Persimmon seeds contain considerable amounts of minerals, amino and organic acids, natural antioxidants and phenolic compounds. The objective of this study was to investigate quality characteristics and antioxidant potential of Korean persimmon seeds. The pH (4.88-4.94), color values, contents of mi...
Persimmon seeds contain considerable amounts of minerals, amino and organic acids, natural antioxidants and phenolic compounds. The objective of this study was to investigate quality characteristics and antioxidant potential of Korean persimmon seeds. The pH (4.88-4.94), color values, contents of minerals, free amino acids, organic acids, and phenolic compounds and DPPH free radical scavenging potentials of persimmon seed extracts significantly (p < 0.05) varied with the genotypes. This study showed that the seeds could be used as a source of different mineral elements (47.14-85.07 mg/kg) without any measureable amount of heavy metals such as arsenic, cadmium, lead and mercury. Similarly, considerable amounts of organic (1550.13-2413.08 mg/kg) and essential amino (50.85-54.03 mg/kg) acids and total phenolic compounds ($1227.91-1307.78{\mu}g$ gallic acid equivalent/g) were also found in the seed extracts, indicating their potential food value as a natural antioxidant. Results of the present study imply that prethanol-A, a food preservative, can be used as an effective extraction to obtain the minerals, organic and free amino acids, and phenolic compounds from the persimmon seeds, which possess a big potential to be commercially used in food, cosmetic and pharmaceutical industries.
Persimmon seeds contain considerable amounts of minerals, amino and organic acids, natural antioxidants and phenolic compounds. The objective of this study was to investigate quality characteristics and antioxidant potential of Korean persimmon seeds. The pH (4.88-4.94), color values, contents of minerals, free amino acids, organic acids, and phenolic compounds and DPPH free radical scavenging potentials of persimmon seed extracts significantly (p < 0.05) varied with the genotypes. This study showed that the seeds could be used as a source of different mineral elements (47.14-85.07 mg/kg) without any measureable amount of heavy metals such as arsenic, cadmium, lead and mercury. Similarly, considerable amounts of organic (1550.13-2413.08 mg/kg) and essential amino (50.85-54.03 mg/kg) acids and total phenolic compounds ($1227.91-1307.78{\mu}g$ gallic acid equivalent/g) were also found in the seed extracts, indicating their potential food value as a natural antioxidant. Results of the present study imply that prethanol-A, a food preservative, can be used as an effective extraction to obtain the minerals, organic and free amino acids, and phenolic compounds from the persimmon seeds, which possess a big potential to be commercially used in food, cosmetic and pharmaceutical industries.
* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.
문제 정의
In addition, the seed extracts of persimmon were good free radical scavengers and the total phenolic content was also high. This study shows that prethanol-A, a food preservative, may be used as an effective solvent to extract the minerals, organic and free amino acids, and phenolic compounds from the persimmon seeds, which possess a high potential to be utilized in food, cosmetic and pharmaceutical industries.
대상 데이터
Persimmon seeds of three native Korean cultivars, Sanggam Doongsi, Sangju Doongsi and Taechu Dangam (hereafter referred to as SGD-S, SJD-S and TCD-S, respectively) were obtained from Sangju Persimmon Experiment Station (Sangju, Korea). The persimmon seeds used in the study were stored at persimmon seed room of Sangju Persimmon Experiment station of Sangju-city, Gyeongsangbuk-do, Korea.
Persimmon seeds of three native Korean cultivars, Sanggam Doongsi, Sangju Doongsi and Taechu Dangam (hereafter referred to as SGD-S, SJD-S and TCD-S, respectively) were obtained from Sangju Persimmon Experiment Station (Sangju, Korea). The persimmon seeds used in the study were stored at persimmon seed room of Sangju Persimmon Experiment station of Sangju-city, Gyeongsangbuk-do, Korea. The seeds were collected from the fruits harvested at ready-to-eat maturity stage.
데이터처리
The data were analyzed using analysis of variance and the differences among means were determined by Tukey Test using SAS 9.4 (SAS Institute, Inc., Cary, NC, USA). The P-values less than 0.
이론/모형
The mixture was diluted with equal volume of distilled water. Mineral concentration was determined using inductively coupled plasma atomic emission spectrometer (ICP AES; Varian Inc., Victoria, Australia) following the method described by Skujins (1998). The instrument was calibrated using known standards for each mineral.
성능/효과
In conclusion, this study reveals that pH and color values of persimmon seeds may differ with the genotypes. The seeds could be a good source of different mineral elements without any detectable trace of heavy metals like As, Cd, Pb and Hg.
Crude protein, crude lipid, ash, and carbohydrate contents of the persimmon seeds were not significantly different, however crude fiber was significantly low in TCD-S (Table 1). Results of the present study showed that the proximate composition of persimmon seeds may not vary significantly with the cultivar.
