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Int J Food Sci Nutr. 2005 Mar;56(2):105-13.

Some essential phytochemicals and the antioxidant potential in fresh and dried persimmon.

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  • 1Department of Food Engineering, Mokpo National University, Republic of Korea.


Fresh persimmon contains high quantities of bioactive compounds, but is only available in the autumn and winter months. The aim of this investigation was to compare fresh and dried persimmon in order to determine whether the latter could be a substitute for fresh fruit. It was found that the contents of dietary fibers and trace elements in fresh and equivalent quantities of dried fruits were comparable. The content of total polyphenols in fresh persimmon was higher than in dried fruit, but not significantly (P > 0.05). Also the antioxidant potential in fresh persimmon as determined by all three used tests was higher than in dried fruit, but not significantly (P > 0.05). The methanol extracts of fresh and dried persimmon using the ss-carotene-linoleate model system have shown 91% and 88% of antioxidant activity at 50?microl, respectively. Radical scavenging activity with the 1,1-diphenyl-2-picrylhydrazyl (DPPH) method has shown 88% and 84% for the same extracts and the nitric oxide test showed similar results. The best correlation was found between polyphenols, ss-carotene, DPPH and nitric oxide values (R(2) ranges between 0.9535 and 0.9934). In conclusion, both fresh and dried persimmon possess high contents of bioactive compounds and have a high antioxidant potential. When fresh fruits are not available, proper dried persimmon can be successfully used.

[PubMed - indexed for MEDLINE]
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