Browse > Article
http://dx.doi.org/10.11002/kjfp.2012.19.1.087

Physicochemical Properties of Ripe and Dry Jujube ($Ziziphus$ $jujuba$ Miller) Fruits  

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.19, no.1, 2012 , pp. 87-94 More about this Journal
Abstract
This study was carried out to investigate the physicochemical characteristics of maturating and dried jujube. The moisture contents of the unripe and ripe jujube were found to be 84.66 and 66.45%, respectively, but that of the dried jujube was 31.48%. The crude-fat and crude-ash contents of the dried jujube were much higher than those of the maturing jujube. The carbohydrate contents of the unripe, ripe, and dried jujube were found to be 13.51, 27.94, and 61.70%, respectively, and the soluble-protein contents were 0.88, 1.73, and 3.71%. The reducing-sugar content of the dried jujube was 18.82%, higher than that of the ripe jujube. The sucrose contents of the unripe and ripe jujube were 10.15 and 16.66 g/100 g, respectively, and that of the dried jujube was 33.46 g/100 g. The major fatty acids that were found to compose jujube were palmitic, oleic, pamitoleic, linoleic, and linolenic acid. The myristoleic and arachidonic acid contents were higher in the dried jujube than in the ripe jujube, but the palmitoleic acid content was lower in the dried jujube than in the ripe jujube. The major minerals of jujube were found to be Ca, K, Mg, and P, and the total mineral contents of the unripe, ripe, and dried jujube in this study were 343.38, 584.94, and 331.56 mg/100 g, respectively. The polyphenol contents of the unripe, ripe, and dried jujube were 309.12, 248.80, and 23.34 mg/100 g, respectively, while the vitamin C contents were 610.04, 310.22, and 423.27 mg/100 g.
Keywords
jujube; fruit; maturation; ripening; polyphenol; sucrose;
Citations & Related Records
Times Cited By KSCI : 11  (Citation Analysis)
연도 인용수 순위
1 Choi SH, Lee BH and Choi HD (1992) Analysis of catechin contents in commercial green tea by HPLC. J Korean Soc Food Nutr, 21, 386-389
2 Wimalasiri P and RBH Wills (1983) Simaltaneous analysis of ascorbic acid and dehydroascorbic acid in fruit and vegetables by high performance liquid chromatography. J Chromato Agric, 15, 113-116
3 Singleton VL and Rossi A (1965) Colorimetry of total phenolics with phosphomolybdic -phosphotungstic acid reagents. Am J Enol Viticult, 16, 144-158
4 Yun SI, Choi WJ, Choi YD, Lee SH, Yoo SH, Lee EH and Ro HM (2003) Distribution of heavy metals in soils of Shihwa tidal freshwater marshes. Korean J Ecol, 26, 65-70   과학기술학회마을   DOI
5 Choi KS, Im MH and Choi JD (1996) Utillzation of jujube fruits. Part III. Solube sugars, pectins and mineral content of several types of jujube tea. Yeungnam University Insttitute of Resources Development, 15, p 15-19
6 Lee JS, Kwon YI, Jung IC, Kim SH and Kim SY (1997) Chaneges in properties of pitted jujube during drying and extraction. Agricultural Chemistry and Biotechnology, 40, 43-47
7 Shin SR, Kim JN, Kim SD and Kim KS (1991) Changes in the salt-soluble and cell wall proteins during maturation and postharvest of persimmon fruits. J Korean Agric Chem Soc, 43, 38-42   과학기술학회마을
8 Friend J and Rhodes MJC (1981) Recent advances in the biochemistry of fruits and vegetables. Academic press. New York. USA. p 1-40
9 Lee YC, Kim YE, Lee BY and Kim CJ (1992) Chemical compositions of Corni Fructus and separating properties of its flesh by drying. Korean J Food Sci Tech, 24, 447-450.   과학기술학회마을
10 Shaw DV (1988) Genotypic variation and correlation for sugars and organic acids of strawberries. J Am Soc Hortic Sci 113, 770-774
11 Ayza FA, Kadioglu A and Dogru A (1999) Soluble sugar composition of Elaeagnus angustifolia L. var. orientalis (L) Kuntze (Russian olive) fruits. Tr J Botany, 23 349-354
12 Cha HS, Hwang JB, Park JS, Park YK and Jo JS (1999) Changes in chemical composition of mume (prunus mume sieb. et zucc) fruits during maturation. Korean J Food Preserv 6, 481-487   과학기술학회마을
13 Becker N, Illingworth D, Alaupovic P, Connor WE and Sundbery EE (1983) Effects of saturated, monosaturated, and $\omega$-6 polyunsaturated fatty acid on plasma lipid, lipoprotein and apoproteins in human. Am J Clin Nutr, 37, 355-360   DOI
