CHROMATOGRAPHIC INVESTIGATION OF CAROTENOIDS, SUGARS AND ORGANIC-ACIDS FROM DIOSPYROS-KAKI FRUITS

A study was conducted to separate and determine carotenoid-type pigments, sugars and organic acids in persimmon fruits using high-performance liquid chromatography (HPLC) under isocratic conditions. The carotenoids were identified as cis-mutatoxanthin, antheroxanthin, zeaxanthin, neolutein, cryptoxanthins, alpha-carotene and beta-carotene and fatty acid esters of cryptoxanthin and zeaxanthin. The fruits were found to be an excellent source of vitamin A: 1 g of edible portion provides about 54 IU of this vitamin. With respect to soluble sugars, the fruit contained mainly glucose, fructose and an unidentified oligosaccharide, but no sucrose could be detected in both unripe and ripe fruits. Ion-pair HPLC allowed the separation and quantification of malic, isocitric, citric, ascorbic, fumaric and gallic acids, with malic acid being predominant. When fully ripe, metabolic processes led to a considerable loss in soluble sugars and organic acids in the fruit.