Chemistry and Functionality of Bioactive Compounds Present in Persimmon (original) (raw)
Related papers
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...
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.
Persimmon (Diospyros kaki) fruit: hidden phytochemicals and health claims
EXCLI journal, 2015
Currently, nutrition and health linkages focused on emerging strategy of diet based regimen to combat various physiological threats including cardiovascular disorders, oxidative stress, diabetes mellitus, etc. In this context, consumption of fruits and vegetables is gaining considerable importance as safeguard to maintain human health. Likewise, their phytochemicals and bioactive molecules are also becoming popular as promising demulcent against various ailments. The current review is an effort to sum up information regarding persimmon fruit with special reference to its phytochemistry and associated health claims. Accordingly, the role of its certain bioactive molecules like proanthocyanidin, carotenoids, tannins, flavonoids, anthocyanidin, catechin, etc. is highlighted. Owing to rich phytochemistry, persimmon and its products are considered effective in mitigating oxidative damage induced by reactive oxygen species (ROS). The antioxidant potential is too responsible for anti-malign...
PERSIMMON (DIOSPYROS KAKI) FRUIT: HIDDEN PHYTOCHEMICALS AND HEALTH CLAIM
EXCLI Journal
Currently, nutrition and health linkages focused on emerging strategy of diet based regimen to combat various physiological threats including cardiovascular disorders, oxidative stress, diabetes mellitus, etc. In this context, consumption of fruits and vegetables is gaining considerable importance as safeguard to maintain human health. Likewise, their phytochemicals and bioactive molecules are also becoming popular as promising demulcent against various ailments. The current review is an effort to sum up information regarding persimmon fruit with special reference to its phytochemistry and associated health claims. Accordingly, the role of its certain bioactive molecules like proanthocyanidin, carotenoids, tannins, flavonoids, anthocyanidin, catechin, etc. is highlighted. Owing to rich phytochemistry, persimmon and its products are considered effective in mitigating oxidative damage induced by reactive oxygen species (ROS). The antioxidant potential is too responsible for anti-malig...
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.
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...
Journal of Nutritional Biochemistry, 1998
The aim of this study was to compare the hypocholesterolemic and antioxidant effects of two diets supplemented with dry persimmon in rats fed cholesterol (C). Three groups of male Wistar rats each of 13 animals during 4 weeks were fed different diets: the control group (CG)-semipurified diet with 1% of C and two experimental groups (EG1) and (EG2)-the same diet fortified with 7% of dry persimmon peel and dry persimmon pulp, respectively. In animals of all three groups before and after the 4-week trial period total cholesterol (TC), LDL-C, HDL-C, triglycerides (TG), and lipid peroxides (LP) were examined. After the completion of the experiment a statistically significant increase in plasma TC and LDL-C in all three groups was found. In the animals of EG1 this increase was statistically less significant than in CG (P Ͻ 0.05 and P Ͻ 0.025 for TC and LDL-C, respectively). A statistically significant increase in the level of HDL-C was observed. The smallest one was in EG1. But only in the EG1 the HDL-C/TC ratio was increased more significantly (from 0.56 to 0.59). In EG1 a statistically less significant increase in LP than in CG (P Ͻ 0.01) was registered.
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.
Extracts from persimmon using various solvents i.e. ethanol, methanol, ethanol + water (50:50 v / v), water & acidified methanol (99 ml methanol +1 ml HCl) were analyzed for DPPH radical scavenging activity, Reducing power, Total phenolics, Hydroxyl radical scavenging activity, FRAP & Lipid peroxidation. Antiproliferative activity was determined by MTT assay using brain cancer cell lines. Antioxidant activity in all the solvents increased in a dose dependent fashion with increase in volume of extracts used. Amongst different solvents used, ethanol in general showed highest antioxidant activity. Extracts showed a good antiproliferative property as evidenced by % increase in cell death on addition of fruit extracts. Persimmon has a promising potential to be used against many deadly diseases, which may be owed to its good antioxidant properties.
Fluorometric Analysis of Phenolics in Persimmons
Bioscience, Biotechnology, and Biochemistry, 1994
Bruised and substandard persimmons were processed to produce persimmon extracts. Optimal fluorometric conditions (wavelength of excitation, pH range, and concentration) for measurement of the content of phenolic acids were developed in this study. The main component found in persimmon extract was p-coumaric acid. Persimmons constitute one of the more important fruit crops grown in Israel. Since the fruit is delicate and is subject to bruising in shipment and handling, it is important to develop new uses for darnaged products. Flavonoids, including cQndensed tannins that are found in persimmon juice, have various biological characteristics, such as free radical scavengers,