TY  - JOUR
AU  - Anđelković, Bojana
AU  - Dojčinović, Biljana P.
AU  - Mihajlović, Ivona
AU  - Živković, Jelena M.
AU  - Pantelić, Nebojša Đ.
PY  - 2026
DA  - 2026/02/12
TI  - Chemical Composition, Antioxidant Properties, and Nutritional Value of <i>Diospyros kaki</i> L. as a Potential Functional Food
JO  - OBM Integrative and Complementary Medicine
SP  - 008
VL  - 11
IS  - 01
AB  - Persimmon (Diospyros kaki L.) is increasingly recognized as a nutrient-dense fruit rich in health-promoting compounds. This study aimed to comprehensively evaluate the nutritional composition, phenolic profile, antioxidant potential, and elemental content of D. kaki fruit and its contribution to dietary mineral intake. Proximate analysis revealed a high moisture content, low fat, and appreciable fiber and carbohydrate levels, supporting its classification as a low-calorie, fiber-rich food. Methanolic extracts exhibited superior yields of pigments, total polyphenols (1236.20 ± 19.24 µg GAE/g), and flavonoids (413.43 ± 34.37 µg QE/g) compared to ethanolic extracts. HPLC analysis identified gallic acid as the predominant phenolic compound, followed by ellagic and p-coumaric acids. Antioxidant evaluation demonstrated strong radical-scavenging and reducing capacities across the DPPH (2310.38 µg AAE/g), FRAP (2246.45 µg AAE/g), and CUPRAC (8274.36 µg AAE/g) assays, confirming a broad antioxidant spectrum. Mineral analysis indicated potassium (1652.84 mg/kg), phosphorus (1091.78 mg/kg), and magnesium (73.47 mg/kg) as dominant macroelements, while iron (4.94 mg/kg), manganese (0.66 mg/kg), zinc (0.26 mg/kg), and copper (0.11 mg/kg) were the primary microelements. Toxic metals (As, Cd, Pb) were below quantification limits, verifying the fruit’s safety. Estimated dietary intakes suggested notable contributions to daily requirements, particularly for phosphorus (15.6%), potassium (6.4%), and selenium (60%). Overall, D. kaki demonstrates considerable nutritional and functional potential, providing essential nutrients, antioxidant phytochemicals, and dietary minerals beneficial for metabolic health. These findings suggest that persimmon may contribute to balanced diets and indicate its potential as a candidate ingredient for functional food formulations, warranting further investigation.
SN  - 2573-4393
UR  - https://doi.org/10.21926/obm.icm.2601008
DO  - 10.21926/obm.icm.2601008
ID  - Anđelković2026
ER  -