The Korean Journal of Food And Nutrition (한국식품영양학회지)
- Volume 13 Issue 1
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- Pages.53-58
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- 2000
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- 1225-4339(pISSN)
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- 2287-4992(eISSN)
Antioxidative Effect of Persimmon Leaves
감잎의 항산화 효과
Abstract
The production of malondiadehyde(MDA) was significantly decreased when the methoanol extract of persimmon leaves was added to the system. The methanol extract of persimmon leaves was fractionated by using various solvents such as hexane, chloroform, ethylacetate and butanol. Among the above fractions especially the chloroform fraction, ethylacetate fraction revealed the strong antioxidative activities. The hot water extract of the persimmon leaves was less effective than tannin which was extracted from persimmon leaves in antioxidative activity.