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JACR - Abstract
Influence of ultrasonic treatment on the quality of jujube (Zizyphus mauritiana Lamk.) extract cultivars
Tahir Mahmood Qureshi1*, Muhammad Nadeem1 , Sarfraz Hussain1 and Mian Nadeem Riaz2
Research Article | Published October 2016
Journal of Agricultural and Crop Research, Vol. 4(7), pp.
100-109
1Institute of Food Science and Nutrition, University of Sargodha, Pakistan.
2Food Protein R&D Center, Texas A&M University, College Station, USA.
*Corresponding author. E-mail: pakrose00@gmail.com.
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In the present study, effect of ultrasonic treatment (80% amplitude level (400 W power), 24 kHz frequency, 5 min, 20°C) on the total phenolics and flavonoids, vitamin C contents, radical scavenging capacity (DPPH), total antioxidant activity (TAC), reducing power, total plate count (TPC), yeast and mould (Y & M) of water soluble extracts of five seasonal cultivars of Jujube, were investigated. The physical and chemical characteristics of Jujube cultivars were also monitored in the study. It was observed that ultrasonic treatment significantly (P < 0.05) improved the total phenolics and flavonoids, vitamin C contents, DPPH radical scavenging capacity, TAC and reducing power of water soluble extracts of Jujube cultivars. Moreover, significant (P < 0.05) reduction of TPC, Y & M was found after ultrasonic treatment. The results suggest that ultrasonic treatment may be applied to improve the nutritional value especially the antioxidant potential of jujube cultivars.
Keywords: Jujube cultivars, ultrasonic, total phenolics, antioxidant potential, microbial inactivation.
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Citation: Qureshi TM, Nadeem M, Hussain S, Riaz MN (2016). Influence of ultrasonic treatment on the quality of jujube (Zizyphus mauritiana Lamk.) extract cultivars. J. Agric. Crop Res. 4(7): 100-109.
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