참고문헌 (44)
Ahn, H.S., T.I. Jeon, J.Y. Lee, S.G. Hwang, Y. Lim and D.K. Park. 2002. Antioxidative activity of persimmon and grape seed extract: in vitro and in vivo. Nutr. Res. 22:1265-1273.
Akter, M., M. Ahmed and J.B. Eun. 2010. Solvent effects on antioxidant properties of persimmon (Diospyros kaki L. cv. Daebong) seeds. Int. J. Food Sci. Technol. 45:2258-2264.
AOAC. 1995. Official methods of analysis of AOAC international. 16th ed. Methods 928.08, 991.36, 985.29, 920.153, 995.13, Arlington Virginia, USA: Association of Official Analytical Chemists.
Ashoor, S.H. and J.M. Knox. 1982. Determination of organic acids in foods by high-performance liquid chromatography. J. Chromatogr. 229:288-292.
Bibi, N., A.B. Khattak. 2007. Effect of modified atmosphere on methanol extractable phenolics of persimmon modified atmosphere effect on persiommon phenolics. Int. J. Food Sci. Technol. 42:185-189.
Bilal, S., A.L. Khan, M. Waqas, R. Shahzad, I.-D. Kim, I.J. Lee and D.-H. Shin. 2016. Biochemical constituents and in vitro antioxidant and anticholinesterase potential of seeds from Native Korean Persimmon Genotypes. Molecules 21:893.
Bretanha, M.S., G.L. Dotto, J.C. Vaghetti, S.L. Dias, E.C. Lima and F.A. Pavan. 2016. Giombo persimmon seed (GPS) an alternative adsorbent for the removal Toluidine Blue dye from aqueous solutions. Desalin. Water Treat. 57(58):28474-28485.
Chen, H., T. Chen, P. Giudici and F. Chen. 2016. Vinegar functions on health: Constituents, sources, and formation mechanisms. Compr. Rev. Food Sci. Food Saf. 15(6): 1124-1138.
Dhakal, R., V. Bajpai and K. Baek. 2012. Production of GABA ( ${\gamma}$ -aminobutyric acid) by microorganisms: a review. Braz. J. Microbiol. 43:1230-1241.
Fukai, S., S. Tanimoto, A. Maeda, H. Fukuda, Y. Okada and M. Nomura. 2009. Pharmacological activity of compounds extracted from persimmon peel (Diospyros kaki Thunb.). J. Oleo Sci. 58(4):213-219.
Gorinstein, S., M. Zemser, M. Weisz, S. Halevy, J. Deutsch, K. Tilis, D. Feintuch, N. Guerra, M. Fishman and E. Bartnikowska. 1994. Fluorometric analysis of phenolics in persimmons. Biosci. Biotechnol. Biochem. 58(6):1087-1092.
Guendez, R., S. Kallithraka, D.P. Makris and P. Kefalas. 2005. An analytical survey of the polyphenols of seeds of varieties of grape (Vitis vinifera) cultivated in Greece: implications for exploitation as a source of value-added phytochemicals. Phytochem. Anal. 16(1):17-23.
Jang, I.C., E.K. Jo, M.S. Bae, H.J. Lee, K.I. Jeon, E. Park, H.G. Yuk, G.H. Ahn and S.C. Lee. 2010. Antioxidant and antigenotoxic activities of different parts of persimmon (Diospyros kaki cv. Fuyu) fruit. J. Med. Plants Res. 4:155-160.
Jang, I.C., W.G. Oh, G.H. Ahn, J.H. Lee and S.C. Lee. 2011. Antioxidant activity of 4 cultivars of persimmon fruit. Food Sci. Biotechnol. 20:71-77.
Jayaprakasha, G.K., B. Girennavar and B.S. Patil. 2008. Radical scavenging activities of Rio Red grapefruits and Sour orange fruit extracts in different in vitro model systems. Bioresour. Technol. 99:4484-4494.
Je, J.Y., P.J. Park, W.K. Jung and S.K. Kim. 2005. Amino acid changes in fermented oyster (Crassostrea gigas) sauce with fermentation periods. Food Chem. 91:15-18.
Jin, Y.O. and W.S. Song. 2012. Antioxidant activity of Pyrus serotina fruit in different cultivars and parts. Korean J. Plant Res. 25(4):498-503 (in Korean).
Kawase, M., N. Motohashi, K. Satoh, H. Sakagami, H. Nakashima, S. Tani, Y. Shirataki, T. Kurihara, G. Spengler, K. Wolfard and J. Molnar. 2003. Biological activity of persimmon (Diospyros kaki) peel extracts. Phytother. Res. 17(5):495-500.
Kim, I.-D., J.W. Lee, S.J. Kim, J.W. Cho, S.K. Dhungana, Y.S. Lim and D.-H. Shin. 2014. Exogenous application of natural extracts of persimmon (Diospyros kaki Thunb.) can help in maintaining nutritional and mineral composition of dried persimmon. Afr. J. Biotechnol. 13:2231-2239.
