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

Öz

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

Öz

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.

Anahtar Kelimeler

• Health benefits
• nutritional value
• bioactive properties
• jujube
• hünnap

Kaynakça

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.
3. 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.
4. 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.
5. 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
6. 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.
7. 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
8. Turkish Statistical Institute. Production of Fruits, Beverage and Spice Crops. http://www.tuik.gov.tr/PreTablo.do?alt_id=1001.

9. 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
10. Pareek, S. (2013). Nutritional composition of jujube fruit. Emirates Journal of Food and Agriculture, 463-470.
11. 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
12. Zhang, H., Jiang, L., Ye, S., Ye, Y., & Ren, F. (2010). Systematic evaluation of antioxidant capacities of the ethanolic extract of different tissues of jujube (Ziziphus jujuba Mill.) from China. Food and Chemical Toxicology, 48(6), 1461–1465. https://doi.org/10.1016/j.fct.2010.03.011
13. Wang, B. N., Cao, W., Gao, H., Fan, M. T., & Zheng, J. Bin. (2010). Simultaneous determination of six phenolic compounds in jujube by LC-ECD. Chromatographia, 71(7–8), 703–707. https://doi.org/10.1365/s10337-010-1485-1
14. Wojdyło, A., Carbonell-Barrachina, Á. A., Legua, P., & Hernández, F. (2016). Phenolic composition, ascorbic acid content, and antioxidant capacity of Spanish jujube (Ziziphus jujube Mill.) fruits. Food Chemistry, 201, 307–314. https://doi.org/10.1016/j.foodchem.2016.01.090
15. Cosmulescu, S., Trandafir, I., Nour, V., Achim, G., Botu, M., & Iordanescu, O. (2018). Variation of bioactive compounds and antioxidant activity of jujube (Ziziphus jujuba) fruits at different stages of ripening. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 46(1), 134–137. https://doi.org/10.15835/nbha46110752
16. Abedini, M. R., Erfanian, N., Nazem, H., Jamali, S., & Hoshyar, R. (2016). Anti-proliferative and apoptotic effects of Ziziphus Jujube on cervical and breast cancer cells. 6(2), 142–148.
17. Rajopadhye, A., & Upadhye, A. S. (2016). Estimation of Bioactive Compound , Maslinic Acid by HPTLC , and Evaluation of Hepatoprotective Activity on Fruit Pulp of Ziziphus jujuba Mill . Cultivars in India. 2016.
18. Golmohammadi, F. (2013). Medicinal plant of Jujube (Ziziphus jujuba) and its indigenous knowledge and economic importance in desert regions in east of Iran: situation and problems. Journal of Engineering Technology and Applied Sciences. 3(6), 493–505.
19. Sharma, R.; Rana, J.C (2017). Nutritional composition and value added products of Chinese ber (Ziziphus jujuba Mill.) growing in Northern hill regions of India. Indian Journal of Natural Products and Resources. 7(4), 323-327.
20. Tümen, G.; Sekendiz, O.A. (1989). Balıkesir ve merkez köylerinde halk ilacı olarak kullanılan bitkiler. VIII. Bitkisel İlaç Hammaddeleri Toplantısı, Bildiri Kitabı. 347-354.
21. Li, J.W.; Fan, L.P.; Ding, S.D.; Ding, X.L. (2007). Nutritional composition of five cultivars of Chinese jujube. Food Chemistry. 10, 454-460.
22. Gao, Q.H.; Wu, C.S.; Yu, J.G.; Wang, M.; Ma, Y.J.; Li, C.L. (2012). Textural characteristic, antioxidant activity, sugar, organic acid, and phenolic profiles of 10 promising jujube (Ziziphus jujuba Mill.) selections. Journal of Food Science. 77(11), 1218-1225.
23. Wu, C.S.; Gao, Q.H.; Guo, X.D.; Yu, J.G.; Wang, M. (2012). Effect of ripening stage on physicochemical properties and antioxidant profiles of a promising table fruit ‘pear-jujube’(Zizyphus jujuba Mill.). Scientia Horticulturae. 148, 177-184.
