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http://dx.doi.org/10.7732/kjpr.2016.29.5.539

Antioxidant Activity, Total Phenolics, Vitamin C and Sugar Content during Fruit Ripening of Five Different Jujube Cultivars  

Park, Youngki (Division of Special Purpose Tree, National Institute of Forest Science)
Kim, Jae-Hee (Division of Special Purpose Tree, National Institute of Forest Science)
Publication Information
Korean Journal of Plant Resources / v.29, no.5, 2016 , pp. 539-546 More about this Journal
Abstract
The aim of this study was to analyze antioxidant activity, total phenolics, and vitamin C content in unripe and ripe jujube cultivar and to investigate correlation between antioxidant and chemical constituents including total phenolics and vitamin C. The antioxidant activity was measured by the DPPH radical scavenging activity, ABTS radical scavenging activity, and reducing power. Although, the weight, diameter and soluble solids of Zyziphus jujuba fruit were increased with the progress of ripening, antioxidant activity and total phenolics were decrease during ripening. The highest free-radical scavenging activity (at 2.5 ㎎/㎖) and reducing power (at 1 ㎎/㎖) in fruit were 81.75% (Bokjo, unripe) and 0.80 (Mudeung, unripe), respectively. The highest total phenolic content in unripe fruit of Mudeung was 62.50 ㎍/g. A linear correlation (r=0.911) was shown between DPPH radical scavenging activity and total phenolic content.
Keywords
DPPH assay; Reducing power; Total phenolic content; Vitamin C content; Zyziphus jujuba;
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