Comparative elucidation of bioactive and volatile components in dry mature jujube fruit (Ziziphus jujuba Mill.) subjected to different drying methods

Yuxing Liu; Yaxuan Liao; Minrui Guo; Weida Zhang; Yueying Sang; Hai Wang; Shaobo Cheng; Guogang Chen

doi:10.1016/j.fochx.2022.100311

Comparative elucidation of bioactive and volatile components in dry mature jujube fruit (Ziziphus jujuba Mill.) subjected to different drying methods

Food Chem X. 2022 Apr 18:14:100311. doi: 10.1016/j.fochx.2022.100311. eCollection 2022 Jun 30.

Authors

Yuxing Liu¹, Yaxuan Liao¹, Minrui Guo¹, Weida Zhang¹, Yueying Sang¹, Hai Wang², Shaobo Cheng¹, Guogang Chen¹

Affiliations

¹ School of Food Science and Technology, Shihezi University, Shihezi 832000, China.
² Academy of Agricultural Planning and Engineering, Beijing 100020, China.

Abstract

This study investigated the effects of convective drying(CD) and freeze drying(FD) on bioactive and volatile components in jujube. No significant difference in total phenolic, total flavonoids and antioxidant capacity among CD60, CD70, CD80 and FD samples (P > 0.05). LC-MS/MS analysis showed that this trend mainly originated from the dynamic equilibrium relationships between caffeic acid, chlorogenic acid, p-hydroxybenzoic acid, rutin, epicatechin, and quercetin. HS-SPME-GC-MS identified 31 volatile organic compounds (VOCs) comprising more than 80% aldehydes and acids. Principal component analysis distinguished the VOC characteristics of samples subjected to different drying methods. Six VOCs had an odor activity value (OAV) >1, most of which were fatty acid oxidation or Maillard reaction products. Combined with the precursor components, these reactions were speculated to be the major VOC-producing pathways in dried jujube. Considering the bioactive components and flavor retention, CD at 60 °C was an effective drying method with potential to replace FD.

Keywords: Amino acid; Biological activity; Convection drying; Drying method; Fatty acid; Volatile components.