Color, Tannin Content, and Antioxidant Potential of Dried Persimmon Fruits Prepared after Different Pretreatments

Color, Tannin Content, and Antioxidant Potential of Dried Persimmon Fruits Prepared after Different Pretreatments

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Author(s): Mun-Gyeong Cho, Ji-Hyeong Cho, Mun-yeong Lee, Sanjeev Kumar Dhungana, Il-Doo Kim

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DOI: 10.18483/ijSci.1837 72 184 39-43 Volume 7 - Nov 2018


Persimmon fruits are considered as one of the health promoting fruits and have long been considered as one of the major fruits in Korea. Drying is one of the most famous fruit processing techniques. The objective of this study was to investigate the effect of different pretreatments on the color, tannin content, and antioxidant potential of dried persimmon fruit. Hunter’s color value of ST (dried persimmon prepared by soaking the fruits into 5% salt solution containing 1% citric acid for 1 min at 65°C) was significantly reduced. Although the tannin content of RB (dried persimmon prepared by spraying rice bran extracts (in 98% ethanol) and 1% citric acid for 2 min at 20°C) was significantly low, the DPPH free radical scavenging potential was high at the end of drying process. The significant differences in the parameters indicated that the color value, tannin content, and antioxidant potential of dried persimmon could be remarkably affected by the pretreatment methods.


Antioxidant, Color Value, Drying, Pretreatment, Tannin Content


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International Journal of Sciences is Open Access Journal.
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Author(s) retain the copyrights of this article, though, publication rights are with Alkhaer Publications.

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