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El-Demerdash FM, Naoom AY, Ghanem NF, Abdel-Daim MM, Kang W. Kiwifruit (Actinidia deliciosa) aqueous extract improves hyperglycemia, testicular inflammation, apoptosis, and tissue structure induced by Streptozotocin via oxidative stress inhibition. Tissue Cell 2024; 88:102426. [PMID: 38833941 DOI: 10.1016/j.tice.2024.102426] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2024] [Revised: 05/04/2024] [Accepted: 05/28/2024] [Indexed: 06/06/2024]
Abstract
Diabetes mellitus (DM) is a well-known hyperglycemic metabolic condition identified by oxidative stress and biological function disruption. Kiwifruit is a valuable source of polyphenols and vitamin C with great antioxidant, nutritional, and health-promoting effects. Therefore, this study was initiated to explore the antioxidant and anti-hyperglycemic effects of kiwifruit aqueous extract (KFE) against oxidative injury and testis dysfunction in rats with diabetes. Twenty-four male Wistar Albino rats (160-170 g) were divided into four groups: Group 1 served as the control, Group 2 supplemented orally with kiwifruit extract (KFE; 1 g/kg/day) for one month, Group 3 was treated with a single streptozotocin dose (STZ; 50 mg/kg ip), and Group 4 where the diabetic rats were administered with KFE, respectively. According to the results, the GC-MS analysis of KFE revealed several main components with strong antioxidant properties. In diabetic rats, lipid peroxidation and hyperglycemia were accompanied by perturbations in hormone levels and sperm characteristics. Antioxidant enzymes, glutathione content, aminotransferase, phosphatase activities, and protein content were decreased. Furthermore, histology, immunohistochemical PCNA expression, and histochemical analysis of collagen, DNA, RNA, and total protein. were altered in rat testis sections, supporting the changes in biochemistry. Furthermore, diabetic rats supplemented with KFE manifested considerable amendment in all the tested parameters besides improved tissue structure and gene expressions (NF-kB, p53, IL-1β, Bax, IL-10, and Bcl2) relative to the diabetic group. In conclusion, KFE has beneficial effects as it can improve glucose levels and testis function, so it might be used as a complementary therapy in DM.
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Affiliation(s)
- Fatma M El-Demerdash
- Department of Environmental Studies, Institute of Graduate Studies and Research, Alexandria University, Alexandria, Egypt.
| | - Ali Y Naoom
- Department of Medical Laboratory Techniques, Imam Ja'afar Al-Sadiq University, Al-Muthanna 66002, Iraq
| | - Nora F Ghanem
- Department of Zoology, Faculty of Science, Kafr ElSheikh University, Kafr ElSheikh, Egypt
| | - Mohamed M Abdel-Daim
- Department of Pharmaceutical Sciences, Batterjee Medical College, Pharmacy Program, P.O. Box 6231, Jeddah 21442, Saudi Arabia; Pharmacology Department, Faculty of Veterinary Medicine, Suez Canal University, Ismailia 41522, Egypt.
| | - Wenyi Kang
- National R & D Center for Edible Fungus Processing Technology, Henan University, Kaifeng 475004, China
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Haraf G, Goluch Z, Teleszko M, Latocha P. Antioxidant Activity and Fatty Acid Profile of Sous-Vide Beef Marinated with Kiwiberry Fruit Pulp: Effects of Level Addition and Refrigerated Storage. Foods 2024; 13:1446. [PMID: 38790746 PMCID: PMC11120118 DOI: 10.3390/foods13101446] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2024] [Revised: 05/03/2024] [Accepted: 05/05/2024] [Indexed: 05/26/2024] Open
Abstract
The purpose of the study was to determine the antioxidant activity (AA) and fatty acid (FA) profile of sous-vide beef previously marinated in brine with a 10, 20 and 30% addition of kiwiberry (Actinidia arguta cv. 'Ananasnaya') fruit pulp, as well as changes in the parameters studied after 0, 1, 2 and 3 weeks of refrigerated storage in a vacuum package. The FA profile, FRAP (ferric-reducing antioxidant power assay), ABTS (2,2'-azinobis (3-ethylbenzthiazoline-6-acid)), total polyphenols, chlorophylls and carotenoids were also determined in the fruit pulp. Lipid indices for meat were calculated based on the obtained FA profile. The values of FRAP and ABTS of experimental meat products were significantly (p ≤ 0.05) higher than those of control samples but decreased with storage time. The proportion of unsaturated FA in the lipids of sous-vide meat was higher in samples with pulp than in control samples and insignificantly decreased with storage time. Meat marinated with kiwiberry pulp was characterized by a significantly (p ≤ 0.05) higher proportion of ALA (α-linolenic acid) and LA (linoleic acid), considerably affecting the more favorable value of polyunsaturated FA/saturated FA ratio. A troubling finding was the heightened level of palmitic acid (C16:0) in the lipids of beef subjected to 30% kiwiberry pulp, a factor recognized to play a significant role in the development of various diseases. Beef marinated with 20% kiwiberry pulp addition provides greater nutritional and health benefits than other sample variants because of optimal AA and FA profile changes during refrigerated storage.
