Quailty Formation Of Black Persimmons Processed By Temperature From Mopan Persimmons And Their Functional Activities In Vitro

In this paper,the fresh persimmons were used to process black persimmon by heat treatment with conditions of 50,60,70,and 80 ℃,and humidity > 90%.Samples were sampled every five days.And the moisture,reducing sugar,amino acid,amino acid nitrogen,free amino acid,total phenolic flavonoid,tannin content,browning degree and other indexes of persimmon samples were measured with temperature during the processing.Then the sensory evaluation of mature black persimmons for browning degree about 75 was conducted.Moreover,making the contrast of the antioxidant activity and the nutritional components of fresh persimmon with that of black persimmons and determining the optimum processing conditions of black persimmons.Under the conditions,bioactivity functions such as hyperglycemic and blood fat were detected in vitro of black persimmons by simulating the human gastrointestinal environment.The main contents and results of the study are as follows:1.Effects of different temperatures on main chemical compositions of black persimmons.The content of moisture,amino acid nitrogen and free amino acids decreased while the content of dry matter,soluble solid,total dissolved solid and reducing sugar increased.And the higher the process temperatures were,the more obvious the changes trend of contents.2.Effects of temperatures on polyphenols and flavonoids of black persimmons.During the processing,the contents of polyphenols and flavonoids increased slowly when the contents of tannins of the samples decreased little by little.Under the controlled temperature conditions the contents of tannins were 7.84 mg/kg,10.73 mg/kg,7.28 mg/kg and 6.86 mg/kg,respectively,when the contents of total phenolics,flavonoids and tannins in mature black persimmons were the highest and at this moment the antioxidant activity was strong.And at 70 ℃ the black persimmons with a strong biological activity have good quality,and the contents of total phenols,flavonoids and tannins are the tops.3.Effects of temperatures on sensory qualities of black persimmons.The higher the temperature was,the faster the change of each sample was,and the faster the formation of black persimmon quality was.When the browning degree of the black persimmons was at 75,the basically mature conditions were 50 ℃ about 80 d,60 ℃ about 65 d,70 ℃ about 55 d,80 ℃about 35 d,respectively.For the sensory evaluation,the quality of the ripen black persimmons under the condition of 70 ℃ have the highest score,was more conducive to formate good quality and flavor of black persimmon.4.Effects of temperatures on antioxidant activity in vitro of black persimmons.The results demonstrated that total reducing power,DPPH· radical scavenging ability and superoxide dismutability similarity ability of black persimmons were significantly affected by different treatment temperatures.With the temperature rising,the faster the antioxidant capacity of the samples increased.And under the conditions of 70 ℃ and 80 ℃,the antioxidant capacities of black persimmons were more stronger.5.Nutrition analysis of fresh persimmons and black persimmons.After hot-working treatment,the contents of protein,ash and crude fiber of the black persimmons were higher than that of fresh persimmons,but fat content was lower.At the same time,the results indicated that intaking of black persimmons could effectively reduce the body fat.Considering nutrition indicators,energy cost and so on of the black persimmons,70 ℃ is the best processing conditions for black persimmons.6.Preliminary study on the functional activity of black persimmons in vitro.With the increase of the sample concentration,the inhibition activity of α-amylase and α-glucosidase of black persimmons increased gradually,but was lower than that of acarbose on hypoglycemic effect.The abilities of combining sodium glycocholic acid and sodium taurocholic acid were also gradually increased,and then tended to be flat,but the efficacy was also weaker than the function of simvastatin in blood fat.The results showed that black persimmons maybe have certain hypoglycemic and hypolipidemic functions.As mentioned above,the results showed that 70 ℃ was more conducive to product black persimmon products with good quality and flavor.The taste flavor is easy to be accepted by the public,and black persimmons may have a certain hypoglycemic,lipid-lowering function.