Variation of Oleanolic and Ursolic Acid in the Flesh of Persimmon Fruit among Different Cultivars

Zhou, Chunhua; Sheng, Yanle; Zhao, Daqiu; Wang, Zhiqin; Tao, Jun

doi:10.3390/molecules15096580

Cited by 35 publications

(26 citation statements)

References 15 publications

(16 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Samples (7 μL) were injected onto the column following equilibration with acetonitrile/methanol/water/phosphoric acid (500:400:100:0.5), and were separated with the same solvent f. Zhang et al levels of UA were also found in apricots, although no OA was detected. While Zhou et al (2010) previously reported that both OA and UA were present in most of the cultivars of persimmon that they investigated, we detected only very low amounts of UA (1.03 mg/100 g) and no OA in dried persimmons. This discrepancy might be explained by the lack of skin present on the dried persimmons used in our study, while the UA that was detected may be derived from the calyces that were retained on the fruit tops.…”

Section: Resultsmentioning

confidence: 48%

Oleanolic Acid and Ursolic Acid in Commercial Dried Fruits

Zhang¹,

Daimaru²,

Ohnishi³

et al. 2013

FSTR

View full text Add to dashboard Cite

Oleanolic acid (OA) and ursolic acid (UA) are natural triterpenoids that have preventive properties such as anti-tumor and anti-hepatitis activities. These triterpenes are known to exist in several medicinal plants and fruit skins. Dried fruits are usually eaten without removing the skin; thus, they may be good resources for oral intake of OA and UA. HPLC analysis of OA and UA contents in a variety of dried fruits showed that raisins contained higher levels of OA than the other fruits investigated, with green raisins containing the highest levels (79.0 mg/100 g). While raisins were found to contain only OA, dried cranberries, blueberries and cherries were shown to contain both OA and UA. The highest level of UA (65.9 mg/100 g) was detected in cranberries, which also exhibited relatively high OA levels (17.8 mg/100 g). Thus, raisins and dried cranberries can be used as rich sources of OA and UA.

show abstract

Section: Resultsmentioning

confidence: 48%

Oleanolic Acid and Ursolic Acid in Commercial Dried Fruits

Zhang¹,

Daimaru²,

Ohnishi³

et al. 2013

FSTR

View full text Add to dashboard Cite

show abstract

“…[2][3][4][5][6][7] With regard to its pharmacological activities, many studies have reported pharmacological effects including antioxidant activity and tyrosinase inhibitory activity. 3,[8][9][10] The peels of fresh astringent persimmons are usually removed and dried, which yields sweet dried persimmon peels.…”

mentioning

confidence: 99%

Characterization of Carotenoid Fatty Acid Esters from the Peels of the Persimmon <i>Diospyros kaki</i>

Hitaka

Nakano

Tsukigawa

et al. 2013

CHEMICAL & PHARMACEUTICAL BULLETIN

View full text Add to dashboard Cite

Separation and structural determination of the chloroform-soluble components obtained from the peels of the persimmon (Diospyros kaki Thunb.) were performed. β-Carotene, lycopene, β-cryptoxanthin monomyristic acid ester, zeaxanthin di-myristic acid ester, the latter two of which were accompanied by a small amount of palmitoleic acid in the fatty acid moiety, and oleanolic acid were identified. Among these components, the mono-fatty acid ester of β-cryptoxanthin and the di-fatty acid ester of zeaxanthin were characterized for the first time.Key words persimmon peel; carotenoid; β-cryptoxanthin mono-fatty acid ester; zeaxanthin di-fatty acid ester; myristic acid; palmitoleic acidThe persimmon Diospyros kaki Thunb. is a fruit that is indigenous to Japan, and China, Korea, and Japan produce most of the fruits used for commercial consumption. Persimmons (Kaki) are also used traditionally for medicinal purposes, because of their preventive action against infection, diabetes, and arteriosclerosis, and because of their diuretic effect.1) The persimmon contains many compounds such as different sugars, starch, organic acids, ascorbic acid, tannins, flavonoids, carotenoids, triterpenoids, and fatty acids.2-7) With regard to its pharmacological activities, many studies have reported pharmacological effects including antioxidant activity and tyrosinase inhibitory activity. 3,[8][9][10] The peels of fresh astringent persimmons are usually removed and dried, which yields sweet dried persimmon peels. The peel was found to contain more polyphenols 11) and carotenoids 12) than the fruit body. The persimmon flesh contained large amounts of carotenoids, which are responsible for the color of the fruits.4,5) Unlike vitamin C and vitamin E, β-carotene and other carotenoids can scavenge singlet oxygen.13) Also, carotenoids are known to exist as free compounds or as fatty acid esters in plants. Because the peels of persimmons are usually discarded, we believe that it might be possible to recover the peels for industrial utilization or for use as a food supplement.Breithaupt and Bamedi 14) suggested, on the basis of HPLC results, the occurrence of carotenoid esters as β-cryptoxanthin ester and zeaxanthin ester in persimmons. Weller and Breithaupt 15) also suggested, on the basis of LC/MS results, the presence of zeaxanthin esters as diesters of dipalmitate and of palmitate and stearate in persimmons. However, they did not isolate these compounds as pure single entities. Differences in the chemical structure of each carotenoid and its ester would lead to different pharmacological effects and physicochemical characteristics. For example, synthetic lutein myristate ester was more stable than free lutein after heat or UV treatment. 16)Sugawara et al. 17) found that Caco-2 cells easily took up more hydrophobic carotenoids than less hydrophobic carotenoids. One can easily envision that different carotenoids with or without ester moieties would have different polar characteristics and that differences in structure would lead to different bioch...

