College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, 710119, China.
College of Food Science and technology, Northwest University, Xi'an, 710069, China.
Plant Foods Hum Nutr. 2020 Jun;75(2):154-160. doi: 10.1007/s11130-020-00796-1.
Increasing attention has been paid to the nutritional values and pharmacological effects of Ziziphus jujuba. Therefore, in this study, four phenolic and flavonoid fractions of 16 jujube cultivars from different geographic regions of China were separated and quantified. In addition, the antioxidant activity was evaluated using the 2,2-diphenyl-1-picrylhydrazyl (DPPH·) scavenging method and the ferric reducing antioxidant power (FRAP) assay. The total phenols and flavonoids contents ranged from 253.4 to 494.9 mg GAE/100 g and 125.3 to 425.4 mg rutin/100 g, respectively. Subsquently, a total of 10 phenolic acids and two flavonoids were identified, and most quantified phenolic acids with antioxidant activity were mainly present in the glycosided and insoluble-bound phenolic fractions. The results of this study indicate that some jujube cultivars, especially Zanghuang Z. jujuba, Leling Z. jujuba, and Jiaxian Z. jujuba could be selected to promote a healthy diet due to their more plentiful nutritional and phytochemical beneficial effects.
越来越多的人关注枣的营养价值和药理作用。因此，本研究对来自中国不同地理区域的 16 个枣品种的 4 种酚类和黄酮类化合物进行了分离和定量。此外，还采用 2,2-二苯基-1-苦基肼（DPPH·）清除法和铁还原抗氧化能力（FRAP）测定法评估了抗氧化活性。总酚和总黄酮含量分别为 253.4 至 494.9 mg GAE/100 g 和 125.3 至 425.4 mg 芦丁/100 g。随后，共鉴定出 10 种酚酸和 2 种类黄酮，具有抗氧化活性的大多数定量酚酸主要存在于糖苷和不溶性结合酚类部分。本研究结果表明，由于一些枣品种（尤其是赞皇大枣、乐陵小枣和佳县大枣）具有更丰富的营养和植物化学有益作用，因此可以选择它们来促进健康饮食。
