Investigation of antioxidant, antimicrobial properties and identification of chemical compounds derived from jujube (meat and kernels) and evaluation of its possibility in the formulation of sunflower oil (during storage).

The use of local products in the food industry has become increasingly important in recent years, and jujube fruit is one of the most important garden products in South Khorasan. The high potential of jujube fruit due to the presence of antioxidant and antimicrobial compounds can be used as an alternative to some of the industrial antioxidants in the field of edible oils. In the present study, the compounds in jujube fruit including meat and kernels were investigated. First, in order to extract jujube extract with better properties and efficiency, two types of aqueous and methanolic solvents were used. . Then jujube extract at three concentrations of 250, 500 and 1000 parts per million was compared with BHA industrial antioxidant. The results indicate the presence of phenolic compounds, alkaloids, saponins, sterols, tannins, terpenoids and steroids. On the other hand, it was observed that jujube extract had antimicrobial properties against Salmonella typhi, Bacillus subtilis, Listeria monocytogenes, Aspergillus nigero Candida albicans. Comparing the antioxidant properties of jujube extract with industrial antioxidant BHA, it was observed that jujube extract had less antioxidant activity and had lower peroxide, acid number, thiobarbituric acid index and DPPH (P> 0.05); But as an alternative, it can help prevent oil oxidation