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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Detalles Bibliográficos
Autores principales: Zhou, Chunhua, Sheng, Yanle, Zhao, Daqiu, Wang, Zhiqin, Tao, Jun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2010
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6257790/
https://www.ncbi.nlm.nih.gov/pubmed/20877245
http://dx.doi.org/10.3390/molecules15096580
Descripción
Sumario: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.

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