Advanced SearchSearch Tips
Nutritional Components and Antioxidative Activities of Jujube (Zizyphus jujuba) Fruit and Leaf
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
  • Journal title : Korean Journal of Food Preservation
  • Volume 18, Issue 3,  2011, pp.341-348
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2011.18.3.341
 Title & Authors
Nutritional Components and Antioxidative Activities of Jujube (Zizyphus jujuba) Fruit and Leaf
Kim, Il-Hun; Jeong, Chang-Ho; Park, Soo-Jeong; Shim, Ki-Hwan;
  PDF(new window)
The nutritional components and antioxidative activities of jujube fruit and leaf were investigated and analyzed to provide basic data for functional food materialization and processing. The nitrogen-free extract contents of the fruit and leaf were 71.92% and 41.51%, respectively. The mineral components of the fruit and leaf were rich in Ca (72.14 and 3,252.09 mg/100 g), K (899.82 and 1,708.12 mg/100 g), and P (172.11 and 286.28 mg/100 g), respectively. The major free sugars of the fruit were glucose (13.01 %) and fructose (7.35%); and of the leaf, sucrose (3.94%) and fructose (0.75%). The ascorbic acid contents were higher in fruit (135.73 mg/100 g) than in the leaf (100.43 mg/100 g). The analysis of the component amino acid showed a relatively high ratio of glutamic acid, aspartic acid, proline, and essential amino acids of leucine, but a low methionine and cystine content. The ABTS and FRAP assays indicated that the butanol fraction of the leaf was a more potent radical scavenger and reducing agent than the other five solvent fractions. The butanol fraction of the leaf also presented inhibitory effects against lipid peroxidation in a dose-dependent manner. Therefore, this study verified that the butanol fraction of the leaf has strong antioxidative activities that are correlated with its high level of phenolics, particularly rutin and quercitrin. These phenolics of jujube leaf can be utilized as effective and safe functional food substances, i.e., natural antioxidants.
jujube;fruit;leaf;nutritional components;antioxidative activity;
 Cited by
국내 자생 엉겅퀴추출물의 항산화 성분 및 활성,장미란;홍은영;정재훈;김건희;

한국식품영양과학회지, 2012. vol.41. 6, pp.739-744 crossref(new window)
대추분말을 첨가한 머핀의 품질특성,김은지;이준호;

한국식품영양과학회지, 2012. vol.41. 12, pp.1792-1797 crossref(new window)
Antiobesity Effect of Mixture of Black Garlic and Garsinia cambogia Extracts in 3T3-L1 Adipocytes and L6 Skeletal Muscle Cells,;;;;;

대한의생명과학회지, 2012. vol.18. 3, pp.291-298
건조대추 첨가비율 및 저장기간에 따른 대추약주의 품질특성,최정실;여수환;최지호;최한석;정석태;

한국식품저장유통학회지, 2013. vol.20. 1, pp.52-61 crossref(new window)
Investigation of Nutrient Contents in Jujube and Its Orchard Soils under Pesticide-Free Cultivation in Boeun Region,;;;;;;

한국토양비료학회지, 2013. vol.46. 6, pp.452-457 crossref(new window)
생강감초탕(生薑甘草湯)이 골관절염 유발 Rat에 미치는 영향,최보미;오민석;

한방재활의학과학회지, 2013. vol.23. 4, pp.23-37
I-SSR 표지자분석을 이용한 대추나무 품종간 유연관계 분석,남재익;김영미;최고은;이귀용;박재인;

한국산림과학회지, 2013. vol.102. 1, pp.59-65 crossref(new window)
충북 보은지역 대추재배 토양의 화학적 특성 조사,이경자;강보구;김기식;김익환;한종우;

한국환경농학회지, 2014. vol.33. 1, pp.24-29 crossref(new window)
산사(Crataegus pinnatifida Bunge)의 추출 용매별 항산화 활성,단의삼;김민아;성종환;정헌식;김한수;

