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KMID : 1007520150240010281
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Food Science and Biotechnology
2015 Volume.24 No. 1 p.281 ~ p.286
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Antioxidant Activity of Water Extracts of Persimmon Flower Buds
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Youn Un-Young
Choi So-Yeon
Kim Si-Kyung
Kim Jin-Woo
Kwak Youn-Sig
Lee Seung-Cheol
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Abstract
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Fresh, naturally dried, and artificially dried persimmon (Diospyros kaki cv. Fuyu) flower buds (PFBs) were extracted with deionized water (1 g/100 mL) at five temperatures (60, 70, 80, 90, and 100oC) for 4 soaking times (30, 60, 120, and 180 s). DPPH and ABTS radical scavenging activities were enhanced with increasing extraction time and temperature. Extraction time and temperature in fresh PFB extract led to little differences in total phenolic contents (TPCs). However, naturally and artificially dried PFB extracts significantly changed TPCs. The extracts of artificially dried PEB for 180 s at 100oC contained the highest TPC: 43.07 μg gallic acid equivalents/g. These results suggest that the drying method and soaking condition are important for the application of PFBs to a functional food material.
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KEYWORD
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persimmon, flower buds, drying, antioxidant, phenolic contents
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