Bioactive compounds and health implications are better for green jujube fruit than for ripe fruit

• Green pulps of jujube had better antioxidant properties than ripe pulps.
• Green pulp of jujube had greater anti-glycation than the ripe pulp.
• Total phenolic content was correlated anti-glycation and antioxidant activities.
• There was no correlation between total flavonoids and anti-glycation.
• Some jujube varieties caused moderate Jurkat leukemic cell deaths.

The bioactive components and biological activities were superior for green (unripe) jujube fruit (as pulp and seed) compared to the ripe fruit. Compared to the properties of ripe pulp, the green pulp of each variety possessed higher phenolic contents, DPPH scavenging activity, and FRAP value. The anti-glycation properties of the jujube samples ranged between 52 and 72%, depending on the ripening stage and variety. Phenolic content was positively correlated with antioxidant and anti-glycation activities, but not with total flavonoid content. Green jujube pulp possessed greater anti-glycation than the ripe jujube pulp in all varieties studied. The water extracts of Bombay and Taiwan jujubes caused moderate Jurkat leukemic cell deaths but with low apoptosis induction effects. This study provides practical information about how best to take advantage of the bioactive compounds and health implications of the jujube as a potential source for functional and nutritive applications.