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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.
Authors (9)
-
Yong-Seo Park
- Mokpo National University Department of Horticultural Science
-
Kann Vearasilp
- Srinakharinwirot University Faculty of Pharmacy
-
Hanna Leontowicz
- Warsaw Universty of Life Sciences Faculty of Veterinary Medicine
-
Maria Leontowicz
- Warsaw Universty of Life Sciences Faculty of Veterinary Medicine
-
Dinorah Barasch
- The Institute of Drug Research School of Pharmacy
-
Alina Nemirovski
- The Institute of Drug Research School of Pharmacy
-
Simon Trakhtenberg
- Kaplan Medical Center Izrael
-
Shela Gorinstein
- The Institute of Drug Research School of Pharmacy
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Details
- Category:
- Articles
- Type:
- artykuł w czasopiśmie wyróżnionym w JCR
- Published in:
-
FOOD CHEMISTRY
no. 165,
pages 354 - 361,
ISSN: 0308-8146 - Language:
- English
- Publication year:
- 2014
- Bibliographic description:
- Park Y., Namieśnik J., Vearasilp K., Leontowicz H., Leontowicz M., Barasch D., Nemirovski A., Trakhtenberg S., Gorinstein S.: Bioactive compounds and the antioxidant capacity in new kiwi fruit cultivars// FOOD CHEMISTRY. -Vol. 165, (2014), s.354-361
- Verified by:
- Gdańsk University of Technology
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