Role of Extraction Conditions in the Recovery of Some Phytochemical Compounds of the Jujube Fruit

Authors
N. Shams Najafabadi
M. A. Sahari
M. Barzegar
Z. Hamidi Esfahani
Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Islamic Republic of Iran.
Abstract
In this study, the combined effects of various experimental parameters (solvent concentration, extraction temperature, pH, extraction time, and light conditions) on the recovery of phytochemical compounds from the jujube (Ziziphus jujuba var vulgaris) fruit were investigated in a batch system using a 25 full-factorial design. The independent variables were coded at two levels and their actual values were selected based on the results of single-factor experiments. Total Phenolic Content (TPC), Total Monomeric Anthocyanin Content (TMAC), and vitamin C content values were used for the determination of phytochemical compound content in jujube extract. The results showed that pH, extraction temperature, and solvent concentration were the most significant (P< 0.05) factors affecting the TPC, TMAC, and vitamin C content. The optimal extraction conditions of phytochemical compounds were found to be as follows: ethanol concentration of 60%, pH of 3, extraction time of 180 min, extraction temperature of 25°C, and absence of light. In the optimized conditions, the maximum experimental values for TPC, TMAC, and vitamin C content were 164.51 mg gallic-acid equivalents per gram of dry weight (mg GAE g-1 DW), 52.94 mg cy-3-glu 100 g-1 DW, and 137.12 mg L-AA 100 g-1 DW, respectively. The high content of phytochemical compounds in the jujube extract indicates that jujube extract might be considered as a potential source of nutraceuticals in the future.

