Review
Biochemistry & Molecular Biology
Yang Lu, Tao Bao, Jianling Mo, Jingdan Ni, Wei Chen
Summary: Jujube, a highly nutritious and functional fruit, contains various bioactive substances with health benefits such as antioxidant, anti-inflammatory, and anticancer properties. This review discusses the major bioactive compounds and potential biological functions of jujube fruit, while also suggesting future research directions.
JOURNAL OF ZHEJIANG UNIVERSITY-SCIENCE B
(2021)
Article
Agriculture, Multidisciplinary
Xiaolong Ji, Yanqiu Cheng, Jingyuan Tian, Siqi Zhang, Yongshuai Jing, Miaomiao Shi
Summary: The study investigated the special structure of a homogeneous acidic polysaccharide (PZMP4) produced from Ziziphus Jujuba cv. Muzao fruit. The results revealed a netted structure with molecular aggregates of PZMP4, consisting of various components that may indicate distinct bioactivities.
CHEMICAL AND BIOLOGICAL TECHNOLOGIES IN AGRICULTURE
(2021)
Article
Agronomy
Juana Reche, Maria Soledad Almansa, Francisca Hernandez, Asuncion Amoros, Pilar Legua
Summary: Different cultivars of jujube fruit were evaluated and classified into four different maturation stages, with the highest antioxidant activity observed in stages 3 and 4 of fruit maturation.
Article
Horticulture
Burhan Ozturk, Muhammed Yildiz, Kenan Yildiz, Sefa Gun
Summary: The study determined that 1-methylcyclopropene (1-MCP) treatment can delay fruit quality loss, improve fruit firmness, maintain phenolic compounds, and enhance antioxidant activity in jujube fruit during cold storage.
SCIENTIA HORTICULTURAE
(2021)
Article
Horticulture
Yang Wang, Si Ren, Xuelian Li, Xian Luo, Qunxian Deng
Summary: Jujube is a light-demanding fruit tree, but weak light in protected cultivation facilities can degrade fruit quality. This study used a black shade net to artificially set three light intensities and found that low light suppressed sugar metabolism in jujube, mainly due to down-regulated expression of genes related to sucrose synthesis.
Article
Chemistry, Applied
Yuxing Liu, Yaxuan Liao, Minrui Guo, Weida Zhang, Yueying Sang, Hai Wang, Shaobo Cheng, Guogang Chen
Summary: This study found no significant difference in total phenolic, total flavonoids and antioxidant capacity between CD60, CD70, CD80 and FD samples. Through LC-MS/MS and HS-SPME-GC-MS analysis, it was suggested that CD60 could be an effective drying method to replace FD.
Article
Biochemistry & Molecular Biology
Zhenwei Li, Menglei Wu, Wenlong Wei, Yaling An, Yun Li, Qiuyi Wen, Daidi Zhang, Jianqing Zhang, Changliang Yao, Qirui Bi, De'an Guo
Summary: Jujube fruit is popular for its delicious taste, nutritional value, and medicinal properties. This study evaluated the quality of polysaccharides from jujube fruits from different areas using fingerprint profiling. The polysaccharides exhibited similar molecular weight distribution but showed differentiation in infrared spectroscopy profiles. The study also found that jujube polysaccharides can regulate gut microbiota and have potential therapeutic effects on dysentery and nervous system diseases.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Biotechnology & Applied Microbiology
Havva Nilgun Budak
Summary: Jujube has various health benefits, and jujube vinegar has higher antioxidant activity and total phenolic contents compared to jujube juice and wine. It contains multiple organic acids and volatile compounds. Jujube vinegar, as an alternative product, is of great significance in the food industry.
FERMENTATION-BASEL
(2022)
Article
Food Science & Technology
Min Xu, Qiusheng Chen, Xiabing Kong, Lingxi Han, Qiang Zhang, Qingjun Li, Bianqing Hao, Xubo Zhao, Lu Liu, Haoliang Wan, Jiyun Nie
Summary: This study evaluated the potential risks associated with heavy metal intake through winter jujube consumption by analyzing the heavy metal content in 212 winter jujube samples. The results showed that more than 99.06% of the samples had safe levels of heavy metals. It was also found that adults were not at risk of carcinogenic and non-carcinogenic effects, while children may have low carcinogenic risks in certain cases.
FOOD AND CHEMICAL TOXICOLOGY
(2023)
Article
Agronomy
Long Su, Jia Zhao, Chanjuan Liao, Han Wang, Sheng Xiong, Yaocheng Deng, Daoxin Gong
Summary: This study evaluated the safety of difenoconazole in jujube trees. Results showed that the residue of difenoconazole in jujube decreased gradually over time, and the risk quotient was below the acceptable level. Therefore, it is recommended to set the maximum residue limit of difenoconazole on jujube trees at 2 mg/kg.
