Phytochemical analysis of two main varieties of persimmon and kiwifruit and their antioxidative and quenching capacities

Bioactivities of persimmon and kiwifruit were studied and compared in connection with their characteristics towards human health. Based on the results of our recently published research, two fruits growing in South Korea persimmon ‘Fuyu’ and kiwifruit ‘Hayward’ were investigated and compared. Spectroscopic, fluorescence and FTIR measurements and radical scavenging reactions were used to compare the qualities of persimmon and kiwifruit. The results of above methods showed that total polyphenol and tannin substances, vitamin C and values of antioxidant capacities were higher in kiwifruit than in persimmon. Phenolics were also characterized by specific IR bands and MS spectra. Antioxidant capacities of polyphenols extracted from the studied fruits correlated with the binding abilities during their interaction with serum albumin, one of the most important proteins in human metabolism. As a result of a complex reaction between the proteins and polyphenols, the fluorescence intensity of proteins decreased and such interaction can be a model in distribution of drugs. Relationship between the most active compounds and their influence on the quality of fruits was established, based on the relatively high bioactivity and quenching properties. In conclusion, kiwifruit and persimmon according to the obtained results contain high amounts of antioxidants and can be widely consumed as fresh, processed and functional foods.