From Diospyros kaki L. (Persimmon) Phytochemical Profile and Health Impact to New Product Perspectives and Waste Valorization

Abstract

Persimmon (Diospyros kaki L.) fruit’s phytochemical profile includes carotenoids, proanthocyanidins, and gallic acid among other phenolic compounds and vitamins. A huge antioxidant potential is present given this richness in antioxidant compounds. These bioactive compounds impact on health benefits. The intersection of nutrition and sustainability, the key idea behind the EAT-Lancet Commission, which could improve human health and decrease the global impact of food-related health conditions such as cancer, heart disease, diabetes, and obesity, bring the discussion regarding persimmon beyond the health effects from its consumption, but also on the valorization of a very perishable food that spoils quickly. A broad option of edible products with better storage stability or solutions that apply persimmon and its byproducts in the reinvention of old products or even creating new products, or with new and better packaging for the preservation of food products with postharvest technologies to preserve and extend the shelf-life of persimmon food products. Facing a global food crisis and the climate emergency, new and better day-to-day solutions are needed right now. Therefore, the use of persimmon waste has also been discussed as a good solution to produce biofuel, eco-friendly alternative reductants for fabric dyes, green plant growth regulator, biodegradable and edible films for vegetable packaging, antimicrobial activity against foodborne methicillin-resistant Staphylococcus aureus found in retail pork, anti-Helicobacter pylori agents from pedicel extracts, and persimmon pectin-based emulsifiers to prevent lipid peroxidation, among other solutions presented in the revised literature. It has become clear that the uses for persimmon go far beyond the kitchen table and the health impact consumption demonstrated over the years. The desired sustainable transition is already in progress, however, mechanistic studies and clinical trials are essential and scaling-up is fundamental to the future.

In-vitro antioxidant, lipoxygenase inhibitory, and in-vivo muscle relaxant potential of the extract and constituent isolated from Diospyros kaki (Japanese Persimmon)

“…In Japan, calyces are utilized in the folk system for the use of high cough [ 5 ]. D. kaki various parts contain several bioactive compounds which include; tannins, flavonoids, steroids, carotenoids, naphthoquinones, steroids, sugars, lipids, and amino acids [ [6] , [7] , [8] ]. The major phytochemical isolated from D. kaki is plumbagin which has been documented for excellent insecticidal, sterilant, and antifeedant activities [ 9 ].…”

“…(The extract and isolated compound of D. Kaki has been documented for excellent analgesic, sedative, and anti-inflammatory effects [ 19 , 20 ]. (Persimmon fruits are a rich source of proanthocyanidins, gallic acids, vitamins, and other phenolic compounds, which have excellent antioxidant activity [ [8] , [9] , [10] , [11] , [12] , [13] , [14] , [15] , [16] , [17] , [18] , [19] , [20] , [21] ]. The chloroform extract and isolated compounds from D. kaki have reported excellent insecticidal effects [ 22 ].…”

Effects of combinational use of controlled atmosphere, cold storage and edible coating applications on shelf life and quality attributes of fresh-cut persimmon fruit

“…Persimmons fruits are a good source of carotenoids, mostly found in skin and flesh, which are responsible for the color of the fruits and whose amount increases as the fruit ripens [40,41]. Zhou et al [42], showed that β-cryptoxanthin was the most abundant carotenoid among all individual components in both peel and flesh.…”

Comparative transcriptomic and metabolomic analyses reveal differences in flavonoid biosynthesis between PCNA and PCA persimmon fruit

“…Flavonoids produced by plants have many health benefits for humans and play crucial roles in both the fruit quality and its economic value (Dias et al, 2021;Xie et al, 2022). Persimmons are rich in phytochemicals such as flavonoids, carotenoids, triterpenoids, fatty acids, and vitamin C (Direito et al, 2021), with flavonoids being the main active antioxidants (Sun et al, 2011). The persimmon fruit has a variety of pharmacological poroperties, including antiadipogenic, hypocholesterolemic, antioxidant, anti-inflammatory, and antitumor poroperties, due to its flavonoid components such as hesperidin, naringin, and nobiletin (Direito et al, 2021).…”

“…Persimmons are rich in phytochemicals such as flavonoids, carotenoids, triterpenoids, fatty acids, and vitamin C (Direito et al, 2021), with flavonoids being the main active antioxidants (Sun et al, 2011). The persimmon fruit has a variety of pharmacological poroperties, including antiadipogenic, hypocholesterolemic, antioxidant, anti-inflammatory, and antitumor poroperties, due to its flavonoid components such as hesperidin, naringin, and nobiletin (Direito et al, 2021). Besides, flavonoids such as proanthocyanidins are associated with the astringency and flavor of the persimmon fruits (Zheng et al, 2021).…”