Antioxidants and proteins in ethylene-treated kiwifruits

Yong Seo Park, Soon Teck Jung, Seong Gook Kang, Buk Gu Heo, Patricia Arancibia-Avila, Fernando Toledo, Jerzy Drzewiecki, Jacek Namiesnik, Shela Gorinstein*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

262 Scopus citations

Abstract

Ethylene-treated kiwifruit (Actinidia deliciosa) cultivar 'Hayward' was compared with the air-treated one. The correlation coefficients between total polyphenols and the antioxidant capacities measured by [2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid)] (ABTS) with Trolox equivalent antioxidant capacity (TEAC), 1,1-diphenyl-2-picrylhydrazyl radical (DPPH), and cupric reducing antioxidant capacity (CUPRAC) assays for ethylene-treated kiwifruits were as followed: 0.74; 0.93 and 0.98, in comparison with air-treated samples of 0.72, 0.88 and 0.97, respectively. CUPRAC produced the most consistent measurements for ethylene-treated kiwifruit. In extracted and separated, by electrophoresis, kiwifruit proteins differences were found in the sodium dodecyl sulfate-protein bands, in the region of 32 kDa, in samples after the first days of treatment. Based on antioxidant activity and the protein profiles it can be concluded that the ethylene treatment shortened the ripening process of the fruits.

Original languageEnglish
Pages (from-to)640-648
Number of pages9
JournalFood Chemistry
Volume107
Issue number2
DOIs
StatePublished - 15 Mar 2008

Keywords

  • Actinidia deliciosa
  • Antioxidant capacity
  • Ethylene treatment
  • Flavonoids
  • Polyphenols
  • Proteins

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