Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Physiological Characteristics of Tannins isolated from Astringent Persimmon Fruits

떫은감에서 분리한 탄닌성분의 기능적 특성

  • Seo, Ji-Hyung (Department of Traditional Fermented Food, Kyongbuk College of Science) ;
  • Jeong, Yong-Jin (Department of Traditional Fermented Food, Kyongbuk College of Science) ;
  • Kim, Kwang-Soo (Department of Food and Nutrition, Yeungnam University)
  • 서지형 (경북과학대학 전통발효식품과) ;
  • 정용진 (경북과학대학 전통발효식품과) ;
  • 김광수 (영남대학교 식품영양학과)
  • Published : 2000.02.28

Abstract

This study was determined protein reaction, antioxidative activity, nitrite scavening ability and antimicrobial activity of tannins isolated from astringent persimmon fruits. Tannins extracted from green persimmon fruits reacted highly with BSA(bovine serum albumin). Reactions between tannins and BSA were more active when contents of tannin were higher than that of BSA. Antioxidative abilities of green persimmon tannin were comparable to that of BHT(butylated hydroxytoluene). Green persimmon tannins exhibited remarkable nitrite-scavenging activity. Different antimicrobial activities of persimmon tannins were observed depending on the maturity. The growth of V. parahaemolyticus and E coil were highly inhibited by the addition of persimmon tannins. Tannins from soft persimmon did not have antimicrobial activities against B. subtilis and S. typhimurium.

Keywords

astringent persimmon;tannin;physiological characteristics

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