Effects of Deastringency and Dehydration on Antioxidant Activities of Persimmon Fruits
Bai Donghong
Zhang Xuedan
Lu Hao
Wang Dan
Xin Li
Zou Man
Abstract：The fresh persimmon fruits with different deastringency levels were used to make the dried persimmon under different temperatures.The effects of deastringency and dehydration on antioxidant activities of persimmon fruits were studied with ferric reducing antioxidant power and 2,2 -diphenyl -1 -picrylhydrazyl (DPPH)radical inhibition rate as indicators.The results showed that the soluble tannin content and antioxi-dant activity of persimmon fruits declined with the extension of deastringency time.The correlation analysis showed that the main antioxidant of persimmon mainly was soluble tannin.With the rise of drying temperature, the antioxidants in dried persimmon would have little loss.But when the temperature got to 75℃,the dried persimmon became brown and produced antioxidants with stronger activities.
Keywords：PersimmonDeastringencyDehydrationAntioxidation
Publication Date：2016-01-01
Online Publishing Date：2026-05-22(First online date of this platform, not the publication date of the document)
Pages：6( 47-52 )