Current Nutrition & Food Science

Undurti N. Das  
UND Life Sciences
Shaker Heights
OH 44120


Antioxidant and Antiradical Properties of Jamaican Jujube (Coolie Plum) (Ziziphus mauritiana) During Maturation and Ripening

Author(s): Noureddine Benkeblia.

Graphical Abstract:


This study aimed to investigate the total phenolics content (TPC), capacity of scavenging radicals (RSA), chain-breaking capacity (CBA), hydrogen peroxide scavenging capacity (HPS) and the capacity of reducing oxides or reducing capacity (RC) of Jamaican jujube (coolie plum) (Ziziphus mauritiana) during four different maturation and ripening stages. TPC decreased significantly during the four ripening stages but the decrease was more significant during stage 4. RSA of stage 1 and 2 reacted faster and showed the most effective DPPH radical scavenging activity, while stage 4 showed the lowest reaction and was the less effective DPPH radical scavenger. CBA increased during stage 2, decreased significantly during stage 3, then increased again to a value closer to that observed at stage 2. RC increased significantly during stage 2, and then decreased during stage 3 and stage 4. HPS showed similar pattern to the reducing capacity and was quite high during stage 1, but showed a decrease during the stage 3 and increased again during stage 4. Conclusively, the results of this investigation showed interesting antioxidant and scavenging properties of Jamaican jujube (coolie plum) extracts, which could be an interesting health-promoting especially when processed for juice.

Keywords: Antioxidant properties, ripening, scavenging activities, Ziziphus mauritiana.

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Article Details

Year: 2015
Page: [199 - 203]
Pages: 5
DOI: 10.2174/1573401311666150416230229
Price: $58