• Korean Journal of Pharmacognosy
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• v.44 no.2
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• pp.182-187
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• 2013

This study was conducted to investigate glutathione S-transferase(GST) activity, tyrosinase inhibitory effect and elastase inhibitory effect in persimmon calyx(calyx of Diospyros kaki Thunberg) for screening of functional materials from natural products. As a result, EtOAc extract of persimmon calyx turned out to be having tyrosinase inhibitory effect and elastase inhibitory effect. The active constituents of tyrosinase and elastase inhibitory effect were isolated from EtOAc extract of persimmon calyx. Their structure of compounds were identified as ursolic acid and (-)-daucosterol by spectroscopic evidence, respectively.

• Korean Journal of Pharmacognosy
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• v.45 no.1
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• pp.35-40
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• 2014

In this study, in order to search for new functional materials from natural products, was carried out the study of antioxidant active ingredients in persimmon calyx(calyx of Diospyros kaki Thunberg). I have experimented with the effect of antioxidant activity of five different extract(MeOH, n-hexane, EtOAc, n-BuOH and $H_2O$ extract) obtained from persimmon calyx. As a result, the butanol extract, that is the main component fraction of antioxidant activity was found. Three compounds were isolated by silica gel column chromatography from the n-BuOH extract of persimmon calyx. Their structures of compound 1, 2 and 3 isolated from n-BuOH extract of persimmon calyx were identified as quercetin, (+)-catechin and gallic acid by using the TLC, $^1H$-NMR and $^{13}C$-NMR.

• Journal of Bio-Environment Control
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• v.23 no.4
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• pp.321-328
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• 2014

This study was conducted to investigate volatile organic compounds (VOCs) of persimmon (Diospyros kaki Thunb) flower. VOCs of persimmon flower was collected via SPE (solid phase micro extraction) and determined by GC-MS according to tree age and organs such as flower and calyx. The ratio of early bloom was higher in more than 15 year old tree than other trees showing tree age was related with flowering rate. Major VOCs of persimmon flower was a-pinene, butane, caryophyllene, cubebene, lavandulol, D-limoneneylangene, ylangene, mainly included green, fruit, and floral flavors. The number of VOCs in persimmon flower was 30 compounds in 5-9 years old tree, 24 compounds in 10-14 years old tree, and 32 compounds in more than 15 years old tree. In comparison with VOCs in organs of sweet persimmon 'Fuyu' cultivar, flower has 10 compounds of VOCs and 26.35% of relative peak area, while calyx has 14 compounds and 46.28%, respectively. In astringent persimmon, flower has 6 compounds of VOCs and 17.58% of relative peak area, while calyx has 9 compounds and 50.27%, showing calyx of both cultivars has various volatile compounds. This study will contribute to provide a basic data for the fragrance industry to use the flavor of persimmon flower.

• Journal of Applied Biological Chemistry
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• v.54 no.2
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• pp.71-78
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• 2011

Biological activities of sarcocarp and calyx of persimmon (Cheongdo Bansi) were investigated. The electron donating ability of the calyx extract was 91% at a 500 ${\mu}g/mL$ level, which was higher than that of the sarcocarp extract (40%). The superoxide dismutase (SOD)-like activity of calyx extracts was about 22% at a 1,000 ${\mu}g/mL$ level. During the entire experimental period, there was no cytotoxicity found from sarcocarp and calyx up to 50 ${\mu}g/mL$. Our results indicated that sarcocarp and calyx significantly inhibited NO production and iNOS and COX-2 expression accompanied by an attenuation of interleukin (IL)-$1{\beta}$, IL-6, and tumer necrosis factor (TNF)-${\alpha}$ formation in human keratinocyte. These results suggest that sarcocarp and calyx of persimmon may have significant effect on inflammatory factors and can be used as potential anti-inflammatory agents.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.4
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• pp.500-505
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• 2010

The antioxidant activity of methanol extracts from five different parts (flesh, peel, core, seed, calyx) of Jangseong Daebong persimmon (Diospyros kaki cv. Hachiya) were evaluated by determining total phenol content (TPC), DPPH radical scavenging activity (RSA), ABTS RSA, and reducing power (RP). The flesh extract gave the highest yield (92.93%) while the lowest yield was obtained from the seed (5.17%). The seed extract showed the highest total phenolic content ($76.47\pm0.009$ mg GAE/g extract), DPPH RSA ($IC_{50}=52.05\pm1.61\;{\mu}g/mL$), ABTS RSA ($IC_{50}=30.94\pm0.41\;{\mu}g/mL$) and RP ($IC_{50}=87.94\pm0.37\;{\mu}g/mL$). In addition, the calyx extract also showed high antioxidant activity. On the other hand, the core extract gave the lowest TPC and all antioxidant assays. In particular, HT-29 cells showed extensive cell death when treated with $500\;{\mu}g/mL$ of calyx extracts. Thus, these results suggest that methanolic extracts of Jangseong Daebong persimmon seed and calyx may serve as a potential source of natural antioxidant for food and nutraceutical application.

