Nutritional composition of five cultivars of chinese jujube |
| |
Authors: | Jin-Wei Li Liu-Ping Fan Shao-Dong Ding Xiao-Lin Ding |
| |
Affiliation: | 1. School of Food Science and Technology, Southern Yangtze University, Wuxi 214036, Jiangsu Province, China;2. Center of Testing and Analysis, Southern Yangtze University, Wuxi 214036, China |
| |
Abstract: | The proximate composition of five cultivars of Chinese jujube, along with mineral, vitamin and total phenolic contents were determined. Investigations showed that Chinese jujube contained 80.86–85.63% carbohydrate, 57.61–77.93% reducing sugar, 0.57–2.79% soluble fibre, 5.24–7.18% insoluble fibre, 4.75–6.86% protein, 0.37–1.02% lipid, 17.38–22.52% moisture and 2.26–3.01% ash. The soluble sugars of Chinese jujube included fructose, glucose, rhamnose, sorbitol and sucrose. Fructose and glucose were identified as the major sugars while sorbitol was present in much lesser amounts. Potassium, phosphorus, calcium and manganese were the major mineral constituents in Chinese jujube. Iron, sodium, zinc and copper were also detected in appreciable amounts. The contents of vitamin C, thiamine and riboflavin were found to be 192–359, 0.04–0.08 and 0.05–0.09 mg/100 g, respectively. Total phenolic contents ranged from 5.18 to 8.53 mg/g. No correlation between total phenolic contents and antioxidant capacities or antioxidant capacities and vitamin C contents of Chinese jujube was found. |
| |
Keywords: | Chinese jujube Proximate composition Soluble sugars Minerals Vitamin Phenolic contents |
本文献已被 ScienceDirect 等数据库收录! |
|