Food Science and Biotechnology

, Volume 24, Issue 1, pp 281–286 | Cite as

Antioxidant activity of water extracts of persimmon flower buds

  • Un-Young Youn
  • So-Yeon Choi
  • Si-Kyung Kim
  • Jinwoo Kim
  • Youn-Sig Kwak
  • Seung-Cheol Lee
Research Article
First Online:
Received:
Revised:
Accepted:

Abstract

Fresh, naturally dried, and artificially dried persimmon (Diospyros kaki cv. Fuyu) flower buds (PFBs) were extracted with deionized water (1 g/100 mL) at five temperatures (60, 70, 80, 90, and 100°C) for 4 soaking times (30, 60, 120, and 180 s). DPPH and ABTS radical scavenging activities were enhanced with increasing extraction time and temperature. Extraction time and temperature in fresh PFB extract led to little differences in total phenolic contents (TPCs). However, naturally and artificially dried PFB extracts significantly changed TPCs. The extracts of artificially dried PEB for 180 s at 100°C contained the highest TPC: 43.07 μg gallic acid equivalents/g. These results suggest that the drying method and soaking condition are important for the application of PFBs to a functional food material.

Keywords

persimmon flower buds drying antioxidant phenolic contents 
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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht 2015

Authors and Affiliations

  • Un-Young Youn
    • 1
  • So-Yeon Choi
    • 1
  • Si-Kyung Kim
    • 1
  • Jinwoo Kim
    • 2
  • Youn-Sig Kwak
    • 2
  • Seung-Cheol Lee
    • 1
  1. 1.Department of Food Science and BiotechnologyKyungnam UniversityChangwon, GyeongnamKorea
  2. 2.Institute of Agriculture and Life SciencesGyeongsang National UniversityJinju, GyeongnamKorea

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