Rojo Brillante Research Articles

Differences in the Phenolic Profile by UPLC Coupled to High Resolution Mass Spectrometry and Antioxidant Capacity of Two Diospyros kaki Varieties.

Background: phenolic compounds are bioactive chemical species derived from fruits and vegetables, with a plethora of healthy properties. In recent years, there has been a growing interest in persimmon (Diospyros kaki L.f.) due to the presence of many different classes of phenolic compounds. However, the analysis of individual phenolic compounds is difficult due to matrix interferences. Methods: the aim of this research was the evaluation of individual phenolic compounds and antioxidant capacity of the pulp of two varieties of persimmon (Rojo Brillante and Triumph) by an improved extraction procedure together with a UPLC-Q-TOF-MS platform. Results: the phenolic compounds composition of persimmon was characterized by the presence of hydroxybenzoic and hydroxycinnamic acids, hydroxybenzaldehydes, dihydrochalcones, tyrosols, flavanols, flavanones, and flavonols. A total of 31 compounds were identified and 17 compounds were quantified. Gallic acid was the predominant phenolic compounds found in the Rojo Brillante variety (0.953 mg/100 g) whereas the concentration of p-hydroxybenzoic acid was higher in the Triumph option (0.119 mg/100 g). Conclusions: the results showed that the Rojo Brillante variety had higher quantities of phenolic compounds than the Triumph example. These data could be used as reference in future phenolic compound databases when individual health effects of phenolic compounds become available.

Harvest Time and Postharvest Behavior of Six Japanese Nonastringent Persimmon Cultivars Grown under Mediterranean Conditions

Persimmon cultivation has significantly grown in the Mediterranean Region in recent years. The production concentrates mainly in three astringent cultivars: Kaki Tipo in Italy, Triumph in Israel, and Rojo Brillante in Spain. Therefore, the varietal range expansion is one of the current challenges for persimmon producers in this area. Moreover, the introduction of nonastringent persimmon cultivars is particularly interesting because they can be commercialized immediately after harvest without applying deastringency treatment before commercialization. This study evaluated the harvest period and the postharvest response of six Japanese nonastringent cultivars (Kanshu, Shinshu, Soshu, Suruga, Youhou, Izu). During two seasons, fruit from each cultivar were harvested at two maturity stages. Fruit quality (external color, firmness, and total soluble solids) was evaluated after harvest and after different commercial scenarios (domestic market: 7 days at 20 °C, market to European Union (EU): 5 days at 5 °C plus 5 days at 20 °C, and market to countries with cold-quarantine treatment requirements: 21 days at 0 °C plus 5 days at 20 °C). Cultivars Kanshu, Shinshu, Soshu, and Izu were identified as early cultivars, and Soshu was the earliest one, which reached commercial maturity at the beginning of September. These four cultivars showed good quality after simulating commercialization on domestic and EU markets. Cultivars Suruga and Youhou overlapped the current harvest window, but their low chilling injury sensitiveness is highlighted, so they are of special interest to be cold-stored at the end of the season to be commercialized in overseas markets.

Evaluation of polyphenol bioaccessibility and kinetic of starch digestion of spaghetti with persimmon (Dyospyros kaki) flours coproducts during in vitro gastrointestinal digestion

The aim was to study the in vitro starch digestibility, the free and bound polyphenol profile and their bioaccessibility and antioxidant activity during in vitro gastrointestinal digestion of durum wheat semolina spaghetti added with two types of persimmon flour concentrates (“Rojo Brillante” flour and “Triumph” flour) at two concentrations (3 and 6%). Results obtained showed that persimmon flour improves the polyphenol profile of spaghetti by addition gallic acid and coumaric acid-o-hexoside, and increasing 2-fold and around 3-fold its content in spaghetti with 3% and 6% persimmon flours, respectively. Cooked process and digestion affected more to free polyphenol content than bound. Furthermore, 3% persimmon flour enriched spaghetti reduce kinetic of starch digestion, while 6% enriched spaghetti increased it. In conclusion, persimmon flours (Rojo Brillante and Triumph) at low concentrations could be used to develop spaghetti with more polyphenol content and less starch digestibility than traditional spaghetti.

Physico-Chemical and Microstructural Changes during the Drying of Persimmon Fruit cv. Rojo Brillante Harvested in Two Maturity Stages.

