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Bioactive compounds and the antioxidant capacity in new kiwi fruit cultivars

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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.date.issuedBE2557
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.format.mimetypeapplication/pdf
dc.identifier.citationFood Chemistry. Vol 165, (2014), p.354-361
dc.identifier.doi10.1016/j.foodchem.2014.05.114
dc.identifier.issn3088146
dc.identifier.other2-s2.0-84902674906
dc.identifier.urihttps://hdl.handle.net/20.500.14740/6293
dc.rights.holderมหาวิทยาลัยศรีนครินทรวิโรฒ
dc.subject.otherAntioxidants
dc.subject.otherBinding energy
dc.subject.otherBirds
dc.subject.otherAntioxidant capacity
dc.subject.otherBinding properties
dc.subject.otherBioactive compounds
dc.subject.otherHuman consumption
dc.subject.otherHuman serum albumins
dc.subject.otherKiwifruits
dc.subject.otherWater extracts
dc.subject.otherFruits
dc.subject.otherAcetone
dc.subject.otherAlcohol
dc.subject.otherCatechin
dc.subject.otherFlavonoid
dc.subject.otherHexane
dc.subject.otherHuman serum albumin
dc.subject.otherPolyphenol
dc.subject.otherTannin derivative
dc.subject.otherWater
dc.subject.otherAntioxidant
dc.subject.otherCarrier protein
dc.subject.otherAntioxidant activity
dc.subject.otherArticle
dc.subject.otherBidan
dc.subject.otherBiological activity
dc.subject.otherCultivar
dc.subject.otherDaheung
dc.subject.otherHaenam
dc.subject.otherHayward
dc.subject.otherHort16a
dc.subject.otherHwamei
dc.subject.otherKiwifruit
dc.subject.otherMass spectrometry
dc.subject.otherNonhuman
dc.subject.otherSkk12
dc.subject.otherActinidia
dc.subject.otherChemistry
dc.subject.otherFruit
dc.subject.otherHuman
dc.subject.otherActinidia
dc.subject.otherAntioxidants
dc.subject.otherCarrier Proteins
dc.subject.otherFruit
dc.subject.otherHumans
dc.titleBioactive compounds and the antioxidant capacity in new kiwi fruit cultivars
dc.typeArticle
dspace.entity.typePublication
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