24. Choi, S.H.; Ahn, J.B.; Kim, H.J.; Im, N.K.; Kozukue, N.; Levin, C.E.; Friedman, M. (2012). Changes in free amino acid, protein, and flavonoid content in jujube (Ziziphus jujube) fruit during eight stages of growth and antioxidative and cancer cell inhibitory effects by extracts. Journal of Agricultural and Food Chemistry, 60, 10245-10255.
25. Pu, Y.; Ding, T.; Wang, W.; Xiang, Y.; Ye, X.; Li, M.; Liu, D. (2018). Effect of harvest, drying and storage on the bitterness, moisture, sugars, free amino acids and phenolic compounds of jujube fruit (Zizyphus jujuba cv. Junzao). Journal of the Science of Food and Agriculture. 98(2), 628-634.
26. Malgorzata, W.; Konrad, P.M.; Zielinski, H. (2016). Effect of roasting time of buckwheat groats on the formation of Maillard reaction products and antioxidant capacity. Food Chemistry. 196, 355-358.
27. Serradilla, M.J.; Martín, A.; Ruiz-Moyano, S.; Hernández, A.; López-Corrales, M.; de Guía Córdoba, M. (2012). Physicochemical and sensorial characterisation of four sweet cherry cultivars grown in Jerte Valley (Spain). Food Chemistry. 133(4), 1551-1559.
28. Poyrazoglu, E.; Gokmen, V.; Artik, N. (2002). Organic acids and phenolic compounds in pomegranates (Punica grganatum L.) grown in Turkey. Journal of Food Composition Analysis. 14, 567–75.
29. 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.
30. Xiao, H.W.; Pan, Z.; Deng, L.Z.; El-Mashad, H.M.; Yang, X.H.; Mujumdar, A.S.; Gao, Z.J.; Zhang, Q. (2017). Recent developments and trends in thermal blanching–A comprehensive review. Information Processing in Agriculture. 4(2), 101-127.
31. Chirkin, V.; Karpov, S.; Selemenev, V.; Shumskiy, N. (2013). Determination of fat-soluble vitamins in foods, vitamin and mineral formulations, feed premixes, and blood serum by reversed-phase HPLC. Journal of Analytical Chemistry. 68(8), 820-825.
32. Bendich, A.; Machlin, L.J.; Scandurra, O.; Burton, G.W.; Wayner, D.D.M. (1986). The antioxidant role of vitamin C. Advances in Free Radical Biology & Medicine. 2, 419-444.
33. Food and Agriculture Organization of the United Nations. Human Vitamin and Mineral Requirements. http: //www.fao.org/3/a-y2809e.pdf .
34. Frenich, A.G.; Torres, M.H.; Vega, A.B.; Vidal, J.M.; Bolanos, P.P. (2005). Determination of ascorbic acid and carotenoids in food commodities by liquid chromatography with mass spectrometry detection. Journal of Agricultural and Food Chemistry. 53(19), 7371-7376.
35. Moradinezhad, F.; Setayesh, F.; Mahmoodi, S.; Khayyat, M. (2016). Physicochemical properties and nutritional value of jujube (Ziziphus jujuba Mill.) fruit at different maturity and ripening stages. International Journal of Horticultural Science and Technology. 3(1), 43-50.
36. Wang, Y.G.; Ma, Y.L.; Liu, X.F.; Wang, X.L.; Wang, Y.L.; Ren, H.W. (2014). Composition analysis and nutritional evaluation of Zizyphus jujube Mill. Cv. Xiaokou. Modern Food Science and Technology. 30, 23.
37. Lancaster, J.E.; Reay, P.F.; Norris, J.; Butler, R.C. (2000). Induction of flavonoids and phenolic acids in apple by UV-B and temperature. The Journal of Horticultural Science and Biotechnology. 75(2), 142-148
38. Davik, J.; Kjersti Bakken, A.; Holte, K.; Blomhoff, R. (2006). Effects of genotype and environment on total anti-oxidant capacity and the content of sugars and acids in strawberries (Fragaria× ananassa Duch.). The Journal of Horticultural Science and Biotechnology. 81(6), 1057-1063.
39. Hudina, M.; Liu, M.; Veberic, R.; Stampar, F.; Colaric, M. (2008). Phenolic compounds in the fruit of different varieties of Chinese jujube (Ziziphus jujuba Mill.). The Journal of Horticultural Science and Biotechnology. 83(3), 305-308.
40. 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 Horticulturae. 130(1), 67-72.
41. MacDonald-Wicks, L.K.; Wood, L.G.; Garg, M.L. (2006). Methodology for the determination of biological antioxidant capacity in vitro, A review. Journal of the Science of Food and Agriculture. 86, 2046–2056.
