Abstract
Acceptance of green tea, a health promoting functional food material, could be increased if its flavor is improved. Persimmon seeds and leaves are likely potential options for green tea improvement since they contain a large number of volatile flavor compounds. In the present study, amino acids, volatile flavor compounds, and antioxidant potentials of persimmon tea (PT) prepared with green tea were investigated. PT contained 8 essential amino acids, most of which are associated with learning ability and memory as well as stroke and neurodegenerative diseases prevention. Total free amino acid was high in persimmon seed tea (273.37-300.61 µg/mL) as compared to persimmon leaf tea (179.75-198.44 µg/mL). Total phenol content of persimmon leaf tea ranged from 333.07 to 348.87 GAE µg/g and that of seed tea from 324.63 to 356.73 GAE µg/g. Some of the volatile flavor compounds such as 2-undecanone; furfural; 5-methyl furfural; benzoic acid, methyl ester; benzaldehyde, 4-methyl; and phenol, 2,4-bis (1,1-dimethylethyl) were found in persimmon leaf and seed tea. The results of the present study suggest that persimmon leaf and seed could offer good options to enhance the preference of green tea along with its nutritional value. Key words: Acceptance, green tea, nutritional value, persimmon leaf, persimmon seed.
Highlights
Persimmon fruit contains different nutrients and phytochemicals which significantly contribute to its taste, color, nutritive, and medicinal values (Celik and Ercisli, 2007; Del Bubba et al, 2009)
The results of the present study suggest that persimmon leaf and seed could offer good options to enhance the preference of green tea along with its nutritional value
As persimmon contains a large number of volatile compounds the objective of this study was to investigate the potential use of persimmon leaf and seed as a supplement of green tea
Summary
Persimmon fruit contains different nutrients and phytochemicals which significantly contribute to its taste, color, nutritive, and medicinal values (Celik and Ercisli, 2007; Del Bubba et al, 2009). The fruits and other parts of persimmon like leaves and seeds are found to contain different phytochemicals having nutritive and medicinal values. Persimmon seeds possess high antioxidant potential and contain high level of unsaturated fatty acids (Jang et al, 2010).
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