The physico-chemical and microstructural changes of “Rojo Brillante” persimmons in two maturity stages (S1 and S2) were evaluated during air drying. The maturity stage influences moisture loss. A Moisture level of approximately 50%, a limit at which persimmons are considered semidried, was reached after 21 and 28 days for S1 and S2, respectively. Shrinkage resulting from water removal led to secondary epidermis formation concomitantly to internal flesh gelling, which was related to moisture loss and water activity changes of each fruit part. The thicker epidermis and the lower volume of gelled area inside the S1 fruits led to harder fruit compared to the S2 fruits. The microstructural study revealed parenchyma degradation during drying in both the outermost area (secondary epidermis) and internal flesh, and this process was faster in S1 than in S2. The second peel presented hollows, generated by water outflow, which were bigger in S1 and explained the faster internal dehydration in S1. During drying, slight browning occurred, as reflected in the declining color parameters (L*, h* and C*). Water removal led to soluble solids tannin reduction to non-astringency values on day 28.

Water sorption and glass transition in freeze-dried persimmon slices. Effect on physical properties and bioactive compounds

The use of persimmon variety “Rojo Brillante”, has seen a great expansion in recent years. Its production is associated with substantial amounts of post-harvest waste, therefore, development of products that allow its valorisation are of great interest. In this study, a freeze-drying technique was used to obtain a high quality product. Freeze-dried samples were conditioned in a range of water activities (0.113–0.680) at 20 °C at equilibrium, allowing for products of different water content. Water sorption isotherms were determined from persimmon slices, with BET (Brunauer, Emmett, and Teller) and GAB (Guggenheim, Anderson, and de Boer) models applied to the sorption data. The glass transition was analysed using differential scanning calorimetry (DSC); the Gordon & Taylor equation modelled the water plasticisation effect. Results confirmed a critical water activity (CWA) of 0.165 and a critical water content (CWC) of 0.0312 g water/g product. Below these critical values, the glassy state of the amorphous matrix and the crispness were guaranteed. This consequently avoids an increase in the rate of deterioration reactions, texture and colour changes, and the loss of the fruit bioactive compounds.

Potential Nutrition and Health Claims in Deastringed Persimmon Fruits (Diospyros kaki L.), Variety 'Rojo Brillante', PDO 'Ribera del Xúquer'.

In Europe, nutrition and health claims made on food must be based on scientific evidence, which means a comprehensive evaluation by the European Food Safety Authority (EFSA) prior to authorisation. Processed foods are subject to numerous claims derived from the presence of bioactive compounds; however, natural food products, often the original sources of those compounds, are not habitually the subject of these claims. Although the consumption of persimmon fruit has important health benefits, up to date no specific health claims are authorised for this fruit. In this work, ‘Rojo Brillante’ persimmon fruits (Diospyros kaki L.), Protected Designation of Origin (PDO) ‘Ribera del Xúquer’ were characterized regarding the presence of fiber (soluble and insoluble), vitamin C (ascorbic and dehydroascorbic acids), carotenoids (neoxanthin, violaxanthin, β-cryptoxanthin, lycopene, β- carotene) and mineral elements (Fe, Cu, Zn, Mn, Ca, Mg, Na, K). Different fruit batches harvested in different seasons were analyzed by standardized analytical methods (Association of Official Analytical Chemists, AOAC), high-performance liquid chromatography with ultraviolet detection (HPLC-UV) and atomic absorption spectroscopy. Based on the results, Persimon® is potentially able to show two nutrition claims “Source of fiber” and “Sodium-free/salt-free”. This work could set the ground for future studies and to start considering natural food products as candidates for the use of approved claims.

Effect of temperature during and immediately after CO2-deastringency treatment on internal flesh browning after cold storage of persimmon fruit

Currently, a major cause of postharvest loss of ‘Rojo Brillante’ persimmon, the variety mainly cultivated in the Mediterranean Region, is ‘internal flesh browning’ manifestation after storage or shipping at low temperature, whose causes remain unknown. ‘Rojo Brillante’ is an astringent low temperature-sensitive cultivar. Thus fruit is routinely submitted to high CO2 treatment to remove astringency, and also to 1-MCP treatment before being stored to retard flesh gelling and drastic softening, the main chilling injury symptoms. This study investigates the influence of temperature during CO2 deastringency treatment and immediately after its application on the incidence of ‘internal flesh browning’ in persimmon fruit. Our results revealed for the first time that the temperature immediately after the CO2 deastringency treatment was the main factor implied in this alteration. The fruit transferred directly to cold storage after the CO2 treatment showed internal flesh browning’ after 41 storage d at 1 °C, while a 24-hour attemperation period at 20 °C before storage prevented this disorder from appearing. The main effect of the attemperation period was the enhanced release of CO2 from fruit after the CO2 treatment, which resulted in less acetaldehyde (AcH) accumulating after 24 h. Moreover, the temperature of the CO2 application was observed to influence ‘internal flesh browning’ severity as AcH accumulated at higher concentrations in the fruit treated at 20 °C than at 12 °C. Our preliminary hypothesis is that AcH can act as a precursor of reactive oxygen species that would be implied in this disorder’s development.