• Korean Journal of Food Science and Technology
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• v.13 no.4
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• pp.261-266
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• 1981

In order to clarify the removal of astringency in persimmon fruits (Diospyros koki L.) and its mechanism, a comparative histology of tannin cells in tile cultivars of astringent persimmon fruits (Sangju Dungsi. Daegu Bansi. Cheongdo Bansi) and a sweet persimmon fruit (Fuyu) was observed. Tannin cells were widespread in all fruits tissue expert for tissue of ovule before full blossom. The epidermal cells of ovary. flower and calyx consist of tannin cell. Arrangement of tannin cells has radiated type toward the upper directions in the calyx. The major part of seed coat consisted of tannin cells. The epidermal cells of persimmon fruits were consisted of small tannin cells, and the inner part of epicarp of the astringent persimmon was consisted of stone cells, but the sweet persimmon was consisted of parenchymatous cells. It was suggested that differantiation of tannin cell In persimmon fruits occured until about the middle of August. Some tannin cells of matured astringent persimmon fruits was coagulated and wall of tannin cell produced protuberance, and most of tannin cells of matured sweet persimmon fruits was coagulated or ruptured.

• Food Science and Preservation
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• v.14 no.2
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• pp.148-153
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• 2007

The chemical components of flesh persimmon flowers (petal and calyx), and the qualify of hot-water extracts (teas) prepared from powders of these flower parts, were investigated In flesh petal and calyx, the contents of moisture, crude protein, crude lipid, and carbohydrate were 84.8% 0.4% 0.3% and 13.7% respectively. The values were not significantly different when the two tissues were compared. In petal and calyx respectively, the crude ash values were 0.5% and 1.1% of flesh weights, the vitamin C content were 192.3mg% and 392.7ng%, the flavonoid levels were 98.4 mg% and 355.2mg% and the carotenoid content were 0.8mg% and 3.8mg%. Hot air and freeze drying methods applied to petals, prior to powder preparation, did not affect the levels of soluble solids or soluble annins. Extract from calyx had higher L values, higher ${-\alpha}$ values, more soluble tannins, greater 1,1-diphenyl-2-picrylhy-drazylradical-scavenging activities, me lower pH values, than did exracts from petal. Fructose and glucose were higher in petal extract than in calyx extract, but sucrose was higher in calyx extracts. Extract of freeze-dried powdered petals had significantly higher free sugar levels than did exracts from petals dried with hot air. The major organic acids in extracts were citric acid, oxalic acid, and malic acid. The levels of organic acids were inversely related to free sugar levels in all flower parts and after all drying methods tested. Sensory tests of aroma, taste and overall acceptability yielded scores above medium for all teas, regardless of the flower part powdered, or the drying method used. The results show that the petal and calyx of persimmon may be used to make tea and perhaps other foods.

• Korean Journal of Food Science and Technology
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• v.46 no.4
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• pp.505-510
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• 2014

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.

• The Korean Journal of Mycology
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• v.32 no.2
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• pp.130-133
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• 2004

Leaf blight and fruit rot of sweet persimmon (cv. Fuyu) caused by Pestalotia diospyri were observed during the growing season and postharvest such as storage and transport, respectively. Typical symptoms on leaves developed with small brown spots and were later reddish brown colors. In the storage fruit, the white mycelial mats formed between fruit and calyx. The pathogenic fungus was isolated from infected fruits and cultured on potato dextrose agar (PDA). Colony color of the fungus was white at first on PDA. Conidia were ovoid or fusiform, 5 cells, middle 3 cells were olive, upper and lower 2 cells were colorless, and their size were $16{\sim}22\;{\times}\;6{\sim}8\;{\mu}m$. They had were $2{\sim}3$ appendage at basal cell and size $9{\sim}18\;{\mu}m$. Based on the cultural and mycological characteristics and pathogenicity test on host plants and fruits, the fungus was identified as Pestalotia diospyri Syd.&P. Syd. This is the first report on the leaf blight and fruit rot of sweet persimmon caused by Pestalotia diospyri in Korea.

• Korean Journal of Organic Agriculture
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• v.19 no.1
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• pp.109-120
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• 2011

Calyx-end browning in sweet persimmon (Diospyros kaki) fruits is the postharvest disorder during the storage and shows different proportions by the cultivars. This study was to evaluate fruit texture characteristics at harvest and to learn how browning in fruits affects the cell structures in different cultivars. Persimmon cultivars included 'Fuyu', 'Jiro', 'Uenishiwase', 'Daiandangam', and 'Ro-19', which were harvested at the end of October in 2003 and investigated after 100 days storage. Fruit texture varied with different cultivars. 'Jiro' and 'Ro-19' fruits did not have browning symptoms while 'Daiandangam' fruits had approximately 80% browning of them. There were no visual differences for the cell structure in fruit peels between fruits without browning, such as 'Jiro' and 'Ro-19', and fruits with browning, such as 'Fuyu', 'Uenishiwase', and 'Daiandangam'. The most outer layers in a 'Jiro' fruit peel arranged one to two epidermis which could not induce browning in the tissues, while 'Fuyu' had two to three layers, inducing a browning symptom. Although there were no differences for the tissue structure between browning and normal fruits, browning fruits did not have apparent cell organelle and proceeded degradation of cell walls in the flesh.