ArticleAntioxidants (Basel, Switzerland)2022
The Different Contributors to Antioxidant Activity in Thermally Dried Flesh and Peel of Astringent Persimmon Fruit.
Article in Antioxidants (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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7 citing papers in PubMed, 20 citations in OpenAlex.
- Article
- Preparation, Structural Characterization, and Synergistic Hypoglycemic Effect of Jujube Polysaccharide-Polyphenol Complex.Foods (Basel, Switzerland) · 2026Article
- Influences of Drying Methods on Water-Soluble, Insoluble, and Total Dietary Fiber Contents and Physicochemical Properties of Mung Bean (International journal of food science · 2026Article
- Comparative Analysis of the Impact of Three Drying Methods on the Properties ofFoods (Basel, Switzerland) · 2023Article
- Tissue-Specific Antioxidant Activities of Germinated Seeds in Lentil Cultivars during Thermal Processing.Antioxidants (Basel, Switzerland) · 2023Article
- Accumulation of Antioxidative Phenolics and Carotenoids Using Thermal Processing in Different Stages ofMolecules (Basel, Switzerland) · 2023Article
- Impact of Processing on Antioxidant Rich Foods.Antioxidants (Basel, Switzerland) · 2022Article
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Abstract
In the thermal-drying processing of astringent persimmon fruit, the tissue-specific changes in the key antioxidants have hardly been investigated, while they have been well investigated in the flesh. We report here the different patterns of the antioxidant activities in the thermally processed flesh and peel of astringent persimmon, with analyses of the carotenoids, the condensed and hydrolysable tannins, and the total phenolics and flavonoids. The persimmon powders presented different colors on the basis of the drying temperatures: brown in 30 °C; light yellow in 60 °C; and dark brown in 90 °C, respectively. Non-maillard reaction and reduction of carotenoids caused the light-yellow color of 60 °C dried persimmon. Thermal drying reduced the antioxidant activities of the flesh in a temperature-dependent manner, with decreases in the carotenoids, the condensed and hydrolysable tannins, and the total phenolics and flavonoids, whereas it enhanced the antioxidant activities of the peel. The increase in the antioxidant activities in the peel were mainly the result of the increase in the total phenolics by the thermal effect, and especially in the content of the hydrolysable tannins, although the thermal processing decreased the other components. The heat-induced increase of antioxidant activity in the peel showed a strong significant correlation only with the contents of total phenolics (
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