Phytochemical Characterization of Jujube (Ziziphus jujuba Mill.) Fruit
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Keywords:
Ziziphus jujuba Mill., phenolic compounds, flavonoids, organic acids, antioxidant capacityAbstract
This study was conducted to determine the total phenolic content (TPC), total flavonoid
content (TFC), antioxidant activity (DPPH), and organic acid profiles of jujube (Ziziphus jujuba Mill.)
fruit extracts. The TPC, TFC, and DPPH values were found to be 379.33 mg GAE L⁻¹, 374.33 µg QE
mL⁻¹, and 89.67%, respectively. The low variation (SD ≤ 2.08) indicates high repeatability of the
measurements. Among the phenolic compounds, ellagic acid (9.00 mg 100 g⁻¹) and gallic acid (7.67 mg
100 g⁻¹) were detected at the highest levels, followed by protocatechuic acid (5.67 mg 100 g⁻¹) and
quercetin (2.33 mg 100 g⁻¹). Regarding organic acids, acetic acid (182.00 mg 100 g⁻¹), oxalic acid
(265.67 mg 100 g⁻¹), and malic acid (66.33 mg 100 g⁻¹) were identified as the predominant compounds.
An examination of their distribution in total fruit juice revealed that organic acids constituted the
majority, whereas phenolic compounds represented a smaller proportion. These findings demonstrate that
jujube fruit extracts possess a high antioxidant potential and that the fruit is rich in phytochemical
constituents, suggesting its potential use as a health-promoting functional food.
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