Journals Information
Food Science and Technology Vol. 12(3), pp. 182 - 189
DOI: 10.13189/fst.2024.120303
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Evaluation of the Antioxidant Potential of Fermented Persimmon Leaf Tea
Akane Kasai , Hiroko Seki *
School of Bioscience and Biotechnology, Tokyo University of Technology, Japan
ABSTRACT
Tea is consumed globally, and its production involves processes such as fermentation. In the production of Pu-erh tea, Pu-erh leaves are fermented with koji, which purportedly enhances the antioxidant activity of the tea by converting the gallate catechins contained in the leaves to hydrolyzed catechins. Notably, persimmon leaves contain substantial amounts of gallate catechins; consequently, the antioxidant effects of persimmon leaf tea could be enhanced by fermentation. Therefore, this study was undertaken to elucidate the changes in antioxidant activity during the fermentation of persimmon leaf tea and identify the components that contribute to the antioxidant effect. The levels of ascorbic acid, total polyphenols, and tannin in persimmon leaf tea were quantified, and their respective antioxidant effects were investigated. Additionally, changes in total polyphenol and tannin content during fermentation were assessed, and their correlation with antioxidant potency was explored. The findings revealed that tannin and gallic acid significantly contributed to the antioxidant effect of persimmon leaf tea. Furthermore, the total polyphenol content increased over time during fermentation; however, no consistent trend in antioxidant effect was observed. These results suggest that the polyphenols and tannin generated during the fermentation of persimmon leaf tea influence antioxidant activity. The study provides insights into how the fermentation process enhances the antioxidant properties of persimmon leaf tea, particularly through the generation of polyphenols and tannin. These findings suggest that optimizing fermentation conditions could maximize the health benefits of persimmon leaf tea. Additionally, understanding the role of these components could lead to the development of new fermentation techniques or products aimed at boosting antioxidant activity in various tea preparations. This research could serve as a foundation for further studies on the health-promoting effects of fermented teas and guide the tea industry in producing more beneficial beverages.
KEYWORDS
Persimmon Leaf Tea, Antioxidant Activity, Polyphenol
Cite This Paper in IEEE or APA Citation Styles
(a). IEEE Format:
[1] Akane Kasai , Hiroko Seki , "Evaluation of the Antioxidant Potential of Fermented Persimmon Leaf Tea," Food Science and Technology, Vol. 12, No. 3, pp. 182 - 189, 2024. DOI: 10.13189/fst.2024.120303.
(b). APA Format:
Akane Kasai , Hiroko Seki (2024). Evaluation of the Antioxidant Potential of Fermented Persimmon Leaf Tea. Food Science and Technology, 12(3), 182 - 189. DOI: 10.13189/fst.2024.120303.