Phenolic Profiles, Antioxidant Capacities, and Inhibitory Effects on Digestive Enzymes of Different Kiwifruits

Abstract

In order to obtain high-quality kiwifruits with health-promoting characteristics, physicochemical properties, phenolic profiles, antioxidant capacities, and inhibitory effects on digestive enzymes (pancreatic lipase and α-glucosidase), of fourteen different types of kiwifruit obtained from China were systematically investigated and compared. Noticeable variations in the fruits’ physicochemical properties and phenolic profiles were observed among them. The total phenolic content of Actinidia chinensis cv. Hongshi, A. chinensis cv. Jinshi, and A. chinensis cv. Jinlong were 16.52 ± 0.26 mg GAE/g DW (dry weight), 13.38 ± 0.20 mg GAE/g DW, and 11.02 ± 0.05 mg GAE/g DW, respectively, which were much higher than those of the other tested kiwifruits. According to high performance liquid chromatography (HPLC) analysis, phenolic compounds, including procyanidin B1, procyanidin B2, (−)-epicatechin, chlorogenic acid, gallic acid, and quercetin-3-rhamnoside, were found to be the major compounds in kiwifruits, while procyanidin B1, procyanidin B2, and chlorogenic acid were the most abundant phenolic compounds. Furthermore, all the tested kiwifruits exerted remarkable antioxidant capacities and inhibitory effects on pancreatic lipase and α-glucosidase. Indeed, A. chinensis cv. Hongshi, Actinidia chinensis cv. Jinshi, and Actinidia chinensis cv. Jinlong exhibited much better antioxidant capacities and inhibitory effects on digestive enzymes than those of the other tested kiwifruits. Particularly, A. polygama showed the highest inhibitory activity on α-glucosidase. Therefore, Actinidia chinensis cv. Hongshi, Actinidia chinensis cv. Jinshi, and Actinidia chinensis cv. Jinlong, as well as A. polygama could be important dietary sources of natural antioxidants and natural inhibitors against pancreatic lipase and α-glucosidase, which is helpful for meeting the growing demand for high-quality kiwifruits with health-promoting characteristics in China.

Phenolic Compounds, Antioxidant Activities, and Inhibitory Effects on Digestive Enzymes of Different Cultivars of Okra (Abelmoschus esculentus)

“…All the tested okra fruits showed significant antioxidant capacities, but varied by different cultivars, of which "Shuiguo" showed the highest, followed by "Kalong 8", "Kalong 3", and "Wufu", while "Royal red" showed the lowest, regardless of assay method. The different contents of phenolic compounds might preliminarily contribute to these differences of antioxidant capacities among the tested okra fruits [21]. As shown in Table 1, the antioxidant capacities of all the tested okra fruits determined by DPPH, ABTS, and FRAP assays were positively correlated to the TFC.…”

“…The individual phenolic compounds in different okra fruits were performed by HPLC equipped with a ZORBAX Eclipase XDB-C18 column (250 mm × 4.6 mm, 5 µm) at 25 • C and a diode-array detector (DAD) (Agilent Technologies, Santa Clara, CA, USA) according to our previous study [21]. The chromatographic separation was achieved by gradient elution with 0.5% (v/v) acetic acid solution and acetonitrile.…”

“…The DPPH and ABTS radical scavenging capacities, and ferric reducing antioxidant powers (FRAP) of the extract of each okra fruit were determined based on the previous methods [21,30]. Trolox was used as the standard, and the DPPH and ABTS radical scavenging capacities, as well as the FRAP were presented as µmol of Trolox equivalent per gram of okra fruit dry weight (µmol TE/g DW).…”

Quality attributes and related enzyme activities in peppers during storage: effect of hydrothermal and calcium chloride treatment

“…DPPH radical scavenging capacity DPPH radical scavenging capacity was determined using a method according to Li et al [18] with some modification. DPPH solution (0.0552 g) was prepared using 100 mL of methanol solution.…”

Comparative analysis of agrochemical, allelopathic and microbiological characteristics of the soil environment for Actinidia arguta (Siebold et Zucc.) Planch. ex Miq. cultivated in Ukraine and two provinces of China

“…Fruits, leaves, and roots of A. arguta have a high content of phenolic compounds with allelopathic effects, that can be released into the root environment by leaching, decay of plant residues or in the form of root exudates (Zuo et al, 2012;Teng et al, 2013;Nishimura et al, 2016;Park, 2017;Latocha, 2017;Almeida et al, 2018;Li et al, 2018). The most important of them are flavan-3-ols, flavonols, phenolic acids, and anthocyanins, in particular, such as quercetin and kaempherol derivatives, as well as hydroxycinnamic acid derivatives, gallic, caffeic, chlorogenic, 2, 4-dihydroxybenzoic acids, catechin, epicatechin and rutin (Latocha, 2017;Almeida et al, 2018).…”