Effect of Heat Treatment on the Antioxidative and Antigenotoxic Activity of Extracts from Persimmon (Diospyros kaki L.) Peel

So-Young KIM; Seok-Moon JEONG; Sun-Jung KIM; Kyung-Im JEON; Eunju PARK; Hae-Ryong PARK; Seung-Cheol LEE

doi:10.1271/bbb.70.999

Bioscience, Biotechnology, and Biochemistry

Online ISSN : 1347-6947
Print ISSN : 0916-8451

Food & Nutrition Science Notes

Effect of Heat Treatment on the Antioxidative and Antigenotoxic Activity of Extracts from Persimmon (Diospyros kaki L.) Peel

So-Young KIM, Seok-Moon JEONG, Sun-Jung KIM, Kyung-Im JEON, Eunju PARK, Hae-Ryong PARK, Seung-Cheol LEE

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Keywords: persimmon, peel extract, heat treatment, antioxidant, antigenotoxicity

JOURNAL FREE ACCESS

2006 Volume 70 Issue 4 Pages 999-1002

DOI https://doi.org/10.1271/bbb.70.999

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Abstract

Heat treatment of persimmon peel (PP) increased the antioxidative activity of the 70% ethanolic extract (EE) and water extract (WE) from PP. EE and WE both prevented H₂O₂-induced DNA damage to human peripheral lymphocytes. The antioxidative and antigenotoxic activities of the PP extracts were significantly affected by heating.

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