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http://dx.doi.org/10.9721/KJFST.2014.46.4.505

Antioxidant and Anti-inflammatory Activities of Water-soluble Extracts from Different Parts of Kojongsi Persimmon (Diospyros kaki L.)  

Jeon, In Hwa (Ato Q&A Incoperation)
Kang, Hyun Ju (Ato Q&A Incoperation)
Lee, Hyun-Seo (Department of Healthcare & Science, Jeonju University)
Shin, Jun Ho (Ato Q&A Incoperation)
Park, Yong Gyoun (Ato Q&A Incoperation)
Jeong, Seung-Il (Jeonju Biomaterials Institute)
Jang, Seon Il (Department of Healthcare & Science, Jeonju University)
Publication Information
Korean Journal of Food Science and Technology / v.46, no.4, 2014 , pp. 505-510 More about this Journal
Abstract
Kojongsi persimmon (Diospyros kaki L.) is the major cultivar of dried persimmon in Korea. The purpose of this study was to investigate the antioxidant and anti-inflammatory activities of water-soluble extracts from the calyx (PCE), peel (PPE) and leaf (PLE) of Kojongsi persimmon. PCE showed the highest total phenolic and flavonoid contents. In addition, the antioxidant activities (diphenylpicrylhydrazyl, 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid), nitric oxide and reducing power) of PCE were higher than those of PPE and PLE. Moreover, PCE, PPE and PLE significantly suppressed the production of inflammatory mediators (nitric oxide and $prostaglandinE_2$) and pro-inflammatory cytokines (tumor necrosis factor-${\alpha}$ and interluekin-$1{\beta}$) by lipopolysaccharide-stimulated RAW 264.7 cells in a dose-dependent manner. PCE showed the highest anti-inflammatory activity. Thus, these results suggest that the calyx of Kojongsi persimmon may be highly valuable as a natural product owing to its high-quality functional components as well as its-antioxidant, ant-iinflammatory activities.
Keywords
Kojongsi persimmon; antioxidant; anti-inflammation;
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