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Affiliation(s)
- Gabriela Haraf
- Department of Food Technology and Nutrition, Faculty of Production Engineering, Wroclaw University of Economics and Business, 53-345 Wrocław, Poland; (Z.G.); (M.T.)
| | - Zuzanna Goluch
- Department of Food Technology and Nutrition, Faculty of Production Engineering, Wroclaw University of Economics and Business, 53-345 Wrocław, Poland; (Z.G.); (M.T.)
| | - Mirosława Teleszko
- Department of Food Technology and Nutrition, Faculty of Production Engineering, Wroclaw University of Economics and Business, 53-345 Wrocław, Poland; (Z.G.); (M.T.)
| | - Piotr Latocha
- Department of Environmental Protection and Dendrology, Faculty of Horticulture, Institute of Horticultural Sciences, Warsaw University of Life Sciences, 02-787 Warsaw, Poland;
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3
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Liu L, Sui Y, Wang T, Li X, Chen L, Shi M. Physicochemical and antioxidant properties of pectin from Actinidia arguta Sieb.et Zucc ( A. arguta) extracted by ultrasonic. Front Nutr 2024; 11:1349162. [PMID: 38660064 PMCID: PMC11041822 DOI: 10.3389/fnut.2024.1349162] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2023] [Accepted: 03/18/2024] [Indexed: 04/26/2024] Open
Abstract
Pectin was extracted from Actinidia arguta Sieb. et Zucc (A.arguta) using the ultrasound-assisted acid method and the single acid method. The physicochemical properties, structure, and antioxidant properties of two different pectins were investigated. The results showed that the extraction yield of the ultrasound-assisted acid method is higher than that of the single acid method. The molecular structure of A. arguta pectin extracted by the ultrasound-assisted acid method belongs to a mixed structure of RG-I and HG-type domains. Through structural feature analysis, the ultrasound-assisted extraction pectin (UAP) has a more branched structure than the single acid-extracted pectin (SAP). The SAP has a higher degree of esterification than the UAP. The physical property results show that the viscosity, solubility, and water-holding capacity of the UAP are better than those of the SAP. The antioxidant test results show that the hydroxyl radical scavenging and reducing powers of the UAP are superior to those of the SAP. This study shows the composition, physicochemical properties, and antioxidant activity of A. arguta pectin extracted by the ultrasonic-assisted extraction method to provide a theoretical basis for its application as an antioxidant and other food additives in the food industry.
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Affiliation(s)
- Liqi Liu
- College of Food Science and Engineering, Changchun University, Changchun, China
| | - Yuhan Sui
- College of Food Science and Engineering, Changchun University, Changchun, China
| | - Tienan Wang
- College of Food Science and Engineering, Changchun University, Changchun, China
| | - Xiang Li
- College of Food Science and Engineering, Changchun University, Changchun, China
| | - Lina Chen
- College of Food Science and Engineering, Changchun University, Changchun, China
| | - Mao Shi
- Jilin Provincial Center for Disease Control and Prevention, Changchun, China
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Waswa EN, Ding SX, Wambua FM, Mkala EM, Mutinda ES, Odago WO, Amenu SG, Muthui SW, Linda EL, Katumo DM, Waema CM, Yang JX, Hu GW. The genus Actinidia Lindl. (Actinidiaceae): A comprehensive review on its ethnobotany, phytochemistry, and pharmacological properties. JOURNAL OF ETHNOPHARMACOLOGY 2024; 319:117222. [PMID: 37793579 DOI: 10.1016/j.jep.2023.117222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/11/2023] [Revised: 09/11/2023] [Accepted: 09/22/2023] [Indexed: 10/06/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Actinidia Lindl. belongs to the family Actinidiaceae. Plants of this genus are popularly known as kiwifruits and are traditionally used to treat a wide range of ailments associated with digestive disorders, rheumatism, kidney problems, cardiovascular system, cancers, dyspepsia, hemorrhoids, and diabetes among others. AIM This review discusses the ethnobotanical uses, phytochemical profile, and known pharmacological properties of Actinidia plants, to understand their connotations and provide the scientific basis for future studies. MATERIALS AND METHODS The data were obtained by surveying journal articles, books, and dissertations using various search engines such as Google Scholar, PubMed, Science Direct, Springer Link, and Web of Science. The online databases; World Flora Online, Plants of the World Online, International Plant Names Index, and Global Biodiversity Information Facility were used to confirm the distribution and validate scientific names of Actinidia plants. The isolated metabolites from these species were illustrated using ChemBio Draw ultra-version 14.0 software. RESULTS Ten (10) species of Actinidia genus have been reported as significant sources of traditional medicines utilized to remedy diverse illnesses. Our findings revealed that a total of 873 secondary metabolites belonging to different classes such as terpenoids, phenolic compounds, alcohols, ketones, organic acids, esters, hydrocarbons, and steroids have been isolated from different species of Actinidia. These compounds were mainly related to the exhibited antioxidant, antimicrobial, anti-inflammatory, antidiabetic, antiproliferative, anti-angiogenic, anticinoceptive, anti-tumor, and anticancer activities. CONCLUSION This study assessed the information related to the ethnobotanical uses, phytochemical compounds, and pharmacological properties of Actinidia species, which indicate that they possess diverse bioactive metabolites with interesting bioactivities. Actinidia plants have great potential for applications in folklore medicines and pharmaceuticals due to their wide ethnomedicinal uses and biological activities. Traditional uses of several Actinidia species are supported by scientific evidences, qualifying them as possible modern remedies for various ailments. Nonetheless, the currently available data has several gaps in understanding the herbal utilization of most Actinidia species. Thus, further research into their toxicity, mechanisms of actions of the isolated bioactive metabolites, as well as scientific connotations between the traditional medicinal uses and pharmacological properties is required to unravel their efficacy in therapeutic potential for safe clinical application.
