Highly galloylated and A-type prodelphinidins and procyanidins in persimmon (Diospyros kaki L.) peel

Background: phenolic compounds are bioactive chemical species derived from fruits and vegetables, with a plethora of healthy properties. In recent years, there has been a growing interest in persimmon (Diospyros kaki L.f.) due to the presence of many different classes of phenolic compounds. However, the analysis of individual phenolic compounds is difficult due to matrix interferences. Methods: the aim of this research was the evaluation of individual phenolic compounds and antioxidant capacity of the pulp of two varieties of persimmon (Rojo Brillante and Triumph) by an improved extraction procedure together with a UPLC-Q-TOF-MS platform. Results: the phenolic compounds composition of persimmon was characterized by the presence of hydroxybenzoic and hydroxycinnamic acids, hydroxybenzaldehydes, dihydrochalcones, tyrosols, flavanols, flavanones, and flavonols. A total of 31 compounds were identified and 17 compounds were quantified. Gallic acid was the predominant phenolic compounds found in the Rojo Brillante variety (0.953 mg/100 g) whereas the concentration of p-hydroxybenzoic acid was higher in the Triumph option (0.119 mg/100 g). Conclusions: the results showed that the Rojo Brillante variety had higher quantities of phenolic compounds than the Triumph example. These data could be used as reference in future phenolic compound databases when individual health effects of phenolic compounds become available.

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Natural Drying of Astringent and Non-Astringent Persimmon “Rojo Brillante”. Drying Kinetics and Physico-Chemical Properties

Foods ◽

10.3390/foods10030647 ◽

2021 ◽

Vol 10 (3) ◽

pp. 647

Author(s):

Cristina M. González ◽

Rebeca Gil ◽

Gemma Moraga ◽

Alejandra Salvador

Keyword(s):

Chemical Properties ◽

Drying Kinetics ◽

Added Value ◽

Diospyros Kaki ◽

Drying Characteristics ◽

Water Diffusivity ◽

Physico Chemical ◽

Drying Treatment ◽

Effective Water ◽

Natural Drying

Persimmon (Diospyros kaki L.f.) crop has markedly increased in Spain, and “Rojo Brillante” persimmon is the main cultivated variety. This astringent cultivar requires de-astringency treatment before commercialization, which may involve an extra cost. Its short commercial season implies handling large volumes of fruits with consequent postharvest losses. Therefore, the development of derived added-value products is of much interest. In this study, astringent and non-astringent “Rojo Brillante” persimmons were dehydrated by following a natural drying method used in Asia. The drying kinetics and physico-chemical properties were analyzed for 81 days. The results indicated subsequent reductions in weight, water content, and water activity throughout the drying process, and the equatorial diameter decreased. All the employed thin-layer mathematical models were suitable for representing the drying characteristics of both products with similar behavior. The effective water diffusivity values were 5.07 × 10−11 m2 s−1 and 6.07 × 10−11 m2 s−1 for astringent and non-astringent persimmon samples, respectively. The drying treatment significantly decreased the soluble tannins content, and the astringent samples obtained similar values to those obtained for the non-astringent samples in 20 days. The external and internal flesh of the astringent fruit remained orange through the drying period, while brown coloration in the non-astringent fruit was observed after 57 drying days. Therefore, prior de-astringency treatment would not be necessary.

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Effect of persimmon leaves (Diospyros kaki) on goblet cell density and inflammation in experimental dry eye model

Applied Biological Chemistry ◽

10.1186/s13765-020-00529-7 ◽

2020 ◽

Vol 63 (1) ◽

Cited By ~ 1

Author(s):

Kyung-A Kim ◽

Chung Hyun Lee ◽

Tae Kyeom Kang ◽

Sung Jae Yang ◽

Chang Yong Lee ◽

...

Keyword(s):

Cell Density ◽

Dry Eye ◽

Goblet Cell ◽

Diospyros Kaki ◽

Eye Model ◽

Goblet Cell Density

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Persimmon-derived tannin ameliorates the pathogenesis of ulcerative colitis in a murine model through inhibition of the inflammatory response and alteration of microbiota

Scientific Reports ◽

10.1038/s41598-021-86608-1 ◽

2021 ◽

Vol 11 (1) ◽

Author(s):

Masahiro Kitabatake ◽

Yoko Matsumura ◽

Noriko Ouji-Sageshima ◽

Tatsuki Nishioka ◽

Atsushi Hara ◽

...

Keyword(s):

Ulcerative Colitis ◽

Immune Response ◽

Murine Model ◽

Control Diet ◽

Antimicrobial Activities ◽

Diet Group ◽

Chronic Inflammatory Bowel Disease ◽

Diospyros Kaki ◽

Colon Inflammation

AbstractUlcerative colitis (UC) is a chronic inflammatory bowel disease (IBD) induced by dysregulation of the immune response in the intestinal mucosa. Although the underlying mechanisms of UC development are not fully understood, disruption of gut microbiota, “dysbiosis”, is thought to lead to the development of IBD. Persimmon (Ebenaceae Diospyros kaki Thunb.)-derived tannin, which is a condensed polymeric tannin consisting of catechin groups, has antioxidant, anti-inflammatory, and antimicrobial activities. In this study, we assessed the effect of persimmon-derived tannin on a murine model of UC established by dextran sulfate sodium-induced colitis in female mice. Dietary supplementation of tannin significantly decreased disease activity and colon inflammation. A hydrolysate of tannin directly suppressed expression of inflammatory genes in macrophages in vitro. In faecal microbiota, the relative abundance of Bacteroides was increased significantly by tannin supplementation. Alpha-diversity indices in colitis-induced mice were significantly higher in the tannin diet group compared with the control diet group. Additionally, expansion of Enterobacteriaceae and Enterococcus, which is associated with disease progression of IBD, was remarkably suppressed in the tannin diet group. These results suggest that persimmon-derived tannin ameliorates colon inflammation in UC through alteration of the microbiota composition and immune response, which may be a promising candidate for IBD therapy.

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