الفهرس 
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Abstract
This study was conducted to study the chemical composition and mineral contents of persimmon (Diospyros kaki) fruits which obtained from local market at Menoufia Governorate. Determination of active compounds of persimmon fruits such as total phenol, total flavonoides and identification of phenolic using high performance liquid chromatography (HPLC). Biological study of persimmon fruits was done on rats for 28 days with different concentrations (5, 7.5&
10%). Rats were divided into five groups; the first group fed on the standard diet only (negative control) and the second group injected by alloxan (positive control) and the third group on the infected sugar with 5% dried persimmon fruits. group 4 infected diabetic with 7.5% dried Persimmon fruits. group 5 infected diabetic with 10% dried persimmon fruits. Also, study the effect of different concentrations dried persimmon fruit on some biochemical tests such as body weight gain, food intake and food efficiency rate, blood sugar, cholesterol, triglycerides, liver and kidney function.
The obtained results could be summarized in the following:
6.1. Proximate chemical composition of persimmon fruit:
1. The moisture, protein, fat, fiber, ash, carbohydrates and energy value contents of persimmon fruits as wet weight (W/W) were 78.75, 0.59, 0.21, 3.35, 0.35, 16.60 % and 70.65 Kcal/100g, respectively.
2. While, the protein, fat, fiber, ash, carbohydrates and energy value contents of persimmon fruits as dry weight (D/W) were 2.78, 0.99, 16.47, 1.65, 78.11 % and 390.06 Kcal/100g, respectively.
6.2. Mineral contents of persimmon fruits:
1. The highest mineral contents of persimmon fruit recorded for potassium while, the lowest value recorded for iron. The values were 791.56 and 0.81 mg/100g, respectively.
2. Persimmon fruit contained moderate amounts of mineral contents such as phosphorus and calcium. The values were 78.90 and 25.23 mg/100g, respectively.
6.3. Total phenolics and total flavonoides content of persimmon fruits:
1. The total phenolics and total flavonoides content of persimmon fruits were 14.5 mg GA/g DM and 11.2 mg rutin/g DM, respectively.
6.4. Identification of phenolics compounds of persimmon fruits:
1. The highest phenolics compounds recorded for gallic acid. While, the lowest value recorded for p-coumaric acid. The mean values were 285.51 and 0.57 μg/g DW, respectively.
2. While, rutin, kaempferol and galangin did not detected at these conditions 6.5. Changes of body weight, feed intake and feed efficiency ratio of diabetic rats fed diet supplemented with persimmon fruit:
1. The body weight gain (BWG) % of positive control recorded the highest value when compared with negative control with significant difference. The mean values were 69.7 and 50.8 %, respectively.
2. The highest (BWG) % recorded for 10 % persimmon fruit, while the lowest BWG% recorded for 5 % persimmon fruit with significant difference (P≤0.05).
3. The feed intake (FI) % of positive control recorded the highest value when compared with negative control with significant difference.
4. While, 10 % persimmon fruit recorded the highest FI while the lowest value recorded for 5 % persimmon fruit with significant difference (P≤0.05).
5. Feed efficiency ratio (FER) of negative positive control recorded the highest value when compared with positive control with significant difference (P≤0.05).
6. 10 % persimmon fruit recorded the highest FER while, the lowest value recorded for 5 and 7.5% persimmon fruit. The mean values were 0.137, 136 and 136 %, respectively.
6.6. Changes of organs weight in the diabetic rats fed diet supplemented with persimmon fruit:
1. The liver weight of positive control group recorded the highest value when compared with negative control group with significant difference (P≤0.05) 2. While, group fed on 10% persimmon fruit recorded the highest liver weight while the lowest value recorded for 7.5%.
3. Kidney weight of positive and negative control groups recorded the same values being, 1.25 g/day.
4. While, group fed on 5 and 10% persimmon fruit recorded the highest kidney weight but the lowest value recorded for 7.5% with no significant difference (P≤0.05).
5. The spleen weight of positive and negative control groups recorded the same values being, 0.825 g/day.
6. While, group fed on 10% persimmon fruit recorded the highest spleen weight while the lowest value recorded for 7.5% with significant difference (P≤0.05).
6.7. Effect of persimmon fruits on glucose level of diabetic rats:
1. The highest glucose level recorded for positive control group, while the lowest level recorded for negative control group with significant differences (P≤0.05).
2. Rats fed on 10 % persimmon recorded the lowest glucose level with significant differences (P≤0.05) being, 97.53 mg/dl.
3. While, the higher glucose level in diabetic rats recorded for 5 % persimmon with significant differences (P≤0.05). The value was 117 mg/dl. The value was 117 mg/dl.
6.8. Effect of persimmon fruit on the serum lipid profiles of diabetic rats:
1. The triglyceride of positive control group recorded the highest value when compared with negative control group with significant difference (P≤0.05).
2. While, the lowest triglyceride recorded for group fed on 10 % persimmon fruit while the highest value recorded for 5% persimmon fruit with significant difference (P≤0.05).
3. The cholesterol levels of positive control group recorded the highest value when compared with negative control group with significant difference (P≤0.05).
4. While, the lowest cholesterol levels recorded for group fed on 10 % persimmon fruit while the highest value recorded for 5% persimmon fruit with significant difference (P≤0.05).
6.9. Effect of persimmon fruit on the serum lipid profiles of diabetic rats:
1. The HDL-c of negative control rats group recorded the highest value when compared with positive control group with significant difference (P≤0.05). The mean values were 33.3 and 23.3 mg/dl, respectively.
2. While, the highest HDL-c of treated group recorded for group fed on 10 % persimmon fruits but, the lowest value recorded for group fed on 5% persimmon fruits with significant difference (P≤0.05).