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Affiliation(s)
- Emmanuel Nyongesa Waswa
- CAS Key Laboratory of Plant Germplasm Enhancement and Specialty Agriculture, Wuhan Botanical Garden, Chinese Academy of Sciences, Wuhan, 430074, China; Sino-Africa Joint Research Center, Chinese Academy of Sciences, Wuhan, 430074, China; University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Shi-Xiong Ding
- CAS Key Laboratory of Plant Germplasm Enhancement and Specialty Agriculture, Wuhan Botanical Garden, Chinese Academy of Sciences, Wuhan, 430074, China; Sino-Africa Joint Research Center, Chinese Academy of Sciences, Wuhan, 430074, China; University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Felix Muema Wambua
- CAS Key Laboratory of Plant Germplasm Enhancement and Specialty Agriculture, Wuhan Botanical Garden, Chinese Academy of Sciences, Wuhan, 430074, China; Sino-Africa Joint Research Center, Chinese Academy of Sciences, Wuhan, 430074, China; University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Elijah Mbandi Mkala
- CAS Key Laboratory of Plant Germplasm Enhancement and Specialty Agriculture, Wuhan Botanical Garden, Chinese Academy of Sciences, Wuhan, 430074, China; Sino-Africa Joint Research Center, Chinese Academy of Sciences, Wuhan, 430074, China; University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Elizabeth Syowai Mutinda
- CAS Key Laboratory of Plant Germplasm Enhancement and Specialty Agriculture, Wuhan Botanical Garden, Chinese Academy of Sciences, Wuhan, 430074, China; Sino-Africa Joint Research Center, Chinese Academy of Sciences, Wuhan, 430074, China; University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Wyclif Ochieng Odago
- CAS Key Laboratory of Plant Germplasm Enhancement and Specialty Agriculture, Wuhan Botanical Garden, Chinese Academy of Sciences, Wuhan, 430074, China; Sino-Africa Joint Research Center, Chinese Academy of Sciences, Wuhan, 430074, China; University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Sara Getachew Amenu
- CAS Key Laboratory of Plant Germplasm Enhancement and Specialty Agriculture, Wuhan Botanical Garden, Chinese Academy of Sciences, Wuhan, 430074, China; Sino-Africa Joint Research Center, Chinese Academy of Sciences, Wuhan, 430074, China; University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Samuel Wamburu Muthui
- CAS Key Laboratory of Plant Germplasm Enhancement and Specialty Agriculture, Wuhan Botanical Garden, Chinese Academy of Sciences, Wuhan, 430074, China; Sino-Africa Joint Research Center, Chinese Academy of Sciences, Wuhan, 430074, China; University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Elive Limunga Linda
- CAS Key Laboratory of Plant Germplasm Enhancement and Specialty Agriculture, Wuhan Botanical Garden, Chinese Academy of Sciences, Wuhan, 430074, China; Sino-Africa Joint Research Center, Chinese Academy of Sciences, Wuhan, 430074, China; University of Chinese Academy of Sciences, Beijing, 100049, China; Hubei University, Wuhan, 430011, China
| | | | | | - Jia-Xin Yang
- CAS Key Laboratory of Plant Germplasm Enhancement and Specialty Agriculture, Wuhan Botanical Garden, Chinese Academy of Sciences, Wuhan, 430074, China; Sino-Africa Joint Research Center, Chinese Academy of Sciences, Wuhan, 430074, China; University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Guang-Wan Hu
- CAS Key Laboratory of Plant Germplasm Enhancement and Specialty Agriculture, Wuhan Botanical Garden, Chinese Academy of Sciences, Wuhan, 430074, China; Sino-Africa Joint Research Center, Chinese Academy of Sciences, Wuhan, 430074, China; University of Chinese Academy of Sciences, Beijing, 100049, China; Hubei Jiangxia Laboratory, Wuhan, 430200, China.
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Hu YK, Kim SJ, Jang CS, Lim SD. Antioxidant Activity Analysis of Native Actinidia arguta Cultivars. Int J Mol Sci 2024; 25:1505. [PMID: 38338784 PMCID: PMC10855169 DOI: 10.3390/ijms25031505] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Revised: 01/08/2024] [Accepted: 01/24/2024] [Indexed: 02/12/2024] Open
Abstract
Kiwiberry (Actinidia arguta) is a perennial fruit tree belonging to the family Actinidiaceae. Kiwiberries are known to have an extremely high concentration of sugars, phenolics, flavonoids, and vitamin C, and possess delicious taste and health-promoting properties. Numerous studies have focused on kiwiberry fruits, demonstrating that they possess a higher phytochemical content and greater antioxidant activities than other berry fruits. The purpose of this study was to compare the phytochemical content and antioxidant potential of leaf, stem, root, and fruit extracts from twelve kiwiberry cultivars grown in Wonju, Korea, characterized by a Dwa climate (Köppen climate classification). In most kiwiberry cultivars, the total phenolic (TPC) and total flavonoid (TFC) phytochemical content was significantly higher in leaf and stem tissues, while the roots exhibited higher antioxidant activity. In fruit tissues, the TPC and TFC were higher in unripe and ripe kiwiberry fruits, respectively, and antioxidant activity was generally higher in unripe than ripe fruit across most of the cultivars. Based on our results, among the 12 kiwiberry cultivars, cv. Daebo and cv. Saehan have a significantly higher phytochemical content and antioxidant activity in all of the tissue types, thus having potential as a functional food and natural antioxidant.
