Abstract
ABSTRACT Persimmon (Diospyros kaki) leaves contain several bioactive components that have beneficial effects on human health. However, the leaves are mainly consumed in low quantities, as tea and food additives. To increase the intake of persimmon leaves, it is necessary to diversify their processing and preservation methods. This study assessed the effects of different sodium chloride (NaCl) concentrations on the physicochemical properties of brined persimmon leaves. Young leaves of the astringent persimmon trees were harvested, brined in NaCl solutions of different concentrations (1, 5, 10, 15, and 25%), and kept for 30 days at 10°C. A small decrease in the -a* and h° values (more green color) and chlorophyll (a and b) content of the brined persimmon leaves was observed with increasing concentration of the NaCl solutions. Furthermore, with increasing NaCl concentrations, an increase in the salinity, reducing sugars, and phenolic compounds of the brined leaves, as well as the clarity of the brine solutions was observed. The pH, vitamin C content, and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity decreased with increasing concentration. The results suggested that brining affected the properties of the persimmon leaves, and higher NaCl concentrations could help to maintain a more intense green color.
Highlights
Persimmon (Diospyros kaki) is widely cultivated in Eastern Asia, where its fruits and leaves are viewed as a traditional healthy food
The results indicate that the color values were significantly affected (P < .05) by the NaCl concentration of the brining solution
These results indicate that concentrated NaCl solutions help to maintain the greenness of brined green plant materials
Summary
Persimmon (Diospyros kaki) is widely cultivated in Eastern Asia, where its fruits and leaves are viewed as a traditional healthy food. Recent investigations have found that persimmon leaves contain several bioactive components, such as phenolic compounds and vitamin C, and that they exhibit antioxidant, antitumor, antimutagenic, antimicrobial, and antiallergenic activities.[1,2] Unlike the persimmon fruit, the persimmon leaves are mostly consumed as tea prepared from whole leaves, or they are added as a dried powder to bread, rice cakes, and noodles.[1,3] overall, persimmon leaf consumption is still very low. Increasing the utilization of persimmon leaves as a healthy food requires the diversification of its processing and preservation methods. Some examples of such new processing methods that are likely to promote their consumption include using persimmon leaves as vegetables and applying a brining technology to them
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