Persimmon flours as functional ingredients in spaghetti: chemical, physico-chemical and cooking quality

The aims of the current work were to enrich durum wheat semolina spaghetti with two types of persimmon flours (from cv. “Rojo Brillante” and “Triumph”) obtained from persimmon juice coproducts, at two concentrations (3% and 6%), to evaluate their chemical composition, physicochemical properties and cooking quality and to asses if they can be detected as different from control wheat semolina spaghetti (without any persimmon flours added) by sensory analysis. Persimmon flour enriched spaghetti had higher total dietary fiber than control spaghetti, which allows applying the nutritional claim ‘source of fiber”. The addition of persimmon flours also increased their total yellow content (related to carotenoid content) in a dose-dependent way, which produced a higher yellow colour, typical and well appreciated by consumers in this type of pasta. Another positive characteristic of these spaghetti enriched with persimmon flours is that they need a short optimum cooking time in comparison with control spaghetti without it imply any significant change in their cooking quality. The type of persimmon flour and its concentration caused differences in colour of uncooked and cooked spaghetti, optimum cooking time, total organic matter, weight increase, fracturability and stickiness. Furthermore, 3% spaghetti formulations were not different from the control by sensory evaluation. In conclusion, the enrichment of durum wheat semolina spaghetti with persimmon flours allowed the valorization of persimmon coproducts and the production of spaghetti with similar cooking quality to traditional durum wheat semolina spaghetti, furthermore, the best results were obtained when persimmon flour from ‘Rojo Brillante’ was added at 3%.

Influence of Different Hot Air Drying Temperatures on Drying Kinetics, Shrinkage, and Colour of Persimmon Slices.

Drying characteristics of persimmon, cv. “Rojo Brillante”, slabs were experimentally determined in a hot air convective drier at drying temperatures of 45, 50, 55, 60, and 65 °C at a fixed air velocity of 2.3 m/s. It was observed that the drying temperature affected the drying time, shrinkage, and colour. Four empirical mathematical models namely, Enderson and Pabis, Page, Logarithmic, and Two term, were evaluated in order to deeply understand the drying process (moisture ratio). The Page model described the best representation of the experimental drying data at all investigated temperatures (45, 50, 55, 60, 65 °C). According to the evaluation of the shrinkage models, the Quadratic model provided the best representation of the volumetric shrinkage of persimmons as a function of moisture content. Overall, higher drying temperature (65 °C) improved the colour retention of dried persimmon slabs.

Discrimination of astringent and deastringed hard ‘Rojo Brillante’ persimmon fruit using a sensory threshold by means of hyperspectral imaging

Persimmon fruit cv. ‘Rojo Brillante’ is an astringent cultivar due to its content of soluble tannins, which are insolubilised during the ripening of the fruit. Traditionally, the consumption of this cultivar has only been possible when the fruit is overripe and the texture is soft. Postharvest treatments based on exposing fruits to high CO2 concentrations allow astringency removal while preserving high flesh firmness. However, the effectiveness of this treatment is controlled by means of slow destructive methods. The aim of this work is to study the application of hyperspectral imaging in the spectral range 450–1040 nm to discriminate astringent (A) and deastringed (DA) fruits non-destructively. To separate both type of fruit, it was used a threshold of soluble tannins based on sensorial perception (0.04% of fresh weight). The spectral information from three different areas of each fruit (calyx, middle and apex) was used to build models to predict the soluble tannins (ST) content using partial least squares regression (PLS-R). The results using this method indicated that it was not possible to accurately discriminate fruit with levels of ST below 0.04%, especially in the case of DA fruits (42.2%). Thus, another classification models were performed using partial least squares discriminant analysis (PLS-DA) that included other properties in order to discriminate between A and DA using the ST threshold. The most accurate models using all and optimal wavelengths selected were those which focused on the middle and apex areas of the fruit, a correct classification rate of 87.0% being achieved for A fruits and above 84.4% for DA fruits. To date, there are only subjective and destructive analytical methods to monitor the effectiveness of the astringency removal treatments in persimmon. The results obtained in this study indicate that hyperspectral images can therefore be considered as an objective and non-destructive alternative in the control of this process.

