Acta agriculturae Slovenica, 118/1, 1–9, Ljubljana 2022
doi:10.14720/aas.2022.118.1.1697 Original research article / izvirni znanstveni članek
Investigation in physicochemical characteristics of jujube (Ziziphus ju-
juba Mill.) extract cake
Hojjat Gharavi 1, Mehdi Ghiafeh Davoodi 2, 3, Reihaneh Ahmadzadeh Ghavidel 1
Received May 28, 2020; accepted January 16, 2022.
Delo je prispelo 28. maja 2020, sprejeto 16. januarja 2022
1 Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran
2 Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, Mashhad, Iran
3 Corresponding author, e-mail: mehdidavoodi@yahoo.com
Investigation in physicochemical characteristics of jujube 
(Ziziphus jujuba Mill.) extract cake
Abstract: In spite of freshly eaten, Jujube (Ziziphus jujuba 
Mill.) might be dried or processed into confectionary recipes in 
cakes, as one of the important products in food industries. The 
experiment was conducted based on complete randomized de-
sign with three replications. Treatments were control and three 
levels of jujube extraction (2, 4, and 6 percent) which added to 
cake’s formulation and sampling in different time periods. In 
the present study, the process of baking was in four steps. First 
of all, dried jujube fruit was mixed with water and its brix was 
reached 15 using direct heat. In the second step, a final brix 
of 60 was obtained by rotary evaporator. Then, appropriate 
amounts of egg, sugar, yogurt, oil, 2, 4, or 6 % jujube extract 
was mixed using a blender. Finally, baking powder, flour, and 
vanilla were mixed and the mixture was placed in the oven set 
at 160 °C for 20 minutes. Physicochemical analysis showed that 
the cakes containing 4 and 6 % of jujube extract were the best 
treatments at all time periods. However, analyze of sensational 
test results revealed that especially panelists evaluations that 6 
percentage extract sample was significantly different from the 
others.
Key words: fruity jujube cake; jujube extract; confection-
ary
Preučevanje fizikalno kemijskih lastnosti dodatkov izvlečkov 
žižole (Ziziphus jujuba Mill.) pri izdelavi peciva
Izvleček: Čeprav se plodovi žižole (Ziziphus jujuba 
Mill.) uživajo sveži, se lahko posušijo in predelajo v različnih 
slaščičarskih receptih v pecivo, ki je pomemben izdelek v 
živilski industriji. Poskus je bil izveden kot popolni naključni 
poskus s tremi ponovitvami. Obravnavanja so obsegala kontro-
lo in tri različne odmerke izvlečka žižol (2, 4, in 6 %), ki so bili 
dodani pri pripravi peciva in vzorčeni v različnih časovnih ob-
dobjih. V raziskavi je priprava peciva potekala v štirih korakih. 
Najprej so pusušene plodove žižole zmešali z vodo in jih seg-
revali dokler njihova sladkost ni dosegla 15 briksov.V drugem 
koraku je bila končna sladkost 60 briksov dosežena s krožnim 
evaporatorjem. Nato so 2, 4, ali 6 % izvlečkom žižole dodali 
primerno količino jajc, sladkorja in jogurta ter zmes zmešali 
z mešalnikom. Nazadnje so dodali pecilni prašek, moko in 
vanilijo, vse dobro premešali in dali v pečico za 20 minut pri 
160  C. Fizikalno kemijske analize so pokazale, da je bilo pecivo, 
ki je vsebovalo 4 in 6 % izvlečka žižole najboljše pri vseh časih 
obravnavanja. Kljub temu je analiza senzoričnega preiskusa od-
krila, da so preiskuševalci ugotovili značilno različnost peciva s 
šestimi odstotki izvlečka žižol.
Ključne besede: sadno pecivo iz žižol; izvlečki žižole; iz-
delovanje slaščic
Acta agriculturae Slovenica, 118/1 – 20222
H. GHARAVI et al.
1 INTRODUCTION
Interests have been raised about the potential ef-
fects of diet hobbies on controlling or preventing various 
diseases, during the last few decades. Therefore, practical 
foods play an undeniable role in decreasing health prob-
lems and improving health quality. The impact of some 
vegetable-based foods in decreasing chronic illnesses 
have been documented, at least in secondary metabolites 
derived from biologic activities (Crisosto et al., 2003).
