Antioxidant Activity and Fatty Acid Composition of Four Different Persimmon Seeds

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概要

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• This study was conducted to determine antioxidant activities in acetone, ethanol, methanol, and water extracts from the seeds of 4 persimmon cultivars. Antioxidant activities were evaluated on the basis of DPPH (1,1-diphenyl-2-picrylhydrazyl) radical-scavenging activity (RSA), ABTS (2,2-azino-bis [3-ethylbenzothiazoline-6-sulfonic acid]) RSA, and reducing power. Cheongdobansi seed extracts showed significantly higher antioxidant activities and phenolic contents than did Bongok, Fuyu, and Nishimurawase seed extracts. Ethanol was more effective for the extraction of antioxidant compounds from persimmons than other solvents. Palmitic acid, oleic acid, and linoleic acid were the main fatty acids found in persimmon seeds. Fuyu seeds contained the highest levels of fatty acids, and the unsaturated fatty acid contents of persimmon seeds range from 70.4% to 78.3%. All persimmon seed extracts, with the exception of the water extract of Nishimurawase seeds, inhibited DNA damage induced by H2O2.

• 2010-11-01

著者

• Park Eunju

  Department Of Food And Nutrition Kyungnam University

• Lee Hyun-jung

  Department Of Food And Nutrition Kyungnam University

• Jo Eun-kyung

  Department Of Food Science And Biotechnology Kyungnam University

• Jang In-cheol

  Department Of Food Science And Biotechnology Kyungnam University

• Bae Sung-mun

  Department Of Food Science And Biotechnology Kyungnam University

• Lee Seung‐cheol

  Kyungnam Univ. Masan Kor

• Lee Hyun-jung

  Department Of Biological Science Sookmyung Women's University

• BAE Myoung-Sook

  Department of Food Science and Biotechnology, Kyungnam University

• YUK Hyun-Gyun

  Food Science and Technology Programme, Department of Chemistry, National University of Singapore

• AHN Gwang-Hwan

  Sweet Persimmon Research Institute, Gyungsangnamdo Agricultural Research & Extension Services

• LEE Seung-Cheol

  Department of Food Science and Biotechnology, Kyungnam University

• Yuk Hyun-gyun

  Food Science And Technology Programme Department Of Chemistry National University Of Singapore

• Ahn Gwang-hwan

  Sweet Persimmon Research Institute Gyungsangnamdo Agricultural Research & Extension Services

• Park Eunju

  Dep. Of Food And Nutrition Kyungnam Univ.

• Bae Myoung-sook

  Department Of Food Science And Biotechnology Kyungnam University

• Lee Seung-cheol

  Department Of Food Science And Biotechnology Kyungnam University

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