Antioxidative enzymes, phytochemicals and proximate components in jujube fruit ( Ziziphus mauritiana L.) with respect to genotypes and harvest maturity

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dc.authoridAmin, Muhammad/0000-0002-7924-0677
dc.authoridAiyub, Muhammad/0000-0002-7742-8211
dc.authoridUllah, Sami/0000-0001-6525-1386
dc.authoridRazzaq, Dr. Kashif/0000-0001-6405-6423
dc.authoridAlmutairi, Khalid F./0000-0002-0826-4241
dc.authoridSimsek, Ozhan/0000-0001-5552-095X
dc.contributor.authorAsghar, Zohaib
dc.contributor.authorAmin, Muhammad
dc.contributor.authorUllah, Sami
dc.contributor.authorHassan, Hamad
dc.contributor.authorHabiba, Umm-e
dc.contributor.authorRazzaq, Kashif
dc.contributor.authorRajwana, Ishtiaq Ahmad
dc.date.accessioned2024-12-24T19:27:04Z
dc.date.available2024-12-24T19:27:04Z
dc.date.issued2024
dc.departmentSiirt Üniversitesi
dc.description.abstractJujube is an underutilized fruit having high maturity variation at harvest. Investigations were made on eight different cultivars of jujube (Umran, Karela, Gurrh, Amrodia, Mehmood Wali, Aakash, Foladi and Khubani) for changes in antioxidative enzymatic activities, phytochemical functions and proximate composition with respect to different harvest maturity stages (M 1 : mature green, M 2 : yellow and M 3 : crispy brown) under postharvest ambient conditions (25 +/- 2 degrees C; 60 % -65 % RH) at three shelf intervals (1, 3 and 5 d). Significant genotypic and maturity related variation was recorded regarding studied attributes. The fruit of cv. 'Khubani ' had better attributes among the cultivars evaluated. The crispy brown jujube fruit had higher peroxidase (POD) and catalase (CAT) activity and more protein, total soluble solids (TSS), ash, crude fat and fiber than early mature stages. Over time, the ascorbic acid (vitamin C), titratable acidity (TA), total phenolic (TPC), total antioxidant capacity (TAC), crude protein, crude fiber, moisture, crude fat and activity of antioxidative enzymes [CAT and superoxide dismutase (SOD)] exhibited a significant decline; while increase was recorded in TSS, pH and POD activity. Overall, this work identified that jujube 's antioxidative, biochemical and proximate properties are significantly influenced by cultivar, fruit harvest maturity and duration of postharvest handling under ambient shelf.
dc.description.sponsorshipSignificant contribution of Higher Education Commission (HEC) , Pakistan; King Saud University, Riyadh, Saudi Arabia [RSPD2024R561]
dc.description.sponsorshipThe authors extend their appreciation to the significant contribution of Higher Education Commission (HEC) , Pakistan and Researchers Supporting Project number (RSPD2024R561) , King Saud University, Riyadh, Saudi Arabia.
dc.identifier.doi10.1016/j.fbio.2024.104504
dc.identifier.issn2212-4292
dc.identifier.issn2212-4306
dc.identifier.scopus2-s2.0-85195299553
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.fbio.2024.104504
dc.identifier.urihttps://hdl.handle.net/20.500.12604/6492
dc.identifier.volume60
dc.identifier.wosWOS:001252204800001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofFood Bioscience
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241222
dc.subjectZiziphus
dc.subjectBioactive compounds
dc.subjectNutritive value
dc.subjectPostharvest quality
dc.subjectMaturity stage
dc.titleAntioxidative enzymes, phytochemicals and proximate components in jujube fruit ( Ziziphus mauritiana L.) with respect to genotypes and harvest maturity
dc.typeArticle

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