Hossain Abul, Moon Hey Kyung, Kim Jong-Kuk
a Department of Food and Food Service Industry , Kyungpook National University , Sangju , South Korea.
b Center for Scientific Instrument , Kyungpook National University , Sangju , South Korea.
Biosci Biotechnol Biochem. 2017 Nov;81(11):2079-2085. doi: 10.1080/09168451.2017.1378088. Epub 2017 Sep 27.
Persimmon is a very delicious fruit and the leaves of this tree are used as a traditional drug. This study aimed to investigate the effects of drying method (hot air and freeze-drying), extraction temperature (80, 90 and 100 °C) and extraction time (10, 30, 60 and 120 min) and harvest stage (flowering and fruiting) on the antioxidant contents and antioxidant activity of persimmon leaves. The results showed that the highest antioxidants were obtained in both methods of drying. Also, 100 °C for 120 min of extraction gave the highest antioxidant contents, but with no significant difference compared to 90 °C for 60 min of extraction. Persimmon leaves collected during flowering stage had the maximum amount of antioxidants compared to the fruiting stage. Finally, it can be said that persimmon leaves harvested during flowering stage and treated by hot air drying with these extraction conditions (90 °C for 60 min) are richer in bioactive compounds.
柿子是一种非常美味的水果，这种树的叶子被用作传统药物。本研究旨在调查干燥方法（热风干燥和冷冻干燥）、提取温度（80、90和100°C）、提取时间（10、30、60和120分钟）以及收获阶段（开花期和结果期）对柿子叶抗氧化成分和抗氧化活性的影响。结果表明，两种干燥方法均获得了最高的抗氧化剂含量。此外，100°C提取120分钟时抗氧化剂含量最高，但与90°C提取60分钟相比无显著差异。与结果期相比，开花期采集的柿子叶抗氧化剂含量最高。最后，可以说，在开花期收获并用热风干燥处理的柿子叶，在这些提取条件下（90°C提取60分钟）生物活性化合物更丰富。
