Abstract
This study evaluated the compositions of nutrient profile and antioxidant activities of persimmon fruits grown in various ecological regions in Turkey: Artvin, Balıkesir, Malatya, and Mersin. Total phenolic content (TPC), total ascorbic acid (TAC), 2,2′-azino-bis-3‑ethylbenzothiazoline-6-sulfonic acid (ABTS), 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH), and ferric reducing antioxidant power values (FRAP) were found to be higher in the samples from the highest altitude area in the Malatya region. Gallic acid, caffeic acid, vanillic acid, p-coumaric acid, trans-ferulic acid, naringin, sinapic acid, rutin trihydrate, ellagic acid, resveratrol, quercetin, and trans-cinnamic acid were identified and quantified by high pressure liquid chromatography (HPLC). It was detected that the total sugar content of the Mersin samples at the lowest altitude were higher than those of other samples. In total, 14 fatty acids were detected and among them the major fatty acids were palmitic acid, palmitoleic acid, gamma-linolenic acid, and cis-9-oleic acid, which occurred in all samples. The highest concentrations of monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) were found in samples from Artvin (39.71 and 27.2%, respectively). It was found that the fatty acid and phenolic compound levels of the samples were independent of the altitudes at which they were grown.
Similar content being viewed by others
References
(2023) FAO statical databases. http://faostat.fao.org. Accessed 5 Jan 2023
https://tr.climate-data.org/location. Accessed 10 Mar 2021
Akbulut M, Ercisli S, Yıldırım N, Orhan E, Agar G (2008) The comparison of persimmon genotypes (Diospyros kaki Thunb.) by using RAPD and FAME data. Rom Biotech Lett 13(4):3851–3858
AOAC (1990) Official methods of analysis of the association of official analytical chemists, 15th edn. AOAC, Arlington, pp 1058–1059
Aslantas R, Karabulut H (2007) Effects and Importance on fruit growing of altitude sea level. Alinteri 12:31–37
Ayaz FA, Kadıoğlu A (1999) Fatty acid compositional changes in developing persimmon (Diospyros lotus L.) fruit. N Z J Crop Hortic Sci 27:257–261. https://doi.org/10.1080/01140671.1999.9514104
Bakhshi D, Arakawa O (2006) Effects of UV‑b irradiation on phenolic compound accumulation and antioxidant activity in ‘Jonathan’ apple influenced by bagging, temperature and maturation. J Food Agric Environ 4(1):75–79
Baltacıoğlu H, Artık N (2013) Study of postharvest changes in the chemical composition of persimmon by HPLC. Turk J Agric For 37(5):568–574. https://doi.org/10.1234/4.2006.698
Benzie IF, Strain JJ (1996) The ferric reducing ability of plasma (FRAB) as a measure of “antioxidant power”: the FRAB assay. Anal Biochem 239:70–76. https://doi.org/10.1002/9781119135388.ch5but
Butt MS, Sultan MT, Aziz M, Naz A, Ahmed W, Kumar N, Imran M (2015) Persimmon (Diospyros kaki) fruit: hidden phytochemicals and health claims. EXCLI J 14:542. https://doi.org/10.17179/excli2015-159
Candir EE, Ozdemir AE, Kaplankiran M, Toplu C (2009) Physico-chemical changes during growth of persimmon fruits in the East Mediterranean climate region. Sci Hortic 121(1):42–48. https://doi.org/10.1016/j.scienta.2009.01.009
Celep E, Aydın A, Yesilada E (2012) A comparative study on the in vitro antioxidant potentials of three edible fruits: cornelian cherry, Japanese persimmon and cherry laurel. Food Chem Toxicol 50(9):3329–3335. https://doi.org/10.1016/j.fct.2012.06.010
Celik A, Ercisli S (2008) Persimmon cv. Hachiya (Diospyros kaki Thunb.) fruit: some physical, chemical and nutritional properties. Int Food Sci Nutr 59:599–606. https://doi.org/10.1080/09637480701538221
