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KMID : 1134820230520010040
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Journal of the Korean Society of Food Science and Nutrition
2023 Volume.52 No. 1 p.40 ~ p.54
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Nutritional Compositions of Persimmon (Diospyros kaki) Cultivars Subjected to Different Processes
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Moon Jong-HYun
Lee Han-Su
Lee Uk
Kim Jong-Min
Lee Hyo-Lim
Kim Min-Ji
Jeong Hye-Rin
Go Min-Ji
Kim Tae-Yoon
Joo Seung-Gyum
Kim Ju-Hui
Heo Ho-Jin
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Abstract
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This study was performed to analyze the nutritional components of fresh Diospyros kaki fruits of four persimmon cultivars (Bansi, Gabjubaekmok, Gojongsi, and Dungsi) processed in different ways. Fructose and glucose contents were higher in processed products than in fresh fruits. Sliced-dried persimmon had higher levels of total free sugar, palmitic acid, stearic acid, α-linolenic acid, and linoleic acid than other processed products. All Gojongsi products processed had elevated levels of unsaturated fatty acids. In the results of amino acid analysis, glutamic acid and aspartic acid were highest in cultivars. Sliced-dried persimmon had a higher essential amino acid content than other fresh fruits and processed products, and vitamin C contents were higher in all processed products than in fresh fruit. β-Carotene content was greatest for sliced-dried Gabjubaekmok. γ-Tocopherol and total tocopherol contents were higher in processed products than in fresh fruit, and sliced-dried Gabjubaekmok had a higher total tocopherol content than the other cultivars. Myricetin, 3′-hydroxy-5,6,7,8,4′-pentamethoxyflavone, 6,8-di-C-methylkaempferol 3,7-dimethyl ether, citric acid, malic acid, and gallic acid were detected as major physiologically active compounds by ultra-performance liquid chromatography/quadrupole time-of-flight tandem mass spectrometry (UPLC/Q-TOF/MS).
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KEYWORD
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persimmon, Diospyros kaki, processed products, nutritional component, metabolites
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