Preparing a Carotenoid Polyphenol-Enriched Extract from the Peel of Persimmon,Diospyros kakiL.f. | Zendy

Ryoichi Izuchi | Zendy; Hidehito Takahashi | Zendy; Yumiko Inada | Zendy

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Preparing a Carotenoid Polyphenol-Enriched Extract from the Peel of Persimmon,Diospyros kakiL.f.

Author(s) -

Ryoichi Izuchi,

Hidehito Takahashi,

Yumiko Inada

Publication year - 2009

Publication title -

bioscience biotechnology and biochemistry

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.509

H-Index - 116

eISSN - 1347-6947

pISSN - 0916-8451

DOI - 10.1271/bbb.90616

Subject(s) - diospyros kaki , carotenoid , polyphenol , food science , chemistry , diospyros , botany , biology , antioxidant , biochemistry

The use of persimmon (Diospyros kaki L.f.) as a possible functional food material has not garnered widespread popularity. We conducted the present study and found that a fat-soluble extract obtained from the peel contained a large amount of carotenoids; beta-cryptoxanthin accounted for more than 50% of the total carotenoids identified. The extract also contained 6 polyphenolic aglycons.

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