The physicochemical properties and the antioxidant activities of persimmon peel powders with different particle sizes

Journal of Applied Biological Chemistry

Volumn 54, Issue 3, 2011, Pages 442-446

  Hwang, In Wook ^a   Jeong, Moon Cheol ^b   Chung, Shin Kyo ^a  

^a Kyungpook National University   (South Korea)

^b Korea Food Research Institute   (South Korea)

Author keywords

Antioxidant; Peel powders; Persimmon; Reducing sugar; Screening; Total carotenoid

Indexed keywords

DIOSPYROS;

EID: 79960481945     PISSN: 19760442     EISSN: None     Source Type: Journal    
DOI: 10.3839/jksabc.2011.068     Document Type: Article

References (28)

1. Ajila CM, Aalami M, Leelavathi K, and Prasada Rao UJS (2010) Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations. Innov food Sci Emerg Technol 11, 219-224.
2. Akter MS, Ahmed M, and Eun JB (2010) Effect of blanching and drying temperatures on the physicochemical characteristics, dietary fiber composition and antioxidantrelated parameters of dried persimmons peel powder. Int J Food Sci Nutr, 'in press'.
3. Ancos B, Gonzalez E, and Cano MP (2000) Effect of highpressure treatment on the Carotenoid composition and the radical scavenging activity of persimmon fruit purees. J Agric Food Chem 48, 3542-3548.
4. Anderson RA (1982) Absorption and solubility and amylograph characteristics of roll-cooked small grain products. Cereal Chem 59, 265-269.
5. Benzie IFF and Strain JJ (1996) The ferric reducing ability of plasma as a measure of antioxidant power, the FRAP assay. Anal Biochem 239, 70-76.
6. Blois MS (1958) Antioxidants determination by the use of a stable free radical. Nature 181, 1199-1200.
7. Cho DH, Chon IJ, Kwon ST, Song YS, and Chou YD (2007) Genetic relationship of Korean astringent persimmon varieties using AFLP analysis. J Korean Soc Hort Sci 25, 114-118.
8. Choi JH, Lee EY, Kim GJ, Park IH, Kim JS, Choi GB, Jung SG, and Ham YS (2006) Physicochemical properties and physiological activities of Ulsan sweet persimmon peel·flesh according to cultivars. J Korean Soc Appl Biol Chem 49, 309-314.
9. Chung SK, Chen CY, and Blumberg JB (2009) Flavonoid-rich fraction from Sageretia theezans leaves scavenges reactive oxygen radical species and increases the resistance of lowdensity lipoprotein to oxidation. J Med Food 12, 1310-1315.
10. George AP and Redpath S (2008) Health and medicinal benefits of persimmon fruit: A review. Adv Hort Sci 22, 244-249.
11. Gorinstein S, Zensler M, Wietz M, Halvey S, and Bartnikowska E (1994) Fluorometric analysis of phenolics in persimmon. Biosci Biotech Biochem 58, 1078-1092.
12. Gorinstein S, Kulasek G, Bartnikowska E, Leontowicz M, Zemser M, Morawiec M, and Trakhtenberg S (1998) The influence of persimmon peel and persimmon pulp on the lipid metabolism and antioxidant activity of rats fed cholesterol. J Nutr Biochem 9, 223-227.
13. Jeong HS, Kang TS, Jung IS, Park HJ, and Min YK (2003) β-Glucan contents with different particle size and varieties of barley and oats. Korean J Food Sci Technol 35, 610-616.
14. Jia Z, Tang M, and Wu J (1999) The determination of flavonoid contents in mulberry and their scavenging effect on superoxide radicals. Food Chem 64, 555-559.
15. Kawase M, Motohashi N, Satoh K, Sakagami H, Nakashima H, Tani S, Shirataki Y, Kurihara T, Spengler G, Wolfard K, and Molnar J (2003) Biological activity of persimmon (Diospyros kaki) peel extracts. Phytother Res 17, 495-500.
16. Kim SK, Lim JH, Kim YC, Kim MY, Lee BW, and Chung SK (2005) Chemical composition and quality of persimmon peels according to cultivars. J Korean Soc Appl Biol Chem 48, 70-76.
17. Kim YC, Kim JB, Cho KJ, Lee IS, and Chung SK (2002) Carotenoid content of Korean persimmon peel and their changes in storage. Food Sci Biotechnol 11, 477-479.
18. Larrauri JA, Ruperez P, Bravo L, and Saura-Calixto F (1997) High dietary fibre powders from orange and lime peels: associated polyphenols and antioxidant capacity. Food Res Int 29, 757-762.
19. Lee HR, Bak MJ, Jeong WS, Kim YC, and Chung SK (2009) Antioxidant properties of proanthocyanidin fraction isolated from wild grape (Vitis amurensis) seed. J Korean Soc Appl Biol Chem 52, 539-544.
20. Lee SO, Chung SK, and Lee IS (2006) The antidiabetic effect of dietary persimmon (Diospyros kaki L. cv. Sangjudungsi) peel in streptozotocin-induced diabetic rats. J Food Sci 71, 293-298.
21. Lee YT, Seog HM, Cho MK, and Kim SS (1996) Physicochemical properties of Hull-less barley flours prepared with different grinding mills. Korean J Food Sci Technol 28, 1078-1083.
22. Mill MB, Daron CM, and Roe JH (1949) Ascorbic acid, dehydroascorbic acid and diketogluronic acid in fresh and processed foods. Anal Chem 29, 707-710.
23. Miller GL (1959) Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal Chem 31, 426-428.
24. Oh SL, Cha WS, Park JH, Cho YJ, Hong JH, and Lee WY (2001) Carotenoids pigment extraction from a wasted persimmon peel. Korean J Postharvest Sci Technol 8, 456-461.
25. Ricon AM, Vasquez AM, and Padilla FC (2005) Chemical composition and bioactive compounds of flour of orange (Citrus sinensis), tangerine (Citrus reticulata) and grapefruit (Citrus paradisi) peels cultivated in Venezuela. Arch Latinoam Nutr 55, 305-310.
26. Singleton VL and Rossi Jr. JA (1965) Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitic 16, 144-158.
27. Umeda K, Tanaka Y, and Ohira K (1971) Carotenoid pattern of Citrus unshiu flesh analysis of orange juice (I). Nippon Shokuhin Kogyo Gakkaishi 18, 1092-1098.
28. Wang YC, Chuang YC, and Hsu HW (2008) The flavonoid, carotenoid and pectin content in peels of citrus cultivated in Taiwan. Food Chem 106, 277-284.