Abstract
Persimmon (Diospyros kaki Thunb.) accumulates soluble condensed tannin (CT) in fruit which is responsible for its astringency trait. In this study, we analyzed the CT composition in persimmon fruit with phloroglucinol, and identified and characterized novel epigallocatechin-3-O-gallate-phloroglucinol (EGCG-P) adducts as one of the main CT components of persimmon fruit. Analysis with phloroglucinol in persimmon cultivars revealed the different tendencies of the CT composition and component ratio among the four astringency types (PCNA, PVNA, PVA, and PCA), which are categorized by their patterns of astringency loss. The concentration of the main CT component in persimmon fruit, epigallocatechin-3-O-gallate (EGCG), was particularly different among astringency types. Further analysis of the fruit at various maturation stages will help in understanding the different mechanisms of CT accumulation among astringent types. Our results demonstrated that the phloroglucinol methodology is useful for CT composition analysis in persimmon fruit and will contribute to future studies on the astringency trait in this fruit. JSHS
| Original language | English |
|---|---|
| Pages (from-to) | 275-281 |
| Number of pages | 7 |
| Journal | Journal of the Japanese Society for Horticultural Science |
| Volume | 79 |
| Issue number | 3 |
| DOIs | |
| Publication status | Published - 2010 |
| Externally published | Yes |
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Keywords
- Condensed tannin
- Diospyros kaki
- Epigallocatechin-3-O-gallate
- Phloroglucinol
ASJC Scopus subject areas
- Horticulture
Cite this
Condensed tannin composition analysis in persimmon (Diospyros kaki Thunb.) fruit by acid catalysis in the presence of excess phloroglucinol. / Akagi, Takashi; Suzuki, Yasuhiko; Ikegami, Ayako; Kamitakahara, Hiroshi; Takano, Toshiyuki; Nakatsubo, Fumiaki; Yonemori, Keizo.
In: Journal of the Japanese Society for Horticultural Science, Vol. 79, No. 3, 2010, p. 275-281.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Condensed tannin composition analysis in persimmon (Diospyros kaki Thunb.) fruit by acid catalysis in the presence of excess phloroglucinol
AU - Akagi, Takashi
AU - Suzuki, Yasuhiko
AU - Ikegami, Ayako
AU - Kamitakahara, Hiroshi
AU - Takano, Toshiyuki
AU - Nakatsubo, Fumiaki
AU - Yonemori, Keizo
PY - 2010
Y1 - 2010
N2 - Persimmon (Diospyros kaki Thunb.) accumulates soluble condensed tannin (CT) in fruit which is responsible for its astringency trait. In this study, we analyzed the CT composition in persimmon fruit with phloroglucinol, and identified and characterized novel epigallocatechin-3-O-gallate-phloroglucinol (EGCG-P) adducts as one of the main CT components of persimmon fruit. Analysis with phloroglucinol in persimmon cultivars revealed the different tendencies of the CT composition and component ratio among the four astringency types (PCNA, PVNA, PVA, and PCA), which are categorized by their patterns of astringency loss. The concentration of the main CT component in persimmon fruit, epigallocatechin-3-O-gallate (EGCG), was particularly different among astringency types. Further analysis of the fruit at various maturation stages will help in understanding the different mechanisms of CT accumulation among astringent types. Our results demonstrated that the phloroglucinol methodology is useful for CT composition analysis in persimmon fruit and will contribute to future studies on the astringency trait in this fruit. JSHS
AB - Persimmon (Diospyros kaki Thunb.) accumulates soluble condensed tannin (CT) in fruit which is responsible for its astringency trait. In this study, we analyzed the CT composition in persimmon fruit with phloroglucinol, and identified and characterized novel epigallocatechin-3-O-gallate-phloroglucinol (EGCG-P) adducts as one of the main CT components of persimmon fruit. Analysis with phloroglucinol in persimmon cultivars revealed the different tendencies of the CT composition and component ratio among the four astringency types (PCNA, PVNA, PVA, and PCA), which are categorized by their patterns of astringency loss. The concentration of the main CT component in persimmon fruit, epigallocatechin-3-O-gallate (EGCG), was particularly different among astringency types. Further analysis of the fruit at various maturation stages will help in understanding the different mechanisms of CT accumulation among astringent types. Our results demonstrated that the phloroglucinol methodology is useful for CT composition analysis in persimmon fruit and will contribute to future studies on the astringency trait in this fruit. JSHS
KW - Condensed tannin
KW - Diospyros kaki
KW - Epigallocatechin-3-O-gallate
KW - Phloroglucinol
UR - http://www.scopus.com/inward/record.url?scp=77955724101&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=77955724101&partnerID=8YFLogxK
U2 - 10.2503/jjshs1.79.275
DO - 10.2503/jjshs1.79.275
M3 - Article
AN - SCOPUS:77955724101
VL - 79
SP - 275
EP - 281
JO - Horticulture Journal
JF - Horticulture Journal
SN - 2189-0102
IS - 3
ER -