Effect of heat treatment condition on the antioxidant and several physiological activities of non-astringent persimmon fruit juice

Abstract

Non-astringent persimmon fruit (NAPF) juices were prepared by heating at 4 different temperatures (100, 110, 120, and 130°C) with 3 different heating times (1, 2, and 3 h). Phenolic, tannin, and catechin contents of the NAPF juice were significantly affected by heating condition. Total phenolic content of the juice prepared at 130°C for 3 h increased from 0.35 to 2.67 mg GAE/mL, compared to that prepared at 100°C for 1 h. Both tannin and catechin contents of the juice also increased with increasing temperature and time. Reducing power, DPPH, and ABTS radical scavenging activities, and β-carotene blanching inhibition activity of the juice significantly increased with increase of heating temperature and time. Tyrosinase and acetylcholinesterase inhibition activities of the juice also increased with increase of heating temperatures and times. These results suggest that antioxidant and several physiological activities of NAPF juice are significantly affected by heating condition during processing.