ZIZIPHUS JUJUBA MILL. FRUIT POWDER AS A FUNCTIONAL PLANT INGREDIENT

The research presented in this article is devoted to a comprehensive evaluation of the nutritional and biological value of powder obtained from Ziziphus jujuba Mill. (jujube) fruits as a functional plant-based ingredient. Fruits grown in the Shelek district of the Almaty region were used as the research object. The fruits were dehydrated at a temperature of 45 °C and processed into powder form.
The physicochemical composition of the powder was determined using standardized methods: moisture content was 6.31%, carbohydrates 67.12%, dietary fiber 8.66%, protein 5.62%, and fat 3.63%. The low moisture content was found to contribute to improved storage stability of the powder. B-group vitamins and vitamin C were analyzed by capillary electrophoresis, while the mineral composition was determined by atomic absorption spectrometry.
The results showed that jujube powder is rich in potassium (657.38 mg/100 g) and contains significant amounts of calcium, phosphorus, magnesium, and iron. The high levels of vitamin C (39.57 mg/100 g) and flavonoids (0.74%) confirm its pronounced antioxidant potential.
The obtained data indicate that Ziziphus jujuba fruit powder can be considered a promising plant-based ingredient for use in the production of functional food products and dietary supplements.

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