The content of microelements in fruits of the oriental persimmon (Diospyros kaki) and its dietary role in remedying micronutrient deficiency in the region
Keywords:
plant fruit; biochemical composition; nutrients; thyroid gland; iodine deficiency; Oriental persimmon; micronutrients
Abstract
The relevance of the problem under study lies in the need to develop innovative approaches to the introduction of fruit crops into the diet to avoid the loss of nutrients and thus help prevent micronutrient deficiency in the human body. In this regard, the purpose of this article is to study the content of biologically active substances in the products of promising persimmon varieties and their effect on the normal functioning of the thyroid gland. The following results were obtained during the study: soil and climatic conditions affecting the nutritional value of the agricultural product were presented. It was established that Shaki-Zagatala economic region is an iodine deficiency endemic area and belongs to the zone of moderate iodine (I) deficiency. The quantity of macro- and microelements in fruits of 20 varieties of Oriental persimmon (Diospyros kaki) bred by folk selection growing in Shaki-Zagatala economic region was studied and compared by regions; the use of persimmon plants in the food industry as a way of increasing the amount of iodine in the human body was substantiated. It has been proved that in order to eliminate iodine deficiency, it is advantageous to eat more food enriched with iodine from fruits of the Oriental persimmon (D. kaki), which is rich in microelements. The role of awareness – raising activities among the population regarding health disorders associated with iodine deficiency was revealed. The practical value of the article materials consists in obtaining detailed information about biochemical composition of Oriental persimmon fruit (D. kaki) for the purpose of iodine deficiency prevention. The technologies of processing and storage of the product in fresh and processed form to preserve the useful properties of persimmon have been proposed in order to increase the profitability of production and increase the level of sales of products in the Shaki-Zagatala economic region of Azerbaijan.References
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Tardugnoa, R., Gervasib, T., Navab, V., Cammilleric, G., Ferrantellic, V., & Cicero, N. (2022). Nutritional and mineral composition of persimmon fruits (Diospyros kaki L.) from Central and Southern Italy. Natural Product Research, 36(20), 5168–5173.
Azizov, F., Mamedov, C., & Bekirova, Y. (2020). Azərbaycanın şimal-qərb bölgəsinin müalicəvi və təsərrüfat əhəmiyyətli bitkiləri [Medicinal and economically important plants of the north-western region of Azerbaijan]. Elm, Baku (in Azerbaijani).
Bakhshalieva, N., Mamedov, D., & Alieva, K. (2023). Biochemical composition of fruits of local varieties and forms of persimmon, common in the Sheki-Zakatala economic region. Agrarian Scientific Journal, 3(3), 4–7.
Bayramov, E., Akbarova, F., Mustafayeva, K., Gurbanova, S., Babayeva, U., Aslanova, M., & Nabiyev, A. (2022). Application of persimmon syrup to increase the biological value and organoleptic indicators of bread. Eastern-European Journal of Enterprise Technologies, 6(11), 69–88.
Diaz, L. D., Dorta, E., Maher, S., Morales, P., Fernandez-Ruiz, V., Camara, M., & Sanchez-Mata, M. C. (2020a). Potential nutrition and health claims in deastringed persimmon fruits (Diospyros kaki L.), variety ‘Rojo Brillante’, PDO ‘Ribera del Xuquer’. Nutrients, 12(5), 1397.
Diaz, L. D., Fernandez-Ruiz, V., & Camara, M. (2020b). An international regulatory review of food health-related claims in functional food products labeling. Journal of Functional Foods, 68, 103896.
Diaz, L. D., Fernandez-Ruiz, V., & Camara, M. (2020c). The frontier between nutrition and pharma: The international regulatory framework of functional foods, food supplements and nutraceuticals. Critical Reviews in Food Science and Nutrition, 60(10), 1738–1746.
Direito, R., Rocha, J., Sepodes, B., & Eduardo-Figueira, M. (2021). From Diospyros kaki L. (persimmon) phytochemical profile and health impact to new product perspectives and waste valorization. Nutrients, 13(9), 3283.
Gunduz, G. T., Korkmaz, A., Ozturk, Z., & Emenli, I. (2020). Fungal microflora in dried persimmon fruits. Quality Assurance and Safety of Crops and Foods, 12(1), 50–56.
