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Changes on the Antioxidant Activities of Extracts from the Ziziphus jujube Miller Fruits During Maturation  

Hong, Ju-Yeon (Faculty of Herbal Food Cuisine & Nutrition, Daegu Haany University)
Nam, Hak-Sik (Faculty of Herbal Food Cuisine & Nutrition, Daegu Haany University)
Shin, Seung-Ryeul (Faculty of Herbal Food Cuisine & Nutrition, Daegu Haany University)
Publication Information
Food Science and Preservation / v.17, no.5, 2010 , pp. 712-719 More about this Journal
Abstract
This study was carries out to analyzed the antioxidant activities and xanthine oxidase inhibitory effects of extracts from jujube to provide basic data for the development of functional materials. Antioxidative activities of extracts from jujube were analyzed by electron donating ability (EDA) using 1,1-diphenyl-2-picryl hydrazyl (DPPH), superoxide dismutase (SOD)-like activity by pyrogallol and nitrite scavenging ability. Extract yields from jujube fruits were 11.55% for unripe fruits, and about twice that value when ripe fruit extracts were prepared. The yields of hot-water and ethanol extracts was 55.67 and 65.95% in dried fruits, respectively. Total phenol contents were higher in unripe fruit extracts. The EDA values of hot-water and ethanol extracts from jujube fruits were increased by increase of extract concentration, and were about 90% in 10.0 mg/mL of extract concentration. The SOD-like activity was increased by the increase of extract concentrations. The SOD-like activity of the hot-water extract from unripe fruits was higher than that of other extracts. The SOD-like activity of ethanol extracts was 39.92% at 10 mg/ml of extract concentration from unripe fruits. The nitrite scavenging ability was about 50% in 1.0 mg/ml of extract concentration at pH 1.2, and that of extracts from unripe fruits was higher than that of other extracts. The xanthine oxidase inhibitory activities of hot-water and ethanol extracts from unripe fruits were higher than those of other extracts, were increased by concentration of extracts.
Keywords
jujube; fruit; antioxidant activity; maturity; xanthine oxidase;
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