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KMID : 0380620140460040505
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Korean Journal of Food Science and Technology
2014 Volume.46 No. 4 p.505 ~ p.510
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Antioxidant and Anti-inflammatory Activities of Water-soluble Extracts from Different Parts of Kojongsi Persimmon (Diospyros kaki L.)
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Jeon In-Hwa
Kang Hyun-Ju
Lee Hyun-Seo
Shin Jun-Ho
Park Yong-Gyoun
Jeong Seung-Il
Jang Seon-Il
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Abstract
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Kojongsi persimmon (Diospyros kaki L.) is the major cultivar of dried persimmon in Korea. The purpose of this study was to investigate the antioxidant and anti-inflammatory activities of water-soluble extracts from the calyx (PCE), peel (PPE) and leaf (PLE) of Kojongsi persimmon. PCE showed the highest total phenolic and flavonoid contents. In addition, the antioxidant activities (diphenylpicrylhydrazyl, 2,2’-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid), nitric oxide and reducing power) of PCE were higher than those of PPE and PLE. Moreover, PCE, PPE and PLE significantly suppressed the production of inflammatory mediators (nitric oxide and prostaglandinE2) and pro-inflammatory cytokines (tumor necrosis factor-α and interluekin-1β) by lipopolysaccharide-stimulated RAW 264.7 cells in a dose-dependent manner. PCE showed the highest anti-inflammatory activity. Thus, these results suggest that the calyx of Kojongsi persimmon may be highly valuable as a natural product owing to its high-quality functional components as well as its-antioxidant, antiinflammatory activities.
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KEYWORD
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Kojongsi persimmon, antioxidant, anti-inflammation
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