引用：
Fruit materials
The apple (Malus pumila Miller, Fuji), pear (Pyrus pyrifolia Nakai), persimmon (Diospyros kaki, ‘Fuyu’ cultivar)。。。
The persimmon used in this study was a non-astringent variety of persimmon fruit, which can be consumed in a raw state or a processed product. Lee et al. (23) reported that the strong antioxidant activities of non-astringent persimmons correlate with high concentrations of phenolic acids, catechins, gallic acid, and epicatechin gallate. Among the fruit juices tested in our study, the antioxidant capacities measured by the FRAP and DPPH assays corresponded with TPC and ascorbic acid content.
不同種類的柿子維生素含量好像相差非常大，可以看wiki裏Persimmon詞條裏舉得兩個例子。
https://en.wikipedia.org/wiki/Persimmon#Nutrient_and_phytochemical_content
維生素C含量差了快十倍。當然也可能是測量有錯誤。
