Novel Approach of Using Nutraceutic‐Directed Caloric Antioxidant Density and Ion‐Ratio for Evaluating Fruit's Health Quality

Abstract

Seven kinds of indigenous fruits and five imported fruits were compared for their "health quality." Methods including the calorific, antioxidant, and ion ratios were carried out. Results indicated the order of content (in mg/100g) was: Ca(2+) , Murcott orange (218.2) > Kiwifruit (200.0) > pineapple (138.5) > Golden kiwi (117.6); Mg(2+) , Pitaya (192.2), banana (88.0), Kiwifruit (63.4), and Golden kiwi (58.4); Zn(2+) , Pitaya (19.53) > pear (10.8) > Kiwifruit (6.09) > Irwin mango (4.58). Cu(2+) , Kiwifruit (0.70) > Red globe grape (0.67) > Golden kiwi (0.65) > Irwin mango (0.42) ≈ Pitaya (0.40). In terms of ion ratio, Pitaya showed Zn(2+) /Cu(2+) (48.8), Mg(2+) /Ca(2+) (6.7) and uniquely possessed selenium 0.002 mg/100 g; for pear, Zn(2+) /Cu(2+) = 37.2, while Kyoho grape, Red globe grape, and Golden kiwi revealed extremely high Fe(2+) /(Co(2+) +Ni(2+) ) ratios. On the other hands, Irwin mango and Pitaya astonishingly contained huge amount of inositol, reaching 3523.2 mg/100 g and 1998.7 mg/100 g, respectively. To evaluate the "health quality" of fruits, an overall ranking method by combining (a) the Function-directed Caloric Antioxidant Density (CAD) and (b) the ion ratio was developed. The finalized ranking of these selected fruits was: Pitaya > cherry > Irwin mango > Murcott orange = pineapple > banana > Golden kiwi > pear > Kiwifruit > Red globe grape > apple > Kyoho grape. Conclusively, this evaluation method is novel, contemporary and scientific, which could more clearly assess the "health quality" of fruits in view of nutritional, calorific, and antioxidant balance.

The nutritional and health attributes of kiwifruit: a review

“…The sodium content of kiwifruit is only 3 mg per 100 g and can be described as naturally low in sodium. The sodium to potassium (Na + /K + ) ratio of kiwifruit is consistent with recommendations to increase potassium intake through increased consumption of fruit and vegetables, and is amongst the more favourable Na + /K + balance of selected fruits [ 52 ]. Studies have provided evidence that potassium rich diets or interventions with potassium can lower blood pressure, especially in individuals with hypertension [ 53 , 54 ], however, more recently the dietary Na + /K + ratio has been shown to be more strongly associated with an increased risk of hypertension and CVD-related mortality than the risk associated with either sodium or potassium alone [ 55 , 56 ].…”

“…The presence of antioxidant components such as vitamin C, vitamin E, polyphenols [162], a favourable Na + /K + ratio [52], and other bioactive components in kiwifruit could explain their beneficial physiological effects [157]. …”

“…Habitual intakes of high levels of fruits and vegetables have long been associated with beneficial effects that lower the risk of chronic diseases, including CVD in humans [ 161 ]. The presence of antioxidant components such as vitamin C, vitamin E, polyphenols [ 162 ], a favourable Na + /K + ratio [ 52 ], and other bioactive components in kiwifruit could explain their beneficial physiological effects [ 157 ].…”

Promising Nutritional Fruits Against Cardiovascular Diseases: An Overview of Experimental Evidence and Understanding Their Mechanisms of Action

“…As part of a healthy diet, kiwifruit can help in raise HDL-c while lowering TG, platelet aggregation and blood pressure. 74 Vitamin C, vitamin E, polyphenols, 81 a favourable Na + /K + ratio 82 and other bioactive components in kiwifruit can justify their physiological benefits. 74 …”