Fluorometric Analysis of Phenolics in Persimmons (original) (raw)
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Bioactivities of Phenolic Compounds from Kiwifruit and Persimmon
Molecules, 2021
Fruit used in the common human diet in general, and kiwifruit and persimmon particularly, displays health properties in the prevention of heart disease. This study describes a combination of bioactivity, multivariate data analyses and fluorescence measurements for the differentiating of kiwifruit and persimmon, their quenching and antioxidant properties. The metabolic differences are shown, as well in the results of bioactivities and antioxidant capacities determined by ABTS, FRAP, CUPRAC and DPPH assays. To complement the bioactivity of these fruits, the quenching properties between extracted polyphenols and human serum proteins were determined by 3D-fluorescence spectroscopy studies. These properties of the extracted polyphenols in interaction with the main serum proteins in the human metabolism (human serum albumin (HSA), α-β-globulin (α-β G) and fibrinogen (Fgn)), showed that kiwifruit was more reactive than persimmon. There was a direct correlation between the quenching propert...
Gida the Journal of Food, 2021
Persimmon which is widely known as “Trabzon Hurması” and “Cennet Meyvesi” is a very popular fruit with bright orange color. In the presented study, extractable, non-extractable, total phenolic content (TPC), antioxidant capacity (AC) and bioaccessibility of Trabzon persimmons (astringent, non-astringent and wild persimmon) were determined. The results of this study indicated that all types of persimmons have great importance both on TPC, AC and bioaccessibility. Compared to astringent and non-astringent types, the wild persimmon type had the highest TPC. Another attractive result from this study, although the wild persimmons do not prefer for consumption, the results demonstrated that the bioaccessible phenolics of this type of persimmons were found to be 6.7 fold higher than the non-astringent types and 4.7 fold higher than the astringent types. Especially the wild type of persimmon is a good source of natural antioxidant and further studies should be carried out for wild type pers...
European Food Research and Technology, 2020
Bioactivities of persimmon and kiwifruit were studied and compared in connection with their characteristics towards human health. Based on the results of our recently published research, two fruits growing in South Korea persimmon 'Fuyu' and kiwifruit 'Hayward' were investigated and compared. Spectroscopic, fluorescence and FTIR measurements and radical scavenging reactions were used to compare the qualities of persimmon and kiwifruit. The results of above methods showed that total polyphenol and tannin substances, vitamin C and values of antioxidant capacities were higher in kiwifruit than in persimmon. Phenolics were also characterized by specific IR bands and MS spectra. Antioxidant capacities of polyphenols extracted from the studied fruits correlated with the binding abilities during their interaction with serum albumin, one of the most important proteins in human metabolism. As a result of a complex reaction between the proteins and polyphenols, the fluorescence intensity of proteins decreased and such interaction can be a model in distribution of drugs. Relationship between the most active compounds and their influence on the quality of fruits was established, based on the relatively high bioactivity and quenching properties. In conclusion, kiwifruit and persimmon according to the obtained results contain high amounts of antioxidants and can be widely consumed as fresh, processed and functional foods.
Chemistry and Functionality of Bioactive Compounds Present in Persimmon
Journal of Chemistry, 2016
Extensive research has related the consumption of persimmon with the reduced risk of various diseases and particularly highlighted the presence of bioactive phenolic compounds for their therapeutic properties. Major phenolic compounds present in persimmon are ferulic acid,p-coumaric acid, and gallic acid.β-Cryptoxanthin, lycopene,β-carotene, zeaxanthin, and lutein are important carotenoids having antioxidant potential. They are important to prevent oxidation of low-density lipoproteins, safeguard beta cells of the pancreas, and reduce cardiovascular diseases, cancer, diabetes mellitus, and damage caused by chronic alcohol consumption. In this paper, the chemistry and health benefits of bioactive compounds present in persimmon are reviewed to encourage impending applications and to facilitate further research activities.
Journal of Food and Dairy Sciences, 2021
This study was performed to make an evaluation for one of the new untraditional recently cultivated fruits in Egypt. This fruit is known "Kaki" (diospyros kaki L.) which includes two varieties i.e. Costata cultivar, and Hachiya cultivar (astringent varieties). This evaluation included physical properties and chemical composition for fresh fruits to identify their nutritional value. The obtained data revealed that Costata variety was better for its color , taste and firmness than Hachiya one. This variety has a low moisture content if compared to the other variety called Hachiya. The obtained results indicated that total soluble tannins in Costata variety was 3.25% which less than that of Hachiya variety 4.94% on dry weight basis and perhaps for this reason the taste of Costata was more available and desirable than the taste of Hachiya. On the other hand, Costata variety had total acidity 0.499% as citric acid, ascorbic acid was 52.44mg/100g on dry weight basis, total carotenoids 416,5 mg\100g, total sugars 66.77% than Hachiya variety which has total acidity 0.374% as citric acid, ascorbic acid 47.83 mg/100g, total carotenoids 348.9 mg/100g and total sugars 26.16% respectively (on dry weight basis).