Chen XN, Fan JF, Yue X, Wu XR, Li LT (2008) Radical scavenging activity and phenolic compounds in persimmon (Diospyros kaki L. cv. Mopan). J Food Sci 73(1):24–28. https://doi.org/10.1111/j.1750-3841.2007.00587.x
Denev P, Yordanov A (2013) Total polyphenol, proanthocyanidin and flavonoid content, carbohydrate composition and antioxidant activity of persimmon (Diospyros kaki L.) fruit in relation to cultivar and maturity stage. Bulg J Agric Sci 19(5):981–988
Duncan DB (1955) Multiple range and multiple F Tests. Biometrics 11:1–14. https://doi.org/10.2307/3001478
Ercisli S, Akbulut M, Ozdemir O, Sengul M, Orhan E (2008) Phenolic and antioxidant diversity among persimmon (Diospyrus kaki L.) genotypes in Turkey. Int J Food Sci Nutr 59:477–482. https://doi.org/10.1080/09637480701538262fu
Esitken A (2006) Vitamin Fizyolojisi. Atatürk Univ Ins of Sci, Erzurum
Fu L, Lu W, Zhou X (2016) Phenolic compounds and in vitro antibacterial and antioxidant activities of three tropic fruits: persimmon, guava, and sweetsop. Biomed Res Int. https://doi.org/10.1155/2016/4287461
George AP, Redpath S (2008) Health and medicinal benefits of persimmon fruit: a review. Adv Hortic Sci 22(4):244–249. https://doi.org/10.1400/100649
Giordani E, Doumett S, Nin S, Del Bubba M (2011) Selected primary and secondary metabolites in fresh persimmon (Diospyros kaki Thunb.): a review of analytical methods and current knowledge of fruit composition and health benefits. Food Res Int 44:1752–1767. https://doi.org/10.1016/j.foodres.2011.01.036
Glew RH, Ayaz FA, Millson M, Huang HS, Chuang LT, Sanz C, Golding JB (2005) Changes in sugars, acids and fatty acids in naturally parthenocarpic date plum persimmon (Diospyros lotus L.) fruit during maturation and ripening. Eur Food Res Technol 221:113–118. https://doi.org/10.1007/s00217-005-1201-9
Jung ST, Park YS, Zachwieja Z, Folta M, Barton H, Piotrowicz J, Katrich E, Trakhtenberg S, Gorinstein S (2005) Some essential phytochemicals and the antioxidant potential in fresh and dried persimmon. Int J Food Sci Nutr 56:105–113. https://doi.org/10.1080/09637480500081571
Korkutal İ, Bahar E, Özge K (2012) Altitude effects on grape quality. Trakya Univ J Eng Sci 13:17–29
Lee JH, Lee YB, Seo WD, Kang ST, Lim JW, Cho KM (2012) Comparative studies of antioxidant activities and nutritional constituents of persimmon juice (Diospyros kaki L. cv. Gapjubaekmok). Prev Nutr Food Sci 17(2):141. https://doi.org/10.3746/pnf.2012.17.2.141
Manach C, Scalbert A, Morand C, Rémésy C, Jiménez L (2004) Polyphenols: food sources and bioavailability. Am J Clin Nutr 79:727–747. https://doi.org/10.1093/ajcn/79.5.727
Martz F, Jaakola L, Julkunen-Tiitto R, Stark S (2010) Phenolic composition and antioxidant capacity of bilberry (Vaccinium myrtillus) leaves in northern Europe following foliar development and along environmental gradients. J Chem Ecol 36(9):1017–1028. https://doi.org/10.1007/s10886-010-9836-9
Mikulic-Petkovsek M, Schmitzer V, Slatnar A, Stampar F, Veberic R (2012) Composition of sugars, organic acids, and total phenolics in 25 wild or cultivated berry species. J Food Sci 77(10):1064–1070. https://doi.org/10.1111/j.1750-3841.2012.02896.x
Miron D, Schaffer AA (1991) Sucrose phosphate synthase, sucrose synthase and acid invertase activities in developing fruit of Lycopersicon esculentum Mill. and the sucrose accumulating Lycopersicon hirsutum Humb. and Bonpl. Plant Physiol 95:623. https://doi.org/10.1104/pp.95.2.623
