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Accession number;03A0437375
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| Title;Changes in the Radical-Scavenging Activity of Persimmon during Dry-Ripening |
| Author;
ISHIWATARI KIMIKO
(Nara Women's Univ., Graduate School of Human Culture, JPN)
TAKAMURA HITOSHI
(Nara Woman's Univ.)
MATOBA TERUYOSHI
(Nara Women's Univ., Graduate School of Human Culture, JPN)
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Journal Title;Journal of Home Economics of Japan
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Journal Code:F0763A
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ISSN:0913-5227
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VOL.54;NO.6;PAGE.449-456(2003)
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| Figure&Table&Reference;FIG.1, TBL.5, REF.50 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;Changes in the radical-scavenging activity and amount of active components (ascorbic acid and polyphenols) in astringent persimmon (shibugaki) during dry-ripening were investigated. The activity and active compounds in home-made wet-ripened (jukushi), commercial dry-ripened (hoshigaki), and commercial alcohol-treated (sawashigaki) persimmon samples were also examined. The activity of astringent persimmon during dry-ripening decreased with a reduction in the astringent taste, resulting in that the activity after 5 weeks of dry-ripening being about 1% of that of the original persimmon. The amounts of ascorbic acid and polyphenols after 5 weeks of dry-ripening respectively decreased to 0 and 5% of those in the original persimmon. The activity of the commercial dry-ripened and alcohol-treated persimmon was similar to that of the home-made dry-ripened persimmon prepared in this study. However, the activity of wet-ripened persimmon having no astringent taste was comparable to that of fresh astringent persimmon. (author abst.) |
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