Article
Plant Sciences
Yang Zhi, Zhang Chuanjiang, Yang Xinfang, Dong Mengyi, Wang Zhenlei, Yan Fenfen, Wu Cuiyun, Wang Jiurui, Liu Mengjun, Lin Minjuan
Summary: Chinese jujube is an economically significant fruit tree in Asia with high sugar and acid concentrations. Establishing hybrid populations is challenging due to the low kernel rate. This study used cover net control as a hybridization technique to examine the role of sugar and acid components in jujube fruit. The results provide insights into the genetic predisposition and molecular mechanisms underlying sugar acids in jujube fruit.
FRONTIERS IN PLANT SCIENCE
(2023)
Article
Agricultural Engineering
Reza Shahhoseini, Alireza Babaei, Rahim Nazary Moghaddam, Hossein Khosravi
Summary: This study evaluated the phylogenetic relationship among jujube accessions using morphological, phytochemical, and AFLP molecular markers. Significant differences were observed in fruit weight, flesh weight, and mucilage content among different accessions. Cluster analysis and principal component analysis confirmed the distinctiveness and correlation of jujube accessions from different regions. This study provides a valuable foundation for breeding of jujube, a medicinal plant.
INDUSTRIAL CROPS AND PRODUCTS
(2023)
Article
Chemistry, Multidisciplinary
Xiaoli Huang, Zhaohua Hou
Summary: Chinese jujube fruit undergoes distinct proteomic changes during different growth stages, affecting processes such as cell division and resistance, aromatic compound synthesis, maturation, and pigment production. The correlation between protein profiles and growth phenotypes provides valuable insights into jujube fruit development at the proteomic level.
Article
Food Science & Technology
Ali Khadivi, Fatemeh Beigi
Summary: This study investigated the phenotypic and chemical variation of jujube, and selected superior accessions based on measured characteristics. The selected accessions exhibited significant differences. Thirteen accessions were recommended for breeding programs based on traits related to fruit quality and medicinal properties.
FOOD SCIENCE & NUTRITION
(2022)
Article
Plant Sciences
Hao Wu, Wanlong Su, Meijuan Shi, Xiaofang Xue, Haiyan Ren, Yongkang Wang, Ailing Zhao, Dengke Li, Mengjun Liu
Summary: This study determined the genomic C-values of jujube germplasms in the Yellow River basin region and evaluated their differences in different sub-regions. Linxian County was found to be an important gene exchange center in this region. Principal component analysis revealed that genomic C-values were correlated with single-fruit weight and vitamin C content. The findings provide valuable information for shortening the breeding cycle and studying genetic diversity of jujube germplasm.
Article
Food Science & Technology
Idriss Amit Aroufai, Merve Sabuncu, Dilek Dulger Altiner, Yasemin Sahan
Summary: The study showed that Arabica green coffee beans and roasted coffee beans have better bioaccessibility, while Robusta beans have higher total phenolic content and antioxidant capacity. Therefore, it is recommended to use these beans and their coffee silverskin in the development of functional foods and beverages.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2022)
Article
Food Science & Technology
Seydi Yikmis, Hayrettin Ozer, Okan Levent, Basak Gokce Col, Berna Erdal
Summary: The study found that thermosonication treatment can increase the bioactive components in freshly squeezed pomegranate juice and improve its antidiabetic and antihypertensive effects. Thermosonication treatment does not significantly affect the physicochemical properties of the juice and can reduce microbial load. Thermosonication-treated pomegranate juice has superior sensory attributes and better preserves the bioavailability of bioactive compounds.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2022)
Article
Food Science & Technology
Berna Erdal, Ramadan B. Akalin, Bahar Yilmaz, Esra Bozgeyik, Seydi Yikmis
Summary: This study investigated the alternative/complementary properties of organic cornelian cherry vinegar prepared by different methods. The samples showed antibacterial, antidiabetic, antihypertensive, and anticancer activities. Ultrasound treatment increased the bioactive compounds and improved antibacterial activity.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Biology
Berna Erdal, Seydi Yikmis, Nazan Tokatli Demirok, Esra Bozgeyik, Okan Levent
Summary: This study evaluated the characteristics and activities of gilaburu vinegar prepared using different methods. Ultrasound treatment showed better enrichment of phenolic compounds and amino acids compared to thermal pasteurization. Gilaburu vinegar was found to be rich in important minerals, and ultrasound treatment increased the iron content. Gilaburu vinegar exhibited antimicrobial and anticancer activities. Therefore, ultrasound treatment is of great significance in terms of the bioactivity and nutritional value of gilaburu vinegar.