Impact of high hydrostatic pressure and thermal treatment on the stability and bioaccessibility of carotenoid and carotenoid esters in astringent persimmon (Diospyros kaki Thunb, var. Rojo Brillante).

The carotenoid and carotenoid ester profile in astringent persimmon (Diospyros kaki Thunb., var. Rojo Brillante) was composed by 13 free xanthophylls, 8 hydrocarbon carotenes and 17 carotenoid esters. The stability and biaoccessibility of these carotenoids was determined by an adaptation of the INFOGEST protocol. Results showed that the stability of persimmon carotenoids ranged from 61 to 74%, depending on the digestion phase, being (all-E)-β-cryptoxanthin and (all-E)-antheraxanthin 3-O-palmitate the most stable carotenoids. At the final step of the digestion (oral + gastric + duodenal phase), only traces of (all-E)-antheraxanthin, (all-E)-lutein and (all-E)-β-cryptoxanthin were found in control samples due to the low efficiency of carotenoid micellization, which was affected by the high pectin content naturally present in persimmon tissues. Processing increased the overall carotenoid bioaccessibility to 54% in pressurized samples and to 25% in thermal treated ones. This effect depended on the processing technology as well as on the chemical structure of the carotenoid, being (all-E)-β-cryptoxanthin and (all-E)-β-cryptoxanthin laurate the most bioaccessible carotenoids in pressurized samples and (all-E)-β-cryptoxanthin laurate and (all-E)-antheraxanthin the most bioaccessible ones in pasteurized ones.

Leaf water relations in Diospyros kaki during a mild water deficit exposure

The resistance mechanisms (stress avoidance and stress tolerance) developed by persimmon plants (Diospyros kaki L. f. grafted on Diospyros lotus L.) in response to mild water stress and the sensitivity of continuously (on a whole-day basis) and discretely (at predawn and midday) measured indicators of the plant water status were investigated in 3-year old ‘Rojo Brillante’ persimmon plants. Control (T0) plants were drip irrigated in order to maintain soil water content at levels slightly above soil field capacity (102.3% of soil field capacity) and T1 plants were drip irrigated for 33 days in order to maintain the soil water content at around 80% of soil field capacity. The results indicated persimmon plants confront a mild water stress situation by gradually developing stomata control (stress avoidance mechanism) and exhibiting some xeromorphic characteristic such as high leaf relative apoplastic water content, which could contribute to the retention of water at low leaf water potentials. In addition, sap flow measurements made by the heat-pulse technique were seen to be the most suitable method for estimating persimmon water status, because it provided the highest signal intensity (actual value/reference value):noise (coefficient of variation) ratio in almost all intervals of time considered and provides continuous and automated registers of the persimmon water status in real time.

Evaluation of Persimmon (Diospyros kaki Thunb. cv. Rojo Brillante) Industrial Residue as a Source for Value Added Products

To evaluate the potential of the industrial waste of Rojo Brillante persimmon as a source for value-added products. The antioxidant compounds present in persimmon industrial waste (peel and calyx) and the suitability of this bagasse to be used as a substrate second-generation bioethanol production are studied and discussed. Both value-added products would contribute to the valorization of persimmon fruit residues, which are expected to increase to a higher extent in subsequent years, thus contributing to the food industry sustainability and circular economy. Antioxidant properties were evaluated by analyzing total phenol content, soluble tannins, flavonoids and antioxidant capacity of the waste, consisting of the peel and calyx of the fresh-cut persimmon industry. In a different approach, several fermentation and saccharification processes were assayed in order to valorize the waste as a substrate for bioethanol production: direct fermentation (DF) of the waste (with water addition, sterilized or not) was carried out and compared with simultaneous saccharification and fermentation (SSF) of the waste (with and without water addition). The amount of phenols (59.2 ± 0.4 mg AGE/100 g FW), flavonoids (7.5 ± 0.4 mg QE/100 g FW) and tannins (11.43 ± 0.08 g AGE/100 g FW), as well as the antioxidant capacity (16.67 mg TE/100 g FW) of persimmon industrial waste were in the range of the pulp values. Persimmon waste was especially rich in carotenoids: β-carotene (400 ± 7 µg/100 g FW) and lycopene (194.3 ± 0.7 µg/100 g FW), these being values higher than in the whole fruit or pulp. Bioethanol production was more successful when a simultaneous saccharification and fermentation process was directly applied on the grinded waste (0.36 ± 0.010 gethanol/gsugar), as compared to the other DF and SSF assayed. Persimmon waste can be considered a good candidate for obtaining value-added products. Carotenoids could be extracted from this waste, but it is recommended to develop food ingredients in the form of flours of powders to be used as functional ingredients. Persimmon waste is also recommended as a substrate for second-generation bioethanol production, either alone or mixed with other food residual biomass.

