Influence of drying method and extraction variables on the antioxidant properties of persimmon leaves

The presence of antioxidant compounds and therefore the antioxidant capacity of persimmon leaves and their extracts have been reported by many authors. Furthermore, it is known that both the method of drying and the temperature at which this process takes place substantially affect the properties of the final product. However, there are no studies in the literature that examine how drying variables can affect the quality of persimmon leaves, especially as refers to preservation of their antioxidant properties. Therefore, the aim of this paper was to compare some antioxidant properties of aqueous extracts of persimmon leaves obtained under different drying methods (shade drying, hot air drying at 100 and 180 degrees C, and freeze drying) and infusion conditions (70, 80 and 90 degrees C for 1, 3, 5, 60 and 1440 minutes). The results in terms of total phenol content, flavonoids and antioxidant capacity indicated that air drying at 100 degrees C would be the optimal process for the stabilization of persimmon leaves, and their subsequent use in brewed beverages. Likewise, the best conditions of aqueous extraction in order to maximize the extractability of antioxidant compounds corresponded to 90 degrees C for 60 minutes. A short experiment performed in this study confirmed that small persimmon leaves (axial axis: 9 +/- 1 (cm); equatorial axis: 7.0 +/- 0.9 (cm)) had around 9% more flavonoids, and 7% more total phenolic content and antioxidant capacity than the large ones (axial axis: 17 +/- 2 (cm); equatorial axis: 10 +/- 1 (cm)).