Evaluation of physico-chemical properties and antioxidant compounds of different genotypes ber fruit grown in Hormozgan province

Meighani, Hossein; Ghasemnezhad, Mahmood; Hashempour, Abouzar

doi:10.22059/jci.2017.56860

Document Type : Research Paper

Authors

¹ Assistant Professor, Department of Horticultural Science, Faculty of Agriculture, University of Jiroft, Jiroft, Iran

² Associate Professor, Department of Horticultural Science, Faculty of Agriculture, University of Guilan, Rasht, Iran.

³ PhD Student, Department of Horticultural Sciences, Faculty of Agriculture, University of Guilan, Rasht, Iran

https://doi.org/10.22059/jci.2017.56860

Abstract

In this study the pomological characteristics and antioxidant compounds of 13 genotypes of ber fruit collected from the Hormozgan province were evaluated. Ber fruits harvested at commercial maturity stage and their quantitative and qualitative characteristics were studied. The results showed that there is a significant difference between ber genotypes for these traits. The highest fruit and flesh weight, fruit diameter and fruit flesh percentage was related to genotype G3. The highest fruits and seeds were belonged to genotype G11. The level of total soluble solids (TSS), titratable acidity (TA) and TSS/TA ratio were higher respectively in the G9, G3 and G10 genotypes than others. Biochemical measurement results showed that the total phenolics and flavonoids content and antioxidant capacity of fruits is the highest in the genotype G5, while the highest amount of vitamin C obtained from genotype G4. Amount of catechin and quercetin of flavonoids were maximum, respectively in the genotypes G3 and G10. Positive correlation was observed between the amount of antioxidant activity with vitamin C, total phenolics and flavonoids content of ber fruit genotypes. Overall, the results of this study demonstrated that sensory attributes in the G10 and quantitative properties and antioxidant compounds in G3 genotype were higher and ber could be cultivated as a fruit with high nutritional values in the appropriate areas.

Keywords

20.1001.1.83372008.1395.18.4.17.2

References

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6 . Du G, Li M, Ma F and Liang D (2009) Antioxidant capacity and the relationship with polyphenol and Vitamin C in Actinidia fruits. Food Chemistry. 113: 557-562.

7 . Gao QH, Wu PT, Liu JR, Wu CS, Parry JW and Wang M (2011) Physico-chemical properties and antioxidant capacity of different jujube (Ziziphus jujuba Mill.) cultivars grown in loess plateau of China. Scientia Horticulturae. 130: 67-72.

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11 . Memon AA, Memon N, Bhanger MI and Luthria DL (2013) Assay of phenolic compounds from four species of ber (Ziziphus mauritiana L.) fruits: Comparison of three base hydrolysis procedure for quantification of total phenolic acids. Food Chemistry. 139: 496-502.

12 . Memon AA, Memon N, Luthria DL, Pittafi AA and Bhanger MI (2012) Phenolic compounds and seed oil characterization composition of Ziziphus mauritiana L. fruit. Polish Journal of Food and Nutrition Science. 62: 15-21.

13 . Muchuweti M, Genda G, Ndhlala AR and Kasiyamhuru A (2005) Sugar, organic acid and phenolic compound of Zizyphus mauritiana Lamk. fruit. European Food ResearchandTechnology. 221: 570-574.

14 . Nyanga LK, Gadaga THb, Nout MJR, Smid EJ, Boekhout T and Zwietering MH (2013) Nutritive value of masau (Ziziphus mauritiana) fruits from Zambezi Valley in Zimbabwe. Food Chemistry. 138: 168-172.

15 . Obeed RS, Harhash MM and Abdel-Mawgood AL (2008) Fruit properties and genetic diversity of five ber (Ziziphus mauritiana Lamk) cultivars. Pakistan Journal of Biological Sciences. 11: 888-893.

16 . Shobha D and Baharati P (2007) Value addition to ber (Zyziphus mauritiana Lamk.) through preparation of pickle. Karnataka Journal of Agricultural Sciences. 20: 353-355.

17 . Singleton VL, Orthofer R and Lamuela-Ranventos RM (1999) Analysis of total phenols other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods Enzymology. 299: 152-178.

18 . Wang H, Cao G and Prior RL (1996) Total antioxidant capacity of fruits. Journal of Agricultural and FoodChemistry. 44: 701-705.

19 . Wu CS, Gao QH, Guo XD, Yu JG and Wang M (2012) Effect of ripening stage on physicochemical properties and antioxidant profiles of a promising table fruit ‘pear-jujube’ (Zizyphus jujuba Mill.). Scientia Horticulturae. 148: 177-184.

20 . Yousef MI, Awad TI, Elhag FA and Khaled FA (2007) Study of the protective effect of ascorbic acid against the toxicity of stannous chloride on oxidative damage, antioxidant enzymes and biochemical parameters in rabbits. Toxicology. 235: 194-202.

21 . Zhang H, Jiang L, Ye S, Ye Y and Ren F (2010) Systematic evaluation of antioxidant capacities of the ethanolic extract of different tissues of jujube (Ziziphus jujube Mill.) from China. FoodandChemical Toxicology. 48: 1461-1465.

