scholarly journals Phytochemical Screening and Quantitative Determination of Primary Nutrients and Minerals for Two Cultivars of Jujube (Ziziphus jujuba Mill.) Fruits

2021 ◽  
Vol 16 (1) ◽  
pp. 41-47
Keyword(s):  
Quantitative Determination ◽  
Nutritional Value ◽  
Mineral Elements ◽  
Nutritional Composition ◽  
Phytochemical Screening ◽  
Standard Methods ◽  
Jujube Fruit ◽  
Ziziphus Jujuba ◽  
Comprehensive Study

This work represents a comprehensive study of the nutritional composition of primary nutrients for two main cultivars of Syrian jujube fruits (Ziziphus jujuba cv. junzao, Ziziphus jujuba cv. yazao). Phytochemical screening of the jujube fruit extracts was carried out and the contents of moisture, carbohydrate, fats, fibers, proteins and ash were determined according to standard methods. Eight mineral elements (Ca, K, P, Na, Fe, Zn, Cu and Mn) were also determined by atomic absorption spectroscopy. The results revealed that both cultivars have a high nutritional value, but showed significant differences in the nutritional composition. To the best of our knowledge, this is the first study that addresses the phytochemical properties and the nutritional composition of Syrian jujube fruits.

scholarly journals Analysis of Nutritional Composition in 23 Kinds of Edible Fungi

2020 ◽  
Vol 2020 ◽  
pp. 1-9
Author(s):  
Qiannan Yu ◽  
Meijuan Guo ◽  
Bin Zhang ◽  
Hao Wu ◽  
Yan Zhang ◽  
...  
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Dietary Fiber ◽  
Nutritional Value ◽  
Dry Weight ◽  
Nutritional Composition ◽  
Ash Content ◽  
National Standard ◽  
Edible Fungi ◽  
Standard Methods

To explore the differences in the main nutritional composition of 23 kinds of common edible fungi in the market, the moisture, ash, protein, fat, dietary fiber, carbohydrates, polysaccharides, and energy were analyzed using national standard methods. The results showed that the 23 kinds of edible fungi varied greatly in nutritional composition. Based on dry weight, the moisture content was 6.9∼15.5 g/100 g, the ash content ranged from 1.3 to 10.1 g/100 g, the protein content ranged from 8.5 to 36.9 g/100 g, the fat content was 0.5∼3.9 g/100 g, the dietary fiber content was between 14.4∼70.2 g/100 g, the carbohydrate content is 0.5∼37.3 g/100 g, the polysaccharide content was 2.1∼8.3 g/100 g, and the energy is about 751∼1322 100 g/kJ. All the 23 kinds of edible fungi can be regarded as high-protein low-fat foods, which have their own advantages in terms of nutritional value. This study provides reference for people to use edible fungi in a more scientific and reasonable way.

scholarly journals Application of FTIR-ATR to discriminate peach nectars with higher and lower sugar contents

2020 ◽  
Vol 23 ◽  
Author(s):  
Maria Teresa Coelho ◽  
Fátima Alexandra Valério ◽  
Soraia Inês Pedro ◽  
Ofélia Maria Serralha dos Anjos
Keyword(s):  
Multivariate Analysis ◽  
Nutritional Value ◽  
Fruit Juice ◽  
Antioxidant Properties ◽  
Nutritional Composition ◽  
Nutritional Information ◽  
Flow Through ◽  
Sample Aliquot ◽  
Peach Juice

Abstract Fruit juice does not have the same nutritional value as fresh fruit with regards to the vitamin, mineral and dietary fibre contents and the antioxidant properties. However, it can be part of a healthy diet if it is produced with the minimal addition of sugar. This study aimed to evaluate the performance of the FTIR-ATR technique to discriminate the authenticity (concerning the addition of other pulps) and amount of sugar in peach nectars. This technique is usually used in food analysis because it does not require sample preparation, is quick and allows for the determination of several parameters with a single sample aliquot. The nutritional information provided on the labels of 69 samples of 23 different brands of commercial peach juice, was analysed. The differences in the nutritional composition and in the ingredients were determined according to an analysis of the labels. The largest differences observed between the samples were the sugar contents, the percentages of pulp and the addition of other pulps. All samples were analysed by FTIR-ATR equipped with a controlled temperature flow-through cell. The spectral multivariate analysis suggested it was possible to identify differences in the amount of sugar present and identify the presence of fruit pulps other than peach.

scholarly journals Quantitative determination of water soluble vitamins, minerals and proximate compositions of three varieties of beans in Bauchi State Nigeria

2019 ◽  
Vol 25 (2) ◽  
pp. 123-133
Author(s):  
Z.S. Mohammed ◽  
A.I. Matinja ◽  
H Tijjani ◽  
A Abdullahi ◽  
M.A. Dangambo ◽  
...  
Keyword(s):  
Glycine Max ◽  
Quantitative Determination ◽  
Vigna Unguiculata ◽  
Proximate Composition ◽  
Vitamin B1 ◽  
Mineral Elements ◽  
Water Soluble ◽  
World Health ◽  
Health Organization

