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Correspondence/Rebuttal

Response to Comment on Effect of Drying of Jujubes (Ziziphus jujuba Mill.) on the Contents of Sugars, Organic Acids, #-Tocopherol, #-Carotene, and Phenolic Compounds Qing Han Gao, and Min Wang J. Agric. Food Chem., Just Accepted Manuscript • DOI: 10.1021/jf400098v • Publication Date (Web): 17 Apr 2013 Downloaded from http://pubs.acs.org on April 25, 2013

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Journal of Agricultural and Food Chemistry is published by the American Chemical Society. 1155 Sixteenth Street N.W., Washington, DC 20036 Published by American Chemical Society. Copyright © American Chemical Society. However, no copyright claim is made to original U.S. Government works, or works produced by employees of any Commonwealth realm Crown government in the course of their duties.

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Response to Comment on Effect of Drying of Jujubes

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(Ziziphus jujuba Mill.) on the Contents of Sugars, Organic

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Acids, α-Tocopherol, β-Carotene, and Phenolic

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Compounds

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Qing-Han Gao,† and Min Wang*,†

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College of Food Science and Engineering, Northwest A&F

University, Yangling, Shaanxi 712100, People’s Republic of China

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We are responding to comments from Dr. John S. Salter Jr. and

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Dr. Jonghoon Kang of Valdosta State University on our recently

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published paper.1 Before responding to these comments, we would

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like to restate the rationality of our work. The main objective was to

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evaluate the effect of drying of jujubes on the contents of sugars,

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organic acids, α-tocopherol, β-carotene, and phenolic compounds.

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Dr. John S. Salter Jr. and Dr. Jonghoon Kang analyzed the twelve

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variables (1: vanillic acid, 2: glucose, 3: ferulic acid, 4: fructose, 5:

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cinnamic acid, 6: rutin, 7: protocatechuic acid, 8: ABTS, 9: TPC, 10:

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malic acid, 11: citric acid, 12: succinic acid) of our data with principal

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component analysis (PCA). However, catechin and epicatechin

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were the two main phenolic compounds in our study, and vanillic

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acid, ferulic acid as well as cinnamic acid selected by Dr. John S.

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Salter Jr. and Dr. Jonghoon Kang are in a small amount.

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Furthermore, β-carotene is the most common carotenoid in fruits.2

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α-Tocopherol is the most important lipid-soluble antioxidant.3 Many

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studies have demonstrated that there are strong interactions

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between β-carotene and α-tocopherol based on their antioxidant

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effect.4,5,6 But α-tocopherol and β-carotene evaluated in our paper

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were not analyzed in their comment.

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However, we appreciate much of the comment from Dr. John S.

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Salter Jr. and Dr. Jonghoon Kang for analyzing our data with PCA. 2

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PCA is a mathematical tool which performs a reduction in data

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dimensionality and allows the visualisation of underlying structure

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in experimental data and relationships between data and

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samples.7,8 Therefore, PCA introduced in their comment may be

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applied to the evaluation of other food processing methods.

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REFERENCES

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(1) Gao, Q. H.; Wu, C. S.; Wang, M.; Xu, B. N.; Du, L. J. Effect

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of Drying of Jujubes (Ziziphus jujuba Mill.) on the contents of

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sugars, organic acids, alpha-tocopherol, beta-carotene, and

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phenolic compounds. J. Agric. Food Chem. 2012, 60, 9642−9648.

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(2) Paiva, S. A.; Russell, R. M. Beta-carotene and other

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carotenoids as antioxidants. J. Am. Coll. Nutr. 1999,18, 426−433.

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(3) Brigelius-Flohe, R.; Kelly, F. J.; Salonen, J. T., Neuzil, J.;

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Zingg, J. M.; Azzi, A. The European perspective on vitamin E:

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current knowledge and future research. Am. J.Clin. Nutr. 2002, 76,

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703–716.

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(4) Böhm, F.; Edge, R.; Land, E.J.; McGarvey, D. J.; Truscott, T.

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G.; Carotenoids enhance vitamin E antioxidant efficiency. J. Am.

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Chem. Soc. 1997, 119, 621−622.

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(5) Böhm, F.; Edge, R.; McGarvey, D. J.; Truscott, T. G.

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Beta-carotene with vitamins E and C offers synergistic cell

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protection against NOx. FEBS Lett. 1998, 436, 387−389.

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(6) Zanfini, A.; Corbini, G.; La Rosa, C.; Dreassi, E. Antioxidant

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activity of tomato lipophilic extracts and interactions between

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carotenoidsand alpha-tocopherol in synthetic mixtures. LWT- Food

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Sci. Technol. 2010, 43, 67–72.

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(7) Jiménez, A. M.; Sierra, C. A.; Rodríguez-Pulido, F. J.; 4

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Journal of Agricultural and Food Chemistry

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González-Miret, M. L., Heredia, F. J., Osorio, C. Physicochemical

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characterisation of gulupa (Passiflora edulis Sims. fo edulis) fruit

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from Colombia during the ripening. Food Res. Int. 2011, 44,

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1912−1918.

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(8) Patras, A., Brunton, N. P., Downey, G., Rawson, A., Warriner,

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K.,

Gernigon,

G.

Application of

principal

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hierarchical cluster analysis to classify fruits and vegetables

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commonly consumed in Ireland based on in vitro antioxidant activity.

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J. Food Compos. Anal. 2011, 24, 250−256.

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component

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AUTHOR INFORMATION

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Corresponding Author

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*Telephone: +86-13032938796.

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E-mail: [email protected].

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Notes

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The authors declare no competing financial interest.

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