Composition of Italian kiwi (Actinidia chinensis) puree

Castaldo, Domenico; Voi, A. Lo; Trifiró, A.; Gherardi, S.

doi:10.1021/jf00016a013

Cited by 37 publications

(29 citation statements)

References 8 publications

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“…The highest content of TAA was observed in AR11 at 45.8 mg/100 g FW. As previously reported, quinic, citric, and malic acids were the main nonvolatile acids in Actinidia species (Castaldo et al, 1992;Marsh et al, 2004). The high ratio of quinic acid in ripe fruit is a unique characteristic of A. rufa.…”

supporting

confidence: 68%

Evaluation of Fruit Characteristics of Shima sarunashi (Actinidia rufa) Indigenous to Warm Regions in Japan

Kim

Beppu

Fukuda³

et al. 2009

J. Japan. Soc. Hort. Sci.

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The fruit characteristics of Shima sarunashi (Actinidia rufa (Siebold & Zucc.) Planch. ex Miq.), indigenous to the warm regions in Japan were determined. Two typical collections were investigated to evaluate fruit characters throughout growth. Starch accumulated gradually from 120 days after full bloom (DAFB), and peaked at 160 DAFB. Along with the reduction of the starch content, the sugar content increased at 180 DAFB. Major sugar components of A. rufa fruit were glucose, fructose, and sucrose. In the early stage of fruit development, quinic acid was predominant, and then the content decreased gradually until 160 DAFB, while the content of citric acid gradually increased after 60 DAFB and that of malic acid increased slightly. A trace amount of soluble oxalate was detected throughout the fruit development period. Ascorbic acid content increased in the early to mid-stages of fruit development. Considering the change in quality, the maturation period of A. rufa fruit was estimated to be 180 DAFB. From the evaluation of mature fruit among 11 local collections, fruit shape varied, being round, ovoid, cylindroidal, and truncate. Fruit weight ranged from 7.4 to 18.6 g. Fruit skin was glabrous and the surface color varied from reddish-brown to brown. Flesh color was basically green or dark green. Exceptionally, in one collection, the flesh was reddish around the core. Soluble solid content of ripened fruit juice ranged from 6.2 to 17.4%. Sugar content varied from 2.0 to 15.6 g/100 g FW. Myo-inositol content ranged from 6.0 to 132.1 mg/100 g FW. Major organic acids were quinic, citric, and malic acid, and quinic acid was predominant. Total acid content ranged from 1.5 to 3.0 g/100 g FW. Total ascorbic acid content ranged from 6.8 to 45.8 mg/100 g FW. In all collections, protease activity in the juice was very low.

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confidence: 68%

Evaluation of Fruit Characteristics of Shima sarunashi (Actinidia rufa) Indigenous to Warm Regions in Japan

Kim

Beppu

Fukuda³

et al. 2009

J. Japan. Soc. Hort. Sci.

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“…Significant differences (p < 0.05) were determined among two groups of cultivars -'Laiba', 'Lankė' and 'Landė', 'Paukštės Šakarva'. Similarly the data of Castaldo et al (1992) show that arginine and glutamic acid were the major amino acids in Italian kiwi puree.…”

Section: Resultsmentioning

confidence: 59%

“…The protein content of kolomikta actinidia fruits is similar to that of kiwifruits cv. ‛Hayward' (Morton, 1987;Castaldo et al, 1992). In the kolomikta actinidia fruits there were identified 16 amino acids (Table 3).…”

Section: Resultsmentioning

confidence: 99%

“…6.57-8.32 g kg -1 . These results made them the third largest group with 16.76-16.60% of TAA, while the percentage of TBAA in kiwifruits was twice Figure. Essential and nonessential amino acids composition of kolomikta actinidia (Actinidia kolomikta) fruits (g kg -1 of dry mass) fruits of Lithuanian origin as high (Castaldo et al, 1992). Sulphur amino acids are important metabolically to the extent that their relative requirement for maintenance is probably higher than that for human growth (FAO/WHO/UNU, 2007).…”

Section: (2014) 81mentioning

confidence: 99%

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Amino acid composition of kolomikta actinidia (Actinidia kolomikta (Maxim. and Rupr.) Maxim) fruits of Lithuanian origin

