Recent Advances Regarding the Phytochemical and Therapeutic Benefits of Diospyros kaki Fruit
Authors/Creators
- 1. LAQV/Requimte, Department of Chemical Sciences, Faculty of Pharmacy of University of Porto, R. Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal & FP-ENAS (UFP Energy, Environment and Health Research Unit), CEBIMED (Biomedical Research Centre), University Fernando Pessoa, R. Carlos da Maia, 296, 4200-150 Porto, Portugal.
- 2. Drug Discovery, Delivery and Toxicology, IINFACTS /CESPU, Paredes, Portugal.
Description
Lately, several studies have demonstrated the health benefits associated with natural compounds consumption. Fruit phenolics, lycopene and ascorbic acid, have strong antioxidant, anti-inflammatory, antimugenic and anticarcinogenic activities. In the present study parameters related to fruit quality and climacteric conditions, such as color, moisture, pH, water activity, total phenolic compounds, ascorbic acid and lycopene content were analyzed. Diospyros kaki cv. chocolate fruits were extracted with different solvents, such as methanol, ethanol and water. Total polyphenolics of each extract determined by Folin-Ciocalteu method were found to be higher in methanolic extract and lower in ethanol considering Diospyros fruits with peel. Significant variations were found in the levels of these parameters according to different geographic regions. Results support the importance of Diospyros kaki cv. chocolate fruits, Portuguese cultivar, as a functional food with high antioxidant potential that may have beneficial effects against oxidative human damage.
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