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Changes in the Antioxidant Potential of Persimmon Peel Extracts Prepared by Different Extraction Methods

고종시 감껍질의 추출조건에 따른 항산화 활성

Jeong, Myeong Jin;Jin, Soon Woo;Hwa, Sung Yong;Bang, Hee Ok;Han, Dong Moon;Jeon, Ji Yeong;Hwa, Se Kyung
정명진;진순우;화성용;방희옥;한동문;전지영;화세경

  • Received : 2019.04.08
  • Accepted : 2019.05.26
  • Published : 2019.06.30

Abstract

Background: Astringent persimmon (Diospyros kaki Thunb. cv. Kojongsi) peels are by-products of dried persimmons. This study aimed to evaluate the antioxidant activities of Kojongsi persimmon peel (KPP) extracts prepared by 15 different extraction methods: 5 heating durations (0.5 - 2.5 h) at 3 heating temperatures (50, 70, and $90^{\circ}C$). Methods and Results: An increase in heating temperature increased the antioxidant effect of KPP extracts. Those prepared by heating at 1 h had the highest total phenol content, regardless of the heating temperature. In addition, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and cell-protective effects against $H_2O_2-induced$ oxidative stress were dependent on the total phenol contents of the extract. However, the KPP-induced increased in catalase expression was dependent on heating temperature and duration. Conclusions: These results suggest that extraction by heating at $90^{\circ}C$ for 1 h may enhance KPP's antioxidant effects, which mainly involve non-enzymatic antioxidant systems.

Keywords

Kojongsi;Persimmon;Antioxidant;Oxidative Stress

Acknowledgement

Supported by : Natural Materials by Gyeongnam Technopark