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Investigation of Chemical Composition, Antioxidant and Alpha-Amylase Inhibitory Properties of Pulp and Peel of Tunisian Diospyros kaki L. Fruit

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Abstract

Given the fact that the composition and biological potential of the persimmon fruit that is largely grown in the north­western region of Tunisia have not been thoroughly detailed, the present study aims to investigate and compare the chemical composition, the fatty acid profile, the total polyphenolic contents, and the antioxidant and anti-α-amylase activities of the persimmon pulp and those of its peel. The results revealed that the nutritional composition and the biological activity investigated were significantly affected by the studied fruit part (p < 0.001). It was remarkably revealed that the persimmon pulp had significantly higher amounts of moisture, proteins, lipids, glucose and fructose contents, while the peel exhibited higher levels of sugars, and fibers (p < 0.01). The analysis of the fatty acids composition by GC-FID showed that the pulp and peel have a similar profile. Overall, seventeen fatty acids were identified and quantified, with arachidic and oleic acids being present with the highest amounts. Moreover, the pulp was characterized by higher levels of total polyphenols compared to the peel. With respect to antioxidant activity, the persimmon pulp presented a significant effect in all the methods adopted in the study (DPPH IC50 = 0.75 mg mL−1; ABTS IC50 = 0.24 mg mL−1; FRAP IC50 = 0.15 mg mL−1). The persimmon pulp and peel found to exhibit considerable α-amylase inhibitory activity, with IC50 of about 0.03 and 0.11 mg mL−1, respectively. These findings serve to promote the consumption of this fruit, which can be considered a source of antioxidants and anti-diabetes agents.

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  1. Laboratory of Innovation and Valorization for a Sustainable Food Industry, Higher School of Food Industries, University of Carthage, 58 Avenue Alain Savary, 1003, Tunis, Tunisia

    Radia Allouache, Hayet Ben Haj Koubaier, Saoussen Bouacida, Mohamed Turki, Meriem Abdessemed, Nabiha Bouzouita & Ahmed Snoussi

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  1. Radia Allouache
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Allouache, R., Ben Haj Koubaier, H., Bouacida, S. et al. Investigation of Chemical Composition, Antioxidant and Alpha-Amylase Inhibitory Properties of Pulp and Peel of Tunisian Diospyros kaki L. Fruit. Chemistry Africa (2024). https://doi.org/10.1007/s42250-024-00905-6

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