14 Sinclair HM (1956) Deficiency of essential fatty acids and atherosclerosis. Lancet, 1, p 381
15 Bo-Qing Z, Smith L, Siecers E, Isenberg M and Parmley W (1988) Inhibition of atherosclerosis by fish oil in cholesterol-fed rabbits. JACC, 12, p 2149-2156
16 Yook CS (1972) Screening test on the components of the genus Zizyphus in Korea. Korean J Pharmacog, 3, 27-29   과학기술학회마을
17 Jeong CH and Shim KH (1999) Chemical components in leaf and fruit stalk of Hovernia dulcis Thunb. Korean J Postharvest Sci Tec, 6, 469-471
18 Kim JB, Cui CB, Lee DS and Ham SS (2004) Studies on the composition and antioxidative effect of leaves from korean rasa davurica pall. Korean J Food Preserv, 11, 106-110
19 Kim NW, Joo EY and Kim SL (2003) Analysis on the components of the fruit of Elaeagnus multiflora Thumb. Korean J Food Preserv, 10, 534-539
20 Lee SK (1989) Studies on the constituents of the leaves of Zizyphus jujuba Mill. Ph D thesis, Pusan National University, Pusan, Korea
21 Park MK, Park JH, Shin YG, Cho KH, Han BH and Park MH (1991) Analysis of alkaloids in the seeds of Zizyphus jujuba by high performance liquid chromatography. Arch Pharm Pes, 14, 99-102   과학기술학회마을   DOI
22 Lee DS and An DS (1998) Effect of packaging conditions on keeping quality of fresh jujube. J Korean Food Sci Technol, 30, 461-467   과학기술학회마을
23 Seo CH, Shin SR, Jeung YJ and Kim KS (1997) Changes in polygalacturonase during softening of persimmon and jujube fruits. J Korean Soc Food Sci Nutr, 26, 180-185   과학기술학회마을
24 Hobson GE (1981) Enzymes and texture changes during ripening. In Recent advances in the biochemistry of fruit and vegetables. Friend J and Rhodes MJC (ed), Academic Press, London, p 123-132
25 Huber DJ (1983) The role of cell wall hydrolases in fruit softening. Horticultural Review, 5, 169-219
26 Choi KS, Im MH and Choi JD (1996) Utilization of jujube fruits Part III. Soluble sugars, pectins and mineral content of several types of jujube tea. J Resour Develop, 15, 7-13
27 Knee M and Bartley IM (1980) Composition and metabolism of cell wall polysaccharides in ripening fruits. In Recent advances in the biochemistry of fruits and vegetable, Frind J and Rhodes MJC(ed), Academic Press, London, p 133-148
28 Shin SR, Son MA, Kim JN and Kim KS (1998) Changes of the cell Wall Structures during maturation of jujube Fruits. Korean J Postharvest Sci Technol, 5, 342-345   과학기술학회마을
29 Kwon SH, Cho KY, Kim SY and Kim MJ (1993) Aplication of Ziziphus jujube fruit for dietary life. J Food Sci Technol, 5, 1-14
30 Choi KS, Im MH and Choi JD (1996) Utilization of jujube fruits Part IV. Studies on the acceptability of jujube tea. J Resour Develop, 15, 47-53
31 Choi KS, Im MH and Choi JD (1997) Effects of formulation variables and drinking temperature on acceptability of jujube tea products. J Kroean Soc Food Sci Nutr, 26, 827-830   과학기술학회마을
32 An DS, Woo KL and Lee DS (1997) Processing of powder jujube juice by spray drying. J Korean Soc Food Sci Nutr, 26, 81-86
33 AOAC (1990) Official methods analysis 13th ed. Association of official analytical chemists. Washington D.C. USA. p 125-132
34 Lowry OH, Rosebrough NJ, Fair LA, Randal RJ (1951) Protein measurment with folinphenol reagent. J Biol Chem, 193, 265-275
35 Nelson N (1994) A photometric adoption of the somogyi method for determination of glucose. J Biol Chem, 153, 375-381
36 Cristina JK, Brandes WB (1974) Determination of sucrose, glucose and fructose by liquid chromatography. J Agric Food Chem, 22, 709-715
37 Kim DH (2008) Quality Characteristics of Yakbab Prepared with Jujube(Zizyphus jujuba Mill. cv. Dongzao) Paste. Korean J Culinary Research, 14, 329-338   과학기술학회마을
38 Morrison WR and Smith LM (1964) Preparation of fatty acid methyl esters and dimethylacetals from lipids with boron fluoridemethanol. J Lipid Res, 5, 600-608
39 Choi KS (1990) Changes in physiological and chemical characteristics of jujube fruits var. bokjo during maturity and postharvest ripening (in korean). J Resour Develop, 9, 47-53