Effect of drying techniques and solvent extraction on nutritional and functional properties of Ziziphus mauritiana fruit powder

This study investigated how two drying methods (tray drying and freeze drying) combined with different solvent extractions (water, n-hexane, acetone, ethanol, and methanol) influence the nutritional composition, bioactive compounds, antioxidant activity, and functional properties of Ziziphus mauritiana fruit powder. Freeze drying was more effective than tray drying in preserving heat-sensitive nutrients and phytochemicals, particularly phenolics, flavonoids, and ascorbic acid, demonstrating the superior retention of bioactive compounds. Among solvents, acetone and methanol extracts showed the highest recovery of phenolic and flavonoid constituents, while ethanol and water extracts exhibited strong antioxidant activity. Water extracts also displayed notable functional properties, including glucose adsorption and α-amylase inhibition, indicating potential anti-diabetic benefits. FTIR analysis confirmed the presence of major functional groups such as hydroxyl (O–H), carbonyl (C = O), and C–H and C–O related vibrational bands in the fruit powder. Overall, the combined assessment of drying and extraction methods provides new insights into optimizing the nutritional and medicinal potential of Z. mauritiana, supporting its application as a functional food ingredient.