Phenolic compositions and antioxidant properties of leaves of eight persimmon varieties harvested in different periods

Ya-Ling Chang; Jau-Tien Lin; Huey-Ling Lin; Po-Lin Liao; Po-Jen Wu; Deng-Jye Yang

doi:10.1016/j.foodchem.2019.03.048

Phenolic compositions and antioxidant properties of leaves of eight persimmon varieties harvested in different periods

Food Chem. 2019 Aug 15:289:74-83. doi: 10.1016/j.foodchem.2019.03.048. Epub 2019 Mar 12.

Authors

Ya-Ling Chang¹, Jau-Tien Lin², Huey-Ling Lin³, Po-Lin Liao⁴, Po-Jen Wu⁵, Deng-Jye Yang⁶

Affiliations

¹ Miaoli District Agricultural Research and Extension Station, Council of Agricultural, Executive Yuan, 261, Guannan, Gongguan Township, Miaoli County 36346, Taiwan; Department of Horticulture, National Chung Hsing University, 145, Xingda Road, Taichung 40227, Taiwan.
² Department of Medical Applied Chemistry, Chung Shan Medical University, and Department of Medical Education, Chung Shan Medical University Hospital, 110, Section 1, Jianguo N. Road, Taichung 40201, Taiwan.
³ Department of Horticulture, National Chung Hsing University, 145, Xingda Road, Taichung 40227, Taiwan.
⁴ Institute of Food Safety and Health Risk Assessment, National Yang-Ming University, 155, Sec. 2, Linong Street, Taipei 11221, Taiwan.
⁵ Institute of Food Safety and Health Risk Assessment, National Yang-Ming University, 155, Sec. 2, Linong Street, Taipei 11221, Taiwan; Dikma Technologies Inc., 255 Shields Court, Unit A & B Markham, ON L3R 8V2, Canada.
⁶ Institute of Food Safety and Health Risk Assessment, National Yang-Ming University, 155, Sec. 2, Linong Street, Taipei 11221, Taiwan; Department of Nutrition and Master Program for Food and Drug Safety, China Medical University, 91, Hsueh-Shih Road, Taichung 40402, Taiwan; Department of Food Nutrition and Health Biotechnology, Asia University, 500, Lioufeng Rd., Wufeng, Taichung 41354, Taiwan. Electronic address: djyang1@gmail.com.

PMID: 30955675
DOI: 10.1016/j.foodchem.2019.03.048

Abstract

The compositions and contents of antioxidant components and antioxidant attributes (scavenging DPPH radicals, TEAC, ferric reducing power and inhibiting Cu²⁺-induced human LDL oxidation) for the leaves of eight persimmon varieties harvested from Sep. to Nov. were determined. Harvest time and variety were important factors affecting the compositions and contents of phenolic compounds in persimmon leaves; moreover, phenolic contents (polyphenol, flavonoid, condensed tannin and phenolic acid) of the leaves were significantly correlated with their antioxidant activities. For each variety, the leaves harvested in months with higher temperature, solar radiation and sunshine duration had higher phenolic contents contributing to better antioxidant properties (ranking: Sep. > Oct. > Nov.). In addition, the compositions and contents of phenolic components and antioxidant capacities for the leaves from various persimmon varieties were also different. The leaves of persimmon varieties belonging to pollination constant and astringent (PCA) had higher phenolic contents and also presented better antioxidant effects.

Keywords: Antioxidant property; Harvest time; Persimmon leaf; Persimmon variety; Phenolic composition.

MeSH terms

Antioxidants / chemistry*
Chromatography, High Pressure Liquid
Diospyros / chemistry*
Diospyros / metabolism
Diospyros / radiation effects
Flavonoids / analysis
Flavonoids / chemistry
Humans
Phenols / analysis
Phenols / chemistry*
Plant Extracts / chemistry
Plant Leaves / chemistry
Plant Leaves / metabolism
Plant Leaves / radiation effects
Polyphenols / analysis
Polyphenols / chemistry
Principal Component Analysis
Sunlight
Temperature

Substances

Antioxidants
Flavonoids
Phenols
Plant Extracts
Polyphenols