As one of the productions in food industries, cake, 
has been considered by people principally children and 
teenagers. This product is a form of sweet dessert that is 
typically baked and consists of flour, oil (except sponge 
cake), sugar, and eggs (National standard of Islamic 
Republic of Iran, 2006). (Ziziphus jujuba Mill), com-
monly called jujube is a member of the buckthorn family 
(Rhamnaceae) originated from China. Jujube is known 
as tasty fruit and an effective herbal remedy (both fresh 
and dried). Jujube is one of the native plants of Iran, 
which is used for curing various diseases, digestive prob-
lem, feeling weak, fatness, urination issues, and diarrhea 
in traditional medical education in Iran and some other 
middle east countries. Also, in Iran, this plant is well-
known as anti-diabetes medicine (Delfan et al., 2014). 
This fruit is high in vitamin C and on the other hand, 
its glucose quantity is 36.74 and between 65 and 71.77 
percent in fresh and dried mode, respectively. Hence, it 
has been suggested as a compote and sweet production 
(Pareek, 2017). Nutritional comparison of jujube and 
apple showed that jujube consisted of higher phosphor 
(fivefold), potassium (twofold) and ascorbic acid (ten-
fold) than to apple (Qinqin et al., 2015). FAO suggested 
daily use of jujube, even one per day, for obtaining neces-
sary vitamins such as C and B complex. Results of a study 
showed that dried form of jujube possessed 100 to 600 
nanomole per gram and on the other hand, fresh form 
showed 100 to 150 nanomole per gram for AMP (adeno-
sine monophosphate), GMP (guanosine 3′:5′-monophos-
phate) (Qing‐Han et al., 2012). Dried jujube is a rich 
snack and can be regarded as an impressive substitution 
for raisin and date in the cooking industry. Productions 
such as jujube’s cake, jujube’s butter, jujube’s candy, and 
jujube’s beverage have been commercialized. Moreover, 
jujube is also processed as sweetened fruit, smoked fruit, 
juice, jam, wine, mixed drinks, powder, and tea in China 
and South East Asia, (Esteki and Urooj, 2012).
Researchers have found various compounds such as 
cycloplex, alkaloid (Suksamrarn et al., 2005; Han et al., 
2011), languid, and tryptoid in jujube fruit (Choi et al., 
2011). Another study (Wang et al., 2010) discovered this 
fruit contains fatty acids, beta-carotene, alpha-tocoph-
erol, seven phenolic compositions such as catein, caffeic 
acid, AP katchin, folic acid, routine, P-hydroxy benzoic, 
and chlorogenic acid (Wang et al., 2011). Knowledge and 
technology on functional foods were first identified  in 
the 1860s in Japan. Accordingly, governments decided 
to control different factors that lead to some illnesses 
among the population through increasing production 
and use of certain foods. Consequently, they effectively 
managed expenses related to health care and cure sec-
tion. Functional foods industry was found through 
adding or thickening useful and omitting ineffective or 
harmful compounds, and their production and consum-
ing market have become greater immediately (Bigliardi 
and Galati, 2013). 
Functional foods are known as foods, which have 
beneficial effects on health. They play a vital role in de-
creasing health risks and improving health quality. Barley 
is one of the well-known cases of functional foods since 
it naturally has soluble fiber and is effective in decreasing 
cholesterol level (Zhen-Yu et al., 2011). For reaching to 
such situation, as mentioned earlier, a couple of food ma-
terials have been modified; for instance, orange juice for-
tified with calcium is considered a remarkable substance 
for bones. These metabolites overall, as active biological 
compounds, are less effective than medicines. However, 
if they are used regularly in considerable amounts as a 
part of daily diet, should have noticeable physiological 
effects for a long time (Hasler, 2009). Methanol and wa-
ter have been used with flavonoids, saponite containers, 
antioxidant activity, and also two experiments were used 
with 2.2 diphenylene and 1.1 picryl hydrazil (DPPH), 
in order to control free radicals activities, and reducing 
strength methods for measuring antioxidant activity of 
juice (Xiaohong et al., 2014).
Anti-cancer and immunologic effect of polysaccha-
rides in jujube has been documented (Xie et al., 2016). 