22 . Zozio S, Servent A, Hubert O, Hiol A, Pallet D and Mbéguié-A-Mbéguié D (2014) Physicochemical and biochemical characterization of ripening in jujube (Ziziphus mauritiana Lamk) fruits from two accessions grown in Guadeloupe. Scientia Horticulturae. 175: 290-297.

Journal of Crops Improvement

Evaluation of physico-chemical properties and antioxidant compounds of different genotypes ber fruit grown in Hormozgan province

References

References

3 . Bakhshi D and Arakawa O (2006) Induction of phenolic compounds biosynthesis with light irradiation in the flesh of red and yellow apples. Journal of Applied Horticulture. 8: 101-104.

4 . Brand-Williams W, Cuvelier ME and Berset C (1995) Use of a free radical method to evaluate antioxidant activity. LWT Food Science and Technology. 28: 25-30.

5 . Capocasa F, Scalzo J, Mezzetti B and Battino M (2008) Combining quality and antioxidant attributes in the strawberry: the role of genotype. Food Chemistry. 111: 872-878.

6 . Du G, Li M, Ma F and Liang D (2009) Antioxidant capacity and the relationship with polyphenol and Vitamin C in Actinidia fruits. Food Chemistry. 113: 557-562.

7 . Gao QH, Wu PT, Liu JR, Wu CS, Parry JW and Wang M (2011) Physico-chemical properties and antioxidant capacity of different jujube (Ziziphus jujuba Mill.) cultivars grown in loess plateau of China. Scientia Horticulturae. 130: 67-72.

9 . Koley TK, Kaur C, Nagal S, Walia S and Jaggi S (2011) Antioxidant activity and phenolic content in genotypes of Indian jujube (Zizyphus mauritiana Lamk.). Arabian Journal of Chemistry. 4: 1-9.

10 . Meighani H, Ghasemnezhad M and Bakhshi D (2015) Effect of different coatings on post-harvest quality and bioactive compounds of pomegranate (Punica granatum L.) fruits. Journal of Food Science and Technology. 52: 4507-4514.

11 . Memon AA, Memon N, Bhanger MI and Luthria DL (2013) Assay of phenolic compounds from four species of ber (Ziziphus mauritiana L.) fruits: Comparison of three base hydrolysis procedure for quantification of total phenolic acids. Food Chemistry. 139: 496-502.

12 . Memon AA, Memon N, Luthria DL, Pittafi AA and Bhanger MI (2012) Phenolic compounds and seed oil characterization composition of Ziziphus mauritiana L. fruit. Polish Journal of Food and Nutrition Science. 62: 15-21.

13 . Muchuweti M, Genda G, Ndhlala AR and Kasiyamhuru A (2005) Sugar, organic acid and phenolic compound of Zizyphus mauritiana Lamk. fruit. European Food ResearchandTechnology. 221: 570-574.

14 . Nyanga LK, Gadaga THb, Nout MJR, Smid EJ, Boekhout T and Zwietering MH (2013) Nutritive value of masau (Ziziphus mauritiana) fruits from Zambezi Valley in Zimbabwe. Food Chemistry. 138: 168-172.

15 . Obeed RS, Harhash MM and Abdel-Mawgood AL (2008) Fruit properties and genetic diversity of five ber (Ziziphus mauritiana Lamk) cultivars. Pakistan Journal of Biological Sciences. 11: 888-893.

16 . Shobha D and Baharati P (2007) Value addition to ber (Zyziphus mauritiana Lamk.) through preparation of pickle. Karnataka Journal of Agricultural Sciences. 20: 353-355.

17 . Singleton VL, Orthofer R and Lamuela-Ranventos RM (1999) Analysis of total phenols other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods Enzymology. 299: 152-178.

18 . Wang H, Cao G and Prior RL (1996) Total antioxidant capacity of fruits. Journal of Agricultural and FoodChemistry. 44: 701-705.

19 . Wu CS, Gao QH, Guo XD, Yu JG and Wang M (2012) Effect of ripening stage on physicochemical properties and antioxidant profiles of a promising table fruit ‘pear-jujube’ (Zizyphus jujuba Mill.). Scientia Horticulturae. 148: 177-184.

20 . Yousef MI, Awad TI, Elhag FA and Khaled FA (2007) Study of the protective effect of ascorbic acid against the toxicity of stannous chloride on oxidative damage, antioxidant enzymes and biochemical parameters in rabbits. Toxicology. 235: 194-202.

21 . Zhang H, Jiang L, Ye S, Ye Y and Ren F (2010) Systematic evaluation of antioxidant capacities of the ethanolic extract of different tissues of jujube (Ziziphus jujube Mill.) from China. FoodandChemical Toxicology. 48: 1461-1465.

22 . Zozio S, Servent A, Hubert O, Hiol A, Pallet D and Mbéguié-A-Mbéguié D (2014) Physicochemical and biochemical characterization of ripening in jujube (Ziziphus mauritiana Lamk) fruits from two accessions grown in Guadeloupe. Scientia Horticulturae. 175: 290-297.

