Determination of total phenolic compound contents and antioxidant capacity of persimmon skin
Subject Areas :
Food Science and Technology
مرتضی Mohamadi
1
,
زهرا Pourfallah
2
,
A.H Elhami Rad
3
1 - Graduated of Food Science and Technology, Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran.
2 - - Graduated of Food Science and Technology, Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran.
3 - Assistant Professor of Food Science Department, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran.
Received: 2012-05-20
Accepted : 2012-11-11
Published : 2012-05-21
Keywords:
phenolic compound,
Antioxidant ability,
Persimmon,
Abstract :
Due to the adverse side effects of synthetic antioxidants, the search for natural and safe antioxidants has become crucial. In this study, the total phenolic compound contents and antioxidants activity of persimmon skin was investigated. The extraction was carried out by means of maceration method using ethanol and methanol solvents with ratio of 1 part persimmon skin to 5 parts of solvents. Afterwards, the total phenolic compounds and antioxidants activity was measured. According to the results, ethanolic and methanolic extracts contained 255.6 and 214.15 mg gallic acid per 100 g of persimmon skin, respectively. Moreover, ethanolic extracts showed a higher activity for scavenging free radicals compared to methanolic extracts.
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