Analysis of flavonoids content and antioxidant capacity in different Chinese jujube types

文献类型： 外文期刊

第一作者： Xue, X. F.

作者： Xue, X. F.;Li, D. K.;Gong, G. H.;Wang, Y. K.;Zhao, A. L.;Ren, H. Y.

作者机构：

关键词： Ziziphus jujuba; fruits; flavonoid; antioxidant capacity

期刊名称：XXX INTERNATIONAL HORTICULTURAL CONGRESS IHC2018: INTERNATIONAL SYMPOSIUM ON MEDICINAL AND AROMATIC PLANTS, CULINARY HERBS AND EDIBLE FUNGI, IV INTERNATIONAL JUJUBE SYMPOSIUM AND VI INTERNATIONAL SYMPOSIUM ON SAFFRON BIOLOGY AND TECHNOLOGY

ISSN： 0567-7572

年卷期： 2020 年 1287 卷

页码：

收录情况： SCI

摘要： In order to select germplasm resources of Chinese jujube with high flavonoids content and strong antioxidant capacity, providing a reference for Chinese jujube fruits deep processing, 12 varieties fruits were used in this study, total flavonoids content was measured using NaNO2-Al(NO3)(3)-NaOH method, and the total reducing power, DPPH and ABTS(+center dot) free radical removing ability were used to evaluate the antioxidant capacity. The flavonoids content of different Chinese jujube types (cultivars) had obvious differences, ranged from 2.601 to 11.863 mg g(-1) DW, flavonoids content of sour jujube was the highest (11.863 mg g(-1) DW), followed by three varieties of intermediate type (7.383-10.446 mg g(-1) DW). Fruits of eight cultivated Chinese jujube varieties had the lowest flavonoids content (2.601-5.830 mg g(-1)), while their flavonoids content had also significant differences. There was significantly positive correlation between total flavonoids content of 12 Chinese jujube varieties and total reducing power, DPPH and ABTS(+center dot) free radical clearance rate, the correlation coefficients were 0.981**, 0.961**, 0.766**, respectively. Sour jujube had both the highest flavonoids content and the strongest antioxidant capacity, the intermediate type was the second, and cultivated varieties had the lowest.

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