Phenolic Content and Antioxidant Capacity of American Persimmon (Diospyros virginiana L.) Teas

Abstract

Regular consumption of green tea, a rich source of phenolic compounds, has been linked to various health benefits. Since most green tea on the market in the U.S. is imported, there have been concerns for contamination with heavy metals and pesticides. Leaves and other plant parts of various species such as American persimmon (D. virginiana L.), which are native to the eastern U.S., have been similarly used to make beverages in the past. Unfortunately, the health benefits of these teas have not been studied. The objectives of this study were to examine phenolic content and antioxidant capacity of American persimmon infusions (tea) made from the leaves of different cultivars. Leaves from five cultivars of American persimmon were harvested in May of 2012. Folin-Ciocalteu assay was performed to determine phenolic content of teas. The phenolic content of green tea was 209.7, and that of American persimmon teas ranged from 136.8 to 166.2 in mg of gallic acid equivalent per ml. The Ferric Reducing Antioxidant Power assay was performed to determine antioxidant capacity, revealing that the antioxidant capacity of the persimmon tea was roughly a half of that of green tea. Teas made from American persimmon leaves are a caffeine-free healthy alternative to regular or green tea.