Changes in tannins, ascorbic acid and sugar content in astringent persimmons during on-tree growth and ripening and in response to different postharvest treatments

Bubba, Massimo Del; Giordani, Edgardo; Pippucci, L.; Cincinelli, Alessandra; Checchini, Leonardo; Galvan, P

doi:10.1016/j.jfca.2009.02.015

Cited by 149 publications

(155 citation statements)

References 20 publications

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“…The highest amount of ascorbic acid was observed in astringent cultivar 'YueShi' (43.17 ± 0.12 mg/100 g), which was four times more than that in cultivar 'RaoTianHong' (Table 1). The contents of ascorbic acid ranged from 100 mg/100 g in cultivar 'Kaki Tipo' (Del Bubba et al 2009) to 218 mg/100 g in cultivar 'Fuyu' (Homnava et al 1990), which were much higher than our results. In persimmon fruit, the content of ascorbic acid was comparable to that in mango and lemon, higher than medlar (Glew et al 2003), and lower than cherry and jujube (Gao et al 2012).…”

Section: Ascorbic Acidcontrasting

confidence: 94%

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Comparison of sensory and compositions of five selected persimmon cultivars (Diospyros kaki L.) and correlations between chemical components and processing characteristics

Chen

Zhang

et al. 2015

J Food Sci Technol

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Persimmon is one of the most popular and valuable fruits in markets because of its distinguished flavor as well as its significant benefits to health. The present study systematically compared the sensory characteristics and chemical compositions of five commercial persimmon fruits, and the correlations between chemical components and processing characteristics were also included. Our results showed that obvious differences in aroma and taste were found among the cultivars. Likewise, the contents of chemical components including sugar, total phenol, β-carotene and ascorbic acid, varied significantly (p < 0.05) across different persimmon cultivars. The processing characteristics of persimmon fruit closely correlated with the chemical compositions. Pectin (r = 0.76, p < 0.01) and total phenol (r = 0.576, p < 0.05) were found to enhance the viscosity of persimmon pulp, and the colour of persimmon powder was greatly influenced by β-carotene, ascorbic acid and sugar contents (r = 0.823, −0.729 and −0.685, p < 0.01, respectively). Powder recovery of persimmon was positively correlated with pectin content (r = 0.503, p < 0.05) and negatively related to total sugar content (r = −0.668, p < 0.01). Pectin content exerted positive effect (r = 0.719, p < 0.01) on hygroscopicity of persimmon powder, and the powder solubility showed a positive correlation to sugar and a negative relationship to pectin contents (r = 0.662 and −0.716, p < 0.01, respectively). In addition, a positive correlation (r = 0.642, p < 0.01) of the content of ascorbic acid to phenolic retention was also observed.

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Section: Ascorbic Acidcontrasting

confidence: 94%

“…Ascorbic acid, an important water soluble vitamin, is widely distributed in fruits and vegetables (Del Bubba et al 2009). It is also commonly used in food industry acting as a nutritional antioxidant supplement.…”

Section: Ascorbic Acidmentioning

confidence: 99%

Comparison of sensory and compositions of five selected persimmon cultivars (Diospyros kaki L.) and correlations between chemical components and processing characteristics

Chen

Zhang

et al. 2015

J Food Sci Technol

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“…The contents of total polyphenols and soluble tannins were determined using spectrophotometry (Del Bubba et al, 2009;Singleton, Orthofer, & Lamuela-Raventos, 1999). The high performance liquid chromatography (HPLC) procedure for determining the contents of individual phenolic compounds in YAP were conducted using a Dionex®® HPLC system (P680, California, U.S.A.) equipped with a Dionex®® UV-VIS detector (UVD170U, California, U.S.A) and an Agilent® C18 column (250 × 4.6 mm I.D., 5 µm) (California, U.S.A.).…”

Section: Determination Of Phenolic Compounds In Yapmentioning

confidence: 99%

Antioxidant activities of young apple polyphenols and its preservative effects on lipids and proteins in grass carp (Ctenopharyngodon idellus) fillets

Sun

Meng

et al. 2016

CyTA - Journal of Food

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The aim of this study was to study the antioxidant and antibacterial activities of young apple polyphenols (YAP) and to investigate the application of YAP in grass carp fillets (GCF) stored at 4°C for retarding lipid and protein degradation. The results indicated that YAP had high antioxidant activities in vitro, and the addition of YAP to GCF during low-temperature storage could significantly inhibit the microbial growth; retard the decrease in contents of fatty acids for both unsaturated and saturated ones; and minimize the degradation of salt-soluble myofibrillar protein and sulfhydryl group. The profiles of GCF in the presence and absence of YAP under a scanning electron microscope indicated that YAP could protect GCF from destruction that was resulted from fish deterioration. Therefore, YAP may be developed as natural antioxidants to control lipid and protein degradation and to extend shelf life of freshwater fish fillets.Actividades antioxidantes de polifenoles de manzanas verdes y sus efectos conservantes en los lípidos y las proteínas de filetes de carpa herbívora (Ctenopharyngodon idellus) RESUMEN El objetivo de este trabajo fue estudiar las actividades antioxidantes y antibacterianas de los polifenoles de manzanas verdes (YAP) e investigar la aplicación de YAP en los filetes de carpa herbívora (GCF) almacenados a 4°C para retardar la degradación lipídica y proteínica. Los resultados indicaron que YAP tenían una actividad antioxidante in vitro alta, además la adición de YAP a GCF durante el almacenamiento a baja temperatura podría inhibir significativamente el crecimiento microbiano, retardar la disminución de los contenidos de ácidos grasos insaturados y saturados, además de minimizar la degradación de la proteína miofibrilar soluble en sal y el grupo sulfhídrico. Los perfiles de GCF en presencia y ausencia de YAP bajo microscopio electrónico de barrido indicaron que YAP podría proteger a GCF de la destrucción debida a la deterioración del pescado. Por lo tanto, YAP podrían ser desarrollados como antioxidantes naturales para controlar la degradación lipídica y proteínica, además de extender el tiempo de almacenamiento de los filetes de pescado de agua dulce. ARTICLE HISTORY

