Comparison of main functional components and antioxidant activity of jujube Ruoqiang by different processing methods

doi:10.6048/j.issn.1001-4330.2023.04.018

Abstract

Abstract:

【Objective】To compare the component of total flavonoids, total polyphenols and total triterpenoids and antioxidant activities of Ruoqiang Jujube after being steamed, boiled and fried in the hope of providing reference for the development and utilization of Ruoqiang Jujube,this study provides theoretical reference for further development and utilization of Ruoqiang Jujube.【Methods】The contents of total flavonoids, total polyphenols and total triterpenoids were determined by spectrophotometry, and the antioxidant activities were evaluated by DPPH scavenging ability, ABTS scavenging ability and total reducing power.【Results】The total flavonoid contents of raw, steamed, boiled and fried jujube were (2.15±0.09), (2.56±0.07), (1.7±0.08), (2.02±0.04) mg/g, respectively; The total polyphenol contents were (66.73±1.22), (46±0.97), (52.98±0.58), (47.62±0.35), respectively; The total triterpenoid contents were (35.86±0.49), (46.56±1.62), (27.01±0.71), (22.35±0.43) mg/g, respectively. In the concentration range of 0.1-25.6 mg/mL, the IC₅₀ of DPPH free radical scavenging rate of VC, raw, steamed, boiled and fried jujube were 0.04, 2.03, 1.36, 4.97 and 2.42 mg/mL, respectively. In the concentration range of 0.125-2 mg/mL, the IC₅₀of ABTS free radical scavenging rate of VC, raw, steamed, boiled and fried jujube were 0.09, 0.21, 0.27, 0.52 and 0.38 mg/mL, respectively. With the increasing of concentration, the total reducing power by different processing methods also increased, and the total reducing power of steamed jujube was the highest.【Conclusion】After steaming, boiling and frying processing, the contents of total polyphenol, total flavonoids and total triterpenoid in Ruoqiang Jujube have changed. In addition to the low total polyphenol content, the contents of total flavonoids in steamed products are the highest. Steamed products also have the best antioxidant activity.

Key words: Ruoqiang jujube; processing; content determination; antioxidant

摘要：

【目的】研究对比若羌灰枣经蒸、煮、炒等炮制后其总黄酮、总多酚和总三萜的含量及抗氧化活性,为进一步开发利用若羌灰枣提供理论参考。【方法】采用分光光度法检测总黄酮、总多酚和总三萜的含量,以DPPH清除能力和ABTS 清除能力及总还原力评价抗氧化活性。【结果】若羌灰枣生品、蒸制品、煮制品、炒制品总黄酮含量分别为(2.15±0.09)、(2.56±0.07)、(1.7±0.08)、(2.02±0.04) mg/g;总多酚含量分别为(66.73±1.22)、(46±0.97)、(52.98±0.58)、(47.62±0.35) mg/g;总三萜含量分别为(35.86±0.49)、(46.56±1.62)、(27.01±0.71)、(22.35±0.43) mg/g。在0.1~25.6 mg/mL浓度范围内,VC、灰枣生品、蒸制品、煮制品、炒制品对DPPH自由基清除率的IC₅₀分别为0.04、2.03、1.36、4.97、2.42 mg/mL。在0.125~2 mg/mL浓度范围内,VC、灰枣生品、蒸制品、煮制品、炒制品对ABTS自由基清除率的IC₅₀分别为0.09、0.21、0.27、0.52、0.38 mg/mL。不同炮制方法若羌灰枣总还原力随浓度的增大而增大,蒸制品总还原力最高。【结论】若羌灰枣生品经蒸、煮、炒法炮制后,其中总黄酮、总多酚和总三萜含量都会发生变化。除总多酚外,蒸制品中总黄酮和总三萜含量均为最高,蒸制品的抗氧化活性也是最好的。

关键词: 若羌灰枣, 炮制, 含量测定, 抗氧化

CLC Number:

S665.1

LI Shuang, XIE Danlu, WU Jizhou, MA Rui, XIE Aidi, SHAO Lei, GAO Juanjuan, HAN Haixia. Comparison of main functional components and antioxidant activity of jujube Ruoqiang by different processing methods[J]. Xinjiang Agricultural Sciences, 2023, 60(4): 935-942.

李爽, 谢丹露, 吴继周, 马瑞, 谢艾迪, 邵蕾, 高娟娟, 韩海霞. 不同炮制方法下若羌灰枣主要功能成分及抗氧化活性的对比[J]. 新疆农业科学, 2023, 60(4): 935-942.

Figures/Tables 6

Fig.1 The content of total flavonoids in Jujube jujube was determined by different processing methods

Fig.2 The content of total polyphenol in Jujube jujube by different processing methods

Fig.3 The content of total triterpenoid in Jujube jujube by different processing methods

Fig.4 Scavenging ability of DPPH free radical from Jujube jujube by different processing methods

Fig.5 Scavenging ability of ABTS free radical from Jujube jujube by different processing methods

Fig.6 Reducing ability of Jujube jujube with different processing methods

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