Bioactive compounds and the antioxidant capacity in new kiwi fruit cultivars
PBN-AR
Instytucja
Wydział Chemiczny (Politechnika Gdańska)
Informacje podstawowe
Główny język publikacji
ENG
Czasopismo
FOOD CHEMISTRY
ISSN
0308-8146
EISSN
Wydawca
DOI
URL
Rok publikacji
2014
Numer zeszytu
Strony od-do
354-361
Numer tomu
165
Link do pełnego tekstu
Identyfikator DOI
Liczba arkuszy
Słowa kluczowe
ANTIOXIDANT CAPACITIES
BIOACTIVE COMPOUNDS
KIWI FRUITS CULTIVARS
Streszczenia
Język
Treść
The aim of this investigation was to find the best among seven different kiwi fruit cultivars (‘Hayward’, ‘Daheung’, ‘Haenam’, ‘Bidan’, ‘Hort16A’, ‘Hwamei’ and ‘SKK12’) for human consumption and to classify them as groups. Therefore, the contents of bioactive compounds and the level of antioxidant capacities of these cultivars were determined in four different extracts and compared. It was found that the contents of the bioactive compounds and the level of antioxidant capacities in different extracts differ significantly (P < 0.05). Bioactive compounds and the antioxidant capacities were significantly higher in ‘Bidan’ and ‘SKK12’ cultivars than in other studied samples. The ethanol and water extracts of these cultivars exhibited high binding properties with human serum albumin (HSA) in comparison with catechin. In conclusion, based on fluorescence profiles the seven new kiwi fruit cultivars can be classified for three groups: ‘Hayward’ (including ‘Daheung’, ‘Haenam’, Hwamei’ and ‘SKK12’), ‘Bidan’ and ‘Hort 16A’. In MS – profiles some differences in the peaks were found between the cultivar groups. All studied fruits could be a valuable addition to known disease preventing diets.
Inne
System-identifier
128103