ArticleFood science & nutrition2021
Purification and antioxidant properties of triterpenic acids from blackened jujube (Ziziphus jujuba Mill.) by macroporous resins.
Article in Food science & nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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12 citing papers in PubMed, 30 citations in OpenAlex.
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- Triterpenoid and Steroid Content of Lipophilic Extracts of Selected Medicinal Plants of the Mediterranean Region.Molecules (Basel, Switzerland) · 2023Article
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- Purification and antioxidant properties of triterpenic acids from blackened jujube (Ziziphus jujuba Mill.) by macroporous resins.Food science & nutrition · 2021Article
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3 authors at 1 institution in 1 country.
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Abstract
In order to investigate the purification process and antioxidant activity of triterpenic acids from blackened jujube, the macroporous resin was applied to purify the crude extract from blackened jujube. The adsorption and desorption characterizations of five different macroporous adsorption resins (AB-8, D-101, X-5, HPD-100, S-8) for triterpenic acids of blackened jujube were compared, the optimum purification resins were screened, and the purification parameters were optimized. The antioxidant activity of crude extracts and purified products from blackened jujube was analyzed. The results showed that D-101 resin possessed the best effect on the purification of blackened jujube triterpenic acids. The optimum purification parameters were as follows: sample concentration 25.5 μg/ml, 130 ml of the sample volume was with a flow rate of 2.0 ml/min, eluted with 95% ethanol, and speed flow was 1.0 ml/min. The purity of triterpenic acids was increased by 2.49 times after purification with a recovery rate of (78.58 ± 0.67)%. Furthermore, the IC
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