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Affiliation(s)
- Yu Kyong Hu
- Molecular Plant Physiology Laboratory, Department of Applied Plant Sciences, Graduate School, Sangji University, Wonju 26339, Republic of Korea;
| | - Soo Jae Kim
- Wonju-si Agricultural Technology Center, Heungdae-gil 7, Heungup-myeon, Wonju 26339, Republic of Korea;
| | - Cheol Seong Jang
- Plant Genomics Laboratory, Interdisciplinary Program in Smart Agriculture, Kangwon National University, Chuncheon 24341, Republic of Korea
| | - Sung Don Lim
- Molecular Plant Physiology Laboratory, Department of Applied Plant Sciences, Graduate School, Sangji University, Wonju 26339, Republic of Korea;
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Macedo C, Costa PC, Rodrigues F. Bioactive compounds from Actinidia arguta fruit as a new strategy to fight glioblastoma. Food Res Int 2024; 175:113770. [PMID: 38129059 DOI: 10.1016/j.foodres.2023.113770] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2023] [Revised: 11/10/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
In recent years, there has been a significant demand for natural products as a mean of disease prevention or as an alternative to conventional medications. The driving force for this change is the growing recognition of the abundant presence of valuable bioactive compounds in natural products. On recent years Actinia arguta fruit, also known as kiwiberry, has attracted a lot of attention from scientific community due to its richness in bioactive compounds, including phenolic compounds, organic acids, vitamins, carotenoids and fiber. These bioactive compounds contribute to the fruit's diverse outstanding biological activities such as antioxidant, anti-inflammatory, neuroprotective, immunomodulatory, and anti-cancer properties. Due to these properties, the fruit may have the potential to be used in the treatment/prevention of various types of cancer, including glioblastoma. Glioblastoma is the most aggressive form of brain cancer, displaying 90 % of recurrence rate within a span of 2 years. Despite the employment of an aggressive approach, the prognosis remains unfavorable, emphasizing the urgent requirement for the development of new effective treatments. The preclinical evidence suggests that kiwiberry has potential impact on glioblastoma by reducing the cancer self-renewal, modulating the signaling pathways involved in the regulation of the cell phenotype and metabolism, and influencing the consolidation of the tumor microenvironment. Even though, challenges such as the imprecise composition and concentration of bioactive compounds, and its low bioavailability after oral administration may be drawbacks to the development of kiwiberry-based treatments, being urgent to ensure the safety and efficacy of kiwiberry for the prevention and treatment of glioblastoma. This review aims to highlight the potential impact of A. arguta bioactive compounds on glioblastoma, providing novel insights into their applicability as complementary or alternative therapies.
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Affiliation(s)
- Catarina Macedo
- REQUIMTE/LAQV, ISEP, Polytechnic of Porto, Rua Dr. António Bernardino de Almeida, 4249-015 Porto, Portugal; REQUIMTE/UCIBIO, MedTech-Laboratory of Pharmaceutical Technology, Department of Drug Sciences, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal; Associate Laboratory i4HB-Institute for Health and Bioeconomy, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
| | - Paulo C Costa
- REQUIMTE/UCIBIO, MedTech-Laboratory of Pharmaceutical Technology, Department of Drug Sciences, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal; Associate Laboratory i4HB-Institute for Health and Bioeconomy, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal.
| | - Francisca Rodrigues
- REQUIMTE/LAQV, ISEP, Polytechnic of Porto, Rua Dr. António Bernardino de Almeida, 4249-015 Porto, Portugal.
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Zhang H, Teng K, Zang H. Actinidia arguta (Sieb. et Zucc.) Planch. ex Miq.: A Review of Phytochemistry and Pharmacology. Molecules 2023; 28:7820. [PMID: 38067549 PMCID: PMC10708088 DOI: 10.3390/molecules28237820] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 11/25/2023] [Accepted: 11/26/2023] [Indexed: 12/18/2023] Open
Abstract
Actinidia arguta (Siebold & Zucc.) Planch ex Miq. (A. arguta) is a highly valued vine plant belonging to the Actinidia lindl genus. It is extensively utilized for its edible and medicinal properties. The various parts of A. arguta serve diverse purposes. The fruit is rich in vitamins, amino acids, and vitamin C, making it a nutritious and flavorful raw material for producing jam, canned food, and wine. The flowers yield volatile oils suitable for essential oil extraction. The leaves contain phenolic compounds and can be used for tea production. Additionally, the roots, stems, and leaves of A. arguta possess significant medicinal value, as they contain a wide array of active ingredients that exert multiple pharmacological and therapeutic effects. These effects include quenching thirst, relieving heat, stopping bleeding, promoting blood circulation, reducing swelling, dispelling wind, and alleviating dampness. Comprehensive information on A. arguta was collected from scientific databases covering the period from 1970 to 2023. The databases used for this review included Web of Science, PubMed, ProQuest, and CNKI. The objective of this review was to provide a detailed explanation of A. arguta from multiple perspectives, such as phytochemistry and pharmacological effects. By doing so, it aimed to establish a solid foundation and propose new research ideas for further exploration of the plant's potential applications and industrial development. To date, a total of 539 compounds have been isolated and identified from A. arguta. These compounds include terpenoids, flavonoids, phenolics, phenylpropanoids, lignin, organic acids, volatile components, alkanes, coumarins, anthraquinones, alkaloids, polysaccharides, and inorganic elements. Flavonoids, phenolics, alkaloids, and polysaccharides are the key bioactive constituents of A. arguta. Moreover, phenolics and flavonoids in A. arguta exhibit remarkable antioxidant, anti-inflammatory, and anti-tumor properties. Additionally, they show promising potential in improving glucose metabolism, combating aging, reducing fatigue, and regulating the immune system. While some fundamental studies on A. arguta have been conducted, further research is necessary to enhance our understanding of its mechanism of action, quality evaluation, and compatibility mechanisms. A more comprehensive investigation is highly warranted to explore the mechanism of action and expand the range of drug resources associated with A. arguta. This will contribute to the current hot topics of anti-aging and anti-tumor drug research and development, thereby promoting its further development and utilization.
