Comparative Analysis of Physicochemical Characteristics, Nutritional and Functional Components and Antioxidant Capacity of Fifteen Kiwifruit (Actinidia) Cultivars—Comparative Analysis of Fifteen Kiwifruit (Actinidia) Cultivars

Zhang, Hexin; Zhao, Qinyu; Lan, Tian; Geng, Tonghui; Gao, Chenxu; Yuan, Quyu; Zhang, Qianwen; Xu, Pingkang; Sun, Xiangyu; Liu, Xuebo; Ma, Tingting

doi:10.3390/foods9091267

Cited by 41 publications

(32 citation statements)

References 37 publications

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“…A. eriantha ‘Bidan’ extracts had higher DPPH, ABTS, FRAP and CUPRAC values than A. arguta and A. deliciosa ‘Hayward’ [ 13 , 46 ]. TPC was the greatest antioxidant contributor in the DPPH and FRAP assays, which is in line with other findings [ 38 ], as well as with ABTS and CUPRAC ( Figure 6 ). Diversity in the results of bioactive metabolites depends on the varieties and plant parts, extraction, analytical and processing methods, and this affects the physicochemical and biological properties of kiwifruit-derived ingredients [ 47 , 48 ].…”

Section: Resultssupporting

confidence: 92%

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Bioactivities of Phenolic Compounds from Kiwifruit and Persimmon

et al. 2021

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Fruit used in the common human diet in general, and kiwifruit and persimmon particularly, displays health properties in the prevention of heart disease. This study describes a combination of bioactivity, multivariate data analyses and fluorescence measurements for the differentiating of kiwifruit and persimmon, their quenching and antioxidant properties. The metabolic differences are shown, as well in the results of bioactivities and antioxidant capacities determined by ABTS, FRAP, CUPRAC and DPPH assays. To complement the bioactivity of these fruits, the quenching properties between extracted polyphenols and human serum proteins were determined by 3D-fluorescence spectroscopy studies. These properties of the extracted polyphenols in interaction with the main serum proteins in the human metabolism (human serum albumin (HSA), α-β-globulin (α-β G) and fibrinogen (Fgn)), showed that kiwifruit was more reactive than persimmon. There was a direct correlation between the quenching properties of the polyphenols of the investigated fruits with serum human proteins, their relative quantification and bioactivity. The results of metabolites and fluorescence quenching show that these fruits possess multiple properties that have a great potential to be used in industry with emphasis on the formulation of functional foods and in the pharmaceutical industry. Based on the quenching properties of human serum proteins with polyphenols and recent reports in vivo on human studies, we hypothesize that HSA, α-β G and Fgn will be predictors of coronary artery disease (CAD).

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Section: Resultssupporting

confidence: 92%

“…2’ ranged from 88 to 113 mg GAE/100 g FW. Hayward cultivar, grown in China, showed 78 mg GAE/100 g FW of TPC; the TFC was evaluated as 10.25 mg CE/100 g FW and DPPH and FRAP were 4.87 and 7.08 µmol TE/g FW [ 38 ]. Ethanol and water extracts of the TFC ranged as 1.2–4.3 and 0.6–1.8 mg CE/g DW, respectively [ 33 ].…”

Section: Resultsmentioning

confidence: 99%

Bioactivities of Phenolic Compounds from Kiwifruit and Persimmon

et al. 2021

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“…Volatile compounds were analyzed by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) on a GC-MS TQ8050 NX system (Shimadzu) equipped with an InertCap WAX chromatographic column (30 m × 0.25 mm × 0.25 μm, GL Sciences Inc., Tokyo, Japan), as described previously [ 25 ]. We placed 5 mL wine samples were placed in 20 mL headspace bottles containing 1.5 g NaCl, and 4-methyl-1-pentanol internal standard solution was added to each sample.…”

Section: Methodsmentioning

confidence: 99%

Effects of Simultaneous Co-Fermentation of Five Indigenous Non-Saccharomyces Strains with S. cerevisiae on Vidal Icewine Aroma Quality

