Regional variations of antioxidant capacity and phenolic properties in the Iranian jujube collection

Journal of Medicinal Herbs, "J. Med Herb" (Formerly known as Journal of Herbal Drugs or J. Herb Drug)

مقاله 4، دوره 6، شماره 4، فروردین 2016، صفحه 199-209   

نوع مقاله: Original article

نویسندگان

Ali Azizi^* ؛ Maryam Pirbodaghi

Department of Horticultural Sciences, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran

چکیده

Background & Aim: Fruits from the jujube plant (Ziziphus jujuba) possess health-promoting effects and medicinal properties. Jujube has a long history of usage as a remedy in Iranian traditional medicine and is recommended for the treatment of some diseases. This study investigated the variations in antioxidant capacities (AOX), total phenol (TPH), total flavonoid (TF) and total anthocyanin (TA) contents of fruit extracts among 29 jujube accessions originating from 7 provinces of Iran.
Experimental: The fruits from 29 accessions were extracted with methanol (85%). DPPH assay were performed for determination of antioxidant capacity of each extract. The total phenols were measured by Folin-Ciocalteu method and total flavonoids evaluated using the aluminum chloride colorimetric procedure while total anthocyanins were determined by pH-differential method.

Results & Discussion: The results from the analysis of variance (ANOVA) revealed that the examined accessions of Z. jujuba were highly variable in all evaluated phytochemical traits (P <0.01). Principal component analysis (PCA) based on four phytochemical characters confirmed this broad variation and also identified three distinct group among the accessions. The accessions Hamidabad (Mazandaran), Bayaziyeh (Isfahan) and kuhpayeh2 (Isfahan) can considered by their high values for the TPH, TF, and TA values, respectively. On the other hand, accessions Ardestan (Isfahan), Ghaziolya (Ghom) and Maroon (Ghom) showed high AOX. No correlation was found between total phenol content and antioxidant activity.
Industrial and practical recommendations: These findings suggest the importance of genotype and origin for determining antioxidant potential and phenolic contents of jujube plants. The knowledge of the diversities, found in this study, will allow a better plant exploitation related to pharmaceutical uses and also a better conduction of breeding programs for Ziziphus jujubaecotypes.

کلیدواژه‌ها

Iranian jujube collection؛ Total phenol؛ Flavonoid؛ anthocyanin؛ antioxidant capacity

مراجع

Azam-Ali, S., Bonkoungou, E., Bowe, C., de Kock, C., Godara, A., Williams, J.T. 2006. Fruits for the future 2: Ber and other jujubes; International Centre for Underutilized Crops: Southampton, U.K., p 289.

Brand-Williams, W., Cuvelier, M.E., Berset, C. 1995. Use of a free radical method to evaluate antioxidant activity. LWT-Food Science and Technology, 28(1): 25–30.

Chang, C.,Yang, M., Wen, H., Chern, J. 2002. Estimation of total flavonoid content in propolis by two complementary colorimetric methods. Journal of food and drug analysis, 10:178–182

Choi, S.H., Ahn, J.B., Kozukue, N., Levin, C.E., & Friedman, M. 2011. Distribution of free amino acids, flavonoids, total phenolics, and antioxidative activities of jujube (Ziziphus jujuba) fruits and seeds harvested from plants grown in Korea. Journal Agriculture and Food Chemistry, 59(12): 6594–6604.

Daneshmand, F., Zare-Zardini, H., Ebrahimi, L. 2013. Investigation of the antimicrobial activities of Snakin-Z, a new cationic peptide derived from Zizyphus jujuba fruits. Natural Products Researches, 27: 2292–2296.

Di Carlo, G., Mascolo, N., Izzo, A.A., Capasso, F. 1999. Flavonoids: old and new aspects of a class of natural therapeutic drugs. Life sciences, 65(4): 337-353.

Gao, Q.H., Wu, P.T., Liu, J.R., Wu, C.S., Parry, J.W., Wang, M. 2011. Physico-chemical properties and antioxidant capacity of different jujube (Ziziphus jujuba Mill.) cultivars grown in loess plateau of China. Scientia Horticulture, 130(1): 67–72.