show abstract

“…Generally, "Naiyoushi" had higher firmness and TSS compared to "Xiaofangshi". Zhou et al, [17] showed that the fruit size, shape, TSS and TA content varied due to different persimmon cultivars, no matter whether astringent or non-astringent. The average weight of individual fruit of the astringent persimmon cultivars was heavier than that of the non-astringent persimmon and the differences in fruit shapes among all the astringent persimmon cultivars was larger than that among the non-astringent persimmon cultivars.…”

Section: Discussion:-mentioning

confidence: 99%

Analysis of Main Quality Characteristics of Persimmon (Diospyros Kaki L.) Fruits.

MohamedElHadi¹,

Bu²,

Ge³

et al. 2017

IJAR

Self Cite

View full text Add to dashboard Cite

Persimmon (Diospyros kaki L.) is an important commercial and deciduous fruit tree with lots of cultivars. It is grown in various countries and is increasingly appreciated for its nutritional value, health benefits and rich flavor. In this research, persimmon fruits were used as plant materials to evaluate the main fruit quality characteristics of 34 different cultivars and to study the effect of ethylene and salicylic acid (SA) in main quality characteristic of two persimmon cultivars, namely "Xiaofangshi" and "Naiyoushi", during different ripening stages. The average weight of fruit of non-astringent persimmon cultivars was heavier compared to astringent persimmon, while the differences in fruit shapes index among all the astringent persimmon cultivars was larger than that of non-astringent persimmon cultivars. Moreover, the average total soluble solids of the astringent persimmon cultivars was higher than that of the non-astringent persimmons, while titratable acidity was basically consistent in both non-astringent and astringent persimmon cultivars. On the other hand, results showed that there were no significant differences in main fruit quality including fruit weight, diameter and fruit shape index in two different cultivars during different ripening stages. While, both fruit firmness and total soluble solids showed significant differences in both two cultivars, results revealed that fruit treated with ethylene had the lowest firmness and the highest total soluble solids followed by control fruits, while fruit treated with SA had the highest firmness and the lowest total soluble solids. A comparison of fruit color between different persimmon cultivars showed that both the pulp and the peel of astringent persimmon had deeper orange red color compared to non-astrignant cultivar. Moreover, hue angle (H°) of both "Xiaofangshi" and "Naiyoushi" was higher at harvest then decreased in different treatment during different ripening stages reflected the development in the color of fruit to deep orange.Copy Right, IJAR, 2017,. All rights reserved.

show abstract

Variation of Oleanolic and Ursolic Acid in the Flesh of Persimmon Fruit among Different Cultivars

Cited by 35 publications

References 15 publications

Oleanolic Acid and Ursolic Acid in Commercial Dried Fruits

Oleanolic Acid and Ursolic Acid in Commercial Dried Fruits

Characterization of Carotenoid Fatty Acid Esters from the Peels of the Persimmon <i>Diospyros kaki</i>

Analysis of Main Quality Characteristics of Persimmon (Diospyros Kaki L.) Fruits.

Contact Info

Product

Resources

About