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Open AccessCommunication
Molecules 2010, 15(9), 6580-6587; doi:10.3390/molecules15096580

Variation of Oleanolic and Ursolic Acid in the Flesh of Persimmon Fruit among Different Cultivars

1
College of Horticulture and Plant Protection, Yangzhou University, Yangzhou 225009, China
2
College of Agronomy, Yangzhou University, Yangzhou 225009, China
*
Author to whom correspondence should be addressed.
Received: 5 August 2010 / Revised: 25 August 2010 / Accepted: 1 September 2010 / Published: 20 September 2010
(This article belongs to the Section Natural Products)
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Abstract

Oleanolic acid (OA) and ursolic acid (UA) are important bioactive components in many plants, including persimmon (Diospyros kaki L.). The present work was carried out to determine OA and UA contents in the flesh of persimmon fruit from 32 cultivars, including 23 astringent and 9 non-astringent ones, by applying high performance liquid chromatography (HPLC) with UV detection. Both OA and UA were present in all of the investigated cultivars, except for three, ‘Hiratanenashi’, ‘Ribenhongshi’ and ‘Matsumotowase’. The OA content ranged from traces to 88.57 μg/g FW, and that of UA were between traces and 27.64 μg/g FW.
Keywords: persimmon; oleanolic acid; ursolic acid; pentacyclic triterpenoid; HPLC persimmon; oleanolic acid; ursolic acid; pentacyclic triterpenoid; HPLC
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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MDPI and ACS Style

Zhou, C.; Sheng, Y.; Zhao, D.; Wang, Z.; Tao, J. Variation of Oleanolic and Ursolic Acid in the Flesh of Persimmon Fruit among Different Cultivars. Molecules 2010, 15, 6580-6587.

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