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

Baltacıoğlu, Hande; Artık, Nevzat

doi:10.3906/tar-1210-21

Cited by 26 publications

(19 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Flavor: 5-Typical dried fruit flavor, ideal taste, not astringent; 4-typical dried fruit flavor and lightly astringent; 3-lightly astringent and bland flavor; 2-astringent and unacceptable flavor; 1-off flavor, too astringent. in total phenolic content with storage time, which is in agreement with our findings (Sattar et al, 1992;Del Bubba et al, 2009;Baltacıoğlu and Artık, 2013). Based on the results of sensory analysis, the control fruits had the most desirable flavor.…”

Section: Discussionsupporting

confidence: 91%

Quality characteristics of Trabzon persimmon dried at several temperatures and pretreated by different methods

Bölek¹,

Obuz²

2014

Turk J Agric For

View full text Add to dashboard Cite

IntroductionDrying is one of the oldest methods of food preservation. Fruits can be dried to extend their shelf life, and this gives us the opportunity to benefit from these fruits off season. Persimmon (Diospyros kaki L.) is not marketed efficiently because it stays in the markets for a short period of time, and therefore consumers and producers cannot benefit from it adequately. Drying can allow us to use the persimmon off season, and drying also removes the astringency that comes from the phenolic compounds of some varieties. Astringency and color have been reported in the literature as the most important quality characteristics of dried persimmon (Akyıldız et al., 2004) Persimmon has a therapeutic effect on cardiovascular system disease. Recently, studies have determined that persimmon reduces cholesterol and blood pressure, strengthens the immune system, remedies digestive system diseases, and helps to prevent cancer. Generally, persimmon has a therapeutic effect on weakness, anemia, vitamin deficiency, and gastrointestinal diseases (Yönel et al., 2008). Park et al. (2006) sun-dried or oven-dried fresh persimmons and investigated the effect of drying on dietary fiber, minerals, total phenolic content, and antioxidant activities and reported that there was no significant difference between dietary fiber and mineral content of fresh and dried persimmon. Baltacıoğlu and Artık (2013) investigated the changes in total phenolic content and total phenolic composition of 6 different persimmon cultivars during postharvest storage. They also determined the chemical composition and distribution of sugars and L-ascorbic acid content and reported that persimmons were a good source of polyphenolic compounds, L-ascorbic acid, and sugars, especially glucose and fructose. Jung et al. (2005) studied the soluble and insoluble dietary fiber, mineral content, total phenol, phenolic acid, and antioxidant potential of the fresh and dried persimmons. They did not report any statistical difference in dietary fiber, minerals, total phenolic content, or antioxidant potential between fresh persimmons and dried persimmons. Akyıldız et al. (2004) dipped Türkay variety astringent sliced persimmons into 8% sodium metabisulfite solution and into water and then dried them in a cabinet dryer at 60 °C, 75 °C, and 90 °C. During the drying process, they investigated changes in sulfur, total phenolic content, and color and reported that total Abstract: Although Trabzon persimmon (Diospyros kaki L.) is a beneficial fruit for both human health and industrial use, it is generally used seasonally, and inadequate attention has been given to its off-season use. This study was designed to determine the best drying method for optimizing the quality of dried Trabzon persimmon (Diospyros kaki 'Fuyu'). Samples treated with sodium metabisulfite prior to drying and dried at 65 °C had the highest L* value (P < 0.05). Rehydration value and ascorbic acid content of samples dried at 50 °C were the highest. Nevertheless, these samples had lower total phenolic cont...

show abstract

Section: Discussionsupporting

confidence: 91%

Quality characteristics of Trabzon persimmon dried at several temperatures and pretreated by different methods

Bölek¹,

Obuz²

2014

Turk J Agric For

View full text Add to dashboard Cite

show abstract

“…Persimmon is an edible fruit that is a member of the family Ebenaceae, which is native to China and Japan (Baltacıoğlu and Artık, 2013). Persimmon is cultivated and known as "Trabzon hurması" in Turkey (Doymaz, 2012).…”

Section: Introductionmentioning

confidence: 99%

“…They found that the highest bioactive value was obtained from freezedried samples. Recently, different properties of persimmon and preservation methods have been studied (Nicoleti et al, 2007;Gu et al, 2008;Sun et al, 2011;Baltacıoğlu and Artık, 2013). However, there are few studies concerning the addition of persimmon to food and food products (Han et al, 2012;Karaman et al, 2014b).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical, functional, and sensory properties of yogurts containing persimmon

Arslan¹,

Bayrakci²

2016

Turk J Agric For

View full text Add to dashboard Cite

This study investigated the effects of various concentrations (10% and 12%, w/w) of persimmon marmalade and puree used in yogurt production. The antioxidant capacity, composition, and physicochemical and sensory properties of yogurts were established during the storage period. The titratable acidity contents and pH values of the samples changed slowly throughout the storage period. Yogurts made from persimmon marmalade had higher a and b values than did other yogurts. Yogurt containing 12% persimmon marmalade received the highest sensory analysis values. The dry matter contents of the samples fluctuated between 16.67% and 21.54% throughout the storage period. The highest viscosity and water capacity values were detected in the yogurt sample with 12% persimmon marmalade on the 15th day. The samples produced by adding persimmon puree exhibited lower antioxidant activity than did other samples.

show abstract

“…Natural antioxidants protect and preserve the metabolic activity and cellular viability of cryopreserved bovine spermatozoa [5]. Diospyros kaki is rich in strong antioxidants as represented by high contents of carotenoids [11,33], flavonoids and polyphenols [34][35][36], organic acids and vitamins [11,37], carbohydrates [11,38] and minerals [39]. Olayemi et al [40] and Aljady et al [41] recorded that phenolic acids and flavonoids have strong antioxidant capacity and improved semen quality of preserved semen.…”

Section: Discussionmentioning

confidence: 99%

Effect of Diospyros kaki enriched extender on cattle bull sperm parameters and conception rate

El-Sheshtawy

El-Nattat

2017

APJR

View full text Add to dashboard Cite

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

Cited by 26 publications

References 19 publications

Quality characteristics of Trabzon persimmon dried at several temperatures and pretreated by different methods

Quality characteristics of Trabzon persimmon dried at several temperatures and pretreated by different methods

Physicochemical, functional, and sensory properties of yogurts containing persimmon

Effect of Diospyros kaki enriched extender on cattle bull sperm parameters and conception rate

Contact Info

Product

Resources

About