Evaluation on Physicochemical Properties and Antioxidant Capacity of Two Iranian Jujube (Ziziphus jujuba Mill.) Cultivars
سال انتشار: 1398
نوع سند: مقاله ژورنالی
زبان: انگلیسی
مشاهده: 63
فایل این مقاله در 9 صفحه با فرمت PDF قابل دریافت می باشد
- صدور گواهی نمایه سازی
- من نویسنده این مقاله هستم
استخراج به نرم افزارهای پژوهشی:
شناسه ملی سند علمی:
JR_JJMPB-8-1_010
تاریخ نمایه سازی: 6 آذر 1402
چکیده مقاله:
Jujube (Ziziphus jujuba Mill.) is an important medicinal plant in Iran. Jujube fruit contains amino acids, polysaccharides and microelements.Ripened jujube fruits were collected at fully mature stage from two research collection of jujube at Khaf and Birjand centers in south Khorasan province, Iran, early in September, ۲۰۱۵.The physicochemical properties and antioxidant capacity were investigated. The antioxidant activity was determined by free radicals (DPPH) scavenging method. The results were showed a significant difference between evaluated physicochemical parameters. The acidity and pHofKhafjujube were ۰.۷۲%, ۴.۳۷ and the acidity and pH of Birjand jujube were ۰.۳۷%, ۴.۶۵; respectively. Protein, fat, fruit moisture and vitamin C in Khaf jujube (۳.۹۲%, ۰.۷۲%, ۰.۷۵% and ۱۳۷.۵۹ mg/۱۰۰gr fresh weight) were more than Birjandjujube(۳.۲۴%, ۰.۴%, ۰.۰۶% and ۱۲۵.۱۱mg/۱۰۰gr fresh weight). Birjand jujube had more reducing sugars percent (۳۵.۹۳ %). Seed’s moisture, ۱۰۰-grain weight and the antioxidant activity of Birjand jujube (۰.۱۵۶%, ۱۵۱.۰۳ mg, Ec۵۰= ۰.۱۷۰۴ mg/ml) was higher than Khaf sample (۰.۱۱, ۱۰۳.۰۶, Ec۵۰= ۰.۳۱۳۵ mg/ml). The viscosities of two jujube varieties werein shear thinning fluids category. The viscosity of Khaf jujube sample was higher than Birjand jujube in different durations and shear rates. The transparency of the color of the Birjand sample (۱۸.۲۱%) was higher than Khaf jujube (۱۷.۶۷%). Overall, thebased on sensory evaluation, physicochemical and consistency properties ofKhaf jujube were more suitable than Birjand jujube while the antioxidant activityofBirjand jujube was higher than Khaf sample.
کلیدواژه ها:
نویسندگان
Samaneh Chiti
Food Science and Technology, Sabzevar Branch, Islamic Azad University
Shadi Basiri
Agricultural Engineering Research Department, KhorasanRazavi Agricultural and Natural Resources Research Center, AREEO, Mashhad, Iran
Ali Mortazavi
Food Science and Technology Department, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran
Akram Sharifi
Department of Food Science and Engineering, Faculty of Industrial and Mechanical Engineering, Qazvin Branch, Islamic Azad University, Qazvin, Iran
مراجع و منابع این مقاله:
لیست زیر مراجع و منابع استفاده شده در این مقاله را نمایش می دهد. این مراجع به صورت کاملا ماشینی و بر اساس هوش مصنوعی استخراج شده اند و لذا ممکن است دارای اشکالاتی باشند که به مرور زمان دقت استخراج این محتوا افزایش می یابد. مراجعی که مقالات مربوط به آنها در سیویلیکا نمایه شده و پیدا شده اند، به خود مقاله لینک شده اند :