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Title: Antioxidant activity and fatty acid composition of four different persimmon seeds
Authors: Jang, I.-C.
Jo, E.-K.
Bae, S.-M.
Bae, M.-S.
Lee, H.-J.
Park, E.
Yuk, H.-G. 
Ahn, G.-H.
Lee, S.-C.
Keywords: Antigenotoxic effect
Antioxidant activities
Persimmon extract
Persimmon seed
Issue Date: Nov-2010
Citation: Jang, I.-C., Jo, E.-K., Bae, S.-M., Bae, M.-S., Lee, H.-J., Park, E., Yuk, H.-G., Ahn, G.-H., Lee, S.-C. (2010-11). Antioxidant activity and fatty acid composition of four different persimmon seeds. Food Science and Technology Research 16 (6) : 577-584. ScholarBank@NUS Repository.
Abstract: 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 Iinoleic 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 H 2O2.
Source Title: Food Science and Technology Research
ISSN: 13446606
DOI: 10.3136/fstr.16.577
Appears in Collections:Staff Publications

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