Variation of oleanolic and ursolic acid in the flesh of persimmon fruit among different cultivars

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,...

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Veröffentlicht in:Molecules (Basel, Switzerland) Switzerland), 2010-09, Vol.15 (9), p.6580-6587
Hauptverfasser: Zhou, Chunhua, Sheng, Yanle, Zhao, Daqiu, Wang, Zhiqin, Tao, Jun
Format: Artikel
Sprache:eng
Schlagworte:
Acids
Chromatography, High Pressure Liquid - methods
Communication
Cultivars
Diospyros - chemistry
Food quality
Fruit - chemistry
Fruits
HPLC
oleanolic acid
Oleanolic Acid - analysis
pentacyclic triterpenoid
persimmon
Species Specificity
Triterpenes - analysis
Ursolic Acid
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Zusammenfassung: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.
ISSN:1420-3049
1420-3049
DOI:10.3390/molecules15096580