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Mathews Journal of Nutrition & Dietetics
Mathews Journal of Nutrition & Dietetics
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| Abstract: |
Bioactive materials such as amino acids, organic acids, total phenols, vitamins, carotene and antioxidants of natural dietary fruits such as Persimmon kaki play an important role in human nutrition and health as potential sources of functional foods and nutraceuticals. Some of these components have beneficial effect on human health to their ability to prevent or control various diseases. The results showed that total sugars were 18.0%. Protein content in fresh persimmon fruits was 0.76%, fat 0.42%, fiber 3.5% and ash content was 2.35%. The total phenols were 298.01 mg. gallic acid per kilograms (kg). Persimmon fruits are rich in vitamin C (58.0 mg/ 100g), vitamin A (38.2 IU/ 100g). Persimmon fruits have many items of vitamin B, such as B1, B2, Thiamin, B6 and B9; its values are 97.5, 0.039, 10.5, 4.54 and 15.9 (mg/100g); respectively. Seven essential amino acids are presents in persimmon fruits; they were threonine, Isoleucine, Phenylalanine, Lysine, Methionine, Valine and Histidine. The flavonoid compounds that presented in abundance were Hesperidin, Quercetrin, Luteolin, Narengin and Rutin in decreasing order.
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