Ethanol extract, which is existed in jujube, shows protec-
tion effect against liver damages caused by CCL4 and also 
antioxidant mechanism in rats. Moreover, the significant 
impact of jujube juice was reported on improving liver 
damages in the result of ischemia/perfusion (Dongying 
et al., 2012). Chen et al., (2010) investigated the effects 
of aqueous extract of jujube fruit on liver damage in rats 
and concluded that high antioxidant effect of its extract 
(Chen et al., 2010). Since jujube grows as a native plant 
in Iran and there is no information about jujube-based 
products, therefore, the present study was aimed to pro-
duce a new fruity jujube cake. To this end, an experiment 
was outlined to test the effect of various factors on some 
physicochemical properties of fruity jujube cake.
Acta agriculturae Slovenica, 118/1 – 2022 3
Investigation in physicochemical characteristics of jujube (Ziziphus jujuba Mill.) extract cake
2 MATERIALS AND METHODS
2.1 MATERIALS
Dried jujube was purchased from local market of 
Mashhad (Khorasan-e-Razavi province in Iran) and was 
kept in outdoor condition. White flour, with extraction 
degree of 81 percent, was bought from Golmakan Flour 
Factory (Mashhad, Iran). For this purpose, flour needed 
for all examinations were provided at one time and was 
kept under cold storage. Other ingredients for experi-
ences such as sugar, liquid oil, and vanilla were provided 
from a confectionary, and also, fresh eggs and yogurt 
were purchased one day before daily baking of cakes and 
kept in the refrigerator.
2.2 METHODS
2.2.1 Providing jujube’s extract
At first, jujubes were washed carefully. The water 
as a solvent was added in scales of 1:4. The temperature 
for extraction and final brix was 80 ± 5  °C and 60  °C, 
respectively. After washing, some scratches were made 
on fruit and then the fruit was extracted for 3 hours 
within water in 1:4 scales in above temperature. Af-
ter reaching to brix 15, extraction was filtered with its 
pulps using quilted fabric. In order to improve the ef-
ficiency, remained pulps were washed and heated again 
and achieved extract was filtered by Buchner hopper and 
filter paper under vacuum condition. Eventually, for in-
creasing density under vacuum, rotary evaporator was 
used with 45 °C and under 72 mbar vacuum.
2.2.2 Improving density by rotary evaporator
For reaching appropriate density and brix 60 in 
dried jujube, after extraction and achieving brix 15, ro-
tary evaporator machine (model 4003 made in Heidolph 
Company in Germany) was used for 2 hours in 45 °C and 
under 72 mbar vacuum.
2.2.3 Providing and producing cake dough
Cake dough consisted of 225 g wheat flour, 175 g 
sugar, 150 g oil, 4 eggs, 150 g yogurt or milk, 2 g vanilla 
(Dimitra et al., 2011) and 2, 4, and 6 % jujube’s extract for 
different samples. Sugar, eggs, oil, and jujube extract were 
mixed by an electric mixer for making cake dough (Elec-
tra EK-230M, made in Japan) with speed of 128 RPM for 
4 minutes, and cream with bubbles was achieved. Then, 
vanilla was added to wheat flour and product added 
slowly to the cream. In this study, the treatments were the 
concentration of jujube’s extract (in 3 levels of 2, 4, and 
6 %) which was added as mentioned earlier. After that, 
40 grams of provided dough was placed into special pa-
pers that were placed in casts with the aid of fabric cloth. 
Finally, baking took place in a laboratory oven with hot 
air (Zucchelli Forni, made in Italy) at a temperature of 
170 °C for 20 minutes. After cooling, each of samples was 
put in PE bags and kept in room temperature for measur-
ing different specifications.
2.2.4 Cake’s physicochemical tests
2.2.4.1 Measuring pH
The pH of cake was measured by the method of 
(Arunepanlop et al., 1996) using a pH meter (Metrohm 
691, made in Switzerland) (Arunepanlop et al., 1996).
2.2.4.2 Measuring cake moist percentage 
To perform this experiment, standard AACC, 2000 
number 44-16 was used (AACC, 2000). For this purpose, 
samples were put in the oven (Jet Tech OF-O2G, made in 
South Korea) with 100-105 °C in 2 hours, 3 days, and 6 
days periods.
2.2.4.3 Measuring cake aw
For determining aw, an equal mass of each sample 
was completely smashed in certain periods (2 hours, 3 
days, and 6 days after baking) and their water resistance 
was measured by aw meter device (Novasina, MS1 model, 
made in England).
