Functional Properties and Phytochemical Evaluation of Ripe and Unripe Indian Jujube Fruit (ziziphus Mauritiana Lam)

The fruit of Z. Mauritiana is highly nutritious, containing more Iron than an apple (Buttetal, 2021), it is a seasonal fruit with a limited availability period, and is predominantly consumed in its raw form (Neog et al., 2022). The Carbohydrate, Fiber, and Fat contents of the ripe fruit were significantly higher than the unripe fruit. With 63.50% and 68.23% respectively, ripe and unripe for Carbohydrate, Fiber; 4.76% ripe and 4.45% unripe, and Fat; 0.76% ripe and 0.45% unripe. While Ash, Protein and Moisture contents of the unripe were significantly higher than ripe. Ash; unripe (10.8%) and ripe fruit (9.4%), Protein; ripe 2.15% and unripe 2.70%, and Moisture; 20.09% and 23.43% for ripe and unripe respectively. Qualitative Phytochemical screening, for ripe fruit showed presence of Saponins, Tanins, Phenol, and Flavanoid, in addition to Terpenoids and Cardiac Glycosides. But did not indicate presence of Alkaloids and Anthraquinones. While the unripe fruit had presence of Saponins, Phenols, Flavanoids, and Terpenoids. Alkaloids, Tanins, Anthraquinones and Cardiac Glycosides were not detected. Total Phenolic Content for ripe (0.86 mg GAE/ g) was significantly higher than the unripe (0.47 mg GAE/ g). The unripe fruit reported a significantly higher Total Flavanoid Content of 0.03 mg RE/ g, than ripe fruit with 0.020 mg RE/g. The %Inhibition of the ripe and Unripe fruits were 67.53% and 75.57% respectively, at 100% concentration. All functional properties assessed showed ripe fruit had significantly higher functional characteristics than unripe. Water Holding Capacity (WHC); ripe fruit 201% while unripe fruit with 172%, Oil Holding Capacity (OHC); ripe fruit with 150% and unripe fruit 104%, Emulsifying Capacity (EC) of ripe and unripe, with values respectively 22.53% and 18.77%, whereas, the Swelling Capacity (SC) showed 79.21% for ripe and unripe 74.45%, Foaming Capacity in this study was reported for ripe and unripe fruits to be 27.97% and 25.88% respectively. This study examined the proximate composition, functional properties, and phytochemical content of ripe and unripe Ziziphus mauritiana fruits. Future research should focus on identifying specific phytochemicals and mineral constituents, while exploring the fruit’s potential in food product development based on its functional attributes.