The Chemical Structure of Kaki-tannin from Immature Fruit of the Persimmon (Diospyros kaki L.)
- 1 September 1978
- journal article
- research article
- Published by Oxford University Press (OUP) in Agricultural and Biological Chemistry
- Vol. 42 (9) , 1637-1643
- https://doi.org/10.1080/00021369.1978.10863225
Abstract
A partially purified tannin was prepared by a K2HP04-precipitation method from immature persimmon fruit (Diospyros kaki L., cv. “Hiratanenashi,” astringent type). The kaki-tannin gave delphinidin and eyanidin on acid hydrolysis. Its methylated derivative showed vmax 1720 cm−1 in IR spectrum and had the molecular weight of ca. 1.38 × l04 daltons in Mw. From the results of toluene-α-thiol treatment, it is suggested that the kaki-tannin consists of catechin, catechin-3-gallate, gallocatechin, gallocatechin-3-gallate and an unknown terminal residue, and belongs to proanthocyanidin B group with a carbon-carbon interflavan linkage from C–4 of one unit to C–6 or C–8 of another unit.This publication has 3 references indexed in Scilit:
- Studies on the Tannin of Fruits and VegetablesNIPPON SHOKUHIN KOGYO GAKKAISHI, 1971
- Presence of Several Phenolic Components in Fruit ProanthocyanidinsNature, 1964
- Studies on the Tannin of Japanese Persimmon (Diospyros KakiL.)Agricultural and Biological Chemistry, 1962