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KMID : 1134820100390101495
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Journal of the Korean Society of Food Science and Nutrition
2010 Volume.39 No. 10 p.1495 ~ p.1502
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Effect of Removed Peel from Sweet Persimmon on Nutritional Ingredients and Antioxidant Activities
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Lee Soo-Jung
Rue Gi-Hyun
Kim Ra-Jeong
Lee Hyun-Ju
Sung Nak-Ju
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Abstract
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This study was for the industrial application of functional food ingredients from whole fruits of sweet persimmon. Whole fruit and pulp of sweet persimmons were divided, and then lyophilized and powdered. Contents of crude fiber, vitamin C, and mineral were significantly higher in whole fruit than pulp of sweet persimmon. The amino acid content of whole fruit was 1.4 times higher than those of sweet persimmon pulp. In the biological activities of water and ethanol extracts from whole fruit and pulp of sweet persimmon, ethanol extract was higher than water extract, and whole fruit was higher than its pulp. The result which compared the biological activities of the water and ethanol extract from lyophilized sweet persimmon showed that total phenolic content was significantly higher in whole fruit of sweet persimmon, but flavonoid contents were not significantly different. Especially ABTS, NO radical scavenging activity, reducing power and tyrosinase inhibition activity were significantly higher in whole fruit extract than pulp extract of sweet persimmon. The relatively high content of fiber and vitamin C, and biological activity of whole fruit than pulp of sweet persimmon may be make it preferable as functional food materials for secondary processed goods.
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KEYWORD
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lyophilized sweet persimmon, mineral, antioxidant activity
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