2.2.4.4 Measuring cake special mass
For measuring cake special mass, mass substitu-
tion method with rapeseed was used according to AACC 
standard, 2000, number 72-10 (AACC, 2000). For do-
ing so, a slice of cake in 2 x 2 centimeter from geometric 
center of cake was cut in specific periods (2 hours, 3 days, 
and 6 days after baking) and its special mass was meas-
ured.
Acta agriculturae Slovenica, 118/1 – 20224
H. GHARAVI et al.
2.2.4.5 Hardiness of cake
Hardiness of cake at the time intervals (2 hours, 3, 
and 6 days after baking) was measured using a tissue tex-
ture instrument (QTS model 25 made in the UK) based 
on (Zhang et al., 2016). The maximum force required to 
penetrate a cylindrical tip (2 cm in diameter, 2.3 cm in 
height) at a speed of 60 mm min-1 from the cake center 
was calculated as a hardiness index. The starting point 
and target point were 0.05 N and 25 mm, respectively.
2.3 DATA ANALYSIS AND EXPERIMENTAL DE-
SIGN
The experiment was conducted based on complete 
randomized design with three replications. Treatments 
were control and three levels of jujube extraction (2, 4, 
and 6 percent) which added to cake’s formulation and 
sampling was performed in different time periods (2 
hours, 3 days, and 6 days after baking). One-way analysis 
of variance (ANOVA) was used to test the difference be-
tween the means of treatments and the mean data were 
compared according to Duncan’s Multiple Range Test 
(DMRT) at 5  % level using SPSS ver. 23. Graphs were 
drawn by Microsoft Excel software ver. 2013.
3 RESULTS AND DISCUSSION
3.1 WATER ACTIVITY (AW)
Effect of sampling method on aw was significant (p ≤ 
0.01) (Table 1). The average of 12 different treatments for 
aw has been categorized using Duncan method (Table 2). 
The maximum aw was observed from control sampling in 
2 hours after baking and the sample of 6 % extraction in 6 
days after baking had the minimum aw (Table 2).
The (Figure 1) shows that as time passes, increas-
ing in extraction content increased and aw decreased. 
The evaluation of jujube extraction on physicochemical 
properties of buns, achieved the same results about cake. 
However, the slope was less in bun than cake (Qing-Han 
et al., 2013).
3.2 SPECIAL VOLUME
The results illustrated that the effect of sampling 
method was significant on special volume (p ≤ 0.01) (Ta-
ble 1). Comparison of means showed that the maximum 
special volume was observed from sample of 4 % extrac-
tion in 2 hours after baking while the minimum special 
volume was related to control sample in 6 days after 
baking (Table 2). The average of 12 different treatments 
Figure 1: The comparison of aw on different levels of sampling using Duncan method
Acta agriculturae Slovenica, 118/1 – 2022 5
Investigation in physicochemical characteristics of jujube (Ziziphus jujuba Mill.) extract cake
time passes, increasing in extraction content led to a 
decrease in special volume. According to another study 
that was conducted on the evaluation of the effect of ju-
for special volume has been categorized using Duncan 
method. Means with similar letters are not significantly 
different at p ≤ 0.05 (Figure 2). As results indicated, as 
Figure 2: Comparison of special volume in different levels of sampling using Duncan method
Figure 3: The comparison of pH on different levels of sampling using Duncan method
