Variation of oleanolic and ursolic acid in the flesh of persimmon fruit among different cultivars.
Oleanolic acid (OA) and ursolic acid (UA) are important bioactive components in many plants, including persimmon (Diospyros kaki L.). The present work was carried out to determine OA and UA contents in the flesh of persimmon fruit from 32 cultivars, including 23 astringent and 9 non-astringent ones, by applying high performance liquid chromatography (HPLC) with UV detection. Both OA and UA were present in all of the investigated cultivars, except for three, 'Hiratanenashi', 'Ribenhongshi' and 'Matsumotowase'. The OA content ranged from traces to 88.57 μg/g FW, and that of UA were between traces and 27.64 μg/g FW.
Zhou
Chunhua
C
College of Horticulture and Plant Protection, Yangzhou University, Yangzhou, China. chzhou@yzu.edu.cn
Sheng
Yanle
Y
Zhao
Daqiu
D
Wang
Zhiqin
Z
Tao
Jun
J
D002851:Chromatography, High Pressure Liquid / Q000379:methods; D029788:Diospyros / Q000737:chemistry*; D005638:Fruit / Q000737:chemistry; D009828:Oleanolic Acid / Q000032:analysis*; D013045:Species Specificity; D014315:Triterpenes / Q000032:analysis*; D000097245:Ursolic Acid
D009828:Oleanolic Acid; D014315:Triterpenes; D000097245:Ursolic Acid