Gao, Q.H., Wu, C.S., Wang, M. 2013. The Jujube (Ziziphus Jujuba Mill.) Fruit: A review of current knowledge of fruit composition and health benefits. Journal Agriculture and Food Chemistry, 61: 3351–3363.

Ghollassi Mood, S. 2008. A contribution to some ethnobotanical aspects of Birjand flora (Iran). Pakistan Journal of Botany, 40(4): 1783–1791.

 

Guo, S., Duan, J.a., Tang, Y., Su, S., Shang, E., Ni, S., Qian, D. 2009. High-performance liquid chromatography—Two wavelength detection of triterpenoid acids from the fruits of Ziziphus jujuba containing various cultivars in different regions and classification using chemometric analysis. Journal of Pharmaceutical and Biomedical Analysis, 49(5): 1296-1302.

Howard, L.R., Clark, J.R., Brownmiller, C. 2003. Antioxidant capacity and phenolic content in blueberries as affected by genotype and growing season. Journal of the Science of Food and Agriculture, 83:1238–47.

Huang, X., Kojima-Yuasa, A., Norikura, T., Kennedy, D.O., Hasuma, T., Matsui-Yuasa, I. 2007. Mechanism of the Anti-Cancer Activity of  Zizyphus jujuba in HepG2 Cells. The American Journal of Chinese Medicine, 35(3): 517–532

Hudina, M., Liu, M., Veberic, R., Stampar, F., Colaric, M. 2008. Phenolic compounds in the fruit of di fferent varieties of Chinese jujube ( Ziziphus jujuba Mill.). Journal of Horticultural Science and Biotechnology, 83: 305–308.

Kamiloglu, Ö., Ercisli, S., Sengül, M., Toplu, C., Serçe, S. 2009. Total phenolics and antioxidant activity of jujube (Zizyphus jujube Mill.) genotypes selected from Turkey. African Journal of Biotechnology, 8(2): 303–307.

Lee, J., Durst, R.W., Wrolstad, R.E. 2005. Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: collaborative study. Journal of AOAC International, 88: 1269–1278.

Li, J.w., Ding, S.d., Ding, X.l. 2005a. Comparison of antioxidant capacities of extracts from five cultivars of Chinese jujube. Process Biochemistry, 40(11): 3607–3613.

Li, L.M., Liao, X., Peng, S.L., Ding, L.S. 2005b. Chemical Constituents from the Seeds of Ziziphus jujube var. spinosa (Bunge) Hu. Journal of Integrative Plant Biology, 47 (4): 494−498

Liu, R.H. 2003. Health benefits of fruit and vegetables are from additive and synergistic combinations of phytochemicals. American Journal of Clinical Nutrition, 78: 517–520.

Mahajan, R.T., Chopda, M.Z. 2009. Phyto-Pharmacology of Ziziphus jujuba Mill, A plant review. Pharmacognosy Reviews, 3: 320–329.

Mazza,  G.,  Miniati,  E. 1993.  Anthocyanins in fruits, vegetables, and grains. CRC Press, Boca Raton, FL, USA.

McDonald, S.,  Prenzler, P.D.,  Antolovich, M.,  Robards, K. 2001. Phenolic content and antioxidant activity of olive extracts. Food Chemistry, 73(1): 73–84.

Memarpoor-Yazdi, M., Mahaki, H., Zare-Zardini, H. 2013. Antioxidant activity of protein hydrolysates and purified peptides from Zizyphus jujuba fruits. Journal of Functional Foods, 5: 62–70.

Mittler, R. 2002. Oxidative stress, antioxidants and stress tolerance. Trends in Plant Sciences, 7(9): 405-410.

Narayana, K.R., Reddy, M.S., Chaluvadi, M.R., Krishna, D.R. 2001. Bioflavonoids classification, pharmacological, biochemical effects and therapeutic potential. Indian Journal of Pharmacology, 33: 2–16.

Outlaw Jr, W.H., Zhang, S., Riddle, K.A., Womble, A.K., Anderson, L.C., Outlaw, W.M., Outlaw, N.N., Outlaw, E.C., Thistle, A.B. 2002. The Jujube (Ziziphus jujuba Mill.), a multipurpose plant. Economic Botany, 56(2): 198–200.

