Potential antioxidant and antibacterial properties of a popular jujube fruit: Apple kul (Zizyphus mauritiana)

Rizwana Afroz; E. M. Tanvir; Asiful A. Islam; Fahmida Alam; Siew Hua Gan; Ibrahim Khalil

doi:10.1111/jfbc.12100

Potential antioxidant and antibacterial properties of a popular jujube fruit: Apple kul (Zizyphus mauritiana)

Rizwana Afroz, E. M. Tanvir, Asiful A. Islam, Fahmida Alam, Siew Hua Gan, Ibrahim Khalil^*

^*Corresponding author for this work

Metabolism and Systems Science

Research output: Contribution to journal › Article › peer-review

23 Citations (Scopus)

Abstract

The purpose of the present study was to investigate the antioxidant and antimicrobial activities of a methanolic extract of Apple kul (Zizyphus mauritiana) as it has not been studied extensively. Apple kul was found to be a rich source of polyphenols (52.19±2.38mg gallic acid equivalents/100g), flavonoids (13.19±1.31mg catechin equivalents/100g), ascorbic acid (48.17±2.04mg ascorbate equivalent/100g) and tannins (50.20±3.61mg tannic acid equivalents/100g). The estimated protein and reducing sugar contents in Apple kul were 1.21±0.04g/100g and 1.96±0.15g/100g, respectively. The high ferric-reducing antioxidant power value (6336.71±554.88μmol Fe [II]/g) also indicated a high antioxidant potency for Apple kul. Apple kul showed highest activity towards Pseudomonas aeruginosa and Staphylococcus aureus.

Original language	English
Pages (from-to)	592-601
Number of pages	10
Journal	Journal of Food Biochemistry
Volume	38
Issue number	6
DOIs	https://doi.org/10.1111/jfbc.12100
Publication status	Published - 1 Dec 2014

Bibliographical note

Publisher Copyright:
© 2014 Wiley Periodicals, Inc.

ASJC Scopus subject areas

Food Science
Biophysics
Pharmacology
Cell Biology

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.1111/jfbc.12100

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abstract = "The purpose of the present study was to investigate the antioxidant and antimicrobial activities of a methanolic extract of Apple kul (Zizyphus mauritiana) as it has not been studied extensively. Apple kul was found to be a rich source of polyphenols (52.19±2.38mg gallic acid equivalents/100g), flavonoids (13.19±1.31mg catechin equivalents/100g), ascorbic acid (48.17±2.04mg ascorbate equivalent/100g) and tannins (50.20±3.61mg tannic acid equivalents/100g). The estimated protein and reducing sugar contents in Apple kul were 1.21±0.04g/100g and 1.96±0.15g/100g, respectively. The high ferric-reducing antioxidant power value (6336.71±554.88μmol Fe [II]/g) also indicated a high antioxidant potency for Apple kul. Apple kul showed highest activity towards Pseudomonas aeruginosa and Staphylococcus aureus.",

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AU - Afroz, Rizwana

AU - Tanvir, E. M.

AU - Islam, Asiful A.

AU - Alam, Fahmida

AU - Gan, Siew Hua

AU - Khalil, Ibrahim

PY - 2014/12/1

Y1 - 2014/12/1

N2 - The purpose of the present study was to investigate the antioxidant and antimicrobial activities of a methanolic extract of Apple kul (Zizyphus mauritiana) as it has not been studied extensively. Apple kul was found to be a rich source of polyphenols (52.19±2.38mg gallic acid equivalents/100g), flavonoids (13.19±1.31mg catechin equivalents/100g), ascorbic acid (48.17±2.04mg ascorbate equivalent/100g) and tannins (50.20±3.61mg tannic acid equivalents/100g). The estimated protein and reducing sugar contents in Apple kul were 1.21±0.04g/100g and 1.96±0.15g/100g, respectively. The high ferric-reducing antioxidant power value (6336.71±554.88μmol Fe [II]/g) also indicated a high antioxidant potency for Apple kul. Apple kul showed highest activity towards Pseudomonas aeruginosa and Staphylococcus aureus.

AB - The purpose of the present study was to investigate the antioxidant and antimicrobial activities of a methanolic extract of Apple kul (Zizyphus mauritiana) as it has not been studied extensively. Apple kul was found to be a rich source of polyphenols (52.19±2.38mg gallic acid equivalents/100g), flavonoids (13.19±1.31mg catechin equivalents/100g), ascorbic acid (48.17±2.04mg ascorbate equivalent/100g) and tannins (50.20±3.61mg tannic acid equivalents/100g). The estimated protein and reducing sugar contents in Apple kul were 1.21±0.04g/100g and 1.96±0.15g/100g, respectively. The high ferric-reducing antioxidant power value (6336.71±554.88μmol Fe [II]/g) also indicated a high antioxidant potency for Apple kul. Apple kul showed highest activity towards Pseudomonas aeruginosa and Staphylococcus aureus.

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Potential antioxidant and antibacterial properties of a popular jujube fruit: Apple kul (Zizyphus mauritiana)

Abstract

Bibliographical note

ASJC Scopus subject areas

UN SDGs

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