Hassen, H., Beyene, M., & Ali, J. (2019). Dietary pattern and its association with iodine deficiency among school children in Southwest Ethiopia: A cross-sectional study. PLoS One, 14(8), e0221106.
Jafarova, V. (2020). Doslidzhennya ekolohichnoji bezpeky opaloho lystya z mis’kykh terytorij [Study of ecological safety of fallen leaves from urban areas]. Sumy State University, Sumy (in Ukrainian).
Jarzab, В., & Placzkiewicz-Jankowska, Е. (2019). Diagnosis of focal formations of the thyroid gland and principles of their selection for surgical treatment. Medical Practice, 10, 69–81.
Korol, V. V., & Shulga, Y. S. (2020). Fitokhimichne doslidzhennia plodiv khurmy skhidnoji [Phytochemical studies of eastern persimmon fruit ]. In: II International Scientific and Practical Internet Conference. National University of Pharmacy, Kharkiv. Pp. 80–81 (in Ukrainian).
Krela-Kazmierczak, I., Czarnywojtek, A., Skoracka, K., Rychter, A. M., Ratajczak, A. E., Szymczak-Tomczak, A., Ruchala, M., & Dobrowolska, A. (2021). Is there an ideal diet to protect against iodine deficiency? Nutrients, 13(2), 513.
Lisco, G., De Tullio, A., Triggiani, D., Zupo, R., Giagulli, V. A., De Pergola, G., Piazzolla, G., Guastamacchia, E., Sabba, C., & Triggiani, V. (2023). Iodine deficiency and iodine prophylaxis: An overview and update. Nutrients, 15(4), 1004.
Marques, J. M., da Silva, L. R., da Cunha Jr, P. C., de Carvalho Silva, M. T., Barbosa, M. I. M. J., & de Morais, L. A. S. (2019). Bioactive composition of persimmon fruits (Diospyros kaki L.). In: V Biosystems Engineering Workshop. Pp. 1–4.
Rabelo Vaz Matheus, J., José de Andrade, C., Miyahira, R., & Cavalcante Fai, A. (2022). Persimmon (Diospyros kaki L.): Chemical properties, bioactive compounds and potential use in the development of new products – A review. Food Reviews International, 38(4), 384–401.
Ryabova, A. (2013). Otsenka kachestvennykh pokazatelej sortov khurmy, proizrastayushchikh v uslovijakh Abkhazii, dlia proizvodstva produktov funktsional’nogo naznachenija [Evaluation of the quality indicators of persimmon varieties growing in the conditions of Abkhazia for the production of functional products]. Institute of Horticulture and Viticulture, Krasnodar (in Russian).
Santos, C., Abbade, E., Moreira, R., & Fai, A. (2021). Estimating the nutritional, economic and environmental footprints of persimmon (Diospyros kaki) postharvest loss: A Brazilian case study. In: Proceedings of 14 SLACA – Latin American Symposium on Food Science, 14, 144469.
Serikova, O. (2019). Metody obrobky statystychnykh danykh [Statistical data processing methods]. National University of Civil Defence of Ukraine, Kharkiv (in Ukrainian).
Syvolap, V. D., & Hura, E. Y. (2019). Osnovy diahnostyky zakhvoriuvan’ shchytovydnoji zalozy [Basis of diagnosis of thyroid gland diseases]. Zaporizhzhia State Medical and Pharmaceutical University, Zaporizhzhia (in Ukrainian).
Tardugnoa, R., Gervasib, T., Navab, V., Cammilleric, G., Ferrantellic, V., & Cicero, N. (2022). Nutritional and mineral composition of persimmon fruits (Diospyros kaki L.) from Central and Southern Italy. Natural Product Research, 36(20), 5168–5173.
Published
2023-08-23
How to Cite
Bakhshaliyeva, N., Aliyeva, K., Mammadov, J., & Hummatov, A. (2023). The content of microelements in fruits of the oriental persimmon (Diospyros kaki) and its dietary role in remedying micronutrient deficiency in the region . Regulatory Mechanisms in Biosystems, 14(3), 444-450. https://doi.org/10.15421/10.15421/022365
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