42. Madhavi, D.L.; Deshpande, S.S.; Salunkhe, D.K. (1996). Food Antioxidants, Technological, toxicological and health perspectives. Markel Dekker, Newyork
43. Kou, X.; Chen, Q.; Li, X.; Li, M.; Kan, C.; Chen, B.; Zhang, Y.; Xue, Z. (2015). Quantitative assessment of bioactive compounds and the antioxidant activity of 15 jujube cultivars. Food Chemistry. 173, 1037-1044.
44. Siriamornpun, S.; Weerapreeyakul, N.; Barusrux, S. (2015). Bioactive compounds and health implications are better for green jujube fruit than for ripe fruit. Journal of Functional Foods. 12, 246-255.
45. Wang, C.; Cheng, D.; Cao, J.; Jiang, W. (2013). Antioxidant capacity and chemical constituents of chinese jujube (Ziziphus jujuba mill.) at different ripening stages. Food Science and Biotechnology. 22(3), 639-644.
46. Prior, R.L.; Wu, X.; Schaich, K. (2005). Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. Journal of Agriculture and Food Chemistry. 53, 4290−4302.
47. Xue, Z.; Feng, W.; Cao, J.; Cao, D.; Jiang, W. (2009). Antioxidant activity and total phenolic contents in peel and pulp of Chinese jujube (Ziziphus jujuba Mill) fruits. Journal of Food Biochemistry. 33(5), 613-629.
48. Xie, P.J.; You, F.; Huang, L.X.; Zhang, C.H. (2017). Comprehensive assessment of phenolic compounds and antioxidant performance in the developmental process of jujube (Ziziphus jujuba Mill.). Journal of Functional Foods. 36, 233-242.
49. Zhan, X.; Yang, M.; Yuan, L.; Gong, Y.; Xie, Y.; Peng, Q.; Ye, S.; Li, Q.; Li, Z. (2016). Prying into the limit of CIE value for TPE-based blue AIEgens in organic light-emitting diodes. Dyes and Pigments. 128, 60-67.
50. Ceylan, Ş.; Saral, Ö.; Özcan, M.; Harşıt, B. (2017). Determination of antioxidant and antimicrobial activities of bilberry (Vaccinium myrtillus L.) extracts in different solvents. Artvin Coruh University Journal of Forestry Faculty. 18(1), 21-27.
51. Sağdıç, O. (2003). Sensitivity of Four Patogenic Bacteria to Turkish Thyme and Oregano Hydrosols. Lebensmittel-Wissenschaft und –Technologie. 36, 467-473.
52. Özkan, H. İ. (2017). The examination of some biochemical components of jujube fruit (zizyphus jujuba mill.) and its antibacterial, hypoglycaemic and total antioxidant activities. MSc Thesis, Balıkesir University.
53. Abd-Alrahman, S.H.; Salem-Bekhit, M.M.; Elhalwagy, M.E. (2013). Chemical composition and antimicrobial activity of Ziziphus jujuba seeds extract. Journal of Pure and Applied Microbiology. 7, 379-385.
54. Ahmad, I.; Beg, A.Z. (2001). Antimicrobial and phytochemical studies on 45 Indian medicinal plants against multi-drug resistant human pathogens. J Ethnopharmacol. 74(2), 113-123.
55. Plastina, P.; Bonofiglio, D.; Vizza, D.; Fazio, A.; Rovito, D.; Giordano, C.; Barone, I.; Catalano, S.; Gabriele, B. (2012). Identification of bioactive constituents of Ziziphus jujube fruit extracts exerting antiproliferative and apoptotic effects in human breast cancer cells. Journal of Ethnopharmacology. 140, 325–332.
56. Tahergorabi, Z.; Abedini, M.R.; Mitra, M.; Fard, M.H.; Beydokhti, H. (2015). “Ziziphus jujuba”, A red fruit with promising anticancer activities. Pharmacognosy Reviews. 9(18), 99.
57. Wasser, S.P. (2002). Medicinal mushrooms as a source of antitumor and immunomodulating polysaccharides. Applied Microbiology and Biotechnology. 60(3), 258-274
58. Moradali, M.F.; Mostafavi, H.; Ghods, S.; Hedjaroude, G.A. (2007). Immunomodulating and anticancer agents in the realm of macromycetes fungi (macrofungi). International Immunopharmacology. 7(6), 701-724.
59. Ren, L.; Perera, C.; Hemar, Y. (2012). Antitumor activity of mushroom polysaccharides, A review. Food & Function. 3(11), 1118-1130.
60. Yan, J.K.; Wang, W.Q.; Wu, J.Y. (2014). Recent advances in Cordyceps sinensis polysaccharides, Mycelial fermentation, isolation, structure, and bioactivities, A review. Journal of Functional Foods. 6, 33-47.
