English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Chinese jujube is a delicious fruit with high antioxidant nutrients. The fruit peel, however, is always discarded due to its indigestibility. In the current study, the jujube peels were collected for red pigment extraction. Six extraction-related parameters (ethanol concentration, solid-liquid ratio, material granularity, enzyme concentration, enzymolysis time, and pH) were optimized for jujube peel pigment extraction using Plackett–Burman and Box–Behnken designs. When the fruit peels were treated with 1.18% cellulase and 73% ethanol at pH 3.15, optimization enhanced the pigment extraction efficiency by 29.7% compared with the control. Ultra-high performance liquid chromatography (UHPLC) assay revealed that delphinidin 3- O -galactoside and cyanidin 3- O -rutinoside chloride were the major components of the jujube pigment extracts. Additionally, the red pigment extracts exhibited high free radical scavenging capacity and strong Fe 3+  reducing power. Finally, it also provides us a simple new method for efficient extraction of natural antioxidants from discarded jujube peels.

Extraction of red pigment from Chinese jujube peel and the antioxidant activity of the pigment extracts