Please use this identifier to cite or link to this item: https://doi.org/10.3136/fstr.16.577
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dc.titleAntioxidant activity and fatty acid composition of four different persimmon seeds
dc.contributor.authorJang, I.-C.
dc.contributor.authorJo, E.-K.
dc.contributor.authorBae, S.-M.
dc.contributor.authorBae, M.-S.
dc.contributor.authorLee, H.-J.
dc.contributor.authorPark, E.
dc.contributor.authorYuk, H.-G.
dc.contributor.authorAhn, G.-H.
dc.contributor.authorLee, S.-C.
dc.date.accessioned2014-10-16T08:20:36Z
dc.date.available2014-10-16T08:20:36Z
dc.date.issued2010-11
dc.identifier.citationJang, 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. https://doi.org/10.3136/fstr.16.577
dc.identifier.issn13446606
dc.identifier.urihttp://scholarbank.nus.edu.sg/handle/10635/93117
dc.description.abstractThis 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.
dc.description.urihttp://libproxy1.nus.edu.sg/login?url=http://dx.doi.org/10.3136/fstr.16.577
dc.sourceScopus
dc.subjectAntigenotoxic effect
dc.subjectAntioxidant activities
dc.subjectPersimmon extract
dc.subjectPersimmon seed
dc.typeArticle
dc.contributor.departmentCHEMISTRY
dc.description.doi10.3136/fstr.16.577
dc.description.sourcetitleFood Science and Technology Research
dc.description.volume16
dc.description.issue6
dc.description.page577-584
dc.identifier.isiut000285825000009
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