International Journal of Sciences
Persimmon fruits are considered as one of the health promoting fruits and have long been considered as one of the major fruits in Korea. Drying is one of the most famous fruit processing techniques. The objective of this study was to investigate the effect of different pretreatments on the color, tannin content, and antioxidant potential of dried persimmon fruit. Hunter's color value of ST (dried persimmon prepared by soaking the fruits into 5% salt solution containing 1% citric acid for 1 min at 65°C) was significantly reduced. Although the tannin content of RB (dried persimmon prepared by spraying rice bran extracts (in 98% ethanol) and 1% citric acid for 2 min at 20°C) was significantly low, the DPPH free radical scavenging potential was high at the end of drying process. The significant differences in the parameters indicated that the color value, tannin content, and antioxidant potential of dried persimmon could be remarkably affected by the pretreatment methods.
Study of postharvest changes in the chemical composition of persimmon by HPLC
TURKISH JOURNAL OF AGRICULTURE AND FORESTRY, 2013
Introduction Persimmon (Diospyros kaki L.), a tree belonging to the family Ebenaceae, was originally cultivated in China and Japan. In Turkey, persimmon fruits are widely cultivated in the Mediterranean and Black Sea regions, and Turkish persimmon production reached 15,000 t year-1 in 1997 (Ünal 2004). Persimmon fruits range in color from light yellow-orange to dark red-orange and can be classified in 2 main groups: astringent and nonastringent. Astringent persimmons might not be consumed before softening due to their high levels of soluble tannins, whereas nonastringent varieties can be eaten fresh (Ito 1971).
Food Research International, 2018
The proanthocyanidins and carotenoids composition of peel and pulp from persimmon "Seedless Pollination Variant Non-Astringent" cultivar during ripening was evaluated. Phloroglucinolysis method, combined with HPLC separation, confirmed three terminal units, the flavonol myricetin, in addition to the typical flavan-3-ols catechin and epicatechin. The extender units were epicatechin, epigallocatechin, epigallocatechin-3-O-gallate, epicatechin-3-O-gallate, and catechin. Proanthocyanidins were characterized by a considerable level of 3-O-galloylation (34-60%), showing a high prodelphinidin content (29-46%) and a mean degree of polymerization between 55 and 10. A carotenoid increase was observed during fruit ripening both in the peel and the pulp, with the highest contents respectively, for the peel and the pulp of 42.11 mg/Kg and 13.32 mg/Kg, determined at the almost fully mature stage.
Journal of the Japanese Society for Horticultural Science, 2010
Persimmon (Diospyros kaki Thunb.) accumulates soluble condensed tannin (CT) in fruit which is responsible for its astringency trait. In this study, we analyzed the CT composition in persimmon fruit with phloroglucinol, and identified and characterized novel epigallocatechin-3-O-gallate-phloroglucinol (EGCG-P) adducts as one of the main CT components of persimmon fruit. Analysis with phloroglucinol in persimmon cultivars revealed the different tendencies of the CT composition and component ratio among the four astringency types (PCNA, PVNA, PVA, and PCA), which are categorized by their patterns of astringency loss. The concentration of the main CT component in persimmon fruit, epigallocatechin-3-O-gallate (EGCG), was particularly different among astringency types. Further analysis of the fruit at various maturation stages will help in understanding the different mechanisms of CT accumulation among astringent types. Our results demonstrated that the phloroglucinol methodology is useful for CT composition analysis in persimmon fruit and will contribute to future studies on the astringency trait in this fruit.
Food Research International, 2011
Diospyros kaki Thunb. (Ebenaceae) is a widely cultivated tree species in some countries of Asia, while in other continents persimmons are mostly considered "exotic" fruits. Peculiar characteristics of this species are a complex sex expression, parthenocarpy and fruit astringency at harvest time, associated with a different composition in polymerized flavan-3-ols. Analytical methods for determining sugars, vitamin C, carotenoids and polyphenols in persimmons were critically reviewed in order to evaluate the overall significance of literature results; the nutritional and nutraceutical properties, together with the health benefits of both astringent and non astringent cultivars, were also overviewed. To these aims, the available literature from the last twenty years and the most important formerly published papers were investigated using SciFinder ® , Elsevier SciVerse, AGRIS, and PubMed search engines. Persimmons resulted rich in sugars (about 12.5 g/100 g FW), being fructose, glucose and sucrose the major components, and in total vitamin C, for which 100-150 g of fresh persimmon supplies the recommended daily amount. Astringent varieties supply higher amounts of sugars than nonastringent ones; conversely, higher concentrations of total vitamin C were found in nonastringent cultivars. The main carotenoid components are β-cryptoxantin (193 μg/100 g FW), β,βcarotene (113 μg/100 g FW) and β,ε-carotene (30 μg/100 g FW). Persimmons are also a good source of polyphenolic compounds such as p-coumaric acid, catechin, epicatechin, epigallo catechin, and condensed proanthocyanidins. This chemical composition, together with in vivo and in vitro studies, suggests a relevant role of persimmon in the protection against free radicals and in the prevention of some human diseases.