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“…It is commonly cultivated in warm regions of the world including China, Korea, Japan, Brazil, Turkey and Italy (Itamura et al, 2005 ;Yokozawa et al, 2007). Mediterranean region is also suitable for persimmon production (Luo, 2007;Bubba et al, 2009). Persimmon is prominent for its nutrition comprising about 80.3% water, 0.58% protein, 0.19% total lipids, 18.6% total carbohydrates and up to 1.48 g and 7.5 mg total dietary fiber Rashwan, et al, 2017 http://ajas.js.iknito.com/ 103 and ascorbic acid, respectively (Achiwa et al, 1997;Ozen et al, 2004 andErcisli et al, 2007).…”

mentioning

confidence: 99%

Nutrient and Phytochemical Compounds of Persimmon and Husk Tomato

2017

AJAS

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The aim of this study was to determine the proximate chemical composition, minerals content, some vitamins, sugars composition, flavonoids content as well as phenols content of whole persimmon and husk tomato fruits. The results indicated that, husk tomato has higher amounts of crude protein, crude fat, crude fiber and ash compared with persimmon fruits. Iron (Fe) was the most predominant of micro-elements found in persimmon and husk tomato. Persimmon fruits contained much more Vit. K content compared with husk tomato fruits. Glucose, arabinose, xylose, glactose and fructose were the predominant sugars of both of persimmon and husk tomato fruits. The major flavonoids of persimmon fruits were narengin, luteolin, hesperidin, quercetrin and rosmarinic acid, while it were rosmarinic acid, luteolin, rutin, querectin and narengin in husk tomato fruits.Regarding to phenolic compounds, pyrogallol was the major phenolics in both of persimmon and husk tomato followed by catechen in persimmon and benzoic acid in husk tomato. Keywords: Persimmon, husk tomato, phenols, flavonoids, vitamins. 1-IntroductionThe health promoting potentials associated with their consumption are mainly due to presence of bioactive components and these phytochemicals are distinct bioactive molecules widely acknowledged for their beneficial roles in human physiology (Manach et al., 2004).Phytochemicals are biologically active, naturally occurring chemical composition found in fruits, vegetables, grains, nuts, tea and seeds that promote human health and prevent diseases. The abundance of scientific evidence indicates that such bioactive compounds have biological properties such as antioxidant activity, antimicrobial effect, modulation of detoxification enzymes, stimulation of the immune system, decrease of platelet aggregation and modulation of hormone metabolism and anticancer property (Wavinya et al., 2016).Phytochemicals are not essential nutrient and are not required by the human body for sustaining life, but have important properties to prevent or to fight some common diseases (Holst and Williamson, 2008).Persimmon (Diospyros Kaki L.) is fleshy fibrous tropical, deciduous fruit belonging to Ebenceal family. It is commonly cultivated in warm regions of the world including China, Korea, Japan, Brazil, Turkey and Italy (Itamura et al., 2005 ;Yokozawa et al., 2007). Mediterranean region is also suitable for persimmon production (Luo, 2007;Bubba et al., 2009). Persimmon is prominent for its nutrition comprising about 80.3% water, 0.58% protein, 0.19% total lipids, 18.6% total carbohydrates and up to 1.48 g and 7.5 mg total dietary fiber Rashwan, et al., 2017 http://ajas.js.iknito.com/ 103 and ascorbic acid, respectively (Achiwa et al., 1997;Ozen et al., 2004 andErcisli et al., 2007). Persimmon is naturally bestowed with bioactive molecules including proanthocyanidins, flavonoids, tannins, phenolis, carotenoids and dietary fiber (Butt et al., 2015).Husk tomato fruit (Physalis pubescens L.) belongs to the Solanaceae family. It is native ...

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Changes in tannins, ascorbic acid and sugar content in astringent persimmons during on-tree growth and ripening and in response to different postharvest treatments

Cited by 149 publications

References 20 publications

Comparison of sensory and compositions of five selected persimmon cultivars (Diospyros kaki L.) and correlations between chemical components and processing characteristics

Comparison of sensory and compositions of five selected persimmon cultivars (Diospyros kaki L.) and correlations between chemical components and processing characteristics

Antioxidant activities of young apple polyphenols and its preservative effects on lipids and proteins in grass carp (Ctenopharyngodon idellus) fillets

Nutrient and Phytochemical Compounds of Persimmon and Husk Tomato

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