Effect of Heat Treatment on the Antioxidative and Antigenotoxic Activity of Extracts from Persimmon (Diospyros kakiL.) Peel

Abstract

Heat treatment of persimmon peel (PP) increased the antioxidative activity of the 70% ethanolic extract (EE) and water extract (WE) from PP. EE and WE both prevented H2O2-induced DNA damage to human peripheral lymphocytes. The antioxidative and antigenotoxic activities of the PP extracts were significantly affected by heating.

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

“…An interesting aspect is the increased level of lycopene in samples from different regions. Lycopene content increases from north to south reinforcing results published by Kim et al (2006) and Takahashi et al (2006) showing increases in carotenoids and polyphenols concentrations in fruit skins compared to those found in pulps. The same authors had concluded that lycopene concentrations were related with different growing regions, particularly to those with higher sun exposure.…”

“…The protective action of fruits has been attributed to the presence of antioxidants, especially antioxidants vitamins, including ascorbic acid, β-carotene (Giraldi, et al, 2003;Céspedes, et al, 2008;Chen, et al, 2008). Besides carotenoids, Diospyros kaki fruits contain a variety of natural antioxidants (Davies & Hobson, 1981;Clinton, 1998;Davey, et al, 2000;Kim, et al, 2006). Antioxidants are compounds that can delay oxidation of lipids or other molecules by inhibiting the beginning or propagation of oxidative chain reactions (Velioglu, et al, 1998).…”

“…Antioxidants are compounds that can delay oxidation of lipids or other molecules by inhibiting the beginning or propagation of oxidative chain reactions (Velioglu, et al, 1998). According to some authors, the antioxidant content of orange/red fruit mostly depends on genetic, environmental factors and ripening stage (Kim, et al, 2006;Chen, et al, 2008). Fruit ripening is a complex, genetically programmed process that culminates in dramatic changes in color, texture, flavor and chemical compositions (Vinha, et al, 2005).…”

“…Fruit ripening is a complex, genetically programmed process that culminates in dramatic changes in color, texture, flavor and chemical compositions (Vinha, et al, 2005). It has been shown that ripening processes and storage temperature can severely affect the final nutrient composition of fruits (Davey, et al, 2000;Javanmardi & Kubota, 2006;Kim, et al, 2006;Patthamakanokporn, et al, 2008). Lycopene, which is responsible for the orange/red color of Diospyros kaki (Clinton, 1998;Giraldi, et al, 2003), changes significantly between cultivars, stage of maturity and growing conditions (Stahl & Sies, 1996; and also is regarded as an antioxidant with high biological activity among humans (Sahlin, et al, 2004).…”

Antioxidant and antibacterial properties of some fresh and dried Labiatae herbs

“…[22][23][24][25][26] Explanations for the increase in antioxidant values have been attributed to the release of bound phenolic compounds by the breakdown of cellular constituents and to the formation of new compounds with enhanced antioxidant properties. [27,28] …”