Preventive Nutrition and Food Science

  • 제16권4호
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  • Pages.328-332
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  • 2011
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  • 2287-1098(pISSN)
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  • 2287-8602(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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Antioxidative Properties of Different Solvent Extracts from Persimmon (Diospyros kaki cv. Fuyu) Flower-Buds

  • You, Dong-Hyun (Department of Food Science and Biotechnology, Kyungnam University) ;
  • Lee, Seung-Cheol (Department of Food Science and Biotechnology, Kyungnam University)
  • 투고 : 2011.09.27
  • 심사 : 2011.11.18
  • 발행 : 2011.12.31
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초록

After preparation of acetone, ethanol, methanol, and water extracts (10 g/300 mL) of dried persimmon (Diospyros kaki cv. Fuyu) flower-buds, total phenolic contents (TPC), 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity (RSA), 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) RSA, reducing power (RP), and tyrosinase inhibitory activity of the extracts were evaluated. The methanol extracts produced the highest TPC (113.39 mg gallic acid equivalents/g), DPPH RSA ($IC_{50}=40.25\;{\mu}g/mL$), ABTS RSA ($IC_{50}=58.17\;{\mu}g/mL$) and RP ($IC_{50}=69.43\;{\mu}g/mL$) activities while the water extracts generated the lowest values. The ethanol extract showed the highest tyrosinase inhibitor activity (88.90%) at a concentration of 1 mg/mL. These results indicated that persimmon flower-buds may be a useful source of natural antioxidants.

키워드

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피인용 문헌

  1. Antioxidant activity of water extracts of persimmon flower buds vol.24, pp.1, 2015, https://doi.org/10.1007/s10068-015-0037-8