SavedAdd your journal

Journals / Celal Bayar Üniversitesi Fen Bilimleri Dergisi / 2022 / Cilt: 18 - Sayı: 1

A Review: The Physical, Nutritional, Bioactive Properties and Health Benefits of Jujube Fruit

Fadime Begüm TEPE
Raci EKİNCİ
Çetin KADAKAL
Nizam Mustafa NİZAMLIOĞLU
Pages
67–75
Publication Date
2022-03-25
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The aim of present review is to introduce jujube fruit in terms of chemical composition, effects on health and bioactive properties.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Jujube, which grows in tropical and sub-tropical regions of world and has been commercially cultivated in China for 4000 years.
📊
Key Findings & Data:It is also an attractive fruit in terms of its nutrient content including carbohydrates, proteins, vitamins and minerals.
💡
Conclusion & Impact:The aim of present review is to introduce jujube fruit in terms of chemical composition, effects on health and bioactive properties.
🔬Design:Review & Systematic Survey
📍Scope:Comprehensive Sample
⚙️Variables:Health benefits · nutritional value · bioactive properties

Abstract

Jujube, which grows in tropical and sub-tropical regions of world and has been commercially cultivated in China for 4000 years. Jujube is a juicy and crispy fruit, resembling a large olive and tasting like an apple. Moreover, jujube has been used for treatment of several diseases in Traditional Chinese Medicine. Jujube has antioxidant, anticancer, hepatoprotective, anti-inflammatory, antimicrobial activities due to bioactive components such as phenolic compounds, saponins, polysaccharides and ascorbic acid. It is also an attractive fruit in terms of its nutrient content including carbohydrates, proteins, vitamins and minerals. In recent years, the tendency towards natural therapies has increased, due to increase in incidence of certain diseases and adverse effects of drugs used in the treatment of such diseases. Jujube could be considered as a natural therapeutic material because of bioactive and nutritional properties. The aim of present review is to introduce jujube fruit in terms of chemical composition, effects on health and bioactive properties.

🔖

Cite This Article

TEPE, F. B., EKİNCİ, R., KADAKAL, Ç., NİZAMLIOĞLU, N. M. (2022). A Review: The Physical, Nutritional, Bioactive Properties and Health Benefits of Jujube Fruit. Celal Bayar Üniversitesi Fen Bilimleri Dergisi, Cilt: 18 - Sayı: 1, 67–75. https://ajindex.com/articles/383985

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (7)

  1. Guo, S., Duan, J. A., Tang, Y. P., Zhu, Z. H., Qian, Y. F., Yang, N. Y., Shang, E. X., & Qian, D. W. (2010). Characterization of nucleosides and nucleobases in fruits of ziziphus jujuba by UPLC-DAD-MS. Journal of Agricultural and Food Chemistry, 58(19), 10774–10780. https://doi.org/10.1021/jf102648q
  2. Reich, L. (1991). Uncommon fruits worthy of attention: a gardener's guide. Addison-Wesley. Yaşa, F. (2016). Composition of the jujube fruit grown in Turkey and changes in the composition of the jujube fruit during drying. MSc Thesis. Pamukkale University, Denizli, Turkey. Akbolat, D., Ertekin, C., Menges, H. O., Ekinci, K., & Erdal, I. (2008). Physical and nutritional properties of jujube (Zizyphus jujuba Mill.) growing in Turkey. Asian Journal of Chemistry, 20(1), 757–766. Hernández, F., Noguera-Artiaga, L., Burló, F., Wojdyło, A., Carbonell-Barrachina, Á. A., & Legua, P. (2016). Physico-chemical, nutritional, and volatile composition and sensory profile of Spanish jujube (Ziziphus jujuba Mill.) fruits. Journal of the Science of Food and Agriculture, 96(8), 2682–2691. https://doi.org/10.1002/jsfa.7386
  3. Zheng, H., Lu, H., Zheng, Y., Lou, H., & Chen, C. (2010). Automatic sorting of Chinese jujube (Zizyphus jujuba Mill. cv.‘hongxing’) using chlorophyll fluorescence and support vector machine. Journal of Food Engineering, 101(4), 402-408.
  4. Ji, X., Peng, Q., Yuan, Y., Shen, J., Xie, X., & Wang, M. (2017). Isolation, structures and bioactivities of the polysaccharides from jujube fruit (Ziziphus jujuba Mill.): A review. Food Chemistry, 227, 349–357. https://doi.org/10.1016/j.foodchem.2017.01.074 Turkish Statistical Institute. Production of Fruits, Beverage and Spice Crops. http://www.tuik.gov.tr/PreTablo.do?alt_id=1001.
  5. Gao, Q. H., Wu, C. Sen, & Wang, M. (2013). The Jujube (Ziziphus Jujuba Mill.) fruit: A Review of current knowledge of fruit composition and health benefits. Journal of Agricultural and Food Chemistry, 61(14), 3351–3363. https://doi.org/10.1021/jf4007032
  6. Pareek, S. (2013). Nutritional composition of jujube fruit. Emirates Journal of Food and Agriculture, 463-470. Wojdyło, A., Figiel, A., Legua, P., Lech, K., Carbonell-Barrachina, Á. A., & Hernández, F. (2016). Chemical composition, antioxidant capacity, and sensory quality of dried jujube fruits as affected by cultivar and drying method. Food Chemistry, 207, 170–179. https://doi.org/10.1016/j.foodchem.2016.03.099
  7. Zhang, H., Jiang, L., Ye, S., Ye, Y., & Ren, F. (2010). Systematic evaluation of antioxidan