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Affiliation(s)
- Haifeng Zhang
- School of TCM and Pharmacology Health and Early Childhood Care, Ningbo College of Health Sciences, Ningbo 315100, China;
| | - Kun Teng
- School of TCM and Pharmacology Health and Early Childhood Care, Ningbo College of Health Sciences, Ningbo 315100, China;
| | - Hao Zang
- Green Medicinal Chemistry Laboratory, School of Pharmacy and Medicine, Tonghua Normal University, Tonghua 134002, China
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Wen J, Wang Y, He Y, Shu N, Cao W, Sun Y, Yuan P, Sun B, Yan Y, Qin H, Fan S, Lu W. Flavor Quality Analysis of Ten Actinidia arguta Fruits Based on High-Performance Liquid Chromatography and Headspace Gas Chromatography-Ion Mobility Spectrometry. Molecules 2023; 28:7559. [PMID: 38005281 PMCID: PMC10674867 DOI: 10.3390/molecules28227559] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2023] [Revised: 10/26/2023] [Accepted: 11/10/2023] [Indexed: 11/26/2023] Open
Abstract
Actinidia arguta is a fruit crop with high nutritional and economic value. However, its flavor quality depends on various factors, such as variety, environment, and post-harvest handling. We analyzed the composition of total soluble sugars, titratable acids, organic acids, and flavor substances in the fruits of ten A. arguta varieties. The total soluble sugar content ranged from 4.22 g/L to 12.99 g/L, the titratable acid content ranged from 52.55 g/L to 89.9 g/L, and the sugar-acid ratio ranged from 5.39 to 14.17 at the soft ripe stage. High-performance liquid chromatography (HPLC) showed that citric, quinic, and malic acids were the main organic acids in the A. arguta fruits. Headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) detected 81 volatile compounds in 10 A. arguta varieties, including 24 esters, 17 alcohols, 23 aldehydes, 7 ketones, 5 terpenes, 2 acids, 1 Pyrazine, 1 furan, and 1 benzene. Esters and aldehydes had the highest relative content of total volatile compounds. An orthogonal partial least squares discriminant analysis (OPLS-DA) based on the odor activity value (OAV) revealed that myrcene, benzaldehyde, methyl isobutyrate, α-phellandrene, 3-methyl butanal, valeraldehyde, ethyl butyrate, acetoin, (E)-2-octenal, hexyl propanoate, terpinolene, 1-penten-3-one, and methyl butyrate were the main contributors to the differences in the aroma profiles of the fruits of different A. arguta varieties. Ten A. arguta varieties have different flavors. This study can clarify the differences between varieties and provide a reference for the evaluation of A. arguta fruit flavor, variety improvement and new variety selection.
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Affiliation(s)
- Jinli Wen
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112, China
| | - Yue Wang
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112, China
| | - Yanli He
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112, China
| | - Nan Shu
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112, China
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130018, China
| | - Weiyu Cao
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112, China
| | - Yining Sun
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112, China
| | - Pengqiang Yuan
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112, China
| | - Bowei Sun
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112, China
| | - Yiping Yan
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112, China
| | - Hongyan Qin
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112, China
| | - Shutian Fan
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112, China
| | - Wenpeng Lu
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112, China
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Sawicki T, Błaszczak W, Latocha P. In vitro anticholinergic and antiglycaemic properties of frost-hardy Actinidia fruit extracts and their polyphenol profile, L-ascorbic acid content and antioxidant capacity. Food Res Int 2023; 173:113324. [PMID: 37803635 DOI: 10.1016/j.foodres.2023.113324] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2023] [Revised: 07/24/2023] [Accepted: 07/25/2023] [Indexed: 10/08/2023]
Abstract
The aim of this study was to investigate the inhibitory effects of Actinidia arguta ('Weiki', 'Skarlet September Kiwi') and Actinidia kolomikta ('Lande') fruit extracts against advanced glycation end-products (AGEs) formation and acetylcholinesterase (AChE) activity. The extracts were also tested regarding polyphenol profile and Lascorbic acid content (UHPLC-DAD-MS), and antioxidant capacity (DPPH, ABTS). 'Scarlet September Kiwi' showed the strongest anti-AGEs activity studied with BSAGLU (IC50 = 2.68) and BSA-MGO (IC50 = 18.06) models. The highest anti-AChE activity was found for the 'Lande' extract (IC50 = 4.56). 'Lande' showed the highest L-ascorbic acid content (8271.96 µg/g dw), ABTS (312.42 µmol TE/g dw) and DPPH (282.01 µmol TE/g dw) values. 'Scarlet September Kiwi' revealed the highest individual phenolics concentration (2321.43 µg/g dw). The contents of (+)-catechin and L-ascorbic acid were significantly correlated with anti-AChE activity. This research sheds new light on the bioactivity of Actinidia arguta and Actinidia kolomikta fruit elucidating the role of (+)-catechin and L-ascorbic acid in prevention of Alzheimer's disease.
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Affiliation(s)
- Tomasz Sawicki
- Department of Human Nutrition, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Ul. Słoneczna 45F, 10-719 Olsztyn, Poland.
| | - Wioletta Błaszczak
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland.
| | - Piotr Latocha
- Institute of Horticulture Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 166, 02-787 Warsaw, Poland.
