The use of persimmon (Diospyros kaki L.f.) as a possible functional food material has not garnered widespread popularity. We conducted the present study and found that a fat-soluble extract obtained from the peel contained a large amount of carotenoids; β-cryptoxanthin accounted for more than 50% of the total carotenoids identified. The extract also contained 6 polyphenolic aglycons.