Effects of packing materials and ethanol concentrations on removal of astringency of 'Rojo Brillante' at room temperature.

Most of the persimmons grown in Afghanistan are astringent and hence their fruits require de-astringency treatments in order to become edible at harvest time. CO2 with or without ethanol treatment provides an optimal method for the rapid removal of the persimmon astringency, but it is a bit sophisticated and currently not feasible for most of farmers. The present study is therefore carried out to assess a simple and suitable technique for de-astringency of the persimmons at farmer level. The fruits of ‘Rojo Brillante’, a Pollination Variant Astringent (PVA) Spanish cultivar which is astringent, were harvested in yellow-orange color and then quickly dipped in 0, 10, 20, and 40% ethanol concentrations. The treated fruits were packed and sealed in the paper cartons, plastic bags or left open in the room temperature. Firmness, total soluble solids and astringency level of fruits were measured each three days. The astringency of ‘Rojo Brillante’ was removed when fruits treated with 20% or 40% ethanol and packed in the plastic bags for 9 days. Total soluble solids content was not affected by any of the treatments, while commercial firmness (1.5-2.5 kg) obtained by packing the fruits in the plastic bags or paper cartons alone.

Persimmon (Diospyros kaki Thunb.) coproducts as a new ingredient in pork liver pâté: influence on quality properties

SummaryPersimmon (Diospyros kaki Thunb.) coproducts are rich in fibre, sugar, minerals and bioactive compounds, make it a good candidate for use in the meat industry. The aim was to evaluate the effect of adding (3% and 6%) two different types of persimmon flour (from cultivars ‘Rojo Brillante’ and ‘Triumph’) on the chemical composition (proximate composition, haeme iron and nitrite residual level), physicochemical properties (pH, water activity and colour), lipid oxidation, emulsion stability, texture and sensory acceptance of pork liver pâté. The addition of persimmon flours decreased residual nitrite levels in pâté to an extent that depended on the concentration and type of flour. Lipid oxidation in pâtés was also reduced by persimmon flour addition, an effect made evident by the increase in pâté redness, which could allow its application as natural antioxidant. In a sensory analysis, all the pâtés with persimmon flour added were better accepted than the control.

Phenolic compounds in Rojo Brillante and Kaki Tipo persimmons at commercial harvest and in response to CO2 and ethylene treatments for astringency removal

The aim of this paper was to investigate the presence of thirty-six analytes among hydroxybenzoic and hydroxycinnamic acids, flavanols, flavonols and dihydrochalcones, accurately quantifying their concentrations in “Rojo Brillante” and “Kaki Tipo” flesh of commercially harvested persimmons, cultivated in the same orchard and under the same cultivation practices (cultivar effect), as well as after postharvest treatments with ethylene or CO2 for astringency removal (postharvest effect). Twenty-nine compounds were determined in at least one of the two untreated varieties, eleven of them for the first time (e.g. ellagic acid). In untreated fruits, gallic and ellagic acid were by far predominant (38–47 and 6 mg/100 g d.w., respectively). The untreated varieties provided different native phenolic compositions, indicating the presence of a cultivar effect. In both varieties, ethylene treatment induced a 40% decline of the sum of individual polyphenols, whereas an 86.3% reduction was observed in “Rojo Brillante”, after CO2 treatment (postharvest effect). The decrease of gallic acid due to CO2 treatment was more than double the one with ethylene. CO2 induced a strong decrease also for ellagic acid, which remained conversely unchanged after ethylene application. Some catechins behaved differently, since they were unchanged by CO2, but increased with the exposure to ethylene.

Hormonal control of parthenocarpic fruit set in ‘Rojo Brillante’ persimmon (Diospyros kaki Thunb.)

