Drying of persimmons (Diospyros kaki L.) and the following changes in the studied bioactive compounds and the total radical scavenging activities

Park, Yong Seo; Jung, Soon T.; Kang, Seong Gook; Delgado, Efrén; Ayala, Alma Leticia Martínez; Tapia, María Soledad; Martı́n-Belloso, Olga; Trakhtenberg, Simon; Gorinstein, Shela

doi:10.1016/j.lwt.2005.05.014

Cited by 86 publications

(81 citation statements)

References 32 publications

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“…Table 4 reveal, that peel samples showed higher values than those obtained without peel, in which concentrations ranged between 21.9 and 106.2 mg/100g for with peel Diospyros samples and 18.7 and 47.0 mg/100g to removed peel samples. These concentrations variation increase in a direct proportion with geographic regions (p < 0.001) and seems to be higher that polyphenol contents found in Triumph fruits harvested in different years (about 1.4 mg/ 100g) and analyzed by the same procedure (Park et al, 2006). Fruits from South have higher total polyphenolic levels than North fruits contain lower levels of total polyphenolics, demonstrating that climatic conditions are important for their development in fruits metabolism.…”

Section: <Table 3>mentioning

confidence: 80%

Chemical Composition and Antioxidant Activity of Portuguese Diospyrus Kaki Fruit by Geographical Origins

Vinha

Soares

Herdeiro

et al. 2012

JAS

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Lately, several studies have demonstrated the health benefits associated with natural compounds consumption. Fruit phenolics, lycopene and ascorbic acid, have strong antioxidant, anti-inflammatory, antimugenic and anticarcinogenic activities. In the present study parameters related to fruit quality and climacteric conditions, such as color, moisture, pH, water activity, total phenolic compounds, ascorbic acid and lycopene content were analyzed. Diospyros kaki cv. chocolate fruits were extracted with different solvents, such as methanol, ethanol and water. Total polyphenolics of each extract determined by Folin-Ciocalteu method were found to be higher in methanolic extract (106.2 mg/100g sample) and lower in ethanol (21.9 mg/100g sample) considering Diospyros fruits with peel. The antioxidant activity (AA) was evaluated by an in vitro model system trough 1,1-diphenyl-2-picrylhydrazyl radical scavenging capacity (DPPH • ) assay. Significant variations were found in the levels of these parameters according to different geographic regions. It was possible to describe correlations between the antioxidant compounds (polyphenolics, ascorbic acid and lycopene) and the antioxidant activity. Aqueous solvent was more effective on the extraction of antioxidant compounds from Portuguese Diospyros fruits with 52% radical scavenging activity. Results support the importance of Diospyros kaki cv. chocolate fruits, Portuguese cultivar, as a functional food with high antioxidant potential that may have beneficial effects against oxidative human damage.

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Section: <Table 3>mentioning

confidence: 80%

Chemical Composition and Antioxidant Activity of Portuguese Diospyrus Kaki Fruit by Geographical Origins

Vinha

Soares

Herdeiro

et al. 2012

JAS

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“…In this respect, there are studies related with the development of fresh cut persimmon (Albors, Castelló, Almela & Ortolá, 2008), vacuum impregnated persimmon (Igual, Castelló, Ortolá & Andrés, 2008) and persimmon jam (Igual, Castelló, Andrés & Ortolá, 2007). Moreover, the development of hot air dried cut persimmon can be an alternative for creating these kinds of products (Akyıldız, Aksay, Benli, Kıroğlu & Fenercioğlu, 2004; Nicoleti, Silveira-Jr, Telis-Romero & Telis, V.R.N., 2005; Park, Jung, Kang, Delgado-Licon, Martínez-Ayala, Tapia, Martín-Belloso, Trakhtenberg & Gorinstein, 2006;García-Pérez, Cárcel, Benedito & Mulet, 2007;Elias, Berbert, Molina, Vian, Dionello & Queiroz, 2008). The food drying can be improved by the application of a power ultrasound since it not only enhances mass transfer but also gives higher quality to the product without heating significantly the material (García-Pérez et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Development of Hot-Air Dried Cut Persimmon

Igual¹,

Castelló²,

Roda³

et al. 2011

International Journal of Food Engineering

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In this work the authors have studied the effect of hot-air drying with or without a previous osmotic dehydration pretreatment to produce dried cut persimmon with a different geometry (slices and sectors). A kinetic study has been carried out analysing mass variation, colour and texture changes in samples. Two sensory analyses were also performed considering drying time and geometry. Furthermore, the influence of 35 days of storage on optical and mechanical properties was also determined. The results obtained showed that geometry did not affect the parameters analyzed. According to the results of the kinetic study, the selected drying times were 8 and 12 hours. Osmotic pretreatment does not imply improvements in the final product. Judges preferred slices dried for 8 hours without osmotic pretreatment. The time of storage did not influence the optical and mechanical properties.

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“…The soluble tannins (water-soluble proanthocianidins) of persimmon responsible for astringency are polymerised by acetaldehyde produced under anaerobic conditions to form insoluble compounds, which are non-astringent (Taira et al, 1997). This mechanism has been investigated in vitro under mild conditions (pH [6][7][8] and has shown that persimmon tannins react with acetaldehyde in a relatively short time to become a gel (Matsuo & Itoo, 1982). In vivo experiments have demonstrated that the soluble tannins responsible for the astringent character of persimmon fruits form an insoluble non-astringent product by a direct reaction with acetaldehyde (Matsuo et al, 1991).…”

Section: I41 Removing Astringencymentioning

confidence: 99%

“…Despite several research works having studied the chemical composition of different persimmon cultivars [3,7,8], it is difficult to compare the data obtained in the aforementioned studies because, besides the cultivar, many other factors, e.g. maturity stage, environmental factors and technological process, affect the content of the primary and secondary metabolites [3,9,10].…”

Section: Introductionmentioning

confidence: 99%

Harvest and Postharvest Quality of Persimmon Fruit:physicochemical and Nutritional Aspects.

Borrás¹

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Drying of persimmons (Diospyros kaki L.) and the following changes in the studied bioactive compounds and the total radical scavenging activities

Cited by 86 publications

References 32 publications

Chemical Composition and Antioxidant Activity of Portuguese Diospyrus Kaki Fruit by Geographical Origins

Chemical Composition and Antioxidant Activity of Portuguese Diospyrus Kaki Fruit by Geographical Origins

Development of Hot-Air Dried Cut Persimmon

Harvest and Postharvest Quality of Persimmon Fruit:physicochemical and Nutritional Aspects.

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