Abstract
Foliage of jujube (Ziziphus jujuba Mill.) as a byproduct of agriculture, is a traditional nutraceutical material in China. Previous studies have shown that it is a rich resource of polyphenols. However, information on its complete phenolic profile and the difference between cultivars is still limited. This study investigated and compared phytochemical profiles of leaves of 66 Chinese jujube cultivars. Forty-two compounds, including 22 flavonols, two flavanols, one flavanone, 13 derivatives of phenolic acids, three simple acids, and one unknown hexoside were identified/tentatively identified using high-performance liquid chromatography (HPLC) coupled with high-resolution mass spectrometry. Eight major flavonols were quantified by HPLC coupled with an ultraviolet (UV) detector. The contents of total flavonoids ranged from 2.6–25.1 mg/g dry weight (DW). Differences between cultivars were analyzed by hierarchical cluster analysis (HCA) and principal component analysis (PCA). This study presents a systematic study on the phenolic compounds in Chinese jujube leaves of different cultivars.
Highlights
Jujube (Ziziphus jujuba Mill.), belonging to the family Rhamnaceae, is widespread in Asia, Europe, and America [1]
Except for obvious peaks in total ion chromatograms (TICs), peaks in extracted ion chromatograms (EICs) of common aglycons in plant materials were chosen as candidate compounds for identification
The formulas and the mass spectra of the compounds were searched against the databases of natural products such as Massbank, Metlin, National Institute of Standards and Technology (NIST), and the Kyoto Encyclopedia of Genes and Genomes (KEGG)
Summary
Jujube (Ziziphus jujuba Mill.), belonging to the family Rhamnaceae, is widespread in Asia, Europe, and America [1]. The plant is one of the most important temperate economic crops in Eastern Asia [2], especially in China. More than four million tons of jujube fruits are harvested in China per year, which represents 90% of the total yield globally [3]. Fruit of Chinese jujube is commonly consumed as fresh, dried or as ingredients of foods due to their pleasant taste and high nutritional value; tissues such as the fruit, seed, and leaf of the plant have been used to alleviate diseases such as palpitation, insomnia, hepatotoxicity, anemia, spleen deficiency, diarrhea, and fever in traditional medicine [4]. Results of recent studies suggest that the extracts of jujube fruits with different solvents such as hexane, ethanol or ethyl acetate are antioxidants and have potential benefits, such as anti-cancer, anti-inflammatory, hepatoprotective, and immunoregulative effects [5].
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