Comparison of Flavonoids, Phenolic Acids, and Antioxidant Activity of Explosion-Puffed and Sun-Dried Jujubes (Ziziphus jujuba Mill.)

• DOI: 10.1021/jf401744c
• Publication Date: 2013-09-16T17:49:57Z
• Authors: Li-Juan Du; Qing-Han Gao; Xiao-Long Ji; Yu-Jie Ma; Fang-Yi Xu; Min Wang
• Keywords: Vanillic acid; Phenolic acid

The goal of the present study was to investigate effect explosion puffing and sun-drying on individual phenolic acids in four forms (free, esters, glycosides, insoluble-bound), flavonoids, total content (TPC), their antioxidant activity jujube samples. Phenolic compounds were identified quantified using high-performance liquid chromatography. Antioxidant capacity samples evaluated by 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging reducing power. results showed that all significantly differed contents, acid flavonoid composition, activities. explosion-puffed jujubes had highest gallic, p-hydroxybenzoic, vanillic, p-coumaric, ferulic acids, rutin contents. Also, contained a higher level phenolics than counterparts. Among fractions forms, each form most abundant content, followed fresh sun-dried jujubes. glycosided insoluble-bound for sample represented TPC strongest activity. indicated good choice processing.