In this study, effects of fruit part and extraction conditions on antioxidant properties of jujube fruit were investigated. Results show that jujube pulp with peel extracted by 50% ethanol had best performance among different ethanol concentrations. Extracts of jujube pulp with peel by 50% ethanol at 60 degrees Celsius had the antioxidant capacities in DPPH radical scavenging activity (0.26 ± 0.01 mg /mL), ABTS radical scavenging activity (0.40 ± 0.01mg /mL), total phenolic content (38.06 ± 0.45 mg quercetin equivalent /g dry weight), total flavonoid content (43.89 ± 0.20 mg quercetin equivalent /g dry weight) and reducing power (40.62 ±2.18 mg vitamin C equivalent /g dry weight). Compared with other reports, extract of jujube pulp with peel shows better antioxidant properties under the extraction condition 50% ethanol at 60 degrees Celsius. The results indicate that jujube fruit has a significant potential as a natural antioxidant agent.

Antioxidant capacities of pulp with peel and seed of jujube fruit

Macromolecular Chemistry: The Second Century

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ACS Spring 2020 National Meeting & Expo

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.