DOI QR코드

DOI QR Code

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.

References

  1. Cho DH, Chon IJ, Kwon ST, Song YS, Chou YD. 2007. Genetic relationships of Korean astringent persimmon varieties using AFLP analysis. J Korean Soc Hort Sci 25:114-118.
  2. Yu TJ. 1976. Food Carte. Pakmyoung Publishing Co., Seoul, Korea. p 129-132.
  3. George AP, Redpath S. 2008. Health and medicinal benefits of persimmon fruit: A review. Adv Hort Sci 22: 244-249.
  4. Hanlam E. 1981. Vegetable tannins. In Biochemistry of plants. Stumpf PK, Comm EE, eds. Academic Press, New York, USA. p 527-539.
  5. Seo JH, Jeong YJ, Kim KS. 2000. Physiological characteristics of tannins isolated from astringent persimmon fruits. Korean J Food Sci Technol 32: 212-217.
  6. Gorinstein S, Kulasek GW, Bartnikowska E, Leontowicz M, Zemser M, Morwiec M, Trakhtenberg S. 2000. The effects of diets, supplemented with either whole persimmon or phenol-free persimmon, on rat fed cholesterol. Food Chem 70: 303-308. https://doi.org/10.1016/S0308-8146(00)00072-8
  7. Kim SG, Lee YC, Suh KG, Choi HS. 2001. Acetaldehyde dehydrogenase activator from persimmon and its processed food. Korean J Food Sci Technol 30: 954-958.
  8. Lee YC, Sa YS, Jeong CS, Suh KG, Choi HS. 2001. Anticoagulating activity of persimmon and its processed food. J Korean Soc Food Sci Nutr 4: 25-29.
  9. Valko M, Leibfritz D, Moncol J, Cronin MT, Mazur M, Telser J. 2007. Free radicals and antioxidant in normal physiological functions and human disease. Int J Biochem Cell Biol 39: 44-84. https://doi.org/10.1016/j.biocel.2006.07.001
  10. National Statistical Office. 2007. Annual report on the cause of death statistics. Seoul, Korea.
  11. Gailani S, Holland JF, Falkson G, Leone L, Burningham R, Larsen V. 1972. Comparison of treatment of metastatic gastrointestinal cancer with 5-fluorouracil (5-FU) to a combination of 5-FU with cytosine arabinoside. Cancer 29: 1308-1313. https://doi.org/10.1002/1097-0142(197205)29:5<1308::AID-CNCR2820290527>3.0.CO;2-9
  12. Benedetti C, Fabbri M, Sitia R, Cabibbo A. 2000. Aspects of gene regulation during the UPR in human cells. Biochem Biophys Res Comm 278: 530-536. https://doi.org/10.1006/bbrc.2000.3838
  13. Gutfinger T. 1981. Polyphenols in olive oil. J Am oil Chem Soc 58: 966-968. https://doi.org/10.1007/BF02659771
  14. Jeong SM, Kim SY, Park HR, Lee SC. 2004. Effect of farinfrared radiation on the activity of extracts from Citrus unshiu peels. J Korean Soc Food Sci Nutr 33: 1580-1583. https://doi.org/10.3746/jkfn.2004.33.9.1580
  15. Muller HE. 1985. Detection of hydrogen peroxide produced by microorganism on ABTS-peroxidase medium. Zentralbl Bakteriol Mikrobiol Hyg 259: 151-158.
  16. Oyaizu M. 1986. Studies on product of browning reaction prepared from glucose amine. Jap J Nutr 44: 307-315. https://doi.org/10.5264/eiyogakuzashi.44.307
  17. SAS. 1995. SAS/STAT user's guide. SAS Institute, NC, USA.
  18. Hajar II, Kim WC, Abdalbasit AM, Maznah I. 2010. Phenolic content and antioxidant activity of cantaloupe (Cucumis melo) methanolic extracts. Food Chem 119: 643-647. https://doi.org/10.1016/j.foodchem.2009.07.023
  19. Matosuo T, Ito S. 1978. The chemical structure of kakitannin from immature fruit of the persimmon (Diospyros kaki L.). Agric Biol Chem 42: 1637-1643. https://doi.org/10.1271/bbb1961.42.1637
  20. Yonemori K, Matsushima J. 1983. Differences in tannins of non-astringent and astringent type fruits of Japanese persimmon (Diospyros kaki Thunb.). J Japan Soc Hort Sci 52: 135-144. https://doi.org/10.2503/jjshs.52.135
  21. Achiwa Y, Hibasmi H, Katsuzaki H, Iami K, Komiya T. 1997. Inhibitory effects of persimmon (Diospyros kaki ) extract and related polyphenol compounds on growth of human lymphoid leukemicells. Biosci Biotechnol Biochem 61: 1099-1101. https://doi.org/10.1271/bbb.61.1099
  22. Soong YY, Barlow PJ. 2004. Antioxidant activity and phenolic content of selected fruit seeds. Food Chem 88: 411-417. https://doi.org/10.1016/j.foodchem.2004.02.003
  23. Ahn HS, Jeon TI, Lee JY, Hwang SG, Lim YH, Park DK. 2002. Antioxidative activity of persimmon and grape seed extract: in vitro and in vivo. Nutr Res 22: 1265-1273. https://doi.org/10.1016/S0271-5317(02)00429-3
  24. Tomas-Barberan FA, Gil MI, Cremin P, Waterhouse AL, Hess-Pierce B, Kader AA. 2001. HPLC−DAD−ESIMS analysis of phenolic compounds in nectarines, peaches, and plums. J Agric Food Chem 49: 4748–4760. https://doi.org/10.1021/jf0104681
  25. 김성봉. 1998. 단감재배 신기술. 오성출판사, 서울. p 103-107.
  26. Jang IC, Jo EK, Bae MS, Lee HJ, Jeon GI, Park E, Yuk HG, Ahn GH, Lee SC. 2010. Antioxidant and antigenotoxic activities of different parts of persimmon (Diospyros kaki cv. Fuyu) fruit. J Med Plants Res (in press).
  27. Shahidi F, Naczk M. 2004. Phenolic in food and nutraceuticals. CRC Press. Boca Raton, Florida, USA. p 403-442.
  28. Balasundram N, Sundram K, Samman S. 2006. Phenolic compounds in plants and agri-industrial by-products: antioxidant activity, occurrence, and potential uses. Food Chem 99: 191-203. https://doi.org/10.1016/j.foodchem.2005.07.042
  29. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26: 1231-1237. https://doi.org/10.1016/S0891-5849(98)00315-3
  30. Wang MF, Shao Y, Li JG, Zhu NQ, Rngarajan M, lavoie EJ, Ho CT. 1998. Antioxidative phenolic compounds from sage (Salivia officinalis). J Agric Food Chem 46: 4869-4873. https://doi.org/10.1021/jf980614b
  31. Umekawa H, Takada Y, Furuichi Y, Takahashi T, Achiwa Y, Komiya T, Yoshida S. 1999. Inhibition of eukaryotic DNA polymerase $\alpha$ by persimmon extract and related polyphenols. Biochem Mol Biol Int 47: 795-801.
  32. Qanungo S, Das M, Haldar S, Basu A. 2005. Epigallocatechin-3-gallate induces mitochondrial membrane depolarization and caspase-dependent apoptosis in pancreatic cancer cell. Carcinogenesis 26: 958-967. https://doi.org/10.1093/carcin/bgi040

