Vitamin C and Polyphenol Content in Young Leaves of 11 Persimmon Cultivars

Japanese persimmon (Diospyros kaki Thunb) leaves contain large amounts of vitamin C and polyphenol, but there are few reports on the edible young leaves, which are prepared by deep-frying (tempura). The young leaves of 11 cultivars of Japanese persimmon (Fuyu, Jiro, Maekawa Jiro, Izu, Tokyogosho, Matsumoto Wase Fuyu, Youhou, Zenjimaru, Nishimura Wase, Saijo, Hiratanenashi) were collected in May 2006 in Tokyo and Yokohama, and 3 kinds of leaves were deep-fried. Total vitamin C content averaged 756.2 +/- 139.0 mg/100 g fresh weight with Hiratanenashi containing the highest amount at 978.7 mg/100 g and Fuyu containing the lowest amount at 567.1 mg/100 g. Polyphenol content expressed as tannic acid averaged 927 +/- 217 mg/100 g fresh weight with Zenjimaru containing the highest amount at 1484 mg/100 g and Fuyu containing the lowest amount at 569 mg/100 g. Average vitamin C and polyphenol levels did not differ between the young leaves of the sweet-type and astringent-type persimmons. After deep-frying, total vitamin C content decreased and polyphenol content changed very little compared to fresh leaves. Intake of a deep-fried young persimmon leaves (5-7 cm) corresponds to the intake of 3.7 mg of vitamin C and 5.3 mg of polyphenol.