Table 1. Phenolic profiling of the fractions ZFU, ZFHR, ZFR, and ZL of Z. spina-christi was conducted using DAD-HPLC. Our results show that fruit maturation leads to a reduction in the total acid content and an increase in polyphenolic compounds. Statistical analysis presented the results of three repetitions as mean ± SD. Significant differences were determined as follows: αp ≤ 0.05 compared to ZFU, βp ≤ 0.05 compared to ZFHR, and Ωp ≤ 0.05 compared to ZFRa.
| Compounds (μg per g FW) | ZFU | ZFHR | ZFR | ZL |
|---|---|---|---|---|
| Gallic acid | 10.18 ± 0.72 | 7.06 ± 0.12α | 6.31 ± 0.93αβ | 4.31αβΩ |
| 1,2-Dihydroxy benzene | 5.48 ± 0.03 | 8.15 ± 0.22α | 6.02 ± 0.78αβ | ND |
| 4-Hydroxy benzoic acid | 7.51 ± 0.18 | 7.12 ± 0.18 | 3.04 ± 0.33αβ | ND |
| Vanillic acid | 5.45 ± 0.02 | 4.70 ± 0.03α | 2.98 ± 0.03αβ | 6.17αβΩ |
| Caffeic acid | 5.33 ± 0.04 | 5.25 ± 0.0α | 4.34 ± 0.07αβ | 1.86αβΩ |
| Syringic acid | 5.61 ± 0.03 | 3.74 ± 0.07α | 3.03 ± 0.12αβ | 9.16αβΩ |
| p-Coumaric acid | 6.48 ± 0.21 | 4.25 ± 0.15α | 6.14 ± 0.20β | 5.87αβΩ |
| trans-Ferulic acid | 5.43 ± 0.08 | 5.86 ± 0.11α | 5.78 ± 0.13α | 20.85αβΩ |
| Salicylic acid | 10.13 ± 0.57 | 5.81 ± 0.65α | 6.92 ± 0.42αβ | ND |
| Cinnamic acid | 7.15 ± 0.22 | 6.91 ± 0.18α | 6.06 ± 0.15αβ | ND |
| Rutin | 13.43 ± 0.93 | 13.85 ± 0.73α | 15.72 ± 0.22αβ | 21.30αβΩ |
| Catechin | 9.66 ± 0.51 | 12.44 ± 0.45α | 15.11 ± 0.16αβ | 26.34αβΩ |
| Quercetin | 7.52 ± 0.03 | 14.65 ± 0.09α | 15.49 ± 0.09αβ | 2.73αβΩ |
a
Abbreviations: ZFU (Ziziphus spina-christi fruit unripe), ZFHR (ZSC fruit half-ripe), ZFR (ZSC fruit ripe), and ZL (ZSC leaves). DAD-HPLC (diode-array detector high-performance liquid chromatography).