Cited by

  1. Preparation and Characterization of White Bread with Sweet Persimmon vol.40, pp.2, 2011, https://doi.org/10.3746/jkfn.2011.40.2.253
  2. Effect of Extraction Methods on Antioxidant Activities of Mori ramulus vol.43, pp.11, 2014, https://doi.org/10.3746/jkfn.2014.43.11.1709
  3. Beneficial Effects of Daebong Persimmon against Oxidative Stress, Inflammation, and Immunity in vivo vol.44, pp.4, 2015, https://doi.org/10.3746/jkfn.2015.44.4.491
  4. Characteristics of Nutritional Components in Astringent Persimmons according to Growing Region and Cultivar vol.44, pp.3, 2015, https://doi.org/10.3746/jkfn.2015.44.3.379
  5. Quality Improvement of Dried Persimmons Slices during Storage Period using SO2 Treated Pads vol.105, pp.1, 2016, https://doi.org/10.14578/jkfs.2016.105.1.108
  6. Antioxidant and Antiobesity Activities of Various Color Resources Extracted from Natural Plants vol.44, pp.2, 2015, https://doi.org/10.3746/jkfn.2015.44.2.165
  7. Antioxidant and Anti-inflammatory Activities of Water-soluble Extracts from Different Parts of Kojongsi Persimmon (Diospyros kaki L.) vol.46, pp.4, 2014, https://doi.org/10.9721/KJFST.2014.46.4.505
  8. Effect of SO2 Generating Pad Treatments on the Quality of Dried Persimmons during Storage vol.105, pp.2, 2016, https://doi.org/10.14578/jkfs.2016.105.2.202
  9. Antioxidative and Antidiarrheal Effects of Persimmon Extracts vol.26, pp.4, 2010, https://doi.org/10.5625/lar.2010.26.4.407
  10. Antioxidant activity of 4 cultivars of persimmon fruit vol.20, pp.1, 2011, https://doi.org/10.1007/s10068-011-0010-0
  11. Study on the Anti-oxidant and Anti-inflammatory Activities of Sarcocarp and Calyx of Persimmon (Cheongdo Bansi) vol.54, pp.2, 2011, https://doi.org/10.3839/jabc.2011.013
  12. Beverage Made from Fully Ripened Silver Vine [Actinidia polygama (Sieb. et Zucc.) Planch. ex Maxim.] Berries Possesses Some Health-promoting Potential vol.13, pp.8, 2013, https://doi.org/10.3923/jms.2013.708.715
  13. Physicochemical Properties of Persimmon Vinegars Produced from Independent Two-step Fermentation vol.52, pp.2, 2018, https://doi.org/10.14397/jals.2018.52.2.107