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Food Science and Biotechnology
→ Food Science and Biotechnology 2018 ; 27(1): 177-184
Antioxidant properties of Korean major persimmon (Diospyros kaki) leaves
Abul Hossain1, Hey Kyung Moon1, Jong-Kuk Kim1
1Department of Food and Food Service Industry, Kyungpook National University, Sangju 37224, South Korea
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.
KEYWORD
Persimmon leaf, Antioxidant properties, Drying treatment, Harvesting time, Cultivar
Food Science and Biotechnology 2018 ; 27(1): 177-184
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