| Titles |
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English :
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JUJUBE FRUITS (ZIZYPHUS JUJUBA L.) AS A PROMISING CROP FOR FOOD PROCESSING AND CULTIVATION IN EGYPT
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Arabic :
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فاكهة العنــاب كمحصول واعـــد للتـصنيــع الغذائـي والـزراعـة في مصـــــر
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| Abstract |
The present investigation aims to study pigments changes, some chemical composition and natural antioxidants of five cultivars of jujube fruits namely (Li, Lang, Toffahi, Zaytoni and Date) ,during ripening stages. The aim is also extended to assess suitability of jujube fruits for both food processing and cultivation in Egypt.
The obtained data reveal that the total titratable acidity, total pectin, chlorophyll, phenolic compounds, total flavonoids contents and total antioxidant activity decreased during ripening of five cultivars of jujube fruits. On the other hand, protein, TSS (Total soluble solids), total sugars, ascorbic acid ,total anthocyanins and carotenoids contents increased.
Also, phenolic compounds were analyzed by High Performance Liquid Chromatography (HPLC) in jujube fruits during ripening. The identified phenolic compounds were, catechin ,caffeic, epicatechin, ferulic, rutin, p-hydroxybenzoic, chlorogenic, quercetin, cinnamic and syringic acids in fresh jujube fruits during ripening. The results indicate that the phenolic compounds gradually decreased during jujube fruits ripening.
The different cultivars of fresh jujube fruits were utilized to produce jams and juices, which were very palatable by panelists. Sensory evaluation reveals that Date and Zaytoni cultivars jams and Toffahi and Lang cultivars juices had the highest scores for color, taste, odor, texture and overall palatability. Conclusively, the best cultivars for jam and juice industry could be Date and Toffahi , respectively.
Finally, it is recommended through this investigation that the jujube fruits were suitable for both food processing and cultivation in Egypt, which contained large amounts of ascorbic acid content ranging from 364.26 to 485.47mg/100g (DWB). Therefore, it appears to be a good source for ascorbic acid in the diet. On the average, a twenty grams of jujube fruits studied would provide about the daily need of ascorbic acid for an adult.
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| Publication year |
2011
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| Pages |
258-270
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
Egypt. J. of Appl. Sci.
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| Author(s) from ARC |
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| Publication Type |
Journal
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