Nutritional traits and antioxidant capacity of kiwifruit (Actinidia deliciosa Planch., cv. Hayward) grown in Italy

Evaluation of biochemical components and antioxidant capacity of different kiwifruit (Actinidiaspp.) genotypes grown in China

“…In previous studies, highly significant linear correlations were observed between the antioxidant capacity of Actinidia fruit samples and their polyphenol and Vc contents [24]. Phenolic acids and flavonoid compounds have been reported to be the main phytochemicals responsible for the antioxidant capacity of fruit [41]. In this study, the Vc content, TPC and TFC were all strongly correlated with the antioxidant capacity, indicating that the antioxidant capacity of Actinidia may be significantly affected by Vc content, TPC and TFC.…”

Foods with Functional Properties and their Potential Uses in Human Health

“…Here, we will refer to both species indistinctly. Kiwifruits have multiple sensory, nutritional, and phytochemical properties and are rich in dietary fiber, acids, phenols, and vitamins [57,60] (see Table 2). These contribute to antioxidant activity, which varies with the variety and the part of fruit consumed.…”

“…Moreover, the same authors found the highest content of these compounds in flours from kiwifruit skin compared to flour from kiwi fruit bagasse, reporting values from 59 to 189 mg AA in 100 g of kiwifruit flour, almost double that found in oranges and strawberries [61], and 200-1200 mg GAE 100 g −1 for phenolic compounds. D'Evoli et al [60] indicated that in the total fresh kiwifruit, the content of oxalic acid was 8 mg 100 g −1 FW, while citric and malic acid contents were 1.2 and 0.24 g 100 g −1 FW, respectively. Furthermore, the same authors indicated that kiwifruits contain 90 mg GAE 100 g −1 FW of the total polyphenols, 0.2 mg 100 g −1 FW of lutein, and 0.06 mg 100 g −1 FW of β-carotene, in addition to α-tocopherol, γ-tocopherol, and γ-tocotrienol which represent 0.9, 0.04, and 0.12 mg 100 g −1 FW, respectively.…”

“…All these compounds give kiwifruit strong antioxidant properties that contribute to protect cells against oxidative damage [62]. Its antioxidant capacity (ORAC) varies from 0.06 to 1.4 µmol TE 100 g −1 FW of fruit, depending on the hydrophilic or lipophilic fraction used in the analysis [60]. Lee et al [63], using the same method but expressed as vitamin C equivalents (VCE), reported values from 595.7 to 2662.7 VCE 100 g −1 FW.…”

“…The dietary fiber content of kiwifruit is 2-3.39 g 100 g −1 FW [60,69] of which 25-30% is found in the flour skin and fruit bagasse [57]. These values are higher than several of the widely consumed fruits such as orange, apple, banana, strawberries, and blueberries [61].…”