Selected primary and secondary metabolites in fresh persimmon (Diospyros kaki Thunb.): A review of analytical methods and current knowledge of fruit composition and health benefits

Giordani, Edgardo; Doumett, Saer; Nin, Stefania; Bubba, Massimo Del

doi:10.1016/j.foodres.2011.01.036

Cited by 119 publications

(124 citation statements)

References 90 publications

(233 reference statements)

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“…For instance, higher concentrations of β-carotene were measured in cultivars 'Tone Wase' (494 μg/100 g) and 'Hana Fuyu' (875 μg/100 g) growing in Slovenia (Veberic et al 2010). While, Giordani et al (2011) reported that the contents of β-carotene in cultivars 'Fuji', 'Triumph' and 'Jiro' were 31, 45 and 93 μg/100 g, respectively, which were much lower than our results, probably due to cultivar differences and environmental effects. Zhou et al (2011) demonstrated that the content of β-carotene in cultivar 'YueShi' rapidly increased from green to mature, indicating that the maturity of persimmon fruit also had an important impact on the carotenoid content.…”

Section: β-Carotenecontrasting

confidence: 98%

“…Similar findings have been reported in 11 persimmon cultivars growing in Slovenia, with total sugar values between 10.6 to 17.8 g/100 g (Veberic et al 2010). However, the sugar contents of astringent persimmons in our study were higher than that in some other astringent cultivars, such as cultivars 'Kikuhira', 'Hyozaemon' and 'Gionbo' (9.9, 10.1 and 10.5 g/100 g, respectively) (Giordani et al 2011). Persimmon cultivars possessed higher content of total sugar than medlar (Glew et al 2003), but lower than jujube (Gao et al 2012).…”

Section: Sugarcontrasting

confidence: 66%

“…Zhou et al (2011) demonstrated that the content of β-carotene in cultivar 'YueShi' rapidly increased from green to mature, indicating that the maturity of persimmon fruit also had an important impact on the carotenoid content. The β-carotene content in persimmon was lower than that in mango, apricot and papaya, but higher than that in apple, pear and orange (Giordani et al 2011). …”

Section: β-Carotenementioning

confidence: 74%

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Comparison of sensory and compositions of five selected persimmon cultivars (Diospyros kaki L.) and correlations between chemical components and processing characteristics

Chen

Zhang

et al. 2015

J Food Sci Technol

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Persimmon is one of the most popular and valuable fruits in markets because of its distinguished flavor as well as its significant benefits to health. The present study systematically compared the sensory characteristics and chemical compositions of five commercial persimmon fruits, and the correlations between chemical components and processing characteristics were also included. Our results showed that obvious differences in aroma and taste were found among the cultivars. Likewise, the contents of chemical components including sugar, total phenol, β-carotene and ascorbic acid, varied significantly (p < 0.05) across different persimmon cultivars. The processing characteristics of persimmon fruit closely correlated with the chemical compositions. Pectin (r = 0.76, p < 0.01) and total phenol (r = 0.576, p < 0.05) were found to enhance the viscosity of persimmon pulp, and the colour of persimmon powder was greatly influenced by β-carotene, ascorbic acid and sugar contents (r = 0.823, −0.729 and −0.685, p < 0.01, respectively). Powder recovery of persimmon was positively correlated with pectin content (r = 0.503, p < 0.05) and negatively related to total sugar content (r = −0.668, p < 0.01). Pectin content exerted positive effect (r = 0.719, p < 0.01) on hygroscopicity of persimmon powder, and the powder solubility showed a positive correlation to sugar and a negative relationship to pectin contents (r = 0.662 and −0.716, p < 0.01, respectively). In addition, a positive correlation (r = 0.642, p < 0.01) of the content of ascorbic acid to phenolic retention was also observed.

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Section: β-Carotenecontrasting

confidence: 98%

Section: Sugarcontrasting

confidence: 66%

Section: β-Carotenementioning

confidence: 74%

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Comparison of sensory and compositions of five selected persimmon cultivars (Diospyros kaki L.) and correlations between chemical components and processing characteristics

Chen

Zhang

et al. 2015

J Food Sci Technol

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“…Persimmon is known as an excellent source of primary and secondary metabolites such as phenolic compounds, L-ascorbic acid, and sugars (Giordani et al 2011). The chemical constituents of persimmons are often reported in the literature.…”

Section: Discussionmentioning

confidence: 99%

Study of postharvest changes in the chemical composition of persimmon by HPLC

Baltacıoğlu¹,

Artık²

2013

Turk J Agric For

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IntroductionPersimmon (Diospyros kaki L.), a tree belonging to the family Ebenaceae, was originally cultivated in China and Japan. In Turkey, persimmon fruits are widely cultivated in the Mediterranean and Black Sea regions, and Turkish persimmon production reached 15,000 t year -1 in 1997 (Ünal 2004). Persimmon fruits range in color from light yellow-orange to dark red-orange and can be classified in 2 main groups: astringent and nonastringent. Astringent persimmons might not be consumed before softening due to their high levels of soluble tannins, whereas nonastringent varieties can be eaten fresh (Ito 1971).

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“…The persimmons consumption can carry health benefits such as the reduction of degenerative human diseases, the protection against free radicals and the prevention of oxidative damage, risk of cardiovascular disease, diabetes and cancer (GIORDANI et al, 2011). However, the antioxidant capacity and the carotenoid content of fruits are conditioned by the environmental factors and storage conditions which affect their nutritional value (BLESSINGTON et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Effect of chitosan coatings on the quality of persimmon under commercial storage conditions.

Rios

Bohórquez

2017

Braz. J. Food Res.

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The chitosan coating effectiveness for enhancing the shelf life and retaining the carotenoids content of persimmons under commercial storage was investigated. Persimmons (Diospyros kaki L.) var. "Kyoto" were disinfected, immersed, drained, dried at room temperature, packaged and stored in a controlled temperature chamber. Physical and chemical properties were measured. The coating application reduced significantly the hue angle values compared with the control which suggests a slight ripening by the coating effect. Finally, the analysis of the carotenoid concentration for the five specific carotenoids determined that the β-cryptoxanthin was the most abundant pigment and it was not significantly differences during the storage and coating application. The storage time did not influence the carotenoid content for uncoated samples excluding the α-carotene analysis. The chitosan coating influenced on the lutein and zeaxanthin concentration during the last storage and on the α-carotene and β-carotene concentration for some cases.

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Selected primary and secondary metabolites in fresh persimmon (Diospyros kaki Thunb.): A review of analytical methods and current knowledge of fruit composition and health benefits

Cited by 119 publications

References 90 publications

Comparison of sensory and compositions of five selected persimmon cultivars (Diospyros kaki L.) and correlations between chemical components and processing characteristics

Comparison of sensory and compositions of five selected persimmon cultivars (Diospyros kaki L.) and correlations between chemical components and processing characteristics

Study of postharvest changes in the chemical composition of persimmon by HPLC

Effect of chitosan coatings on the quality of persimmon under commercial storage conditions.

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