Kim, I.-D., S.K. Dhungana, H.-R. Kim, Y.-J. Choi and D.-H. Shin. 2017. Persimmon leaf and seed powders could enhance nutritional value and acceptance of green tea. Afr. J. Biotechnol. 16:1116-1122.
Kim, I.-D., S.K. Dhungana, Y.-G. Chae, N.-K. Son and D.-H. Shin. 2016. Quality characteristics of 'Dongchul' persimmon (Diospyros kaki Thunb.) fruit grown in Gangwondo, Korea. Korean J. Plant Res. 29(3):313-321.
Krogsgaard-Larsen, P. 1989. GABA receptors. In Williams, M., R.A. Glennon and P.M.W.M. Timmermans (eds.), Receptor phamacology and function, Marcel dekker Inc., New York, NY (USA). pp. 349-383.
Maisuthisakul, P., M. Suttajit and R. Pongsawatmanit. 2007. Assessment of phenolic content and free radical-scavenging capacity of some Thai indigenous plants. Food Chem. 100:1409-1418.
Maksimovic, Z., D. Malencic and N. Kovacevic. 2005. Polyphenol contents and antioxidant activity of Maydis stigma extracts. Bioresour. Technol. 96:873-877.
Mari, M., S. Bautista-Banos and D. Sivakumar. 2016. Decay control in the postharvest system: Role of microbial and plant volatile organic compounds. Postharvest Biol. Technol. 122:70-81.
Moghaddama, E.G., H.A. Moghaddamb and S. Piric. 2013. Genetic variation of selected Siah Mashhad sweet cherry genotypes grown under Mashhad environmental conditions in Iran. Crop Breeding J. 3:45-51.
Mratinic, E., B. Popovski, T. Milo？evic and M. Popovska. 2011. Analysis of morphological and pomological characteristics of apricot germplasm in FYR Macedonia. J. Agr. Sci. Tech. 13:1121-1134.
Nikmaram, N., B.N. Dar, S. Roohinejad, M. Koubaa, F.J. Barba, G. Ralf and S.K. Johnson. 2017. Recent advances in ${\gamma}$ -aminobutyric acid (GABA) properties in pulses: An overview. J. Sci. Food Agric. 97(9):2681-2689.
Oh, C.H. and S.H. Oh. 2004. Effect of germinated brown rice extracts with enhanced levels of GABA on cancer cell proliferation and apoptosis. J. Med. Food. 7:19-23.
O'Shea, N., E.K. Arendt and E. Gallagher. 2012. Dietary fiber and phytochemical characteristics of fruit and vegetable by-products and their recent applications as novel ingredients in food products. Innovative Food Sci. Emerging Technol. 16:1-10.
Prasad, K.N., B. Yang, S. Yang, Y. Chen, M. Zhao, M. Ashraf and Y. Jiang. 2009. Identification of phenolic compounds and appraisal of antioxidant and antityrosinase activities from litchi (Litchi sinensis Sonn.) seeds. Food Chem. 116:1-7.
Seo, D.H., K.M. Jung, S.J. Kim and K.M. Kim. 2013. Development of EST-SSR markers and analysis of genetic diversity using persimmon (Diospyros kaki Thunb) cultivars collecting from domestic. Korean J. Plant Res. 26(4):491-502 (in Korean).
Singleton, V.L., R. Orthofer and R.M. Lamuela-Raventos. 1999. [14] Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. Methods Enzymol. 299:152-178.
Skujins, S. 1998. Handbook for ICP-AES (Varian-Vista). A short guide to Vista series. Version 1.0, VarianInt, AG. Zug., Switzerland: ICP-AES operation.
Srivastava, S. and R.S. Dubey. 2011. Manganese-excess induces oxidative stress, lowers the pool of antioxidants and elevates activities of key antioxidative enzymes in rice seedlings. Plant Growth Regul. 64:1-16.
Suzuki, T., S.H.F. Someya and M. Tanokura. 2005. Comparative study of catechin compositions in five Japanese persimmons (Diospyros kaki). Food Chem. 93:149-152.
Valentao, P., P.B. Andrade, J. Rangel, B. Ribeiro, B.M. Silva, P. Baptista and R.M. Seabra. 2005. Effect of the conservation procedure on the contents of phenolic compounds and organic acids in chanterella (Cantharellus cibarius) mushroom. J. Agric. Food Chem. 53:4925-4931.
Wang, X., R. Yang, X. Jin, Y. Zhou, Y. Han and Z. Gu. 2015. Distribution of phytic acid and associated catabolic enzymes in soybean sprouts and indoleacetic acid promotion of Zn, Fe, and Ca bioavailability. Food Sci. Biotechnol. 24:2161-2167.
Yu, L., S. Haley, J. Perret, M. Harris, J. Wilson and M. Qian. 2002. Free radical scavenging properties of wheat extracts. J. Agric. Food Chem. 50:1619-1624.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.