Antioxidant activity and phenolic content of persimmon peel extracted with different levels of ethanol

International Journal of Food Properties

Volumn 17, Issue 8, 2014, Pages 1779-1790

  Kim, Cheon Jei ^a   Choe, Ju Hui ^a   Kim, Hack Youn ^b   Kim, Yong Jae ^a   Yeo, Eui Joo ^a  

^a Konkuk University   (South Korea)

^b Kongju National University   (South Korea)

Author keywords

Antioxidant activity; DPPH radical scavenging activity; Persimmon peel; carotene bleaching inhibition activity

Indexed keywords

ANTIOXIDANTS; BLEACHING; CLEANING; OXYGEN;

1 ,1-DIPHENYL-2-PICRYLHYDRAZYL; ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT POTENTIAL; DPPH RADICAL SCAVENGING ACTIVITIES; FOOD INDUSTRIES; INHIBITION ACTIVITY; NATURAL ANTIOXIDANTS; PHENOLIC CONTENT;

ETHANOL;

EID: 84899892539     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2012.731460     Document Type: Article

References (37)

1. Babior, B.M. Phagocytes and oxidative stress. American Journal of Medicine 2000, 109, 33-44.
2. Aruma, O.I. Nutrition and health aspects of free radicals and antioxidant. Food and Chemical Toxicology 1994, 62, 671-683.
3. Stukey, B.N. Handbook of Food Additives. In: Antioxidants as Food Stabilizers; Furia, T.E.; Ed.; CRC Press: Cleveland, OH, USA, 1972, pp. 185-224.
4. Roy, L.G.; Arabshahi-Delouee, S.; Urooj, A. Antioxidant efficacy of Mulberry (Morus Indica L.) leaves extract and powder in edible oil. International Journal of Food Properties 2010, 13, 1-9.
5. Branen, A.L. Toxicology and biochemistry of butylated hydroxylanisole and butylated hydroxytoluene. Journal of the American oil Chemists' Society 1975, 52, 59-62.
6. Rufino, M.S.M.; Fernandes, F.A.N.; Alves, R.E.; Brito, E.S. Free radical-scavenging behavior of some north-east Brazilian fruits in a DPPH system. Food Chemistry 2009, 114, 293-295.
7. Ayaz, F.A.; Hay?rl?oglu-Ayaz, S.; Alpay-Karaoglu, S.; Grúz, J.; Valentová, K.; Ulrichová, J.; Strnad, M. Phenolic acid contents of kale (Brassica oleraceae L. var. acephala DC.) extracts and their antioxidant and antibacterial activities.Food Chemistry 2008, 107, 19-25.
8. Bursal, E.; Gülçin, I. Polyphenol contents and in vitro antioxidant activities of lyphilised aqueous extract of kiwifruit (Actinidia deliciosa). Food Research International 2011, 44, 11482-1489.
9. Mbaebie, B.O.; Edeoga, H.O.; Afolayan, A.J. Phytochemical analysis and antioxidants activities of aqueous stem bark extract of Schotia latifolia Jacq. Asian Pacific Journal of Tropical Biomedicine 2012, 2, 118-124.
10. Seo, J.H.; Jeong, Y.J.; Kim, K.S. Physiological characteristics of tannins isolated from astringent persimmon fruits. Korea Journal of Food Science and Technology 2000, 32, 212-217.
11. Kim, S.K.; Lee, G.D.; Chung, S.K. Monitoring on fermentation of persimmon vinegar from persimmon peel. Korean Journal of Food Science and Technology 2003, 35, 642-647.
12. Statics Korea. Agricultural Products Research, Food Industry Statics System. (2010).
13. Kim, Y.J.; Kim, B.K. Effect of dietary persimmon peel powder on physic-chemical properties of pork. Journal for Food Science of Animal Resources 2005, 25, 39-44.
14. Moon, K.D.; Kim, J.K.; Kim, J.H.; Oh, S.L. Studies on valuable components and processing of persimmon flesh and peel. Korean Journal of dietary culture 1995, 10, 321-326.
15. Cha, J.Y.; Ahn, H.Y.; Eom, K.E.; Pack, B.K.; Jun, B.S.; Cho, Y.S. Antioxidative activity of Aralia elata shoot and leaf extracts. Journal of Life Sciences 2009, 19, 652-658.
16. Singleton, V.L.; Rossi, J.A. Colorimetry of total phenolics with phosphomolybdicphosphotungstic acid reagents. American Journal of Enology and Viticulture 1965, 16, 144-158.
