Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Antioxidant and Anticancer Activities of Methanol Extracts Prepared from Different Parts of Jangseong Daebong Persimmon (Diospyros kaki cv. Hachiya)

장성 대봉감의 부위별 메탄올 추출물의 항산화 활성 및 항암 활성

  • Jo, Young-Hong (Dept. of Food Science and Biotechnology, Kyungnam University) ;
  • Park, Ji-Won (Dept. of Food Science and Biotechnology, Kyungnam University) ;
  • Lee, Jeung-Min (Dept. of Food Science and Biotechnology, Kyungnam University) ;
  • Ahn, Gwang-Hwan (Sweet Persimmon Research Institute, Gyungsangnamdo Agricultural Research & Extension Services) ;
  • Park, Hae-Ryong (Dept. of Food Science and Biotechnology, Kyungnam University) ;
  • Lee, Seung-Cheol (Dept. of Food Science and Biotechnology, Kyungnam University)
  • 조영홍 (경남대학교 식품생명학과) ;
  • 박지원 (경남대학교 식품생명학과) ;
  • 이정민 (경남대학교 식품생명학과) ;
  • 안광환 (경남농업기술원 단감연구소) ;
  • 박해룡 (경남대학교 식품생명학과) ;
  • 이승철 (경남대학교 식품생명학과)
  • Published : 2010.04.30

Abstract

The antioxidant activity of methanol extracts from five different parts (flesh, peel, core, seed, calyx) of Jangseong Daebong persimmon (Diospyros kaki cv. Hachiya) were evaluated by determining total phenol content (TPC), DPPH radical scavenging activity (RSA), ABTS RSA, and reducing power (RP). The flesh extract gave the highest yield (92.93%) while the lowest yield was obtained from the seed (5.17%). The seed extract showed the highest total phenolic content ($76.47\pm0.009$ mg GAE/g extract), DPPH RSA ($IC_{50}=52.05\pm1.61\;{\mu}g/mL$), ABTS RSA ($IC_{50}=30.94\pm0.41\;{\mu}g/mL$) and RP ($IC_{50}=87.94\pm0.37\;{\mu}g/mL$). In addition, the calyx extract also showed high antioxidant activity. On the other hand, the core extract gave the lowest TPC and all antioxidant assays. In particular, HT-29 cells showed extensive cell death when treated with $500\;{\mu}g/mL$ of calyx extracts. Thus, these results suggest that methanolic extracts of Jangseong Daebong persimmon seed and calyx may serve as a potential source of natural antioxidant for food and nutraceutical application.

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