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Please use this identifier to cite or link to this item: https://ir.swu.ac.th/jspui/handle/123456789/13787
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dc.contributor.authorPark Y.-S.
dc.contributor.authorNamiesnik J.
dc.contributor.authorVearasilp K.
dc.contributor.authorLeontowicz H.
dc.contributor.authorLeontowicz M.
dc.contributor.authorBarasch D.
dc.contributor.authorNemirovski A.
dc.contributor.authorTrakhtenberg S.
dc.contributor.authorGorinstein S.
dc.date.accessioned2021-04-05T03:32:26Z-
dc.date.available2021-04-05T03:32:26Z-
dc.date.issued2014
dc.identifier.issn3088146
dc.identifier.other2-s2.0-84902674906
dc.identifier.urihttps://ir.swu.ac.th/jspui/handle/123456789/13787-
dc.identifier.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-84902674906&doi=10.1016%2fj.foodchem.2014.05.114&partnerID=40&md5=999f19e38996fc30f149994f7d946f21
dc.description.abstractThe 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.
dc.subjectAntioxidants
dc.subjectBinding energy
dc.subjectBirds
dc.subjectAntioxidant capacity
dc.subjectBinding properties
dc.subjectBioactive compounds
dc.subjectHuman consumption
dc.subjectHuman serum albumins
dc.subjectKiwifruits
dc.subjectWater extracts
dc.subjectFruits
dc.subjectacetone
dc.subjectalcohol
dc.subjectcatechin
dc.subjectflavonoid
dc.subjecthexane
dc.subjecthuman serum albumin
dc.subjectpolyphenol
dc.subjecttannin derivative
dc.subjectwater
dc.subjectantioxidant
dc.subjectcarrier protein
dc.subjectantioxidant activity
dc.subjectarticle
dc.subjectbidan
dc.subjectbiological activity
dc.subjectcultivar
dc.subjectdaheung
dc.subjecthaenam
dc.subjecthayward
dc.subjecthort16a
dc.subjecthwamei
dc.subjectkiwifruit
dc.subjectmass spectrometry
dc.subjectnonhuman
dc.subjectskk12
dc.subjectActinidia
dc.subjectchemistry
dc.subjectfruit
dc.subjecthuman
dc.subjectActinidia
dc.subjectAntioxidants
dc.subjectCarrier Proteins
dc.subjectFruit
dc.subjectHumans
dc.titleBioactive compounds and the antioxidant capacity in new kiwi fruit cultivars
dc.typeArticle
dc.rights.holderScopus
dc.identifier.bibliograpycitationFood Chemistry. Vol 165, (2014), p.354-361
dc.identifier.doi10.1016/j.foodchem.2014.05.114
Appears in Collections:Scopus 1983-2021

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