Effects of Shoot Length on Amounts of Functional Components of Leaves and Shoots for Tea from Japanese Persimmon 'Saijo'

Abstract

The functional components of leaves and their shoots classified into four categories according to length were investigated using Japanese persimmon 'Saijo'. The obtained results are as follows : (1) The total ascorbic acid (T-AsA) content in leaves from long (60-80cm) shoots (5, 310mg/100g DW) was about 1.4-fold that in foliating leaves (F-leaves). The highest T-AsA content (4, 690mg/100g DW) was obtained in medium (40-60cm) shoots (M-shoots). (2) The isoquercitrin contents in leaves were 240-360mg/100g DW and the astragalin content was 200-270mg/100g DW. The isoquercitrin and astragalin contents in shoots were significantly lower than those in leaves. (3) The polyphenol as catechin contents in shoots (5, 100-6, 200mg/100g DW) were lower than those in leaves (6, 000-9, 200 mg/100g DW). The polyphenol content of F-leaves was the highest (9, 200mg/100g DW) and decreased with an increase in the length of donor shoots. The polyphenol content of M-shoots was the highest (6, 200mg/100g DW) among the four shoot categories. In this study, we conclude that shoots as well as leaves are suitable material for health foods as sources of T-AsA, and that F-leaves are suitable sources of functional compounds (Polyphenols).