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Published on: July 5, 2017
Preparing a carotenoid polyphenol-enriched extract from the peel of persimmon, Diospyros kaki L.f
Ryoichi Izuchi1, Hidehito Takahashi, Yumiko Inada
1Toyo Institute of Food Technology, Kawanishi, Hyogo, Japan. ryouichi_izuchi@shokuken.or.jp
Abstract:
The use of persimmon (Diospyros kaki L.f.) as a possible functional food material has not garnered widespread popularity. We conducted the present study and found that a fat-soluble extract obtained from the peel contained a large amount of carotenoids; beta-cryptoxanthin accounted for more than 50% of the total carotenoids identified. The extract also contained 6 polyphenolic aglycons.
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