Journal of Food, Agriculture and Environment
Vol 8,
Issue 3&4,2010
Online ISSN: 1459-0263
Print ISSN: 1459-0255
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Quantity of the flavonoid profile peaks during storage and ripening in persimmon fruit
Author(s):
Ayse Tulin Oz 1*,
Panagiotis Kefalas 2Recieved Date: 2010-08-22, Accepted Date: 2010-10-28
Abstract:Persimmon fruit can be considered as a highly nutritional product because of its strong antioxidant capacity. Flavonoids play a significant role in human health as antioxidants. Research related to the quality of persimmon has mostly been concentrated on sensory perception, sweetness, astringency, color and storage characteristics. While volatile compounds of persimmon have been studied there has been relatively little information published on the effect of temperature and ripening on the flavonoid content. In the present study, the profile of persimmon fruit flavonoids at three different maturation stages and at 20 and 0 ºC was studied. Results showed that there was a significant effect of storage temperature on the flavonoid profile. The flavonoid concentrations increased with ripening at both temperatures; manifesting the highest level at 20 ºC.
Keywords:Diospyros kaki,
persimmon, flavonoids, HPLC, storageJournal: Journal of Food, Agriculture and Environment
Year: 2010
Volume: 8
Issue: 3&4
Category: Food and Health
Pages: 108-110
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