The Physicochemical Properties and the Antioxidant Activities of Persimmon Peel Powders with Different Particle Sizes
2011
Hwang, I.W., Kyungpook National University, Daegu, Republic of Korea | Jeong, M.C., Korea Food Research Institute, Sungnam, Republic of Korea | Chung, S.K., Kyungpook National University, Daegu, Republic of Korea
To enhance utilization of persimmon peels as bio-resources, physicochemical properties and antioxidant activities of the powders obtained by drying, pulverization, and screening were investigated. Persimmon (Daebong) peel powder classified as DP-0 (whole), DP-1 (less than 40 mesh), DP-2 (40-60 mesh), and DP-3 (greater than 60 mesh) through screening showed clearly different appearances and color values. In contrast to coarse and reddish color of DP-1, DP-3 showed a fine and bright-yellowish color. Approximate compositions of the powders showed no significant difference depending on particle sizes. The reducing sugar content of DP-3 was approximately 10% higher than that of DP-1. In contrast to the vitamin C contents, which showed no significant difference, total carotenoid content of DP-1 was about 35% higher than that of DP-3. Contents of antioxidants, including total phenolics and total flavonoids, increased inversely to the particle sizes of the powders, and DP-3 had the strongest antioxidant activities. These results could be helpful for the utilization of persimmon peel powders as bio-resources through pragmatic researches.
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