TY - JOUR
T1 - Bioactive compounds and the antioxidant capacity in new kiwi fruit cultivars
AU - Park, Yong Seo
AU - Namiesnik, Jacek
AU - Vearasilp, Kann
AU - Leontowicz, Hanna
AU - Leontowicz, Maria
AU - Barasch, Dinorah
AU - Nemirovski, Alina
AU - Trakhtenberg, Simon
AU - Gorinstein, Shela
PY - 2014/12/15
Y1 - 2014/12/15
N2 - 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.
AB - 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.
KW - Antioxidant capacities
KW - Binding properties
KW - Bioactive compounds
KW - Kiwi fruits cultivars
UR - http://www.scopus.com/inward/record.url?scp=84902674906&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2014.05.114
DO - 10.1016/j.foodchem.2014.05.114
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C2 - 25038687
AN - SCOPUS:84902674906
SN - 0308-8146
VL - 165
SP - 354
EP - 361
JO - Food Chemistry
JF - Food Chemistry
ER -