Acta agriculturae Slovenica, 118/1 – 20226
H. GHARAVI et al.
Figure 4: The mean moisture content of samples compared by Duncan method
Figure 5: Comparison of hardiness index in different levels of sampling using Duncan method
Acta agriculturae Slovenica, 118/1 – 2022 7
Investigation in physicochemical characteristics of jujube (Ziziphus jujuba Mill.) extract cake
Source of variation df aw Special Volume pH Moisture content Hardiness
Treatments 11 0.003** 0.012** 0.465** 9.874** 0.443**
Error 24 0.00015 0.000007 0.00042 0.0503 0.000007
C.V. (%) 1.72 1.17 0.23 0.98 0.04
Table 1: Analysis of variance (mean square) for the effects of sampling treatments on physicochemical characteristics of jujube 
extracted cake
** Significant at p ≤ 0.01
Treatments aw SpecialVolume pH
Moisture 
content Hardiness
Control sample (2 hours after baking) 0.7825 f 0.280 f 9.69 l 26.80 g 5.933 c
2 % extraction sample (2 hours after baking) 0.7655 ef 0.287 gh 9.61 k 25.20 f 6.796 l
4 % extraction sample (2 hours after baking) 0.7485 de 0.289 h 9.53 j 21.60 b 6.595 k
6 % extraction sample (2 hours after baking) 0.7155 ab 0.283 fg 9.43 i 23.00 d 6.453 j
Control sample (3 days after baking) 0.7695 f 0.263 de 9.21 h 24.20 e 5.698 b
2 % extraction sample (3 days after baking) 0.7370 cd 0.259 d 9.10 g 23.00 d 6.435 i
4 % extraction sample (3 days after baking) 0.7230 bc 0.265 e 9.01 f 20.70 a 6.374 h
6 % extraction sample (3 days after baking) 0.7000 a 0.263 de 8.93 e 22.09 c 6.213 f
Control sample (6 days after baking) 0.7477 de 0.138 a 8.84 d 23.20 d 5.432 a
2 % extraction sample (6 days after baking) 0.7140 ab 0.154 c 8.71 c 22.94 d 6.342 g
4 % extraction sample (6 days after baking) 0.7020 ab 0.142 a 8.62 b 20.40 a 6.185 e
6 % extraction samples (6 days after baking) 0.6950 a 0.147 b 8.55 a 22.20 c 6.025 d
Table 2: Mean comparison for the effects of sampling treatments on physicochemical characteristics of jujube extracted cake
Means with the similar letters are not significantly different at p ≤ 0.05
jube extraction on physicochemical properties of buns, 
same results about cake bun were achieved (Dairou et al., 
2014). However, special volume after six days from bak-
ing was considerably lower than other cake samples. 
3.3 PH
The results indicated that the sampling method was 
significant on pH (p ≤ 0.01) (Table 1). The average of 12 
different treatments for pH has been categorized using 
Duncan method (Table 2). Comparison of means indi-
cated that the maximum pH was observed from control 
sampling in 2 hours after baking while the minimum pH 
was related to the sample of 6 % extraction in 6 days after 
baking (Table 2). This study results indicated that as time 
passes and increasing in extraction content pH decreased 
(Figure 3). According to another study that was conduct-
ed on the evaluation of the effect of jujube’s extraction on 
physicochemical properties of buns, same results about 
cake bun were achieved (Huan-xia et al., 2015).
3.4 MOISTURE CONTENT
Analysis of variance showed that the different 
methods of sampling had significant effects on moisture 
content (p ≤ 0.01) (Table 1). Duncan multiple range test 
was used to compare moisture contents of 12 different 
baking method and indicated means categories (Table 
2). Results illustrated that as time passed and extraction 
increased, the moisture content decreased (Figure 4). 
Another study was conducted on the evaluation of the 
effect of jujube extraction on physicochemical properties 
of buns showed the same results about cake bun (McFar-
lane, 2005).
3.5 HARDINESS INDEX
Analysis of variance showed that the different meth-
ods of sampling had significant effects on hardiness in-
dex (p ≤ 0.01) (Table 1). Duncan multiple range test was 
used to compare hardiness of cake for 12 different baking 
method and indicated means categories (Table 2). Results 
8
H. GHARAVI et al.
Acta agriculturae Slovenica, 118/1 – 2022 8
showed that as time passed and extraction increased, the 
hardiness index decreased (Figure 5). Another study was 
conducted on the evaluation of the effect of jujube ex-
traction on physicochemical properties of buns showed 
the same results about cake bun (Guynot et al., 2003).
4 CONCLUSIONS
In this study, physicochemical characteristics and 
sensory properties of samples were analyzed. Cakes with 
4 % and 6 % jujube extraction were chosen as best sam-
ples in every period (2 hours, 3 days, and 6 days after 
baking) for physicochemical tests. For sensory proper-
ties, specially panelists, 6 % jujube extraction sample in 
all time periods (2 hours, 3 days, and 6 days after baking) 
was chosen as the best sample compared with other sam-
ples. Furthermore, for keeping produced cakes for more 
than six days, adding preservatives seems to be essential 
to prevent corruption. 
5 CONFLICT OF INTEREST
The authors declare that they have no conflict of in-
terest.
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