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Food Science and Biotechnology

, Volume 27, Issue 1, pp 177–184 | Cite as

Antioxidant properties of Korean major persimmon (Diospyros kaki) leaves

  • Abul Hossain
  • Hey Kyung Moon
  • Jong-Kuk Kim
Article

Abstract

Persimmon is one of the most common native fruits of South Korea and its leaves are well known to be used in pharmaceuticals, cosmetics as well as beverages. The aim of this study was to compare the antioxidant properties of Korean major persimmon leaves on the basis of drying methods (hot air drying and freeze-drying) and harvesting time. Persimmon leaves from five cultivars (‘Sangju-dungsi’, ‘Sangam-dungsi’, ‘Cheongdobansi’, ‘Gabjubaekmok’ and ‘Suhong’) were harvested in late May and late June followed by blanching and drying. Results depicted that, persimmon leaves harvested in late May had the highest amount of antioxidants content compared to the late June. No significant difference was found between HAD and FD treatment with respect to total phenol, total flavonoid, tannin content, ABTS and DPPH radical-scavenging activity. Finally, it can be concluded that ‘Gabjubaekmok’ persimmon leaves collected during late May and dried by hot air are richer in antioxidants.

Keywords

Persimmon leaf Antioxidant properties Drying treatment Harvesting time Cultivar 

Notes

Acknowledgements

This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors. However, the authors are grateful to persimmon experiment station (Sangju) for supplying persimmon leaves during the study.

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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media B.V. 2017

Authors and Affiliations

  1. 1.Department of Food and Food Service IndustryKyungpook National UniversitySangjuSouth Korea

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