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Food science and biotechnology v.20 no.1, 2011년, pp.71 - 77   SCIE SCOPUS 피인용횟수: 5
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Antioxidant Activity of 4 Cultivars of Persimmon Fruit

Jang, In-Cheol    (Department of Food Science and Biotechnology, Kyungnam University   ); Oh, Won-Gyeong    (Department of Food Science and Biotechnology, Kyungnam University   ); Ahn, Gwang-Hwan    (Sweet Persimmon Research Institute, Gyungsangnam-do Agricultural Research and Extension Services   ); Lee, Jong-Hwa    (Department of Food Science and Biotechnology, Andong National University   ); Lee, Seung-Cheol    (Department of Food Science and Biotechnology, Kyungnam University  );
  • 초록

    In this study, the antioxidant activity of persimmon fruit of 4 different persimmon cultivars cultured at Korea was evaluated. There were 3 astringent persimmon cultivars ['Bongok' (BO), Japanese Hatchiya; 'Cheongdobansi' (CB); and 'Dogeunjosaeng' (DJ), Japanese Tonewase] and 1 non-astringent persimmon cultivar ['Seochonjosaeng' (SJ), Japanese Nishimurawase] fruits. After preparing extracts of fruits according to parts (calyx, pulp, and peel) with 4 different solvents (acetone, ethanol, methanol, and water), total phenolic contents (TPC) and antioxidant activity were determined. The extracts of calyx showed significantly higher TPC and antioxidant properties than those of the other persimmon parts. The highest 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity ( $IC_{50}=43.36{\pm}1.78{\mu}g/mL$ ) and reducing power ( $IC_{50}=81.93{\pm}1.18{\mu}g/mL$ ) were found at acetone extract of SJ calyx, while SJ pulp extracts showed relatively lower antioxidant activities. Astringent persimmons showed relatively higher antioxidant activity than non-astringent persimmons in peel and pulp parts. These results indicated that persimmons have different antioxidant activity depending on cultivars and parts.


  • 주제어

    antioxidant activity .   persimmon .   astringent .   non-astringent .   part.  

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  • 이 논문을 인용한 문헌 (5)

    1. 2011. "" Food science and biotechnology, 20(4): 1095~1100     
    2. Lee, Dong-Won ; Lee, Seung-Cheol ; Cho, Jong-Lak ; Kim, Jeong-Mok 2011. "Preparation and Characteristics of Steak Sauces Containing Sweet and Soft Persimmons" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 40(9): 1347~1352     
    3. 2012. "" Food science and biotechnology, 21(3): 815~822     
    4. Jeon, In Hwa ; Kang, Hyun Ju ; Lee, Hyun-Seo ; Shin, Jun Ho ; Park, Yong Gyoun ; Jeong, Seung-Il ; Jang, Seon Il 2014. "Antioxidant and Anti-inflammatory Activities of Water-soluble Extracts from Different Parts of Kojongsi Persimmon (Diospyros kaki L.)" 한국식품과학회지 = Korean journal of food science and technology, 46(4): 505~510     
    5. 2016. "" 韓國資源植物學會誌 = Korean journal of plant resources, 29(3): 313~321     

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