Abstract
Effects of fermentation on the chemical composition, mineral, total phenolic, total flavonoid, tannin, vitamin C, total carotenoid content, and antioxidant activity of “Nabag” Ziziphus spina-christi (L.) seeds were investigated. The fermentation process was carried out for 6, 12, 24, and 48 h. The fermentation significantly (p < 0.05) improved the chemical composition and mineral content of “Nabag” seeds, particularly the Ca, Fe, and Zn content. The phenolic, vitamin C, total carotenoid content, and antioxidant activity were significantly (p < 0.05) increased as a result of fermentation compared with unfermented Ziziphus spina-christi (L.) seeds. Fermentation of the seeds for 48 h resulted in the highest increase in crude fiber, Ca, Fe, Zn, and bioactive compounds. These results indicate the potential utilization of fermented “Nabag” seeds in the production and formulation of functional foods rich in crude fiber, essential minerals, and bioactive compounds.
Highlights
Ziziphus species (Ziziphus jujube, Ziziphus lotus, and Ziziphus spina-christi L.) fruits are considered a rich source of nutritional and phytochemical compounds [1]
Our findings showed that the fermentation process of “Nabag” seeds improved the oil content; the increase could be attributed to the enzymes produced by the healthy bacteria during fermentation that can break down seed shell, releasing oil from seeds, while the increase of crude fiber could be due to the utilization of simple sugars as sources of energy by the microorganisms [25]
This study evaluated the effects of natural fermentation for different periods of time content, and antioxidant activity of “Nabag” Ziziphus spina-christi (L.) seeds
Summary
Ziziphus species (Ziziphus jujube, Ziziphus lotus, and Ziziphus spina-christi L.) fruits are considered a rich source of nutritional and phytochemical compounds [1]. Ziziphus spina-christi has been described as a rich source of several active compounds including alkaloids, sterols (β-sitosterol), flavonoids, triterpenoids, sapogenins, and saponins. These biologically active ingredients may potentially serve as antibacterial, antioxidant, antimicrobial, and anti-inflammatory agents [2]. In Sudan, Ziziphus spina-christi (L.) grows wildly and is popularly known as “Siddir”. It provides an edible fruit, “Nabag,” which is commonly used to fulfill the food and nutritional needs of the local people [3]. It is reported to contain higher mineral content, phenolic content, and antioxidant activity compared with those of other fruits [7]
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