Physico-chemical properties of persimmon leaves brined in varying concentrations of sodium chloride

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.