 

Pahuja, M., Mehla, J., Reeta, KH., Joshi, S., Gupta, Y.K. 2011. Hydroalcoholic extract of Zizyphus jujuba ameliorates seizures, oxidative stress, and cognitive impairment in experimental models of epilepsy in rats. Epilepsy Behavior, 21: 356−363.

Pawlowska, A.M., Camangi, F., Bader, A., Braca, A. 2009. Flavonoids of Zizyphus jujuba L. and Zizyphus spina-christi (L.) Willd (Rhamnaceae) fruits. Food Chemistry, 112: 858 –862.

Peng, W.H., Hsieh, M.T., Lee, Y.S., Lin, Y.C., Liao, J. 2000. Anxiolytic effect of seed of Ziziphus jujuba in mouse models of anxiety. Journal of Ethnopharmacology, 72(3): 435–444.

Rechinger, K. 1977. Plants of the Touran protected area, Iranian Journal of Botany, 1: 155–180.

San, B., Yildirim, A.N. 2010. Phenolic, alpha-tocopherol, beta-carotene and fatty acid composition of four promising jujube (Ziziphus jujuba Miller) selections. Journal of Food Composition and Analysis, 23:706–710.

Scalzo, J., Politi, A., Pellegrini, N., Mezzetti, B., Battino, M. 2005. Plant genotype affects total antioxidant capacity and phenolic contents in fruit. Nutrition, 21: 207–213.

Steinmetz, K.A., Potter, J.D. 1996. Vegetables, fruit, and cancer prevention: a review. Journal of the American Dietetic Association, 96(10): 1027–1039.

Sun, Y.F., Liang, Z.S., Shan, C.J., Viernstein, H., Unger, F. 2011. Comprehensive evaluation of natural antioxidants and antioxidant potentials in Ziziphus jujuba Mill. var. spinosa (Bunge) Hu ex HF Chou fruits based on geographical origin by TOPSIS method. Food Chemistry, 124(4): 1612–1619.

Wang, S.Y., Chen, C.T., Ciarappa, W.S., Wang, C.H., Camp M.J. 2008. Fruit quality, antioxidant capacity, and flavonoid content of organically and conventionally grown blueberries. Journal Agriculture and Food Chemistry, 56: 5788–5794.

Xue, Z.P., Feng, W.H., Cao, J.K., Cao, D.D., Jiang, W.B. 2009. Antioxidant activity and total phenolic contents in peel and pulp of Chinese jujube (Ziziphus jujuba Mill.) fruits. Journal of Food Biochemistry, 33: 613 −629.

 

Yoo, K.Y., Li, H., Hwang, I.K., Choi, J.H., Lee, C.H., Kwon, D.Y., Ryu, S.Y., Kim, Y.S., Kang, I.J., Shin, H.C., Won, M.H. 2010. Zizyphus attenuates ischemic damage in the gerbil hippocampus via its antioxidant effect. Journal of Medicinal Food, 13: 557−563.

Yu, L., Jiang, B.P., Luo, D., Shen, X.C., Guo, S., Duan, J.A., Tang, Y.P. 2012. Bioactive components in the fruits of Ziziphus jujuba Mill. against the inflammatory irritant action of Euphorbia plants. Phytomedicine, 19:239–244.

Zare-Zardini, H., Tolueinia, B., Hashemi, A., Ebrahimi, L., Fesahat, F. 2013. Antioxidant and cholinesterase inhibitory activity of a new peptide from Ziziphus jujuba fruits. American Journal of Alzheimer's Diseases, 28(7): 702–709.

Zhang, R., Chen, J., Shi, Q., Li, Z., Peng, Z., Zheng, L., Wang, X. 2014. Phytochemical analysis of Chinese commercial Ziziphus jujube leaf tea using high performance liquid chromatography–electrospray ionization-time off light mass spectrometry. Food Research International, 56: 47–54.

Zhao, Z.H., Li, J., Wu, X.M., Dai, H., Gao, X.M., Liu, M.J., Tu, P.F. 2006. Structures and immunological activities of two pectic polysaccharides from the fruits of Ziziphus jujuba Mill. cv. Jinsixiaozao Hort. Food Research International, 39: 917− 923.