Chemical structures of the condensed tannins in the fruits of Diospyros species |
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| Authors: | Fumiaki Nakatsubo Kenichi Enokita Koji Murakami Keizo Yonemori Akira Sugiura Naoki Utsunomiya and Suranant Subhadrabandhu |
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| Institution: | (1) Division of Forest and Biomaterials Science, Graduate School of Agriculture, Kyoto University, Sakyo-ku, 606-8502 Kyoto, Japan;(2) Division of Agronomy and Horticultural Science, Graduate School of Agriculture, Kyoto University, 606-8502 Kyoto, Japan;(3) Department of Horticulture, Faculty of Agriculture, Kinki University, 631-8505 Nara, Japan;(4) Department of Horticulture, Faculty of Agriculture, Kasetsart University, 10900 Bangkok, Thailand |
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| Abstract: | The structural variety of the condensed tannins (proanthocyanidins) in the fruits of 16Diospyros species are reported. Eleven species contained condensed tannins mostly consisting of a mixture of catechin (CA) and gallocatechin (GCA) repeating units; the other five species did not. The GCA content in the CA-GCA total varied from 0.3% to 84.6%. The number of esterified gallic acid per one flavan repeating unit (degree of galloylation, DG) ranged from 0.01 to 0.89. The GCA content was found to be proportional to the DG values. Thus, 16Diospyros species tested may be classified into five groups by the analytical data of their condensed tannins. It may be interesting to compare their structural characteristics with those of the condensed tannins in other fruits, leaves, woods, and barks from the viewpoint of their biosynthesis and function in the plants.Part of this paper was presented at the 46th Annual Meeting of the Japan Wood Research Society, Tokyo, April 1995 |
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| Keywords: | Diospyros species Ebenaceae Persimmon fruit Chemical structure Condensed tannins |
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