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Chemical Composition and Quality of Persimmon Peels According to Cultivars  

Kim, Suk-Kyung (Department of Food Science and Technology, Kyungpook National University)
Lim, Jung-Hyung (Department of Food Science and Technology, Kyungpook National University)
Kim, Young-Chan (Korea Food Research Institute)
Kim, Mi-Yeon (Department of Food Science and Technology, Kyungpook National University)
Lee, Byung-Woo (PAEK KWANG C&S Co., LTD)
Chung, Shin-Kyo (Department of Food Science and Technology, Kyungpook National University)
Publication Information
Applied Biological Chemistry / v.48, no.1, 2005 , pp. 70-76 More about this Journal
Abstract
Approximate composition and physicochemical properties of 7 cultivars of persimmon peel, by product of dried-persimmon, were examined. The content of crude fiber were different according to cultivars. Glucose, fructose and sucrose were isolated by HPLC; also, myristic, palmitic, palmitoleic, oleic and linolenic acid were the major fatty acids in persimmon peel. Total and free amino acid were 241.32-371.45 mg/100 g and 3.69-28.31 mg/100 g, respectively; also, aspartic and glutamic acid were the predominant amino acids, reaching a level between 19.6 and 24.8% of total amino acids. Insoluble dietary fiber content(34.89-50.76 g/100 g) was remarkably higher than soluble dietary fiber (2.44-7.09 g/100 g). Total carotenoids were in the range of 179.4-340.6 mg/100 g, and total phenolic compounds ranged from 44.07-196.98 mg/100 g, showing differences between cultivars.
Keywords
persimmon; peel; physicochemical property; cultivar;
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