Keywords

Subjects

1. Castaneda-Ovando, A., Pacheco-Hernandez, M. L., Paez-Hernandez, M. E., Rodriguez, J. A. and Galan-Vidal, C. A. 2009. Chemical Studies of Anthocyanins: A Review. Food Chem., 113: 859–871.
2. Cavalcanti, R. N., Santos, D. T. and Meireles, M. A. A. 2011. Non-Thermal Stabilization Mechanisms of Anthocyanins in Model and Food Systems-An Overview. Food. Res Int., 44: 499–509.
3. Chan, S. W., Lee, C. Y., Yap, C. F., Wan Aida, W. M. and Ho, C. W. 2009. Optimization of Extraction Conditions for Phenolic Compounds from Limau Purut (Citrus hystrix) Peels. Int. Food Res. J., 16: 203-213.
4. Cheok, C. Y., China, N. L., Yusofa, Y. A., Taliba, R. A. and Law, C. L. 2013. Optimization of Total Monomeric Anthocyanin (TMA) and Total Phenolic Content (TPC) Extractions from Mangosteen (Garcinia mangostana Linn.) Hull Using Ultrasonic Treatments. Ind .Crops Prod., 50: 1– 7.
5. Chew, K. K., Ng, S. Y., Thoo, Y. Y., Khoo, M. Z., Wan Aida, W. M. and Ho, C. W. 2011. Effect of Ethanol Concentration, Extraction Time and Extraction Temperature on the Recovery of Phenolic Compounds and Antioxidant Capacity of Centella asiatica Extracts. Int. Food Res. J., 18: 571-578.
6. Dorta, E., Lobo, M. G. and González, M. 2012. Reutilization of Mango Byproducts: Study of the Effect of Extraction Solvent and Temperature on Their Antioxidant Properties. J. Food Sci., 77(1): 80-88.
7. Friedman, M. and Jȕrgens, H. S. 2000. Effect of pH on the Stability of Plant Phenolic Compounds. J. Agric. Food Chem., 48: 2101-2110.
8. Gao, Q. H., Wu, P. T., Liu, J. R., Wu, C. S., Parry, J. W. and Wang, M. 2011. Physico-Chemical Properties and Antioxidant Capacity of Different Jujube (Ziziphus jujuba Mill.) Cultivars Grown in Loess Plateau of China. Sci. Hort., 130: 67–72.
9. González, M. and González, V. 2010. Sample Preparation of Tropical and Subtropical Fruit Biowastes to Determine Antioxidant Phytochemicals. Anal. Methods, 2: 1842–1866.
10. González-Montelongo, R., Lobo Gloria, M. and González, M. 2010. Antioxidant Activity in Banana Peel Extracts: Testing Extraction Conditions and Related Bioactive Compounds. Food Chem., 119: 1030–1039.
11. Hismath, I., Wan Aida, W. M. and Ho, C. W. 2011. Optimization of Extraction Conditions for Phenolic Compounds from Neem (Azadirachta indica) Leaves. Int. Food Res. J., 18(3): 931-939.
12. Hou, X. J. and Chen, W. 2008. Optimization of Extraction Process of Crude Polysaccharides from Wild Edible BaChu Mushroom by Response Surface Methodology. Carbohydr. Polym., 72: 67-74.
13. Kou, X., Chen, Q., Li, X., Li, M., Kan, C., Chen, B., Zhang, Y. and Xue, Z. 2015. Quantitative Assessment of Bioactive Compounds and the Antioxidant Activity of 15 Jujube Cultivars. Food Chem., 173: 1037–1044.
14. Lee, B. K., Jung, J. E. and Choi, Y. H. 2005. Optimization of Microwave-Assisted Extraction Process of Rehmannia radix Preparata by Response Surface Methodology. Food. Eng. Prog., 9(4): 283-290.
15. Nazni, P. and Mythili, A. 2013. Formulation and Optimization of Vitamin-C Rich Beverage Prepared from Ziziphus jujube. Int. J. Food Nutr. Sci., 2(2): 54-61.
16. Ng, L. Y., Ang, Y. K., Khoo, H. E. and Yim, H. S. 2012. Influence of Different Extraction Parameters on Antioxidant Properties of Carica papaya Peel and Seed. Res. J. Phytochem., 6(3): 61-74.
17. Phillips, K. M., Tarragó-Trani, M. T., Gebhardt, S. E., Exler, J., Patterson, K. Y., Haytowitz, D. B., Pehrsson, P. R. and Holden, J. M. 2010. Stability of Vitamin C in Frozen Raw Fruit and Vegetable Homogenates. J. Food Compos. Anal., 23: 243-259.
18. Ruenroengklin, N., Sun, J., Shi, J., Xue, S. J. and Jiang, Y. 2009. Role of Endogenous and Exogenous Phenolics in Litchi Anthocyanin Degradation Caused by Polyphenol Oxidase. Food Chem., 115: 1253–1256.
19. Ruenroengklin, N., Zhong, J., Duan, X., Yang, B., Li, J. and Jiang, Y. 2008. Effects of Various Temperatures and pH Values on the Extraction Yield of Phenolics from Litchi Fruit Pericarp Tissue and the Antioxidant Activity of the Extracted Anthocyanins. Int. J. Mol. Sci., 9: 1333-1341.
20. Shams Najafabadi, N., Sahari, M. A., Barzegar, M. and Hamidi Esfahani, Z. 2017a. Effect of Gamma Irradiation on Some Physicochemical Properties and Bioactive Compounds of Jujube (Ziziphus jujuba var vulgaris) Fruit. Radiat. Phys. Chem., 130: 62–68.
21. Shams Najafabadi, N., Sahari, M. A., Barzegar, M. and Hamidi Esfahani, Z. 2017b. Effects of Concentration Method and Storage Time on Some Bioactive Compounds and Color of Jujube (Ziziphus jujuba var vulgaris) Concentrate. J. Food Sci. Technol., 54(9): 2947-2955.
22. Shi, J., Yu, J., Pohorly, J., Young, J. C., Bryan, M. and Wu, Y. 2003. Optimization of the Extraction of Polyphenols from Grape Seed Meal by Aqueous Ethanol Solution. Int. J. Food Agric. Environ., 1: 42-47.
23. Silva, E. M., Rogez, H. and Larondelle, Y. 2007. Optimization of Extraction of Phenolics from Inga edulis Leaves Using Response Surface Methodology. Sep. Purif. Technol., 55: 381-387.
24. Spínola ,V., Mendes, B., Câmara, J. S. and Castilho, P. C. 2013. Effect of Time and Temperature on Vitamin C Stability in Horticultural Extracts. UHPLC-PDA vs. Iodometric Titration as Analytical Methods. LWT-Food Sci. Technol., 50: 489-495.
25. Tan, M. C., Tan, C. P. and Ho, C. W. 2013. Effects of Extraction Solvent System, Time and Temperature on Total Phenolic Content of Henna (Lawsonia inermis) Stems. Int. Food Res. J., 20: 3117-3123.
26. Uma, D. B., Ho, C. W. and Wan Aida, W. M. 2010. Optimization of Extraction Parameters of Total Phenolic Compounds from Henna (Lawsonia inermis) leaves. Sains Malays., 39(1): 119-128.
27. Wu, C. S., Gao, Q. H., Guo, X. D., Yu, J. G. and Wang, M. 2012. Effect of Ripening Stage on Physicochemical Properties and Antioxidant Profiles of a Promising Table Fruit ‘Pear-Jujube’ (Zizyphus jujuba Mill.). Sci Hort., 148: 177–184.
28. Yang, J., Gadi, R., Paulino, R. and Thomson, T. 2010. Total Phenolics, Ascorbic Acid, and Antioxidant Capacity of Noni (Morinda citrifolia L.) Juice and Powder as Affected by Illumination during Storage. Food Chem., 122: 627–632.
Journal of Agricultural Science and Technology
Volume 22, Issue 2
March and April 2020
Pages 439-451