Journal of Food, Agriculture and Environment




Vol 11, Issue 3&4,2013
Online ISSN: 1459-0263
Print ISSN: 1459-0255


Distributing profiles of water-soluble vitamins in Chinese jujube and sour jujube


Author(s):

Zhihui Zhao, Yanru Gao, Jin Zhao, Weiwei Wang, Rong Duan, Sujuan Gong, Mengmeng Luo, Mengjun Liu *

Recieved Date: 2013-06-09, Accepted Date: 2013-10-24

Abstract:

Chinese jujube and sour jujube are important fruit trees in China. The effects of developing stage, organ and cultivar on the water-soluble vitamin contents of Chinese jujube and sour jujube were studied. The five kinds of water-soluble vitamin compounds of 37 cultivars of Chinese jujube and 14 types of sour jujube showed great variations ranging from 1720.53 to 11,716.51 mg/kg (ascorbic acid), 3.45 to 23.88 mg/kg (vitamin B1), dram to 89.11 mg/kg (vitamin B3), dram to 354.04 (vitamin B6), dram to 30.76 mg/kg (vitamin B2) based on fresh weight, respectively. The average content of ascorbic acid in jujube was highest (4120.52 mg/kg), 30 to 429 times more than that of the other four vitamin compounds. The average content of individual vitamin in sour jujube was 1.00 ~ 2.75 times more than that of Chinese jujube. According to the theory of rationalization-satisfaction index, five cultivars of Chinese jujube including ‘Baodeyouzao’, ‘Nanjingzao’, ‘Pozao’, ‘Lanxianmuzao’ and ‘Jinzao’ and three types of sour jujube covering ‘Suanzao48’, ‘Suanzao 41’, and ‘No. 11’ rich in vitamins were selected. Moreover, the vitamin contents were highest at the late green fruit stage. Ascorbic acid was detected only in the fruits, vitamin B2 was detected in fruits and leaves, whereas vitamin B1, B6, and B3 could be detected in all the four tested organs, indicating that not fruits but leaves and flowers were good sources of vitamins. Those result provided direct evidence to comprehend the distributing characteristics of water-soluble vitamin in Chinese jujube and sour jujube and would refer to developing of functional food.

Keywords:

Jujube, water-soluble vitamins, developing stages, organs, cultivars/types


Journal: Journal of Food, Agriculture and Environment
Year: 2013
Volume: 11
Issue: 3&4
Category: Food and Health
Pages: 298-302


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