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Antioxidant activity of water extracts of persimmon flower buds

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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.

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Authors and Affiliations

  1. Department of Food Science and Biotechnology, Kyungnam University, Changwon, Gyeongnam, 631-701, Korea

    Un-Young Youn, So-Yeon Choi, Si-Kyung Kim & Seung-Cheol Lee

  2. Institute of Agriculture and Life Sciences, Gyeongsang National University, Jinju, Gyeongnam, 660-701, Korea

    Jinwoo Kim & Youn-Sig Kwak

Authors
  1. Un-Young Youn
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  2. So-Yeon Choi
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  3. Si-Kyung Kim
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  4. Jinwoo Kim
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  6. Seung-Cheol Lee
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Correspondence to Seung-Cheol Lee.

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Youn, UY., Choi, SY., Kim, SK. et al. Antioxidant activity of water extracts of persimmon flower buds. Food Sci Biotechnol 24, 281–286 (2015). https://doi.org/10.1007/s10068-015-0037-8

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  • DOI: https://doi.org/10.1007/s10068-015-0037-8

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