Effects of extraction conditions on color quality and antioxidant properties of persimmon (Diospyros kaki Thunb.) leaf tea

This study was carried out to investigate the effect of extraction conditions for persimmon (Diospyros kaki Thunb.) leaf tea (PLT) on its color quality and antioxidant properties. The amount (PL) powder pH influenced PLT’s capacity. As PL in increased, lightness decreased while yellowness increased. PLT with highest (10 mg/mL) exhibited 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity ferric reducing power (FRAP). In addition, showed total polyphenol flavonoid contents. Subsequently, prepared using 10 mg/mL under varying conditions. increased from 4 7, redness Antioxidant capacity determined 2,2-diphenyl-1-picrylhydrazyl FRAP assay that lower higher extracted lowest contents than Overall, a solvent 4.0 better activities amounts polyphenolic compounds. Simultaneously, lesser lightness, redness, were detected conclusion, acquire functional health benefit terms capacity, preparing is suggested.