Comparative study of catechin compositions in five Japanese persimmons (Diospyros kaki)
作者： T SUZUKI , S SOMEYA , F HU , M TANOKURA
DOI: 10.1016/J.FOODCHEM.2004.10.017
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摘要: Abstract In order to study catechin compositions in five Japanese persimmons: Hiratanenashi (HN), Tone-wase (TW), Ishibashi-wase (IW), Maekawa-jiro (MJ) and Matsumoto-wase-fuyu (MF), the contents of epigallocatechin (EGC), (C), epicatechin (EC) were determined. Total phenolic also determined for studies composition. Identification quantification catechins performed by HPLC. The EGC three astringent persimmons (HN, TW IW) higher than those two non-astringent (MJ MF). content HN (astringent) was highest among persimmons. MF (non-astringent) lowest Therefore, may be better sources natural antioxidant, EGC, persimmons, best source This is first comparative
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