Comparison of some physico-chemical parameters of kiwiberry (<i>Actinidia arguta</i>) cultivars from a cold climate

Horák, Miroslav; Šnurkovič, Petr; Ondrášek, I.; Balík, Josef; Srilaong, V.

doi:10.2478/fhort-2019-0030

Cited by 6 publications

(5 citation statements)

References 34 publications

(38 reference statements)

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“…e SSC in kiwifruit juice was recorded on a digital Brixmeter (RA-250WE, KYOTO, Tokyo, Japan) and specified in°B rix. TA content was analyzed by the titration with 0.1 M NaOH and expressed in terms of the percentage of citric acid following the method described by Horak et al [25].…”

Section: Evaluation Of Weight Loss Fresh Firmness Total Soluble Solmentioning

confidence: 99%

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Citral Delays Postharvest Senescence of Kiwifruit by Enhancing Antioxidant Capacity under Cold Storage

Ling

Chen

Wan

et al. 2021

Journal of Food Quality

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Citral is an aliphatic aldehyde extracted from citrus essential oil. The aim of the study was to examine how citral treatment affects the weight loss, firmness, respiration, and ripening index, as well as the antioxidant capacity of kiwifruit (Actinidia chinensis cv. ‘Jinkui’). The citral treatment was seen to reduce the weight loss, softening, and fruit respiration compared to control fruits. Citral treatment also had an inhibitory effect on ripening index, O2•− production rate, and malondialdehyde (MDA) accumulation. The degradations of ascorbic acid (AsA) content, total flavonoids content (TFC), and total phenolics content (TPC) were also suppressed by citral. In contrast, citral treatment induces the activation of antioxidant enzyme system such as superoxide dismutase (SOD), peroxidase (POD), and catalase (CAT). Collectively, the results indicated that citral treatment delays postharvest senescence and prolongs storage life by enhancing antioxidant capacity in harvested kiwifruits. These findings suggest that citral has the potential to be used as a promising natural preservative for the extension of postharvest quality in harvested kiwifruit.

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Section: Evaluation Of Weight Loss Fresh Firmness Total Soluble Solmentioning

confidence: 99%

“…e DPPH scavenging capacity was carried out according to a previous method described by Horak et al [25]. 100 μL of extracted juice was added to 1.9 mL of 0.1 mM DPPH solution (dissolved in ethanol) and then left in the dark at 25°C for 30 min.…”

Section: Assay Of 22-diphenyl-1-picrylhydrazyl (Dpph) Scavenging Capmentioning

confidence: 99%

Citral Delays Postharvest Senescence of Kiwifruit by Enhancing Antioxidant Capacity under Cold Storage

Ling

Chen

Wan

et al. 2021

Journal of Food Quality

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“…In contrast, the skin of the kiwi berry is mostly smooth and without hair, which makes the whole fruit suitable for direct consumption without removing the skin (Jackson and Harker, 1997). The intake of antioxidants in kiwi berries is nearly three times higher than that in kiwifruit (Horák et al, 2019). Previous study has reported the phenolics, ascorbate, and antioxidant potency of peel and flesh extracts of kiwi berry (Latocha, 2015); however, the peroxyl radical scavenging capacity (PSC) and cellular antioxidant activity (CAA) have not yet been investigated.…”

Section: Introductionmentioning

confidence: 99%

Phenolics Profile and Antioxidant Activity Analysis of Kiwi Berry (Actinidia arguta) Flesh and Peel Extracts From Four Regions in China

et al. 2021

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The kiwi berry (Actinidia arguta) has been widely studied because of its rich phenolic, flavonoid, and vitamin C contents. Numerous reports have demonstrated that fruit peels contain higher phenolic content and antioxidant activity than that of flesh. In this study, the phytochemical content and antioxidant activities of peel and flesh extracts of six kiwi berries were analyzed from four regions (namely, Dandong, Benxi, Taian, and Tonghua) in China. The antioxidant activity was determined using the peroxyl radical scavenging capacity (PSC) and cellular antioxidant activity (CAA) assays. The phenolic, flavonoid, and vitamin C contents of kiwi berry peel were 10.77, 13.09, and 10.38 times richer than that of kiwi berry flesh, respectively. In addition, the PSC and CAA values of kiwi berry peel were higher than those of kiwi berry flesh. The analysis of the separation and contents of phenolics were performed by the high-performance liquid chromatography (HPLC)-diode-array detectormass spectrometry/mass (DAD-MS/MS) system, and the results illustrated that protocatechuic acid, caffeic acid, chlorogenic acid, and quinic acid were the major phenolic compounds. In conclusion, this study indicated that kiwi berry peel contains a rich source of antioxidants. These data are of great significance for the full development and utilization of kiwi berries in these four regions of China to produce nutraceutical and functional foods.

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“…Kiwi berry is also a medicinal and edible homologous plant, its fruit, stem, root, and leaves all have therapeutic significance [27] . The kiwi berry's polysaccharides and flavonoids moisten the intestines and cleanse the bowels [28] .…”

Section: Publishing Services By Tsinghua University Pressmentioning

confidence: 99%

Preventive effect of kiwi berry ( Actinidia arguta) on loperamide-induced constipation

B¹,

Zhang²,

Gao³

et al. 2024

Food Science and Human Wellness

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Constipation is a common intestinal disease. Kiwi berries can effectively prevent constipation. However, studies have yet to be done to determine how kiwi berries prevent constipation. For two weeks, mice in this study were continually orally gavaged with kiwi berry, loperamide, or a combination of the 2. This study found that the kiwi group's feces had more water than the constipated mice. In addition, kiwi berries can speed up gastrointestinal transit (GI), shorten the time it takes to pass the fi rst dark stool, and dramatically enhance body weight gain. In the interstitial cells of Cajal (ICC) cells and colon tissues, alterations in the protein expression of vasoactive intestinal peptide (VIP), cyclic adenosine monophosphate (cAMP), protein kinase A (PKA), and aquaporin-3 (AQP3) were found. At 3, 6, and 12 h of ICC cells and mouse colon, the kiwi group's VIP, cAMP, PKA, and AQP3 protein expression levels were lower than those of the constipated mice. The kiwi berry can decrease the Firmicutes to Bacteroidetes ratio and boost the diversity and quantity of gut microbiota. By infl uencing the gut microbiota and VIP-cAMP-PKA-AQP3 signaling pathway, kiwi berries prevent constipation.

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Comparison of some physico-chemical parameters of kiwiberry (Actinidia arguta) cultivars from a cold climate

Cited by 6 publications

References 34 publications

Citral Delays Postharvest Senescence of Kiwifruit by Enhancing Antioxidant Capacity under Cold Storage

Citral Delays Postharvest Senescence of Kiwifruit by Enhancing Antioxidant Capacity under Cold Storage

Phenolics Profile and Antioxidant Activity Analysis of Kiwi Berry (Actinidia arguta) Flesh and Peel Extracts From Four Regions in China

Preventive effect of kiwi berry ( Actinidia arguta) on loperamide-induced constipation

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