The quantitative determination of water soluble vitamins, minerals and proximate compositions of three varieties of beans in Bauchi State, Nigeria, was carried out in this study. Three varieties of beans which includes one of the most commonly consumed species of cowpea (Vigna unguiculata) locally called Kanannade, the least consumed (most rare) specie of cowpea (Vigna unguiculata) locally called gayan-gayan and soybean (Glycine max) locally called waken soya found in Bauchi State, Nigeria were analysed. Results for the determination of the proximate composition shows that soybean (Glycine max) among three different samples had the highest protein content (34.21 %), ash content (3.11 %), Crude fat (25.30 %). While Cowpea (kanannade) has the highest Carbohydrate content (58.04 %) and Cowpea (gayan-gayan) has the highest Moisture contents (12.43 %) respectively. Soya bean has the highest contents of vitamin (B1, B3, and B6) for the three water soluble vitamins analysed although the values obtained were less than the recommended dietary allowance recommended by the World Health Organization (WHO). In the Mineral composition of the two species of cowpea beans (Vigna unguiculata), and soybean analysed, soybean had the highest content of most of the mineral elements. The concentration of potassium was found to be very much higher than all the other mineral elements that were determined in all the samples. The results from this analysis shows that the three varieties of beans analyzed were found to be rich in minerals and highly nutritious.Keywords: Vigna unguiculata, Glycine max, vitamins, minerals and proximate composition

scholarly journals Variations of the nutritional composition of jujube fruit (Ziziphus jujuba Mill.) during maturation stages

2020 ◽  
Vol 23 (1) ◽  
pp. 1066-1081 ◽  
Author(s):  
Qiong Zhang ◽  
Lili Wang ◽  
Zhongtang Wang ◽  
Zhiguo Liu ◽  
Zhihui Zhao ◽  
...  
Keyword(s):  
Nutritional Composition ◽  
Jujube Fruit ◽  
Maturation Stages ◽  
Ziziphus Jujuba

scholarly journals Quantitative Analysis of Phytochemical Compounds in Barks and Leaves of Okoubaka Aubrevillei Collected from Iwo, Southwestern Nigeria

2020 ◽  
Vol 7 (3) ◽  
pp. 131-142
Author(s):  
OLUWATOYIN OPEYEMI AKINTOLA ◽  
ADEBOYIN FUNMI ADEROUNMU ◽  
ISAAC OLUWASEYI ABIOLA ◽  
KOLAWOLE EMMANUEL ABODURIN ◽  
TUNDE ADENIRAN ◽  
...  
Keyword(s):  
Quantitative Analysis ◽  
Secondary Metabolites ◽  
Quantitative Determination ◽  
Modern Medicine ◽  
Tropical Tree ◽  
Phytochemical Screening ◽  
Southwestern Nigeria ◽  
Significant Difference ◽  
Phytochemical Compounds

Okoubaka aubrevillei is an indigenous and sacred tropical tree in Africa. It is rare with allelopathic properties and has relatively little information available in terms of what is responsible for its usage for medicinal and traditional usage. The phytochemical screening and quantitative analysis of the compounds in the barks and leaves of Okoubaka aubrevillei was determined to ascertain and establish its earlier claimed usage as traditional and modern medicine. The most important classes of secondary metabolites (phytochemical compounds) specifically alkaloids, flavonoids, tannins, saponins, anthraquinnes, mucilages, oses, holosides, coumarin and glycosides were detected in both, the leaves and barks of the tree. Quantitative determination of the phytochemical compounds found in the barks and leaves of the tree revealed that the leaves of O. aubreville tree had significantly higher values of alkaloids, flavonoids and glycosides than barks. Saponins and anthraquinnes were found to be significantly more in barks than in leaves. However, there was no significant difference found in the values of tannins, mucilages, oses and holosides and coumarin in barks and leaves of O. aubreville trees.

scholarly journals An Integrated Characterization of Jujube (Ziziphus jujuba Mill.) Grown in the North Adriatic Region

2019 ◽  
Vol 57 (1) ◽  
pp. 17-28
Author(s):  
Ana Miklavčič Višnjevec ◽  
Ajda Ota ◽  
Dunja Bandelj ◽  
Nataša Poklar Ulrih ◽  
Milena Bučar-Miklavčič ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Positive Impact ◽  
Dry Mass ◽  
Biologically Active ◽  
Aqueous Extracts ◽  
Local Variety ◽  
Jujube Fruit ◽  
Ziziphus Jujuba

Jujube (Ziziphus jujuba Mill.) has favourable horticultural properties including adaptation to arid conditions, abiotic and biotic stresses, as well as positive impact on human health. The present study describes the characterization of genetic diversity of the germ­plasm of jujube from the Istrian peninsula, the determination of important chemical compounds, antioxidative properties in relation to antibacterial and antifungal activities of jujube fruit extracts, and the determination of nutritional properties of jujube fruit. The results of the genetic analysis showed that most of the samples from the Istrian peninsula belong to two recently introduced varieties, 'Li' and 'Lang', and the most widespread local variety 'Navadna žižola'. The local variety has smaller fruit than the ‘Li’ and ‘Lang’ varieties, with thick and fleshy mesocarp. Chemical analysis indicated that fruits of the local variety contained a valuable source of dietary fibre ((9.7±0.6) g/100 g) and were rich in minerals such as (in g/100 g dry mass): potassium (829±51), calcium (177±11) and phosphorus (129±19). Aqueous extracts showed slight antibacterial activity, while ethanol extracts had higher mass fractions of phenolic compounds (expressed as gallic acid equivalents (GAE), 5.8-8.7 mg/g) than the aqueous extracts, but did not show antimicrobial activity. Compounds other than phenolic compounds in jujube fruit may be more biologically active. Based on the results of these analyses, the local Istrian jujube variety is a promising candidate for cultivation potential.

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