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Change in the Polyphenol Content of Cheongdobansi Persimmon Fruit during Development
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  • Journal title : Korean Journal of Food Preservation
  • Volume 18, Issue 1,  2011, pp.13-17
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2011.18.1.013
 Title & Authors
Change in the Polyphenol Content of Cheongdobansi Persimmon Fruit during Development
Lee, Yun-Rae; Chung, Hun-Sik; Moon, Kwang-Deog;
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 Abstract
The proximate composition, and the levels of total phenols, phenolic acids, and DPPH radical scavenging activity in Cheongdobansi persimmon fruits assayed during development (from July to October), were investigated. All of moisture, crude protein and crude fiber contents decreased as picking time was delayed, however, crude fat content rose. Crude fiber content increased after September. Total phenol content tended to fall during development. The principal phenolic acids were chlorogenic acid, caffeic acid, p-coumaric acid and salicylic acid; the level of each phenolic acid tended to decrease during development. DPPH radical scavenging activity fell as picking time was delayed. Thus, harvest time influenced the levels of chemical components and the antioxidative properties of persimmon fruit. It follows that unripe fruit may be utilized as a raw material yielding many useful products.
 Keywords
persimmon;proximate composition;polyphenols;phenolic acids;antioxidative property;
 Language
Korean
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