Article
Engineering, Chemical
Nazan Tokath Demirok, Seydi Yikmis
Summary: This study applied ultrasound and microwave treatment to optimize the bioactive components and mineral compositions of tangerine juice and inhibit various bacteria, presenting a potential alternative technique.
Article
Food Science & Technology
Seydi Yikmis, Berna Erdal, Esra Bozgeyik, Okan Levent, Abdullah Yinanc
Summary: This study investigated the production of vinegar using purple onion waste and the improvement of its nutritional properties through ultrasound technology. The ultrasound-treated purple onion vinegar showed enhanced antihypertensive and antidiabetic effects, as well as increased polyphenols and mineral content. Additionally, it had a lesser impact on volatile compounds and exhibited strong anticancer and antimicrobial effects.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
(2022)
Article
Biochemistry & Molecular Biology
Aksem Aksoy, Duygu Tarhan, Seydi Yikmis, Alev Meltem Ercan, Sema Sandikci Altunatmaz, Filiz Aksu, Mehmet Erman Or
Summary: This study aimed to determine the content of elements, bioactive compounds, and certain physicochemical and biochemical properties in honey from Kars, Turkey using a chemometric approach. The analysis of 41 honey samples revealed the average concentrations of various elements and bioactive compounds. The results showed that clustering analysis and principal component analysis are useful for distinguishing the originality of honey samples based on their element content, bioactive properties, HMF, and color.
BIOLOGICAL TRACE ELEMENT RESEARCH
(2023)
Article
Food Science & Technology
Basak Gokce Col, Meryem Akhan, Burcu Cakmak Sancar, Melikenur Turkol, Seydi Yikmis, Canan Hecer
Summary: This study evaluated the effects of thermosonication on verjuice and found that the bioactive components of verjuice increased with high predictive values. Significant differences were detected among untreated verjuice, thermally pasteurized verjuice, and thermosonicated verjuice samples in all free amino acid values except methionine. Thermosonication also led to an increase in the content of phenolic products in verjuice.
Article
Agriculture, Multidisciplinary
Zuelal Buyuk, Dilek Dulger Altiner
Summary: The study investigated the effects of incorporating wheat germ flour (WGF) and coffee silver skin (CSS) as functional additives in cookie formulations. The results showed that the cookies had high total phenol content and low calorie content, and the cupric reducing antioxidant capacity (CUPRAC) method was the most effective in determining antioxidant capacity. The study also found that the cookies contributed to the recommended dietary allowances (RDA) of certain minerals depending on the amount consumed and the ratio of WGF to CSS.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Nazan Tokatli Demirok, Seydi Yikmis, Aylin Duman Altan, Hakan Apaydin
Summary: This study enhanced the functional properties of traditional apple vinegar by using ultrasound technology to process horsetail and investigated the changes during storage. The results showed that ultrasound treatment could improve the bioactive components of apple vinegar. These findings are of significant importance for future in vivo studies.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Food Science & Technology
Behiye Incisu Aydogdu, Nazan Demirok, Seydi Yikmis
Summary: This study aimed to produce good-tasting poppy sherbet using response surface methodology (RSM), and investigated the bioactive components, phenolic compounds, and color properties in the optimum sherbet during storage. The most promising formula consisted of 0.26 g of dried corn poppy flowers, 0.15 g of citric acid, and 4.29 g of sucrose, achieving high sensory scores. Nine polyphenols, with gallic acid being the most common, were detected in the optimum poppy sherbet. The storage period led to a decrease in flavonoid content, phenolic content, antioxidant capacity, and color values.
Editorial Material
Nutrition & Dietetics
Rana Muhammad Aadil, Monica Trif, Seydi Yikmis, Muhammad Shahid Riaz Rajoka
FRONTIERS IN NUTRITION
(2023)
Article
Multidisciplinary Sciences
Seydi Yikmis, Nazan Tokatli Demirok, Okan Levent, Demet Apaydin
Summary: Ultrasound treatment of black grape juice was investigated in terms of its effects on bioactive components using response surface methodology (RSM) and artificial neural network (ANN) optimization. Comparison was made between thermal and ultrasound pasteurization in terms of mineral components, sugar components, organic acids, and volatile aroma profiles. Results showed that ANN had superior predictive values to RSM and optimal combinations were obtained for thermosonication. These findings suggest that thermosonication may potentially replace traditional thermal processing of black grape juice.