Functional Component Contents in Mature Leaves, Young Shoots, and Adventitious Shoots of Japanese Persimmon 'Saijo'
The mature leaves of Japanese 'Saijo' persimmon (<I>Diospyros kaki</I> Thunb.) are consumed as ingredients in health foods and teas. Levels of ascorbic acid and polyphenols were compared between the mature leaf (M-leaf), young shoot (T-shoot; cultured by water-soaking twigs grown the previous year) and adventitious shoot (A-shoot; obtained from orchard trees). The level of total ascorbic acid (T-AsA) was highest in M-leaves, and though the levels of polyphenols were high in M-leaf and A-shoot, they were remarkably low in T-shoot. Isoquercitrin and astragalin levels were highest in A-shoot, followed by M-leaf, and then T-shoot.
- Food science and technology research
Food science and technology research 14(1), 62-66, 2008-01-01
Japanese Society for Food Science and Technology