Nutritional and Pharmaceutical Properties of Bioactive Compounds in Organic and Conventional Growing Kiwifruit - Publikacja - MOST Wiedzy

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Nutritional and Pharmaceutical Properties of Bioactive Compounds in Organic and Conventional Growing Kiwifruit

Abstrakt

The bioactivity of two kiwifruit’s cultivars growing under organic and conventional conditions were studied and compared. The bioactive compounds were extracted with water and ethanol using similar conditions which are applied in pharmaceutical applications and for daily fruit consumption such as tea drink. Antioxidant radical scavenging assays [ferric-reducing/antioxidant power (FRAP); cupric reducing antioxidant capacity (CUPRAC); 2, 2-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS)], fourier transform infrared (FT-IR) and ultraviolet spectroscopy, two (2D-FL) and three-dimensional (3D-FL) fluorometry were used for the detection of biologically active metabolites derived from kiwifruits (total phenols, flavonoids, chlorophylls, carotenoids and ascorbic acid). The correlation between the total phenol content (TPC) and other bioactive compounds, and their total antioxidant capacities (TAC) was calculated for studied kiwifruit’s extracts. The interaction between drugs and human serum albumin (HSA) plays an important role in the distribution and metabolism of drugs. The properties of kiwifruit’s phenol extracts showed their ability to quench HSA, forming the complexes similar to the ones between the proteins and pure flavonoids such as quercetin. The cultivar ‘Bidan’ exhibited significantly higher TAC than the classic ‘Hayward’. In conclusion, for the first time ‘Bidan’ organic kiwifruit was analyzed and compared with widely consumed ‘Hayward’, using its bioactive and fluorescence properties. The influence of physiologically active kiwifruit’s compounds on human health, through our investigations in vitro and scientifically proven information, was explained. Relatively high content of bioactive compounds, high antioxidant and fluorescence properties of kiwifruit justify its use as a source of valuable antioxidants.

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Autorzy (9)

  • Zdjęcie użytkownika  Yong Seo Park

    Yong Seo Park

    • Mokpo National University Department of Horticultural Science
  • Zdjęcie użytkownika  Myang Hee Im

    Myang Hee Im

    • Mokpo National University Regional Crop Research Intitute
  • Zdjęcie użytkownika  Kyung-Sik Ham

    Kyung-Sik Ham

    • Mokpo National University Department of Food Engineering
  • Zdjęcie użytkownika  Seong-Gook Kang

    Seong-Gook Kang

    • Mokpo National University Department of Food Engineering
  • Zdjęcie użytkownika  Hanna Leontowicz

    Hanna Leontowicz

    • Warsaw University of Life Sciences Deaprtment of Physiological Sciences
  • Zdjęcie użytkownika  Maria Leontowicz

    Maria Leontowicz

    • Warsaw University of Life Sciences Deaprtment of Physiological Sciences
  • Zdjęcie użytkownika  Elena Katrich

    Elena Katrich

    • The Hebraw University the Insitute for Drug Research
  • Zdjęcie użytkownika  Shela Gorinstein

    Shela Gorinstein

    • The Hebraw University the Insitute for Drug Research

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Informacje szczegółowe

Kategoria:
Publikacja w czasopiśmie
Typ:
artykuł w czasopiśmie wyróżnionym w JCR
Opublikowano w:
PLANT FOODS FOR HUMAN NUTRITION nr 68, wydanie 1, strony 57 - 64,
ISSN: 0921-9668
Język:
angielski
Rok wydania:
2013
Opis bibliograficzny:
Park Y., Hee Im M., Ham K., Kang S., Park Y., Namieśnik J., Leontowicz H., Leontowicz M., Katrich E., Gorinstein S.: Nutritional and Pharmaceutical Properties of Bioactive Compounds in Organic and Conventional Growing Kiwifruit// PLANT FOODS FOR HUMAN NUTRITION. -Vol. 68, iss. 1 (2013), s.57-64
DOI:
Cyfrowy identyfikator dokumentu elektronicznego (otwiera się w nowej karcie) 10.1007/s11130-013-0339-z
Weryfikacja:
Politechnika Gdańska

wyświetlono 13 razy

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