61. Vahedi, F.; Najafi, M.F.; Bozari, K. (2008). Evaluation of inhibitory effect and apoptosis induction of Zyzyphus Jujube on tumor cell lines, an in vitro preliminary study. Cytotechnology. 56, 105-111.
62. 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.
63. Hung, C.F.; Hsu, B.Y.; Chang, S.C.; Chen, B.H. (2012). Antiproliferation of melanoma cells by polysaccharide isolated from Zizyphus jujuba. Nutrition. 28, 98−105.
64. Hoshyar, R.; Mohaghegh, Z.; Torabi, N.; Abolghasemi, A. (2015). Antitumor activity of aqueous extract of Ziziphus jujube fruit in breast cancer, An in vitro and in vivo study. Asian Pacific Journal of Reproduction. 4(2), 116-122.
65. Cemek, M.; Aymelek, F.; Büyükokuroğlu, M.E.; Karaca, T.; Büyükben, A.; Yilmaz, F. (2010). Protective potential of Royal Jelly against carbon tetrachloride induced-toxicity and changes in the serum sialic acid levels. Food and Chemical Toxicology. 48(10), 2827-2832.
66. Liu, G.; Liu, X.; Zhang, Y.; Zhang, F.; Wei, T.; Yang, M.; Wang, K.; Wang, Y.; Liu, N.; Cheng, H.; Zhao, Z. (2015). Hepatoprotective effects of polysaccharides extracted from Zizyphus jujube cv. Huanghetanzao. International Journal of Biological Macromolecules. 76, 169-175.
67. Liu, N.; Yang, M.; Huang, W.; Wang, Y.; Yang, M.; Wang, Y.; Zhao, Z. (2017). Composition, antioxidant activities and hepatoprotective effects of the water extract of Ziziphus jujuba cv. Jinsixiaozao. RSC Advances. 7(11), 6511-6522.
68. Shen, X.; Tang, Y.; Yang, R.; Yu, L.; Fang, T.; Duan, J.A. (2009). The protective effect of Zizyphus jujube fruit on carbon tetrachloride-induced hepatic injury in mice by anti-oxidative activities. Journal of Ethnopharmacology. 122(3), 555-560.
69. Selim, M.M.; Kashwaa, F.A.A.; Mohammed, M.S.; El-Houseini, M. (2017). Protective role of magic fruit and honey bee against human hepatocarcinogenesis. Archives in Cancer Research. 5(4), 159.
70. Zhao, J.; Li, S.P.; Yang, F.Q.; Li, P.; Wang, Y.T. (2006). Simultaneous determination of saponins and fatty acids in Ziziphus jujube (Suanzaoren) by high performance liquid chromatography‐evaporative light scattering detection and pressurized liquid extraction. Journal of Chromatography A. 1108, 188–194.
71. Jiang, J.G.; Huang, X.J.; Chen, J.; Lin, Q.S. (2007). Comparison of the sedative and hypnotic effects of flavonoids, saponins, and polysaccharides extracted from Semen Ziziphus jujube. Natural Product Research. 21(4), 310-320.
72. Rabiei, Z.; Rafieian-Kopaei, M.; Heidarian, E.; Saghaei, E.; Mokhtari, S. (2014). Effects of Zizyphus jujube extract on memory and learning impairment induced by bilateral electric lesions of the nucleus basalis of meynert in rat. Neurochemical Research. 39(2), 353-360.
73. Heo, H.J.; Park, Y.J.; Suh, Y.M.; Choi, S.J.; Kim, M.J.; Cho, H.Y.; Chang, Y.J.; Hong, B.; Kim, H.K.; Kim, E.; Kim, C.J.; Kim, B.G.; Shin, D.H. (2003). Effects of oleamide on choline acetyltransferase and cognitive activities. Bioscience, Biotechnology, and Biochemistry. 67(6), 1284-1291.
74. Chen, J.; Liu, X.; Li, Z.; Qi, A.; Yao, P.; Zhou, Z.; Dong, T.T.X.; Tsim, K.W.K. (2017). A review of dietary Ziziphus jujuba fruit (jujube), Developing health food supplements for brain protection. Evidence-Based Complementary and Alternative Medicine. https, //doi.org/10.1155/2017/3019568.
75. Chi, Y. F.; Zhang, Z. (2009). Antimelancholic medicine prepared from jujube cAMP materials, European: CA 2707192.
76. Tian, J.S.; Gao, S.; Cui, Y.L.; Wang, Q.S.; Liu, L.P.; Zhang, Z.G. (2010). The cyclic AMP content with time variation after oral administration of the extract of Fructus Jujubae in mice. Chinese Journal of Experimental Traditional Medical Formulae. 16(7), 102-104.
77. Sharma, R.; Sharma, S.; Siddiqui, S. (2000). Physiology of fruit ripening in jujube-a review. Haryana Journal of Horticultural Sciences. 29(1/2), 1–5.