Insights on nutritional profile, nutraceutical components, pharmacological potential, and trending utilization of persimmon cultivars: A review

• Published in: Food chemistry advances Vol. 3; p. 100431
• Main Authors: Murali, Preethika, Hamid, Shams, Rafeeya, Dar, Aamir Hussain
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.12.2023; Elsevier
• Subjects: Astringency; Health benefits; Persimmon fruit; Phytochemicals; Utilizations; Utilizations; Phytochemicals; Astringency; Persimmon fruit; Health benefits
• ISSN: 2772-753X; 2772-753X
• DOI: 10.1016/j.focha.2023.100431

•Study unveil nutritional and biochemical differences in persimmon cultivars.•Shows high bioactive components, particularly tannins and phenolics.•Highlights the proclaim health beneficial properties as antioxidant, anti-diabetic.•Unveil its possible utilization in production of health foods. The commercial persimmon fruit (Diospyros kaki) is a seasonal fruit and it contains various nutrients such ascarbohydrates,vitamins, fiber, minerals, phenolic compounds (ferulic acid, p-Coumaric acid, and gallic acid) and carotenoids (β-cryptoxanthin, lycopene, β-carotene, zeaxanthin, and lutein). This current review is an effort to sum up information regarding persimmon fruit's nutrient profile, bioactive potential, pharmacological potential, and its utilization in industry. Accordingly, the bioactive components such as p-Coumaric acid, epigallocatechin gallate, proanthocyanins, flavonoids, etc. and their extraction techniques such as high hydrostatic pressure (HHP), microwave-assisted extraction, and ultrasonic-assisted extraction are also highlighted. Further this review also describe the evidence based various pharmacological application of fruit and its bioactive components which have scavenging effect on active oxygen free radicals (flavonoids), prevents oxidative stress-related illnesses (p-Coumaric), promote neural degeneration and karyopyknosis in cells (tannin), may assist with hyperlipidemia and diabetes (proanthocyanidins). Overall persimmon and its components application in multiple products in various forms in the food sector can open up new avenues for its utilization, enhancing the natural flavour and bioactive components while also improving health.