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

doi:10.1016/j.foodchem.2019.03.048

中山醫學大學機構典藏 CSMUIR > 附設醫院 > 期刊論文 > Item 310902500/19971

Please use this identifier to cite or link to this item: https://ir.csmu.edu.tw:8080/ir/handle/310902500/19971

Title:	Phenolic compositions and antioxidant properties of leaves of eight persimmon varieties harvested in different periods
Authors:	Lin, J.-T.
Date:	2019-03
Issue Date:	2019-03-26T03:20:47Z (UTC)
ISSN:	03088146
Abstract:	The compositions and contents of antioxidant components and antioxidant attributes (scavenging DPPH radicals, TEAC, ferric reducing power and inhibiting Cu 2+ -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. © 2019
URI:	https://ir.csmu.edu.tw:8080/ir/handle/310902500/19971
Relation:	Food Chemistry Volume 289, 15 August 2019, Pages 74-83
Appears in Collections:	[附設醫院] 期刊論文

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