TAILIEUCHUNG - Study of postharvest changes in the chemical composition of persimmon by HPLC
The study showed that persimmon fruits are a good source of phenolic compounds, which are nutritionally important for their antioxidant activities and protective functions against diseases caused by oxidative stress. | Turkish Journal of Agriculture and Forestry Research Article Turk J Agric For (2013) 37: 568-574 © TÜBİTAK doi: Study of postharvest changes in the chemical composition of persimmon by HPLC 1, 2 Hande BALTACIOĞLU *, Nevzat ARTIK Department of Food Engineering, Faculty of Engineering, Middle East Technical University, Ankara, Turkey 2 Department of Food Engineering, Faculty of Engineering, Ankara University, Ankara, Turkey 1 Received: Accepted: Published Online: Printed: Abstract: Chemical composition, total phenolic content, phenolic compounds, sugars, and L-ascorbic acid content of persimmon fruits of 6 different persimmon cultivars obtained from Ordu, Turkey, were evaluated in this study. Four astringent persimmon cultivars (Türkay, Hachiya, 07 TH 13, and Moralı) and 2 nonastringent persimmon cultivars (Tozlayıcı and Fuyu) were used for analysis. In order to determine total phenolic content in persimmon fruits, the Folin–Ciocalteu colorimetric method was used. High-performance liquid chromatography (HPLC) was used to identify and quantify the phenolic compounds, sugar, and L-ascorbic acid. Total phenolic content was higher in the astringent species than in the nonastringent species. Phenolic compounds identified and quantified in persimmons were gallic acid, chlorogenic acid, rutin, and catechin. Total phenolic content and phenolic compound concentrations decreased during storage. The sugar compounds found in persimmon cultivars were fructose and glucose. L-ascorbic acid content for all cultivars varied between and mg 100 g–1. The study showed that persimmon fruits are a good source of phenolic compounds, which are nutritionally important for their antioxidant activities and protective functions against diseases caused by oxidative stress. Key words: High-performance liquid chromatography, L-ascorbic acid, persimmon, phenolic compounds,
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