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KMID : 1007520140230051689
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Food Science and Biotechnology
2014 Volume.23 No. 5 p.1689 ~ p.1694
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Antioxidant and Anti-adipogenic Activities of Persimmon Tannins
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Shin Yu-Jin
Shon Myung-Soo
Kim Gyo-Nam
Lee Seung-Cheol
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Abstract
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Soluble and insoluble tannins from 5 different types of persimmon-unripe, astringent Cheongdobansi (CU); red-ripe Cheongdobansi (CR); unripe, astringent Daebong (DU); red-ripe Daebong (DR); and unripe, non-astringent Fuyu (FU)-were prepared. The antioxidant activity of the tannins was determined by measuring the DPPH radical scavenging activity (RSA), ABTS RSA, and reducing power. The strongest DPPH RSA and reducing power were found in the soluble tannins from CU. Soluble tannins from CR, CU, and DU at a concentration of 1,000 μg/mL scavenged most of the ABTS radicals. Approximately 83 and 42% suppression of adipogenesis in 3T3-L1 cells were observed in the 100 μg/mL treatments of the soluble tannins from CU and CR, respectively. Soluble tannins showed relatively higher antioxidant and anti-adipogenic activities than insoluble tannins. These results demonstrate that soluble and insoluble persimmon tannins showed different antioxidant and anti-adipogenic activities according to persimmon types.
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KEYWORD
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persimmon, tannin, antioxidant, anti-adipogenic
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