| Title |
Antioxidant properties of Korean major persimmon (Diospyros kaki) leaves
|
|---|---|
| Published in |
Food Science and Biotechnology, November 2017
|
| DOI | 10.1007/s10068-017-0195-y |
| Pubmed ID | |
| Authors |
Abul Hossain, Hey Kyung Moon, Jong-Kuk Kim |
| Abstract |
Persimmon is one of the most common native fruits of South Korea and its leaves are well known to be used in pharmaceuticals, cosmetics as well as beverages. The aim of this study was to compare the antioxidant properties of Korean major persimmon leaves on the basis of drying methods (hot air drying and freeze-drying) and harvesting time. Persimmon leaves from five cultivars ('Sangju-dungsi', 'Sangam-dungsi', 'Cheongdobansi', 'Gabjubaekmok' and 'Suhong') were harvested in late May and late June followed by blanching and drying. Results depicted that, persimmon leaves harvested in late May had the highest amount of antioxidants content compared to the late June. No significant difference was found between HAD and FD treatment with respect to total phenol, total flavonoid, tannin content, ABTS and DPPH radical-scavenging activity. Finally, it can be concluded that 'Gabjubaekmok' persimmon leaves collected during late May and dried by hot air are richer in antioxidants. |
X Demographics
The data shown below were collected from the profile of 1 X user who shared this research output. Click here to find out more about how the information was compiled.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Canada | 1 | 100% |
Demographic breakdown
| Type | Count | As % |
|---|---|---|
| Scientists | 1 | 100% |
Mendeley readers
The data shown below were compiled from readership statistics for 34 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 34 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Master | 8 | 24% |
| Student > Bachelor | 4 | 12% |
| Researcher | 3 | 9% |
| Student > Ph. D. Student | 3 | 9% |
| Professor > Associate Professor | 2 | 6% |
| Other | 2 | 6% |
| Unknown | 12 | 35% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 9 | 26% |
| Chemistry | 4 | 12% |
| Biochemistry, Genetics and Molecular Biology | 2 | 6% |
| Chemical Engineering | 1 | 3% |
| Pharmacology, Toxicology and Pharmaceutical Science | 1 | 3% |
| Other | 2 | 6% |
| Unknown | 15 | 44% |
Attention Score in Context
This research output has an Altmetric Attention Score of 4. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 03 March 2018.
All research outputs
#6,489,077
of 23,009,818 outputs
Outputs from Food Science and Biotechnology
#87
of 440 outputs
Outputs of similar age
#129,246
of 437,899 outputs
Outputs of similar age from Food Science and Biotechnology
#10
of 28 outputs
Altmetric has tracked 23,009,818 research outputs across all sources so far. This one has received more attention than most of these and is in the 70th percentile.
So far Altmetric has tracked 440 research outputs from this source. They typically receive a little more attention than average, with a mean Attention Score of 6.2. This one has done well, scoring higher than 79% of its peers.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 437,899 tracked outputs that were published within six weeks on either side of this one in any source. This one has gotten more attention than average, scoring higher than 69% of its contemporaries.
We're also able to compare this research output to 28 others from the same source and published within six weeks on either side of this one. This one has gotten more attention than average, scoring higher than 64% of its contemporaries.