Enhancing the organoleptic and functional properties of jujube by a quick aging process.

Prev Nutr Food Sci 2013 Mar;18(1):50-9

Department of Food Science and Technology, Keimyung University, Daegu 704-701, Korea ; The Center for Traditional Microorganism Resource (TMR), Keimyung University, Daegu 704-701, Korea.

Black jujube was made by aging dried jujube and its physiochemical characteristics, antioxidant activities and α-glucosidase inhibitory activities were evaluated. The moisture and sugar contents were increased depending on the period of aging times and the pH was reduced thereby increasing acidity. The color of black jujube extract was changed from red to black resulting in decreases of Hunter color values L, a and b. As the aging progressed, sucrose was decomposed by increasing glucose and fructose, indicating higher contents of the total reducing sugars. Among the six different types of organic acids extracted from dried jujube, the levels of oxalic acid and citric acid were increased as the aging progressed. The total polyphenol contents in ethanol and water extracts of dried jujube were 7.74 and 8.12 mg/g, respectively. The water extract of black jujube aged for 48 hr contained the highest polyphenol contents at 16.82 mg/g. The 5'-hydroxymethylfurfural (5'-HMF) contents of black jujube extract significantly increased by longer aging times, and contained higher contents in the ethanol extract than water extract. The ethanol extract of black jujube showed the highest 5'-HMF content with 338.89 mg% after aging for 3 days. Also, IC50 values of black jujube aged for 72 hr evaluated by DPPH and ABTS radical assays were 0.54 and 0.59 mg/mL, respectively. α-Glucosidase inhibitory activities of black jujube at the concentration of 3.33 mg/mL (ethanol extract) increased from 65 to 80 % after aging for 72 hr.

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Source
http://dx.doi.org/10.3746/pnf.2013.18.1.050DOI Listing
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3867154PMC
March 2013
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