Determination of Some Bioactive Compounds and Antioxidant Activity in Persimmon Fruit and their Processed Products

Hala Khaled(1)* and Bassam Al-Oklah(2)

(1) Food Science Department, Faculty of Agriculture, Damascus University, Damascus-Syria

(2) National Commission for Biotechnology, Damascus, Syria.

(* Corresponding author: dr. Hala Khaled E-mail:

Received: 27/06/2021                                   Accepted:1/09/2021


The aim of this study was to investigate the physical and chemical properties of persimmon fruits grown in Syria in 2018 and to determine the antioxidant activity of fresh fruits and some of their- prepared products (dried fruits, jam, and persimmonʹs vinegar). The percentage of the fruit’s moisture was 78.53%, total soluble solids 18.49%, the ash 0.9%, pH 5.75, total acidity 0.81%, and reducing sugar 7.31%. The results showed that the processing treatment caused a significant decrease in ascorbic acid and total phenolic content, also it was noticed a significant decrease in antioxidant activity by the DPPH  method is prepared products in comparison with fresh fruits.        

Keywords: Persimmon, dehydration, jam, total phenolic content, antioxidant activity.

Full paper in Arabic: pdf