as phosphomolybdenum assay, superoxide radical scavenging activity (SRSA), hydroxyl radical scavenging activity (HRSA), antihemolytic activity and inhibition of lipid peroxidation in rat liver homogenate, respectively. The results showed the components of the extracts are comprised of total phenols and flavonoids, and its content ranges from 454.3 to 1298.9 (GAE mg/100 g dry weight). Phlorizin, catechin, gallic acid, chlorogenic acid, caffeic acid were the predominant phenolic compounds. All the extracts had significant antioxidant activities either in vitro or in vivo. Correlation analysis indicated that the antioxidant capacities of Chinese jujube extracts demonstrated a good positive relationship with some phenolic acids, which was higher in Xiao and Goutou. The results indicated that Xiao and Goutou could be attributed to a potential source of natural antioxidants for food applications.
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Phenols and especially flavonoids are bioactivity precursors and key contributory factors to the antioxidative potential of plants.
“The high phenolic content can be reflective of the observed antioxidant activity, especially because phenols and especially flavonoids are bioactivity precursors [73–75] and key contributory factors to the antioxidative potential of plants [76, 77].”
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Antioxidant capacity and phenolic acids of virgin coconut oil
Marina, A. M., Che man, Y. B., Nazimah, S. A. H., & Amin, I. (2009) · International Journal of Food Sciences and Nutrition · doi:10.1080/09637480802549127 · Cited by 269 · see citing works
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Oyeyinka, B. O., & Afolayan, A. J. (2020) · The Scientific World JOURNAL · doi:10.1155/2020/4503824 · Cited by 25 · see citing works
- Authors
- Zhao, H.-X., Zhang, H.-S., & Yang, S.-F.
- Affiliations
- Shaanxi Normal University (CN)
- Venue
- Food Science and Human Wellness
- Publisher
- Tsinghua University Press
- Published
- 2014-09
- Volume
- 3
- Issue
- 3-4
- Pages
- 183-190
- ISSN
- 2097-0765 (ISSN-L)
- 2213-4530
- OpenAlex
- W1976704281
- Cited by
- 144
- References
- 1
- Citations by year
- 2026: 5 · 2025: 10 · 2024: 8 · 2023: 11 · 2022: 26 · 2021: 19 · 2020: 19 · 2019: 16 · 2018: 12 · 2017: 9 · 2016: 6 · 2015: 3
- FWCI
- 8.60
- Type
- journal article
- Language
- en
- Open access
- diamond
- doi.org
- Licence
- Locations
- Food Science and Human Wellness (publishedVersion, cc-by-nc-nd)
- Funders
- Ministry of Science and Technology in Agricultural Science and Technology Achievement Transformation Fund Project (2011CB23600017)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Ziziphus Jujuba Studies and Applications
- Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
- Health Sciences › Nursing › Nutrition and Dietetics › Pomegranate: compositions and health benefits
- Keywords
- Ziziphus jujuba, phenolic compounds, antioxidant activity, cultivar differences, flavonoids, phenolic acids, phloridzin, catechins, gallic acid, chlorogenic acid, caffeic acid, superoxide radical scavenging, hydroxyl radical scavenging, antihemolytic activity, lipid peroxidation inhibition, natural antioxidants, dietary antioxidants
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