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10
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Naoom AY, Kang W, Ghanem NF, Abdel-Daim MM, El-Demerdash FM. Actinidia deliciosa as a complemental therapy against nephropathy and oxidative stress in diabetic rats. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2023.03.019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/09/2023]
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11
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Gil KA, Nowicka P, Wojdyło A, Tuberoso CIG. Investigation into Polyphenol Profile and Biological Activities of Enriched Persimmon/Apple Smoothies during Storage. Foods 2023; 12:3248. [PMID: 37685183 PMCID: PMC10486386 DOI: 10.3390/foods12173248] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2023] [Revised: 08/25/2023] [Accepted: 08/28/2023] [Indexed: 09/10/2023] Open
Abstract
Smoothies are becoming an increasingly popular product as a healthy alternative to snacks. The consumer expects from this product that, apart from its nutritional value, it will also be qualitatively stable during storage. Therefore, in this study, original smoothies obtained with persimmon fruit puree and apple juice (Dk/Md) enriched with Arbutus unedo fruits, Myrtus communis purple berry extract, Acca sellowiana, and Crocus sativus petal juice were evaluated for their polyphenol composition, antioxidant activity, and inhibition on targeted digestive enzymes, over six months of storage. The amount of polyphenols evaluated by UPLC-PDA analysis decreased in six months from 23.5% for both Dk/Md and enriched C. sativus smoothies to 42.5% for enriched A. sellowiana, with anthocyanins the most sensitive compounds (71.7-100% loss). Values of antioxidant assays generally strongly decreased during the first three months (up to ca. 60%) and to a lesser extent in the following three months (0.4-27%). In addition, inhibitory activity on α-amylase, α-glucosidase, and pancreatic lipase, especially on the last two enzymes, was negatively affected by time storage. The outcome of this study indicates that persimmon fruit is a good option for producing smoothies, and enrichment with other plant extracts can enhance the bioactive compound content and biological activities. It is recommended that appropriate storage strategies to preserve the properties of those smoothies should be developed.
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Affiliation(s)
- Katarzyna Angelika Gil
- Department of Life and Environmental Sciences, University of Cagliari, Cittadella Universitaria di Monserrato, S.P. Monserrato-Sestu km 0.700, 09042 Monserrato, Italy;
| | - Paulina Nowicka
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wroclaw, Poland;
| | - Aneta Wojdyło
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wroclaw, Poland;
| | - Carlo Ignazio Giovanni Tuberoso
- Department of Life and Environmental Sciences, University of Cagliari, Cittadella Universitaria di Monserrato, S.P. Monserrato-Sestu km 0.700, 09042 Monserrato, Italy;
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12
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Wu DT, Deng W, Li J, Geng JL, Hu YC, Zou L, Liu Y, Liu HY, Gan RY. Ultrasound-Assisted Deep Eutectic Solvent Extraction of Phenolic Compounds from Thinned Young Kiwifruits and Their Beneficial Effects. Antioxidants (Basel) 2023; 12:1475. [PMID: 37508013 PMCID: PMC10376641 DOI: 10.3390/antiox12071475] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Revised: 07/21/2023] [Accepted: 07/21/2023] [Indexed: 07/30/2023] Open
Abstract
Fruit thinning is a common practice employed to enhance the quality and yield of kiwifruits during the growing period, and about 30-50% of unripe kiwifruits will be thinned and discarded. In fact, these unripe kiwifruits are rich in nutrients and bioactive compounds. Nevertheless, the applications of thinned young kiwifruits and related bioactive compounds in the food and functional food industry are still limited. Therefore, to promote the potential applications of thinned young kiwifruits as value-added health products, the extraction, characterization, and evaluation of beneficial effects of phenolic compounds from thinned young fruits of red-fleshed Actinidia chinensis cv 'HY' were examined in the present study. A green and efficient ultrasound-assisted deep eutectic solvent extraction (UADE) method for extracting phenolic compounds from thinned young kiwifruits was established. A maximum yield (105.37 ± 1.2 mg GAE/g DW) of total phenolics extracted from thinned young kiwifruits by UADE was obtained, which was significantly higher than those of conventional organic solvent extraction (CSE, about 14.51 ± 0.26 mg GAE/g DW) and ultrasound-assisted ethanol extraction (UAEE, about 43.85 ± 1.17 mg GAE/g DW). In addition, 29 compounds, e.g., gallic acid, chlorogenic acid, neochlorogenic acid, catechin, epicatechin, procyanidin B1, procyanidin B2, quercetin-3-rhamnoside, and quercetin-3-O-glucoside, were identified in the kiwifruit extract by UPLC-MS/MS. Furthermore, the contents of major phenolic compounds in different kiwifruit extracts prepared by conventional organic solvent extraction (EE), ultrasound-assisted ethanol extraction (UEE), and ultrasound-assisted deep eutectic solvent extraction (UDE) were compared by HPLC analysis. Results revealed that the content of major phenolics in UDE (about 15.067 mg/g DW) was significantly higher than that in EE (about 2.218 mg/g DW) and UEE (about 6.122 mg/g DW), suggesting that the UADE method was more efficient for extracting polyphenolics from thinned young kiwifruits. In addition, compared with EE and UEE, UDE exhibited much higher antioxidant and anti-inflammatory effects as well as inhibitory effects against α-glucosidase and pancreatic lipase, which were closely associated with its higher content of phenolic compounds. Collectively, the findings suggest that the UADE method can be applied as an efficient technique for the preparation of bioactive polyphenolics from thinned young kiwifruits, and the thinned young fruits of red-fleshed A. chinensis cv 'HY' have good potential to be developed and utilized as functional foods and nutraceuticals.