Paulauskienė

Tarasevičienė

Žebrauskienė

2014

Zemdirbyste-Agriculture

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Fruits of actinidia (Actinidia Lindl.) genotypes are known as a source of vitamins C and E, minerals, dietary fibre, various organic acids, carotenoids, flavonoids, and other useful compounds, but almost no data are available about proteins and amino acids content. The objective of the study was to determine the amounts of crude protein and amino acids in the fruits of kolomikta actinidia (Actinidia kolomikta (Maxim. & Rupr.) Maxim.) cultivars. Four Lithuanian cultivars 'Laiba', 'Lankė', 'Landė' and 'Paukštės Šakarva' were investigated. The cultivars were developed at Aleksandras Stulginskis University's research orchard and have been under investigation there for 25 years. The amount of crude protein was determined by the Kjeldahl method. Amino acids were separated by ionexchange chromatography and detected photometrically. The crude protein content of the investigated kolomikta actinidia fruits ranged between 0.96-1.32%. There were no significant differences in the protein content among the cultivars tested. The protein content of kolomikta actinidia fruits is similar to that of another species of actinidiakiwifruits (Actinidia chinensis Planch. (A.Chev) C.F.Liang & A.R.Ferguson). In kolomikta actinidia fruit, glutamic acid was the predominant amino acid with values ranging from 7.60 to 9.51 g kg -1 . The highest amount of essential amino acids was in ‛Laiba' fruits (17.71 g kg -1 ), while that of nonessential amino acids in ‛Lankė' fruits (33.24 g kg -1 ). The recommended ratio of total essential amino acids to the total amino acids, protein efficiency ratio, amount of total nonessential, sulphur, aromatic, neutral, acidic, basic, branched chain amino acids, leucine/isoleucine ratio and their percentage levels in the fruits of all cultivars were calculated. The study showed that amino acids amounts and percentage levels in kolomikta actinidia fruits tested are similar to those in kiwifruits.

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“…The basic, organic composition of Kiwi fruits has been investigated (Castaldo, Lo Voi, Trifiro, & Gherardi, 1992). Apart from the general nutritional benefits claimed for fruits, bioactive polysaccharides and glycoproteins have been characterized in Kiwi (Deters, Schroeder, & Hensel, 2005;Balestrieri, Castaldo, Giovane, Quagliuolo, & Servillo, 1990).…”

Section: Introductionmentioning

confidence: 99%

In-Vitro Inhibition of Human Lipase PS by Polyphenols From Kiwi Fruit

Eidenberger¹,

Selg²,

Sigrid³

et al. 2014

JFR

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Polyphenols are widely distributed in higher plants. It is well recognized that they are responsible for many beneficial effects observed in humans after ingestion of vegetables and fruits. Kiwis (Actinidia chinensis) are an increasingly popular fruit in Europe and contain a wide range of polyphenols.Different preparations from kiwi fruits were compared for the content of soluble and condensed polyphenols and tested in-vitro for inhibition of human pancreatic lipase. It is shown that human pancreatic lipase is substantially inhibited by kiwi polyphenols as long as the proportion of condensed polyphenols remains intact. Lipase inhibition is negligible when condensed polyphenols are hydrolysed by acidic treatment. It was also demonstrated that Kiwi polyphenols do not precipitate proteins as described for the tannin class of condensed polyphenols. Hence, the inhibitory effect of condensed Kiwi polyphenols is not considered to be related to unspecific enzyme inactivation by a tannin-like effect.

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Composition of Italian kiwi (Actinidia chinensis) puree

Cited by 37 publications

References 8 publications

Evaluation of Fruit Characteristics of Shima sarunashi (Actinidia rufa) Indigenous to Warm Regions in Japan

Evaluation of Fruit Characteristics of Shima sarunashi (Actinidia rufa) Indigenous to Warm Regions in Japan

Amino acid composition of kolomikta actinidia (Actinidia kolomikta (Maxim. and Rupr.) Maxim) fruits of Lithuanian origin

In-Vitro Inhibition of Human Lipase PS by Polyphenols From Kiwi Fruit

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