Effects of shoot length on amounts of functional components of leaves and shoots for tea from Japanese persimmon [Diospyros kaki] 'Saijo'
2006
Tsurunaga, Y.(Shimane-ken. Food Processing Research Inst., Hamada (Japan)) | Matsumoto, T. | Kurahashi, T. | Mochida, K. | Itamura, H,
The functional components of leaves and their shoots classified into four categories according to length were investigated using Japanese persimmon 'Saijo'. The obtained results are as follows : (1) The total ascorbic acid (T-AsA) content in leaves from long (60-80cm) shoots (5,310mg/100g DW) was about 1.4-fold that in foliating leaves (F-leaves). The highest T-AsA content (4,690mg/100g DW) was obtained in medium (40-60cm) shoots (M-shoots). (2) The isoquercitrin contents in leaves were 240-360mg/100g DW and the astragalin content was 200-270mg/100g DW. The isoquercitrin and astragalin contents in shoots were significantly lower than those in leaves. (3) The polyphenol as catechin contents in shoots (5,100-6,200mg/100g DW) were lower than those in leaves (6,000-9,200 mg/100g DW). The polyphenol content of F-leaves was the highest (9,200mg/100g DW) and decreased with an increase in the length of donor shoots. The polyphenol content of M-shoots was the highest (6,200mg/100g DW) among the four shoot categories. In this study, we conclude that shoots as well as leaves are suitable material for health foods as sources of T-AsA, and that F-leaves are suitable sources of functional compounds (polyphenols).
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