Organic and Conventional Kiwifruit, Myths versus Reality: Antioxidant, Antiproliferative, and Health Effects

Abstract

Comparison between organic and conventional kiwifruit cultivars 'Hayward' and 'Bidan', which was done by four radical scavenging assays, ESI-MS, and DSC measurements, showed significant differences between the cultivars. Such results were not estimated in kiwifruit growing under organic and conventional conditions. The extraction of bioactive compounds was done by two different methods: sequential extraction with ethyl acetate followed by methanol and maceration with methanol and ethyl acetate. The highest yield of polyphenols was found in the new cultivar 'Bidan' in comparison with the classic 'Hayward', by direct extraction with methanol. This is the first investigation of 'Bidan' kiwifruit cultivar, grown under organic conditions and compared with 'Hayward' organic. High contents of bioactive compounds and antioxidant and antiproliferative properties of the two kiwifruit cultivars justify their use as sources of valuable antioxidants. It is necessary to continue this study as a long-term experiment to eliminate the influence of seasonality.

Shelf life extension and antioxidant activity of ‘Hayward’ kiwi fruit as a result of prestorage conditioning and 1-methylcyclopropene treatment

“…8) and antioxidants (Table 1) during different treatments are comparable with those shown in Sharma et al (2012), where the total phenolics content (24.3±0.3 mg GAE/100 g FW) and the antioxidant activities (12.5±0.03 μmol Trolox/g FW) were higher in 1-MCP-treated fruit than in untreated fruit. These results are in accordance with our data (Park et al 2006;Park et al 2012a;Park et al 2012b), but were slightly higher than in previous report, because the kiwi fruits were grown under different conditions and the used extraction procedures differ as well. Antioxidant capacity and total phenol contents differ in kiwi fruit gathered at two harvest times, showing different maturity (Tavarini et al 2008).…”

“…The changes in the bioactive compounds and antioxidant capacities are important for different fruit nutrition, especially in our case for kiwi fruit (Gorinstein et al 2002;Kundan et al 2011). In our previous reports the changes in the bioactivity were shown after growing and treatment of kiwi fruits (Park et al 2006;Park et al 2012a;Park et al 2012b).…”

Fluorescence and Ultraviolet Spectroscopic Evaluation of Phenolic Compounds, Antioxidant and Binding Activities in Some Kiwi Fruit Cultivars

“…Relatively high content of bioactive compounds and antioxidant properties of kiwi fruit determined by the advanced analytical methods justify its use as a source of valuable antioxidants. [11,12] The bioactive compounds in kiwi fruit as an indication of quality after extraction using different solvents were studied in recent publications. [11] The values of b-carotene activities (27.6 AE 2.3% and 8.3 AE 0.9%) and FRAP [(mM TE=g DW) 24.6 AE 2.2 and 7.1 AE 0.7] were the highest in ''SKK 12.''…”

“…A Nicolet iS 10 FT-IR Spectrometer (Thermo Scientific Instruments LLC, Madison, WI, USA), with the smart iTRTM ATR (attenuated total reflectance) accessory was used to record IR spectra. [11,12,15] …”

“…Information on the combination of spectroscopic and fluorometric methods for the comparison of different kiwi fruit cultivars is limited. [11,12] Therefore it was decided to investigate the bioactive compounds, antioxidants, and binding activities using spectroscopic methods and to compare with fluorometric and infrared (IR) results in six kiwi fruit cultivars. To the best of our knowledge, no results of such investigations were published.…”