한국식품저장유통학회지, 2014. vol.21. 2, pp.246-253 crossref(new window)
대추를 첨가한 드레싱의 제조 및 품질특성,남궁란;박상아;안소정;이영현;김한수;이영근;성종환;정헌식;

한국식품저장유통학회지, 2014. vol.21. 2, pp.187-192 crossref(new window)
자생 산사(Crataegus pinnatifida BUNGE)과육 및 씨의 항산화성분 함량,김한수;;김민아;장성호;

Journal of Environmental Science International, 2014. vol.23. 11, pp.1791-1799 crossref(new window)
유기멀칭재료 처리에 따른 대추 유목의 생육과 잡초억제에 미치는 영향,이경자;강보구;김기식;김충우;

한국유기농업학회지, 2015. vol.23. 1, pp.67-75 crossref(new window)
대추나무 개화생리와 꿀벌 방화 특성,남재익;권해연;김문섭;김세현;

한국양봉학회지, 2015. vol.30. 4, pp.343-348
Investigation of Nutrient Contents in Jujube and Its Orchard Soils under Pesticide-Free Cultivation in Boeun Region, Korean Journal of Soil Science and Fertilizer, 2013, 46, 6, 452  crossref(new windwow)
Antioxidative activities of various solvent extracts from haw (Crataegus pinnatifida Bunge), Korean Journal of Food Preservation, 2014, 21, 2, 246  crossref(new windwow)
Processing and quality characteristics of salad dressing using jujube puree, Korean Journal of Food Preservation, 2014, 21, 2, 187  crossref(new windwow)
Antioxidative Components and Activity of Domestic Cirsium japonicum Extract, Journal of the Korean Society of Food Science and Nutrition, 2012, 41, 6, 739  crossref(new windwow)
Quality characteristics and antioxidant activity of black Doraji-apple juice mixed with jujube extracts, Korean Journal of Food Preservation, 2014, 21, 2, 199  crossref(new windwow)
Qualities of Muffins Made with Jujube Powder, Journal of the Korean Society of Food Science and Nutrition, 2012, 41, 12, 1792  crossref(new windwow)
Quality Properties of Jujube Yakju Based on the Adding Rate of Dried Jujube and Storage Periods, Korean Journal of Food Preservation, 2013, 20, 1, 52  crossref(new windwow)
Investigation of Chemical Properties of the Jujube Orchard Soils at Boeun Region in Chungbuk, Korean Journal of Environmental Agriculture, 2014, 33, 1, 24  crossref(new windwow)
Contents of Antioxidative Components from Pulpy and Seed in Wild Haw (Crataegus pinnatifida BUNGE), Journal of Environmental Science International, 2014, 23, 11, 1791  crossref(new windwow)
Properties of Jujube Pulp Powder and Its Application in Preparing Yakbap, Yakpyon, and Jujube Porridge, Korean Journal of Food & Cookery Science, 2016, 32, 1, 1  crossref(new windwow)
Characteristics and nutritional compositions of two jujube varieties cultivated in Korea, Korean Journal of Food Preservation, 2016, 23, 1, 127  crossref(new windwow)
Park SH, Hwang HS, Han JH (2004) Development of drink from composition with medicinal plants and evaluation of its physiological function. Korean J Nutr, 37, 364-372

Folin O, Denis W (1912) On phosphotungastic-phosphomolybdic compounds as color reagents. J Biol Chem, 12, 239-249

Kang YH, Park YK, Lee G (1996) The nitrite scavenging and electron donating ability of phenolic compounds. Korean J Food Sci Technol, 28, 232-239

Yu MH, Im HG, Lee HJ, Ji YJ, Lee IS (2006) Components and their antioxidative activities of methanol extracts from sarcocarp and seed of Zizyphus jujuba var. inermis Rehder. Korean J Food Sci Technol, 38, 128-134

Ann YG, Kim SK, Shin CS (1997) Sugars in Korean jujube fruit and jujube fruit drink. Korean J Food & Nutr, 10, 314-319

Park BH, Chae KY, Hong JS (2008) Physicochemical characteristics of jujube concentrates prepared by boiling. J East Asian Soc Dietary Life, 18, 190-197

Yook CS (1972) Screening test on the components of the genus Zizyphus in Korea. Korean J Pharmacog, 3, 27-29

Lee SK (1989) Studies on the constituents of the leaves of Zizyphus jujuba Mill. PhD thesis, Pusan National University, Pusan, Korea.

