NDLI: Radical scavenging activity and phenolic compounds in persimmon (Diospyros kaki L. cv. Mopan).

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Year: 2007 Volume: 72

Radical scavenging activity and phenolic compounds in persimmon (Diospyros kaki L. cv. Mopan).

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Chen, X. N. Fan, J. F. Yue, X. Wu, X. R. Li, L. T.
Description	Country affiliation: China Author Affiliation: Chen XN ( College of Food Science & Nutritional Engineering, China Agricultural University, 17 Qinghua Dong Lu, Haidian, Beijing, 100083, China.)
Abstract	The Mopan persimmon (Diospyros kaki L. cv. Mopan) is the major cultivar of astringent persimmon in northern China. This study investigates the radical scavenging activity against ABTS and DPPH radical, and the content of total and individual phenolics (catechin, epicatechin, epigallocatechin, chlorogenic acid, caffeic acid, and gallic acid) with apple, grape, and tomato as controls. The radical scavenging activities against ABTS and DPPH radicals of the Mopan persimmon are 23.575 and 22.597 microm trolox eq/g f.w., respectively. These findings suggest that the Mopan persimmon's antioxidant activity is significantly (P < 0.05) stronger than that of reference materials. The Mopan persimmon showed the highest content of total phenolics among the 4 materials tested. Significant correlations (R(2)= 0.993, P < 0.05, ABTS radical; R(2)= 0.980, P < 0.05, DPPH radical) are found between the total phenolics and the radical scavenging activities. The total content of these 6 kinds of phenolics (catechin, epicatechin, epigallocatechin, chlorogenic acid, caffeic acid, and gallic acid) is significantly correlated (R(2)= 0.831, P < 0.05, ABTS radical; R(2)= 0.745, P < 0.05, DPPH radical) with the individual radical scavenging activity of the 4 materials, although the total content of the 6 phenolics accounts for no more than 20% of the total phenolics in the Mopan persimmon. Gallic acid exhibits the strongest antioxidant activity in all 6 kinds of phenolics and its content is the largest in the Mopan persimmon, presumably being responsible for its much higher antioxidant activity as compared to apple, grape, and tomato.
File Format	HTM / HTML
ISSN	00221147
Issue Number	1
Volume Number	73
e-ISSN	17503841
Journal	Journal of Food Science
Language	English
Publisher	Wiley (on behalf ofInstitute of Food Technologists)
Publisher Date	2008-01-01
Publisher Place	United States
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Discipline Food science Antioxidants Pharmacology Diospyros Chemistry Phenols Plant Extracts Analysis Benzothiazoles Biphenyl Compounds Caffeic Acids Catechin Chlorogenic Acid Dose-response Relationship, Drug Free Radical Scavengers Free Radicals Gallic Acid Hydrazines Lycopersicon Esculentum Malus Oxidation-reduction Picrates Sulfonic Acids Vitis Journal Article
Content Type	Text
Resource Type	Article
Subject	Food Science

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