Guo

Zhang

et al. 2021

Foods

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In this study, Vidal grape must was fermented using commercial Saccharomyces cerevisiae F33 in pure culture as a control and in mixed culture with five indigenous non-Saccharomyces yeast strains (Hanseniaspora uvarum QTX22, Saccharomycopsis crataegensis YC30, Pichia kluyveri HSP14, Metschnikowia pulcherrima YC12, and Rhodosporidiobolus lusitaniae QTX15) through simultaneous fermentation in a 1:1 ratio. Simultaneous fermentation inhibited the growth of S. cerevisiae F33 and delayed the time to reach the maximum biomass. Compared with pure fermentation, the contents of polyphenols, acetic esters, ethyl esters, other esters, and terpenes were increased by R. lusitaniae QTX15, S. crataegensis YC30, and P. kluyveri HSP14 through simultaneous fermentation. S. crataegensis YC30 produced the highest total aroma activity and the most abundant aroma substances of all the wine samples. The odor activity values of 1 C13-norisoprenoid, 3 terpenes, 6 acetic esters, and 10 ethyl esters improved significantly, and three lactones (δ-decalactone, γ-nonalactone, and γ-decalactone) related to coconut and creamy flavor were only found in this wine. Moreover, this sample showed obvious “floral” and “fruity” note odor due to having the highest amount of ethyl ester aromatic substances and cinnamene, linalool, citronellol, β-damascenone, isoamyl ethanoate, benzylcarbinyl acetate, isobutyl acetate, etc. We suggest that simultaneous fermentation of S. crataegensis YC30 with S. cerevisiae might represent a novel strategy for the future production of Vidal icewine.

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“…Consumers highly appreciate kiwifruit for its sour and sweet taste, but also for its associated healthy features, attributed to high levels of vitamin C, flavonoids, minerals, and significant amounts of chlorophyll and carotenoids. Its consumption, as part of a balanced diet, has been reported to have multiple benefits (other than the nutritional ones), such as antioxidant capacity [ 1 ], an increase of HDL cholesterol and decrease of triglycerides [ 2 ], protection from oxidative stress [ 3 ], and favorable changes in the human colonic microbial community [ 4 ]. In addition, it is a crop with high economic relevance, with about four million tons produced worldwide in 2017, and approximately 1.5 million tons exported among countries [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

“…In addition, it is a crop with high economic relevance, with about four million tons produced worldwide in 2017, and approximately 1.5 million tons exported among countries [ 5 ]. The most important world kiwifruit producers are China, Italy, New Zealand, Chile, and Greece, representing more than 85% of the global production [ 1 ].…”

Section: Introductionmentioning

confidence: 99%

Screening of Lactic Acid Bacteria for the Bio-Control of Botrytis cinerea and the Potential of Lactiplantibacillus plantarum for Eco-Friendly Preservation of Fresh-Cut Kiwifruit

et al. 2021

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Botrytis cinerea, responsible for grey mold, represents the first biological cause of fruit and vegetable spoilage phenomena in post-harvest. Kiwifruit is a climacteric fruit particularly prone to this mold infestation during storage. Lactic acid bacteria (LAB) are food-grade bacteria that can synthesize several metabolites with antimicrobial activity and are, therefore, suggested as promising and eco-friendly resources for the bio-control of molds on fruits and vegetables. In this work, we propose the screening of a collection of 300 LAB previously isolated from traditional sourdoughs for their ability to counteract in vitro the growth of Botrytis cinerea CECT 20973. Only 2% of tested LAB strains belonging to Lactiplantibacillus plantarum species, exerted a strong antagonism against B. cinerea. The cell-free supernatants were partially characterized and results clearly indicated that high levels of lactic acid contributed to the antagonistic activity. PAN01 and UFG 121 cell-free supernatants were investigated as potential bio-control agents in a preliminary in vivo assay using freshly cut kiwifruits as a food model. The application of cell-free supernatants allowed to delay the growth of B. cinerea on artificially contaminated kiwifruits until two weeks. The antagonistic activity was greatly affected by the storage temperature (25 °C and 4 °C) selected for the processed fruits, suggesting the importance to include microbial-based solution in a broader framework of hurdle technologies.

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Comparative Analysis of Physicochemical Characteristics, Nutritional and Functional Components and Antioxidant Capacity of Fifteen Kiwifruit (Actinidia) Cultivars—Comparative Analysis of Fifteen Kiwifruit (Actinidia) Cultivars

Cited by 41 publications

References 37 publications

Bioactivities of Phenolic Compounds from Kiwifruit and Persimmon

Bioactivities of Phenolic Compounds from Kiwifruit and Persimmon

Effects of Simultaneous Co-Fermentation of Five Indigenous Non-Saccharomyces Strains with S. cerevisiae on Vidal Icewine Aroma Quality

Screening of Lactic Acid Bacteria for the Bio-Control of Botrytis cinerea and the Potential of Lactiplantibacillus plantarum for Eco-Friendly Preservation of Fresh-Cut Kiwifruit

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