Functional Component Contents in Mature Leaves, Young Shoots, and Adventitious Shoots of Japanese Persimmon 'Saijo'

• TSURUNAGA Yoko

  Shimane Agricultural Technology Center

• MATSUMOTO Toshikazu

  Shimane Agricultural Technology Center

• KURAHASHI Takao

  Shimane Agricultural Technology Center

• MOCHIDA Keisuke

  Shimane Agricultural Technology Center

• SUZUKI Yoshitaka

  Kochi Agricultural Research Center

• ITAMURA Hiroyuki

  Faculty of Life and Environmental Science, Shimane University

抄録

The mature leaves of Japanese ‘Saijo’ persimmon (Diospyros kaki 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.

収録刊行物

• Food Science and Technology Research

  Food Science and Technology Research 14 (1), 62-66, 2008

  公益社団法人 日本食品科学工学会

キーワード

• astragalin
• isoquercitrin
• persimmon shoot
• total ascorbic acid
• total polyphenol

詳細情報

• CRID: 1390001204455555072
• NII論文ID: 10021184655
• NII書誌ID: AA11320122
• DOI: 10.3136/fstr.14.62
• COI: 1:CAS:528:DC%2BD1cXksFWgt74%3D
• ISSN: 18813984
• ISSN: 13446606
• 本文言語コード: en
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可