University of agribusiness and rural development, Regional development of Central and Eastern European countries

Font Size: 
Radical Scavenging and Phenolic Content of Persimmon Fruit (Diospyros kaki) Cultivated in Canakkale Region, Turkey
Gulen Turker, Bayram Kizilkaya, Nazan Arifoglu

Last modified: 2015-10-12


Persimmon fruit (Diospyros kaki) is known to originate from the Eastern parts of Asia, widely cultivated in Japan, China, but recently it is also gaining importance in regions with mild climate such as the Mediterranean Region. Nowadays, persimmon is also cultivated in the Canakkale Region, Turkey and is a fruit mainly preferred for its peculiar ripe-sweet taste and yellow to orange color. The yearly production of persimmon in Turkey continually increased and in 2013 reached 33 232 tones. Persimmon is mainly ripened and harvested from October to December and is available on the market in its ripe form through winter months. Persimmon is not only a fruit preferred for its appearance and taste, but is also a very good source of bioactive compounds including vitamins, phenolics, tannins, carotenoids. These bioactive compounds are usually related to beneficial health effects in humans mainly due to their antioxidant and radical scavenging capacities.

The results revealed that persimmon fruits are substantially rich in total phenolic compounds and have considerably high free radical scavenging capacity. The ripe persimmon fruits were found to be good sources of bioactive compounds, thus their consumption is recommended in preventing diseases and strengthening the immune system.


Persimmon, phenolic compounds, radical scavenging capacity

Full Text: PDF