Changes in the Antioxidant Potential of Persimmon Peel Extracts Prepared by Different Extraction Methods
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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℃). 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 H2O2-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℃ for 1 h may enhance KPP’s antioxidant effects, which mainly involve non-enzymatic antioxidant systems.
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℃). 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 H2O2-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℃ for 1 h may enhance KPP’s antioxidant effects, which mainly involve non-enzymatic antioxidant systems.
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