ABSTRACT Persimmon (Diospyros kaki) leaves contain several bioactive components that have beneficial effects on human health. However, the leaves are mainly consumed in low quantities, as tea and food additives. To increase the intake of persimmon leaves, it is necessary to diversify their processing and preservation methods. This study assessed the effects of different sodium chloride (NaCl) concentrations on the physicochemical properties of brined persimmon leaves. Young leaves of the astringent persimmon trees were harvested, brined in NaCl solutions of different concentrations (1, 5, 10, 15, and 25%), and kept for 30 days at 10°C. A small decrease in the -a* and h° values (more green color) and chlorophyll (a and b) content of the brined persimmon leaves was observed with increasing concentration of the NaCl solutions. Furthermore, with increasing NaCl concentrations, an increase in the salinity, reducing sugars, and phenolic compounds of the brined leaves, as well as the clarity of the brine solutions was observed. The pH, vitamin C content, and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity decreased with increasing concentration. The results suggested that brining affected the properties of the persimmon leaves, and higher NaCl concentrations could help to maintain a more intense green color.

中文翻译：

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不同浓度氯化钠盐渍柿叶的理化性质

摘要柿子 (Diospyros kaki) 叶含有多种对人体健康有益的生物活性成分。然而，叶子主要作为茶和食品添加剂被少量食用。要增加柿叶的摄入量，就必须使其加工和保存方法多样化。本研究评估了不同氯化钠 (NaCl) 浓度对腌制柿叶理化特性的影响。收获涩柿树的幼叶，在不同浓度（1%、5%、10%、15% 和 25%）的 NaCl 溶液中腌制，并在 10°C 下保存 30 天。随着 NaCl 溶液浓度的增加，观察到腌制柿子叶的 -a* 和 h° 值（更多绿色）和叶绿素（a 和 b）含量略有下降。此外，随着 NaCl 浓度的增加，观察到盐渍叶的盐度、还原糖和酚类化合物以及盐水溶液的透明度增加。pH 值、维生素 C 含量和 2,2-diphenyl-1-picrylhydrazyl 自由基清除活性随着浓度的增加而降低。结果表明，盐渍会影响柿子叶的特性，较高的 NaCl 浓度有助于保持更强烈的绿色。