17. Woisky, R.G.; Salatino, A. Analysis of propolis: Some parameters and procedures for chemical quality control. Journal of Agricultural Research 1998, 37, 99-105.
18. Brand-Williams, W.; Cuvelier, M.E.; Berset, C. Use of free radical method to evaluate antioxidant activity. Lebensm-Wiss Technology 1995, 28, 25-30.
19. Taga, M.S.; Miller, E.E.; Prett, D.E. China seeds as a source of natural lipid antioxidants. Journal of American Oil Chemical Society 1984, 61, 928-993.
20. Oyaizu, M. Studies on product of browning reaction prepared from glucosamine. Japanese Journal of Nutrition 1986, 44, 307-315.
21. Marklund, S.; Marklund, G. Involvement of superoxide anion radical in the oxidation of pyrogallol and a convenient assay for superoxide dismutase. European Journal of Biochemistry 1975, 47, 468-474.
22. "SAS User's Guide: Statistics". In: Version 10.1, Statistical Analysis System: Raleigh, NC: Inc. 2010.
23. Gupta, S.; Prakash, J. Studies on Indian green leafy vegetables for their antioxidant activity. Plant Foods for human Nutrition 2009, 64, 39-45.
24. Hwang, I.W.; Kim, E.J.; Kim, Y.I.; Jeong, M.C.; Kim, S.K.; Jeoung, S.G. Physico-chemical properties and antioxidant activity of persimmon peel powder by ground size. Food Security and Rice Industry Revitalization 2010, P5-28, 330.
25. You, J.M.; Park, J.B.; Seoung, K.S.; Kim, D.Y.; Hwang, I.K. Antioxidant activities and anticancer effects of YUZA. Food Science and Industry 2005, 38, 72-77.
26. Gülcin, Í.; Kirecci, E.; Akkemik, E.; Topal, F.; Hisar, O. Antioxidant and antimicrobial activities of an aquatic plant: duckweed (Lemna minor L.). Turkish Journal of Biology 2010, 34, 175-188.
27. Shahidi, F.; Naczk, M. Phenolics in Food and Nutraceuticals; CRC Press: Boca Raton, USA, 2004, pp. 421-426.
28. Bouziz, M.; Grayer, R.J.; Simmonds, M.S.J.; Damak, M.; Sayad, S. Identification and antioxidant potential of flavonoids and low molecular weight phenols on olive cultivar Chemlali growing in Tunisia. Journal of Agricultural Food chemistry 2005, 53, 236-241.
29. Alothman, M.; Bhat, R.; Karim, A.A. Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solvents. Food Chemistry 2009, 155, 785-788.
30. Meyer, A.S.; Heinonen, M.; Frankel, E.N. Antioxidant interactions of catechin, cyaniding, caffeic acid, quercetin, and ellagic acid on human LDL oxidation. Food Chemistry 1998, 61, 71-75.
31. Adnan, L.; Osman, A.; Hamid, A.A. Antioxidant activity of different extracts of red pitaya (Hylocereus Polyrhizus) seed. International Journal of Food Properties 2011, 14, 1171-1181.
32. Cao, L.; Si, J.Y.; Liu, Y.; Sun, H.; Jin,W.; Li, Z.; Zhao, X.H.; Pan, L.R. Essential oil composition, antimicrobial, and antioxidant properties of Mosla chinensis Maxim. Food Chemistry 2009, 115, 801-805.
33. Sulaiman, S.F.; Ooi, K.L. Antioxidant and anti food-borne bacterial activities of extracts from leaf and different fruit parts of Myristica fragrans Houtt. Food Control 2012, 25, 533-536.
34. Shyu, Y.S.; Lin, J.T.; Chang, Y.T.; Chiang, C.J.; Yang, D.J. Evaluation of antioxidant ability of ethanolic extract from dill (Anethum graveolens L.) flower. Food Chemistry 2009, 115, 515-521.
35. Meyer, A.S.; Isaksen, A. Application of enzymes as food antioxidants. Trends in Food Science and Technology 1995, 6, 300-304.
36. Lee, K.S.; Kim, M.G.; Lee, K.Y. Antioxidative activity of ethanol extract from lotus (Nelumbo nucifera) leaf. Journal of the Korean Society of Food Science and Nutrition 2006, 35, 182-186.
37. Zeng, L.B.; Zhang, Z.R.; Luo, Z.H.; Zhu, Z.X. Antioxidant activity and chemical constituents of essential oil and extracts of Rhizoma Homalomenae. Food Chemistry 2011, 125, 456-463.