Park MK, Park JH, Shin YG, Cho KH, Han BH, Park MH (1991) Analysis of alkaloids in the seeds Zizyphus jujuba by high performance liquid chromatography. Arch Pharm Res, 14, 99-102 crossref(new window)

Shin SR, Han JP, Lee SH, Kang MJ, Kim KS, Lee KH (1999) Changes in the components of dried jujube fruit by drying methods. Korean J Postharvest Sci Technol, 6, 61-65

Jin Q, Park JR, Kim JB, Cha MH (1999) Physiological activity of Zizyphus jujuba leaf extracts. J Korean Soc Food Sci Nutr, 28, 593-598

Jin Q, Park JR, Kim JB, Cha MH (1999) Changes in chemical composition of jujuba leaf during growth. J Korean Soc Food Sci Nutr, 28, 505-510

Rhee YK, Kim DH, Han MJ (1998) Inhibitory effect of Zizyphi fructus on $\beta$-glucuronidase and tryptophanase of human intestinal bacteria. Korean J Food Sci Technol, 30, 199-205

Xue Z, Feng W, Cao J, Cao D, Jiang W (2009) Antioxidant activity and total phenolic contents in peel and pulp of chinese jujube (Ziziphus jujuba Mill) fruits. J Food Biochem, 33, 613-629 crossref(new window)

Zhang H, Jiang L, Ye S, Ye Y, Ren F (2010) Systematic evaluation of antioxidant capacities of the ethanolic extract of different tissues of jujube (Ziziphus jujuba Mill.) from China. Food Chem Toxicol, 48, 1461-1465 crossref(new window)

Al-Reza SM, Yoon JI, Kim HJ, Kim JS, Kang SC (2010) Anti-inflammatory activity of seed essential oil from Zizyphus jujuba. Food Chem Toxicol, 48, 639-643 crossref(new window)

AOAC. 1990. Official methods of analysis (15th ed). Washington DC, Association of Official Analytical Chemists.

Jeong CH, Kim JH, Shim KH (2006) Chemical components of yellow and red onion. J Korean Soc Food Sci Nutr, 35, 708-712 crossref(new window)

Jeong CH, Choi GN, Kim JH, Kwak JH, Kim DO, Kim YJ, Heo HJ (2010) Antioxidant activities from the aerial parts of Platycodon grandiflorum. Food Chem, 118, 278-282 crossref(new window)

Chang ST, Wu JH, Wang SY, Kang PL, Yang NS, Shyur LF (2001) Antioxidant activity of extracts from Acacia confusa bark and heartwood. J Agric Food Chem, 49, 3420-3424 crossref(new window)

Kim DO, Jeong SW, Lee CY (2003) Antioxidant capacity of phenolic phytochemical from various cultivars of plums. Food Chem, 81, 321-326 crossref(new window)

Lee HB, Kim SY (1988) Studies on the changes of chemical components of dried jujube (Zizyphus jujuba MILLER) during storage. Res Rep Agri Sci Tech Chungnam Nat'l Univ Korea, 15, 95-113

Benzie IFF, Strain JJ (1996) The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": the FRAP assay. Anal Biochem, 239, 70-76 crossref(new window)

Uchida K, Stadtman ER (1993) Covalent attachment of 4-hydroxynonenal to glyceral-dehyde-3-phosphate dehydrogenase. A possible involvement of intra and intermolecular cross-linking reaction. J Biol Chem, 268, 6388-6393

Boo HO, Lee HH, Lee JW, Hwang SJ, Park SU (2009) Different of total phenolics and flavonoids, radical scavenging activities and nitrite scavenging effects of Momordica charantia L. according to cultivars. Korean J Medicinal Crop Sci, 17, 15-20