Original Article

Journal of Wood Science

, Volume 48, Issue 5, pp 414-418

Chemical structures of the condensed tannins in the fruits ofDiospyros species

  • Fumiaki NakatsuboAffiliated withDivision of Forest and Biomaterials Science, Graduate School of Agriculture, Kyoto University Email author 
  • , Kenichi EnokitaAffiliated withDivision of Forest and Biomaterials Science, Graduate School of Agriculture, Kyoto University
  • , Koji MurakamiAffiliated withDivision of Forest and Biomaterials Science, Graduate School of Agriculture, Kyoto University
  • , Keizo YonemoriAffiliated withDivision of Agronomy and Horticultural Science, Graduate School of Agriculture, Kyoto University
  • , Akira SugiuraAffiliated withDivision of Agronomy and Horticultural Science, Graduate School of Agriculture, Kyoto University
  • , Naoki UtsunomiyaAffiliated withDepartment of Horticulture, Faculty of Agriculture, Kinki University
  • , Suranant SubhadrabandhuAffiliated withDepartment of Horticulture, Faculty of Agriculture, Kasetsart University

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Abstract

The structural variety of the condensed tannins (proanthocyanidins) in the fruits of 16Diospyros species are reported. Eleven species contained condensed tannins mostly consisting of a mixture of catechin (CA) and gallocatechin (GCA) repeating units; the other five species did not. The GCA content in the CA-GCA total varied from 0.3% to 84.6%. The number of esterified gallic acid per one flavan repeating unit (degree of galloylation, DG) ranged from 0.01 to 0.89. The GCA content was found to be proportional to the DG values. Thus, 16Diospyros species tested may be classified into five groups by the analytical data of their condensed tannins. It may be interesting to compare their structural characteristics with those of the condensed tannins in other fruits, leaves, woods, and barks from the viewpoint of their biosynthesis and function in the plants.

Key words

Diospyros species Ebenaceae Persimmon fruit Chemical structure Condensed tannins