Fig 1.
Different development stages of the Ziziphus jujuba cv. Hupingzao and red stage fruits from the 20 varieties.
Table 1.
Mobile phase gradient used in ultra-high performance liquid chromatography.
Fig 2.
Chromatograms of phenolic acids and flavonoids standards and sample using ultra-high performance liquid chromatography.
(A) Standard and (B) sample; red and blue colors represent the test results at 283 nm and 367 nm, respectively. 1. gallic acid; 2. (+)-catechin; 3. chlorogenic acid; 4. epicatechin; 5. caffeic acid; 6. ferulic acid; 7. spinosin; 8. rutin; 9. phloridzin; 10. quercetin; 11. jujubosideA; 12. luteolin; 13. kaempferol; 14.isorhamnetin.
Fig 3.
Changes in the total phenolic acids and flavonoids content of the fruit of Chinese jujube (Ziziphus jujubacv. Hupingzao) during development.
Bars with different letters are significantly different (Duncan’s test, P < 0.05).
Table 2.
Dynamic changes in the phenolic acids and flavonoids composition of Chinese jujube fruits at different development stages.
Table 3.
Composition and content of phenolic acids and flavonoids among different tissues of Chinese jujube (Ziziphus jujuba cv. Hupingzao).
Table 4.
Compositions and contents of phenolic acids and flavonoids in full red stage fruits of 20 Chinese jujube (Ziziphus jujuba) varieties.
Fig 4.
Correlations between the different phenolic acids and flavonoids compositions in the 20 Chinese jujube varieties.
* and ** indicate significance at P < 0.05 and P < 0.01, respectively.
Table 5.
Principal component analysis of phenolic acids and flavonoids compositions in the 20 jujube varieties.
Fig 5.
Scatterplot of principal component analysis based on phenolic acids and flavonoids composition of 20 jujube varieties.
The four circles indicate the varieties belonging to the top two principal components.