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KMID : 0380620200520040363
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Korean Journal of Food Science and Technology
2020 Volume.52 No. 4 p.363 ~ p.368
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Physiological activities of water extracts from sweet persimmon leaves
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Son Ji-Young
Ahn Gwang-Hwan
Kim Eun-Gyeong
Choi Seong-Tae
Lee Dong-Uk
Park Hye-Won
Lee Seung-Cheol
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Abstract
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This study was conducted to evaluate several physiological activities of 4 sweet persimmon cultivar leaf water extracts. One new cultivar (‘Hongchu’ (HC)]) and three traditional cultivars (‘Sangseojosaeng’ (UW), Japanese Uenishiwase; ‘Seochonjosaeng’ (NW), Japanese Nishimurawase; and ‘Buyu’ (FY), Japanese Fuyu) were used in this study. The HC extract showed significantly higher DPPH and ABTS radical scavenging activities, tyrosinase inhibitory activity, and acetaldehyde dehydrogenase activity than the other extracts, while the FY extract exhibited a relatively higher alcohol dehydrogenase activity. The HC extract contained higher amount of phenolics and ascorbic acid. These results suggest the possibility of high-quality persimmon leaf tea development using the new sweet persimmon cultivar, HC.
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KEYWORD
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persimmon, Hongchu cultivar, antioxidant, alcohol dehydrogenase
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