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Affiliation(s)
- Ding-Tao Wu
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Wen Deng
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, National Agricultural Science and Technology Center, Chengdu 610213, China
| | - Jie Li
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, National Agricultural Science and Technology Center, Chengdu 610213, China
| | - Jin-Lei Geng
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, National Agricultural Science and Technology Center, Chengdu 610213, China
| | - Yi-Chen Hu
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Yi Liu
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, National Agricultural Science and Technology Center, Chengdu 610213, China
| | - Hong-Yan Liu
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, National Agricultural Science and Technology Center, Chengdu 610213, China
| | - Ren-You Gan
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), 31 Biopolis Way, Singapore 138669, Singapore
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13
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Li C, Xu Y, Wu H, Zhao R, Wang X, Wang F, Fu Q, Tang T, Shi X, Wang B. Flavor Characterization of Native Xinjiang Flat Peaches Based on Constructing Aroma Fingerprinting and Stoichiometry Analysis. Foods 2023; 12:2554. [PMID: 37444292 DOI: 10.3390/foods12132554] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 06/24/2023] [Accepted: 06/27/2023] [Indexed: 07/15/2023] Open
Abstract
The flat peach is a high economic value table fruit possessing excellent quality and a unique aroma. This article investigated the quality characteristics and aroma fingerprinting of flat peaches (Qingpan, QP; Ruipan 2, R2; Ruipan 4, R4; Wanpan, WP) from Xinjiang in terms of taste, antioxidant capacity, and volatile aroma compounds using high-performance liquid chromatography (HPLC) and HS-SPME-GC-MS. The results showed that the flat peaches had a good taste and high antioxidant capacity, mainly due to the high sugar-low acid property and high levels of phenolic compounds. This study found that sucrose (63.86~73.86%) was the main sugar, and malic acid (5.93~14.96%) and quinic acid (5.25~15.01%) were the main organic acids. Furthermore, chlorogenic acid (main phenolic compound), epicatechin, rutin, catechin, proanthocyanidin B1, and neochlorogenic acid were positively related to the antioxidant activity of flat peaches. All flat peaches had similar aroma characteristics and were rich in aromatic content. Aldehydes (especially benzaldehyde and 2-hexenal) and esters were the main volatile compounds. The aroma fingerprinting of flat peaches consisted of hexanal, 2-hexenal, nonanal, decanal, benzaldehyde, 2,4-decadienal, dihydro-β-ionone, 6-pentylpyran-2-one, 2-hexenyl acetate, ethyl caprylate, γ-decalactone, and theaspirane, with a "peach-like", "fruit", and "coconut-like" aroma. Among them, 2,4-decadienal, 2-hexenyl acetate, and theaspirane were the characteristic aroma compounds of flat peaches. The results provide a theoretical basis for the industrial application of the special aroma of flat peaches.
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Affiliation(s)
- Chunyan Li
- Food College, Shihezi University, Shihezi 832000, China
| | - Youyou Xu
- Food College, Shihezi University, Shihezi 832000, China
| | - Huimin Wu
- Food College, Shihezi University, Shihezi 832000, China
| | - Ruirui Zhao
- Food College, Shihezi University, Shihezi 832000, China
| | - Xinwei Wang
- Food College, Shihezi University, Shihezi 832000, China
| | - Fangfang Wang
- Food College, Shihezi University, Shihezi 832000, China
| | - Qingquan Fu
- Food College, Shihezi University, Shihezi 832000, China
| | - Tiantian Tang
- Food College, Shihezi University, Shihezi 832000, China
| | - Xuewei Shi
- Food College, Shihezi University, Shihezi 832000, China
| | - Bin Wang
- Food College, Shihezi University, Shihezi 832000, China
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14
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Xiong S, Sun X, Tian M, Xu D, Jiang A. 1-Methylcyclopropene treatment delays the softening of Actinidia arguta fruit by reducing cell wall degradation and modulating carbohydrate metabolism. Food Chem 2023; 411:135485. [PMID: 36682166 DOI: 10.1016/j.foodchem.2023.135485] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2022] [Revised: 12/09/2022] [Accepted: 01/11/2023] [Indexed: 01/19/2023]
Abstract
The rapid softening of hardy kiwifruit (Actinidia arguta) fruit significantly reduces its marketing potential. Therefore, the effect of 1-methylcyclopropene (1-MCP) on the softening of A. arguta fruit was investigated. Results indicated that A. arguta fruit treated with 1-MCP maintained a higher level of firmness, titratable acidity, ascorbic acid, total phenolics, and flavonoids content, relative to non-treated fruit. Fruit treated with 1-MCP and placed in long-term cold storage had higher sensory scores, as determined by a taste panel and supported by electronic nose and tongue data. Notably, 1-MCP delayed the degradation of cell wall components, including pectin, cellulose, and hemicellulose, by reducing the activity of cell-wall-modifying enzymes. In addition, 1-MCP reduced the activity of carbohydrate metabolism-related enzymes, resulting in fruit with higher levels of starch and sucrose and lower levels of glucose, fructose and sorbitol. Collectively, these results indicate that 1-MCP can be used to delay the softening of A. arguta fruit and extend its storage and shelf life.
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Affiliation(s)
- Siguo Xiong
- College of Life Sciences, Dalian Minzu University, Dalian 116600, China; Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian 116600, China.
| | - Xingsheng Sun
- College of Life Sciences, Dalian Minzu University, Dalian 116600, China; Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian 116600, China.
| | - Mixia Tian
- College of Life Sciences, Dalian Minzu University, Dalian 116600, China; Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian 116600, China.
| | - Dongying Xu
- College of Life Sciences, Dalian Minzu University, Dalian 116600, China; Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian 116600, China
| | - Aili Jiang
- College of Life Sciences, Dalian Minzu University, Dalian 116600, China; Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian 116600, China.
