Ber and other Jujubes monograph.pdf - Crops for the Future

2.2.2 Chinese jujube
Pareek (2001) gave details of the composition of Chinese jujube pulp from a
number of sources. They include 9.6 – 33 % sugars, 0.3 – 2.5 % acids
especially succinic and malic; (Ahmedov and Halmatov, 1969), 2.9 % protein,
and 136-363 mg/100 g of vitamin C. (Tasmatov, 1963; Baratov et al., 1975;
Ristevski et al., 1982; Cireasa et al., 1984). Fruits average 28 – 40.3 % dry
matter (Ristevski et al., 1982). Apart from Vitamin C, Chinese jujube are
significant sources of minerals such as iron, phosphorus and calcium (Ming and
Sun, 1986), Vitamin B complex and Vitamin P (Troyan and Kruglyakov, 1972;
Kuliev and Guseinova, 1974).
Vitamin C content tends to decline as fruits ripen e.g. in cultivar Hamazhao it
falls from 1096 to 411 mg/100 g pulp (Bi et al. 1990). It appears that Chinese
jujube is a richer source of vitamin C than ber depending on the cultivar, which
is a point of interest to plant breeders.
Dried fruits of jujube contain volatile substances which help to impart the
typical flavour. Seventy eight such compounds have been identified in Z.
jujuba var. inermis among which aliphatic acids and carbonyl compounds
accounted for 62.97 % and 29.56 % of total volatiles (Wong et al., 1996). The
major components were as follows.
2.3 Ethnopharmaceutical compounds
The bulk of the information relates to Z. jujube and a summary is provided
below because of its widespread use in Chinese Herbal and Yunani medicine.
In numerous cases the same constituents are also found in ber.
2.3.1 Ascorbic acid, thiamine, riboflavin and bioflavonoids
Ziziphus jujuba fruits are very rich in vitamins C and B1 (thiamine) and B2
(riboflavin) (Troyan and Kruglyakov, 1972; Kuliev and Guseinova, 1974).
Compared with ber, one fruit per day would meet the diet requirements for
Vitamin C and Vitamin B complex of an adult man recommended by
FAO/WHO. It is also known to have a high Vitamin P (bioflavonoid) content.
In some fruits Baratov et al., (1975) reported 188 to 544 mg Vitamin C and 354
to 888 mg Vitamin P per 100 g pulp. Ahmedov and Halmatov (1969) and
Troyan and Kruglyakov (1972) reported even higher contents of Vitamin C (up
to 811 mg/100 g) and vitamin P (up to 1230 mg/100 g). Vitamin P
(bioflavonoids) enhances the action of Vitamin C. Vitamin C and Vitamin P
also act together to help maintain the thin walls of capillaries. Vitamin P also
has antibacterial, anti inflammatory and antioxidant properties, and is known to
stimulate bile production, promote circulation and prevent allergies (GreatVista
Chemicals, 2004).
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