title: Preparing a carotenoid polyphenol-enriched extract from the peel of persimmon, Diospyros kaki L.f.
abstract: 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; beta-cryptoxanthin accounted for more than 50% of the total carotenoids identified. The extract also contained 6 polyphenolic aglycons.
authors: Toyo Institute of Food Technology, Kawanishi, Hyogo, Japan. ryouichi_izuchi@shokuken.or.jp
authors: Ryoichi
authors: R
authors: Izuchi
authors: Hidehito
authors: H
authors: Takahashi
authors: Yumiko
authors: Y
authors: Inada
mesh_terms: D002338:Carotenoids / Q000737:chemistry / Q000302:isolation & purification*; D002851:Chromatography, High Pressure Liquid; D029788:Diospyros / Q000737:chemistry*; D005227:Fatty Acids / Q000737:chemistry; D005419:Flavonoids / Q000737:chemistry / Q000302:isolation & purification*; D005638:Fruit / Q000737:chemistry*; D010636:Phenols / Q000737:chemistry / Q000302:isolation & purification*; D059808:Polyphenols; D012995:Solubility
chemical_list: D005227:Fatty Acids; D005419:Flavonoids; D010636:Phenols; D059808:Polyphenols; D002338:Carotenoids