Volume 18, Issue 4
March 2017
Pages 965-975

Evaluation of physico-chemical properties and antioxidant compounds of different genotypes ber fruit grown in Hormozgan province

References

References

3 . Bakhshi D and Arakawa O (2006) Induction of phenolic compounds biosynthesis with light irradiation in the flesh of red and yellow apples. Journal of Applied Horticulture. 8: 101-104.

4 . Brand-Williams W, Cuvelier ME and Berset C (1995) Use of a free radical method to evaluate antioxidant activity. LWT Food Science and Technology. 28: 25-30.

5 . Capocasa F, Scalzo J, Mezzetti B and Battino M (2008) Combining quality and antioxidant attributes in the strawberry: the role of genotype. Food Chemistry. 111: 872-878.

6 . Du G, Li M, Ma F and Liang D (2009) Antioxidant capacity and the relationship with polyphenol and Vitamin C in Actinidia fruits. Food Chemistry. 113: 557-562.

7 . Gao QH, Wu PT, Liu JR, Wu CS, Parry JW and Wang M (2011) Physico-chemical properties and antioxidant capacity of different jujube (Ziziphus jujuba Mill.) cultivars grown in loess plateau of China. Scientia Horticulturae. 130: 67-72.

9 . Koley TK, Kaur C, Nagal S, Walia S and Jaggi S (2011) Antioxidant activity and phenolic content in genotypes of Indian jujube (Zizyphus mauritiana Lamk.). Arabian Journal of Chemistry. 4: 1-9.

10 . Meighani H, Ghasemnezhad M and Bakhshi D (2015) Effect of different coatings on post-harvest quality and bioactive compounds of pomegranate (Punica granatum L.) fruits. Journal of Food Science and Technology. 52: 4507-4514.

11 . Memon AA, Memon N, Bhanger MI and Luthria DL (2013) Assay of phenolic compounds from four species of ber (Ziziphus mauritiana L.) fruits: Comparison of three base hydrolysis procedure for quantification of total phenolic acids. Food Chemistry. 139: 496-502.

12 . Memon AA, Memon N, Luthria DL, Pittafi AA and Bhanger MI (2012) Phenolic compounds and seed oil characterization composition of Ziziphus mauritiana L. fruit. Polish Journal of Food and Nutrition Science. 62: 15-21.

13 . Muchuweti M, Genda G, Ndhlala AR and Kasiyamhuru A (2005) Sugar, organic acid and phenolic compound of Zizyphus mauritiana Lamk. fruit. European Food ResearchandTechnology. 221: 570-574.

14 . Nyanga LK, Gadaga THb, Nout MJR, Smid EJ, Boekhout T and Zwietering MH (2013) Nutritive value of masau (Ziziphus mauritiana) fruits from Zambezi Valley in Zimbabwe. Food Chemistry. 138: 168-172.

15 . Obeed RS, Harhash MM and Abdel-Mawgood AL (2008) Fruit properties and genetic diversity of five ber (Ziziphus mauritiana Lamk) cultivars. Pakistan Journal of Biological Sciences. 11: 888-893.

16 . Shobha D and Baharati P (2007) Value addition to ber (Zyziphus mauritiana Lamk.) through preparation of pickle. Karnataka Journal of Agricultural Sciences. 20: 353-355.

17 . Singleton VL, Orthofer R and Lamuela-Ranventos RM (1999) Analysis of total phenols other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods Enzymology. 299: 152-178.

18 . Wang H, Cao G and Prior RL (1996) Total antioxidant capacity of fruits. Journal of Agricultural and FoodChemistry. 44: 701-705.

19 . Wu CS, Gao QH, Guo XD, Yu JG and Wang M (2012) Effect of ripening stage on physicochemical properties and antioxidant profiles of a promising table fruit ‘pear-jujube’ (Zizyphus jujuba Mill.). Scientia Horticulturae. 148: 177-184.

20 . Yousef MI, Awad TI, Elhag FA and Khaled FA (2007) Study of the protective effect of ascorbic acid against the toxicity of stannous chloride on oxidative damage, antioxidant enzymes and biochemical parameters in rabbits. Toxicology. 235: 194-202.

21 . Zhang H, Jiang L, Ye S, Ye Y and Ren F (2010) Systematic evaluation of antioxidant capacities of the ethanolic extract of different tissues of jujube (Ziziphus jujube Mill.) from China. FoodandChemical Toxicology. 48: 1461-1465.

22 . Zozio S, Servent A, Hubert O, Hiol A, Pallet D and Mbéguié-A-Mbéguié D (2014) Physicochemical and biochemical characterization of ripening in jujube (Ziziphus mauritiana Lamk) fruits from two accessions grown in Guadeloupe. Scientia Horticulturae. 175: 290-297.

Volume 18, Issue 4March 2017Pages 965-975

Volume 18, Issue 4
March 2017
Pages 965-975