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https://ir.swu.ac.th/jspui/handle/123456789/13787| Title: | Bioactive compounds and the antioxidant capacity in new kiwi fruit cultivars |
| Authors: | Park Y.-S. Namiesnik J. Vearasilp K. Leontowicz H. Leontowicz M. Barasch D. Nemirovski A. Trakhtenberg S. Gorinstein S. |
| Keywords: | Antioxidants Binding energy Birds Antioxidant capacity Binding properties Bioactive compounds Human consumption Human serum albumins Kiwifruits Water extracts Fruits acetone alcohol catechin flavonoid hexane human serum albumin polyphenol tannin derivative water antioxidant carrier protein antioxidant activity article bidan biological activity cultivar daheung haenam hayward hort16a hwamei kiwifruit mass spectrometry nonhuman skk12 Actinidia chemistry fruit human Actinidia Antioxidants Carrier Proteins Fruit Humans |
| Issue Date: | 2014 |
| Abstract: | 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. © 2014 Elsevier Ltd. All rights reserved. |
| URI: | https://ir.swu.ac.th/jspui/handle/123456789/13787 https://www.scopus.com/inward/record.uri?eid=2-s2.0-84902674906&doi=10.1016%2fj.foodchem.2014.05.114&partnerID=40&md5=999f19e38996fc30f149994f7d946f21 |
| ISSN: | 3088146 |
| Appears in Collections: | Scopus 1983-2021 |
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