In persimmon (Diospyros kaki Thunb.), one to three waves of fruit abscission can occur. The parthenocarpic cv. Rojo Brillante may abscise close to 50% of flowers, which implies a major economic losses.In order to study this process, 700 flowers were labelled, 600 had the lobes of the calyx removed at three stages to promote abscission. Half of them were also treated with gibberellic acid (GA3; 10 mg l−1) to counteract the effect, and 100 were used as control. In the second year, GA3 (25 mg l−1) was applied to whole trees.Calyx lobe removal (CLR) reduced fruit growth rates and advanced and increased fruitlet abscission, whereas GA3 counteracted this effect. Furthermore, when GA3 was applied to the whole tree, fruit set was increased. The time-course of fruit abscission paralleled a decreased in hormonal and carbohydrate contents.Control fruit showed a peak of gibberellin (GA1 and GA4) and IAA concentration at anthesis. Hexose concentrations remained almost constant from flower bud to fruit set, whereas that of sucrose diminished with time.A peak in ethylene production occurred at anthesis, which increased when CLR was performed prior to or at anthesis, but not when performed at fruit set, when ethylene was markedly smaller. GA3 also counteracted it.Accordingly, we suggest that fruit set depends on the induction of gibberellin (GA) and IAA responses in the persimmon, and since there is no shortage of hormones or carbohydrates at anthesis, ethylene production at anthesis seems the most plausible cause of the physiological fruitlet abscission.

Changes in bioactive compounds and microstructure in persimmon (Diospyros kakiL.) treated by high hydrostatic pressures during cold storage

High hydrostatic pressure (HHP) processing modifies the localization, concentration, and activity of the bioactive compounds of plant foods. The aim of this study was to evaluate changes in carotenoids and total phenolics of persimmon (astringent fruits, cv. Rojo Brillante) pieces submitted to high pressures and stored at 4ºC during 28 days. A microstructure study was conducted by Light Microscopy (LM) and Cryo Scanning Electron Microscopy (Cryo-SEM). Individual carotenoids were analyzed by HPLC, total phenolic content by Folin-Ciolcateau and antioxidant activity by DPPH methods, respectively. HHP treatment produced a significant increase in the extractability of carotenoids (23%–28%) but a decrease in total phenolics (20%). During cold storage, there was a progressive release of cell content toward the apoplast due to the damages in membranes and cell walls produced by HHP treatments. This fact produced a significant decrease in carotenoid and phenolic contents and in antioxidant capacity in all persimmon samples. Practical applications The progress in the knowledge of the relationship between the food microstructure and function could be fundamental to the development of new functional foods. In this sense, high pressure treatment produces a breakdown of cellular organules and several changes in the tissue microstructure, affecting the plant food functionality. In addition, this processing stabilizes the vegetable tissue from a microbiological and sensorial point of view. The results of this work present valuable information for the application of high pressure processing of persimmon tissues in order to develop new plant-derived foods with high quality, adequate shelf-life, and improved functional characteristics.

Influence of controlled atmospheres and antioxidants on enzymatic browning and shelf life of fresh-cut persimmon ‘Rojo Brillante’

Influence of controlled atmospheres and antioxidants on enzymatic browning and shelf life of fresh-cut persimmon ‘Rojo Brillante’

Quality by design compliant strategy for the development of a liquid chromatography–tandem mass spectrometry method for the determination of selected polyphenols in Diospyros kaki

Diospyros kaki fruits possess great beneficial properties for human health due to their strong antioxidant and antiradical activities related to the high level of bioactive compounds and particularly polyphenols. In this paper a rapid and efficient liquid chromatography–tandem mass spectrometry method for the determination of 38 polyphenolic compounds in Diospyros kaki flesh was developed. The optimization of the chromatographic method was performed applying a Quality by Design approach, which is unexplored in the field of food analysis. The Critical Method Attributes (CMAs) were the critical resolutions of some isobaric compounds and analysis time. The Critical Methods Parameters (CMPs) were related to the characteristics of both the mobile phase and the column: flow rate, temperature, starting organic phase concentration of the mobile phase, formic acid percentage in the eluents, type of organic solvent in the mobile phase and gradient of organic eluents. The effects of the CMPs on the CMAs were evaluated by experimental design, at first carrying out a screening phase by an asymmetric screening matrix and then applying Response Surface Methodology by a Doehlert Design. The quadratic polynomial models postulated to link the CMAs to CMPs were calculated and the Method Operable Design Region was identified with the aid of Monte Carlo simulations as the multidimensional combination of the CMPs that satisfied the requirements for the CMAs with a probability ≥90%. The developed method was applied to real samples obtained by the extraction of Diospyros kaki flesh from two different cultivars (Rojo Brillante and Kaki Tipo), making it possible to obtain extensive information on their polyphenolic profiles.