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http://dx.doi.org/10.7783/KJMCS.2019.27.3.186

Changes in the Antioxidant Potential of Persimmon Peel Extracts Prepared by Different Extraction Methods  

Jeong, Myeong Jin (JBF Agricultural Co., Ltd.)
Jin, Soon Woo (College of Pharmacy, Chungnam National University)
Hwa, Sung Yong (JinJu Biofood)
Bang, Hee Ok (JBF Agricultural Co., Ltd.)
Han, Dong Moon (JBF Agricultural Co., Ltd.)
Jeon, Ji Yeong (JBF Agricultural Co., Ltd.)
Hwa, Se Kyung (JBF Agricultural Co., Ltd.)
Publication Information
Korean Journal of Medicinal Crop Science / v.27, no.3, 2019 , pp. 186-193 More about this Journal
Abstract
Background: Astringent persimmon (Diospyros kaki Thunb. cv. Kojongsi) peels are by-products of dried persimmons. This study aimed to evaluate the antioxidant activities of Kojongsi persimmon peel (KPP) extracts prepared by 15 different extraction methods: 5 heating durations (0.5 - 2.5 h) at 3 heating temperatures (50, 70, and $90^{\circ}C$). Methods and Results: An increase in heating temperature increased the antioxidant effect of KPP extracts. Those prepared by heating at 1 h had the highest total phenol content, regardless of the heating temperature. In addition, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and cell-protective effects against $H_2O_2-induced$ oxidative stress were dependent on the total phenol contents of the extract. However, the KPP-induced increased in catalase expression was dependent on heating temperature and duration. Conclusions: These results suggest that extraction by heating at $90^{\circ}C$ for 1 h may enhance KPP's antioxidant effects, which mainly involve non-enzymatic antioxidant systems.
Keywords
Kojongsi; Persimmon; Antioxidant; Oxidative Stress;
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Times Cited By KSCI : 3  (Citation Analysis)
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