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KMID : 0380620180500020225
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Korean Journal of Food Science and Technology
2018 Volume.50 No. 2 p.225 ~ p.237
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Nutritional composition, antioxidant capacity, and brain neuronal cell protective effect of cultivars of dried persimmon (Diospyros kaki)
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Kim Jong-Min
Park Seon-Kyeong
Kang Jin-Yong
Park Sang-Hyun
Park Su-Bin
Yoo Seul-Ki
Han Hye-Ju
Lee Su-Gwang
Lee Uk
Heo Ho-Jin
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Abstract
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This study was conducted to compare nutritional analysis and neuroprotective effect of 5 cultivars of Diospyros kaki (Dungsi, Godongsi, Gojongsi, Gabjubaekmok, and Bansi). In nutritional analysis, three free sugars: sucrose, glucose, and fructose, and six fatty acids: tartaric acid, hexadecanoic acid, palmitic acid, oleic acid, octadecenamide, and octadecane, were detected. Potassium and phosphorus levels were the highest in inorganic component analysis, and glutamic acid and aspartic acid were the highest contents in amino acid analysis. Vitamin C was detected in all cultivars. Total phenolic content was the highest in Dungsi. Antioxidant activities such as ABTS (3-ethylbenzothiazoline-6-sulfonic acid), DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activities, FRAP (ferric reducing/antioxidant power), and MDA (malondialdehyde) inhibitory effect were the highest in Gabjubaekmok. Acetylcholinesterase inhibitory activity, cell viability, intracellular reactive oxygen species (ROS) accumulation, and lactate dehydrogenase (LDH) release were measured to confirm the neuroprotective effect in MC-IXC cells. Gabjubaekmok showed significant acetylcholinesterase (AChE) inhibition and neuroprotection.
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KEYWORD
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Diospyros kaki, astringent persimmon, nutritional composition, neuroprotective effect, MC-IXC cells
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