article · Journal of Food Quality
Wild jujube fruits collected from eleven geographical origins across Morocco were assessed for physical traits, proximate composition, mineral profiles, and fatty acid contents. The analysis established significant variations based on fruit origin. Carbohydrates formed the dominant proximate component, ranging from 86.82 to 89.20 percent, while potassium and calcium emerged as the primary minerals. The extracted oil contained predominantly oleic acid, followed by palmitic and linoleic acids. An evaluation of four extraction solvents indicated that acetone achieved the highest yields for total phenolic content, total flavonoid content, and antioxidant activity compared to ethanol, methanol, and water. These results identify wild jujube as a rich source of carbohydrates, essential minerals, and natural antioxidants.
Documenting the nutritional and chemical profiles of wild jujube establishes its value as a natural dietary source of minerals and carbohydrates. Identifying how fruit quality and antioxidant properties vary by region provides essential baseline information for selecting high-performing wild populations for food production, local foraging, and broader agricultural valuation.
This early-stage research indicates that wild jujube fruit could serve as a functional ingredient or antioxidant additive for the food, supplement, or cosmetic industries. Product developers and extract processors could use the data to select sourcing locations and choose acetone-based extraction protocols. However, the work represents laboratory-scale chemical profiling, and substantial testing and supply chain development would be required before any commercial deployment.
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This study aimed at investigating the effects of geographical origin on physical fruit traits, proximate composition, fatty acid, and elemental profiling of Moroccan wild jujube (Ziziphus lotus) fruits. Likewise, solvent effects on total phenolic content (TPC), total flavonoid content (TFC), tannin content, and antioxidant activity were also studied. Fruits were sampled from eleven sites where the species grows widely across Morocco (Tafraoute, Taroudant, Zagora, Rhamna, Beni Mellal, Zaouit Cheikh, Khenifra, B-Jaad, Lkhmissat, Sidi Hrazm, and Taounat). Physical fruit traits (length, width, and weight), proximate composition, and minerals were investigated. Fatty acid profiling of extracted oil was also evaluated. TPC and TFC as well as antioxidant activity (ABTS, DPPH, and FRAP) were determined on four different extracts, namely, ethanol extract (EE), methanol extract (ME), acetone extract (AE), and water extract (WE). Our outcomes revealed significant differences ( <a:math xmlns:a="http://www.w3.org/1998/Math/MathML" id="M1"> <a:mi>p</a:mi> <a:mo><</a:mo> <a:mn>0.05</a:mn> </a:math> ) among different origins for the measured fruit traits including ash (1.69–2.31%), moisture (2.56–5.69%), proteins (2.63–4.64%), oil (1.59–2.91%) and carbohydrates (86.82–89.20%). The most abundant minerals were K (548.93–828.44 mg/100 g) and Ca (137.50–211.78 mg/100 g). Major fatty acids were oleic acid (50.65 –60.25%), palmitic acid (12.03–18.67%), and linoleic acid (12.63–17.21%). Acetone performed better in terms of TPC (12.77–21.67 mg GAE/g DM), TFC (11.00–18.92 mg QE/g DM), and antioxidant activity using ABTS (22.96–29.32 mg TE/g DM), DPPH (27.96–96.64%), and FRAP (8.37–37.59 mg AAE/g DM). In conclusion, Z. lotus fruit could be considered as a source of carbohydrates and minerals and also natural antioxidants.
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DOI: 10.1155/2022/9362366
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