Moon KD, Kim JK, Kim JH, Oh SL (1995) Studies on valuable components and processing of persimmon flesh and peel. J Korean Soc Food Cult 10(4):321–32641
Murathan ZT (2017) The Examination of antioxidant capacities and some bioactive properties of Hippohae rhamnoides L. fruit which grow at different altitudes. Erzincan Univ J Sci Technol 10(2):266–277. https://doi.org/10.18185/erzifbed.332492
Nour V, Trandafir I, Ionica ME (2011) Ascorbic acid, anthocyanins, organic acids and mineral content of some black and red currant cultivars. Fruits 66(5):353–362. https://doi.org/10.1051/fruits/2011049
Park KS, Huh YC, Solmaz I, Sari N (2008) Seed characteristics of Korean melon genotypes. VII. Vegetable Symposium, Yalova, 26–29 September
Quettier DC, Gressier B, Vasseur J, Dine T, Brunet J, Luyck M, Cazın M, Cazın JC, Baılleul F, Trotin F (2000) Phenolic compounds and antioxidant activities of buckwheat (Fagopyrum esculentum Moench) hulls and flour. J Ethnopharmacol 72:35–40. https://doi.org/10.1016/S0378-8741(00)00196-3
Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evens C (1999) Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26(9/10):1231–1237. https://doi.org/10.1016/S0891-5849(98)00315-3
Sakanaka S, Tachiban Y, Okada Y (2005) Preparation and antioxidant properties of extracts of Japanese persimmon leaf tea (kakinoha-cha). Food Chem 89:569–575. https://doi.org/10.1016/j.foodchem.2004.03.013
Santos DS, Silva IGD, Araújo BQ, Lopes JCA, Monção NB, Citó AM, Costa MCP (2013) Extraction and evaluation of fatty acid composition of Orbignyaphalerata martius oils (Arecaceae) from Maranhão State, Brazil. J Braz Chem Soc 24(2):355–362. https://doi.org/10.1590/S0103-50532013000200024
Spanos GA, Wrolstad RE (1992) Phenolic of apple, pear and white grape juices and their changes with processing and storage. J Agric Food Chem 40(9):1478–1487. https://doi.org/10.1021/jf00021a002
Suzuki T, Someya S, Hu F, Tanokura M (2005) Comparative study of catechin compositions in five Japanese persimmons (Diospyros kaki). Food Chem 93:149–152. https://doi.org/10.1016/j.foodchem.2004.10.017
TUIK (2023) http://www.tuik.gov.tr. Accessed 8 Jan 2023
Veberic R, Jurhar J, Mikulic-Petkovsek M, Stampar F, Schmitzer V (2010) Comparative study of primary and secondary metabolites in 11 cultivars of persimmon fruit (Diospyros kaki L.). Food Chem 119(2):477–483. https://doi.org/10.1016/j.foodchem.2009.06.044
Yamankaradeniz R (1983) Physical and chemical properties in Rosehip. Nahrung 8(4):151–156
Zadernowski R, Naczk M, Nesterowicz J (2005) Phenolic acid profiles in some small berries. J Agric Food Chem 53:2118–2124. https://doi.org/10.1021/jf040411p
Author information
Authors and Affiliations
Corresponding author
Ethics declarations
Conflict of interest
Z.T. Murathan declares that she has no competing interests.
Rights and permissions
Springer Nature oder sein Lizenzgeber (z.B. eine Gesellschaft oder ein*e andere*r Vertragspartner*in) hält die ausschließlichen Nutzungsrechte an diesem Artikel kraft eines Verlagsvertrags mit dem/den Autor*in(nen) oder anderen Rechteinhaber*in(nen); die Selbstarchivierung der akzeptierten Manuskriptversion dieses Artikels durch Autor*in(nen) unterliegt ausschließlich den Bedingungen dieses Verlagsvertrags und dem geltenden Recht.
About this article
Cite this article
Murathan, Z.T. Comparison of the Bioactive and Nutrient Profiles of Persimmon Fruits Grown Under Different Ecological Conditions. Erwerbs-Obstbau 65, 539–546 (2023). https://doi.org/10.1007/s10341-023-00846-3
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s10341-023-00846-3