African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12218

Full Length Research Paper

Persimmon leaf and seed powders could enhance nutritional value and acceptance of green tea

Il-Doo Kim
  • Il-Doo Kim
  • International Institute of Agricultural Research and Development, Kyungpook National University, Daegu 41566, Korea.
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Sanjeev Kumar Dhungana
  • Sanjeev Kumar Dhungana
  • School of Applied Biosciences, Kyungpook National University, Daegu 41566, Korea.
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Hye-Ryun Kim
  • Hye-Ryun Kim
  • Cheonnyeonmiin Co. Ltd., Gyeongju-si 38180, Korea.
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Young-Joon Choi
  • Young-Joon Choi
  • Food Beverage and Culinary Arts, Daegu Technical University, Daegu 42734, Korea.
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Dong-Hyun Shin*
  • Dong-Hyun Shin*
  • School of Applied Biosciences, Kyungpook National University, Daegu 41566, Korea.
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  •  Received: 21 February 2017
  •  Accepted: 20 April 2017
  •  Published: 10 May 2017

Abstract

Acceptance of green tea, a health promoting functional food material, could be increased if its flavor is improved. Persimmon seeds and leaves are likely potential options for green tea improvement since they contain a large number of volatile flavor compounds. In the present study, amino acids, volatile flavor compounds, and antioxidant potentials of persimmon tea (PT) prepared with green tea were investigated. PT contained 8 essential amino acids, most of which are associated with learning ability and memory as well as stroke and neurodegenerative diseases prevention. Total free amino acid was high in persimmon seed tea (273.37-300.61 µg/mL) as compared to persimmon leaf tea (179.75-198.44 µg/mL). Total phenol content of persimmon leaf tea ranged from 333.07 to 348.87 GAE µg/g and that of seed tea from 324.63 to 356.73 GAE µg/g. Some of the volatile flavor compounds such as 2-undecanone; furfural; 5-methyl furfural; benzoic acid, methyl ester; benzaldehyde, 4-methyl; and phenol, 2,4-bis (1,1-dimethylethyl) were found in persimmon leaf and seed tea. The results of the present study suggest that persimmon leaf and seed could offer good options to enhance the preference of green tea along with its nutritional value.

Key words: Acceptance, green tea, nutritional value, persimmon leaf, persimmon seed.