Effects of ultrasound-assisted extraction conditions on the recovery of phenolic compounds and in vitro antioxidant activity of jujube (Ziziphus jujuba mill.) leaves

  • Salima Zemouri-Alioui Laboratoire de BiochimieAppliquée, Faculté des Sciences de la Nature etde la Vie, Université de Bejaia
  • Hayette Louaileche Laboratoire de BiochimieAppliquée, Faculté des Sciences de la Nature etde la Vie, Université de Bejaia
  • Béatrice George Laboratoire d'Étudeet de Recherche sur le Matériau Bois, Vandoeuvre les Nancy
Keywords: jujube leaves, ultrasound, extraction conditions, phenolics, antioxidant activity


The optimum conditions for the Ultrasound-Assisted Extraction (UAE) of total phenolics and antioxidant activity from jujube leaves were studied. The effect of the solvent nature (acetone, methanol, ethanol and water), solvent concentration (25-100%; v/v), ultrasound intensity (25-100%), solid/solvent ratio (1/50-1/300; w/v) and extraction time (1-15 min) were also determined. The total phenolic content was used to determine the phenolic compounds. Ferric-reducing power and 2,2-diphenyl-1-picrylhydrazyl (DPPH) were used to evaluate the antioxidant activity. All the ultrasound-assisted extraction parameters that were investigated had from a statistically point of view significant effects (p<0.05) upon the phenolic compound extraction and antioxidant activity. The best extraction conditions were obtained by using methanol 60 %, a sonication intensity of 75 %with a solid/solvent ratio of 1/200(w/v), for 10 min. As such, the obtained values were 6.0g gallic acid equivalents/100g for total phenolic content, 3.886 g ascorbic acid equivalents/100g for free radical scavenging activity and 2.587 g ascorbic acid equivalents/100g for ferric reducing power. The phenolic content was positively correlated with the antioxidant activities.


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How to Cite
Zemouri-Alioui, Salima, Hayette Louaileche, and Béatrice George. 2018. “Effects of Ultrasound-Assisted Extraction Conditions on the Recovery of Phenolic Compounds and in Vitro Antioxidant Activity of Jujube (Ziziphus Jujuba Mill.) Leaves”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 42 (1), 96-108. https://www.gup.ugal.ro/ugaljournals/index.php/food/article/view/1193.