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15
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Gil KA, Nowicka P, Wojdyło A, Serreli G, Deiana M, Tuberoso CIG. Antioxidant Activity and Inhibition of Digestive Enzymes of New Strawberry Tree Fruit/Apple Smoothies. Antioxidants (Basel) 2023; 12:antiox12040805. [PMID: 37107180 PMCID: PMC10135069 DOI: 10.3390/antiox12040805] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 03/23/2023] [Accepted: 03/24/2023] [Indexed: 03/29/2023] Open
Abstract
In this study, original smoothies obtained with strawberry tree fruit puree and apple juice enriched with Diospyros kaki fruits, Myrtus communis purple berry extract, Acca sellowiana, and Crocus sativus petal juice were evaluated for their antioxidant activity and inhibition of targeted digestive enzymes. Values of CUPRAC, FRAP, ORAC, DPPH•, and ABTS•+ assays generally increased with plant enrichment, particularly for A. sellowiana addition (ABTS•+ 2.51 ± 0.01 mmol Trolox/100 g fw). The same trend was observed regarding the ability to scavenge reactive oxygen species (ROS) tested in Caco-2 cell cultures. Inhibitory activity on α-amylase and α-glucosidase was increased by D. kaki, M. communis, and A. sellowiana. Total polyphenols evaluated by UPLC-PDA analysis ranged between 535.75 ± 3.11 and 635.96 ± 5.21 mg/100 g fw, and A. sellowiana provided the higher amount. Flavan-3-ols accounted for more than 70% of phenolic compounds, and only smoothies enriched with C. sativus showed a high amount of anthocyanins (25.12 ± 0.18 mg/100 g fw). The outcome of this study indicates these original smoothies as a possible ally in counteracting oxidative stress, as established by their favourable antioxidant compound profile, thus suggesting an interesting future application as nutraceuticals.
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16
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Variation of Chemical Composition and Antioxidant Properties of Kiwiberry ( Actinidia arguta) in a Three-Year Study. MOLECULES (BASEL, SWITZERLAND) 2023; 28:molecules28010455. [PMID: 36615645 PMCID: PMC9823446 DOI: 10.3390/molecules28010455] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 12/24/2022] [Accepted: 12/27/2022] [Indexed: 01/05/2023]
Abstract
The quality of fruit as a source of bioactive ingredients is related to the genetic characteristics of plants, but it can also be modified by growing conditions. Therefore, long-term research can be extremely valuable in evaluating various crop plants, especially novel ones. The aim of the research was to test four popular European kiwiberry (Actinidia arguta) cultivars ('Geneva', 'Bingo', 'Weiki', 'Anna') in terms of selected morphological features, yield, and chemical composition as well as their variability over 3 years. It can be concluded that the studied genotypes were very diverse in terms of the biochemical compounds' concentration in individual seasons. The cultivars 'Anna' and 'Weiki' were the most similar ones with respect to each other in terms of morphology and chemical composition. The cultivars 'Bingo' and 'Geneva' were definitely different. 'Bingo' was characterized by the largest and most uniform fruits in each season and had the highest concentration of vitamin C but the lowest carotenoid concentration. In turn, 'Geneva' produced the smallest fruit in each season with the highest concentration of polyphenols and a high concentration of carotenoids and displayed the highest antioxidant capacity regardless of the determination method. The research was performed with the application of computer-supported statistical analysis.
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17
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Nontargeted metabolomic analysis of four different parts of Actinidia arguta by UPLC-Q-TOF-MS E. Food Res Int 2023; 163:112228. [PMID: 36596158 DOI: 10.1016/j.foodres.2022.112228] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 11/18/2022] [Accepted: 11/20/2022] [Indexed: 12/12/2022]
Abstract
Actinidia arguta, an edible berry plant with high nutritional values, has been widely used in Asian countries as a food and traditional medicinal herb. The well-recognized health-promoting properties of A. arguta were associated with its bioactive components in its different botanical parts. To rapidly screen and identify chemical components and simultaneously determine the potential metabolites from different parts of A. arguta, UPLC-Q-TOF-MSE coupled with UNIFI platform and multivariate statistical analysis approach was established in this study. As a result, a total of 107 components were identified from the four different parts of A. arguta, in which 31 characteristic chemical markers were discovered among them, including 12, 8, 6, and 5 compounds from the fruits, leaves, roots, and stems, respectively. These results suggested that the combination of UPLC-Q-TOF-MSE and metabolomic analysis is a powerful method to rapidly screen characteristic markers for the quality control of A. arguta.
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18
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Effect of Apple Juice Enrichment with Selected Plant Materials: Focus on Bioactive Compounds and Antioxidant Activity. Foods 2022; 12:foods12010105. [PMID: 36613321 PMCID: PMC9818660 DOI: 10.3390/foods12010105] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 12/15/2022] [Accepted: 12/21/2022] [Indexed: 12/28/2022] Open
Abstract
Using a multi-analytical approach, this paper aimed to investigate the effect of apple juice enrichment with Arbutus unedo and Diospyros kaki fruits, Myrtus communis berry extract, Acca sellowiana, or Crocus sativus flower by-products on both bioactive compounds content and antioxidant activity. Physico-chemical parameters, vitamin C, sugars, organic acids, total polyphenol content, antioxidant activity, and sensory attributes were evaluated. An LC-PDA/MS QTof analysis allowed for the identification of 80 different phenolic compounds. The highest polyphenol content (179.84 and 194.06 mg of GAE/100 g fw) and antioxidant activity (CUPRAC, 6.01 and 7.04 mmol of Fe2+/100 g fw) were observed in products with added A. sellowiana and D. kaki, respectively. Furthermore, the study showed a positive correlation between polymeric procyanidins and antioxidant activity (0.7646-0.8539). The addition of A. unedo fruits had a positively significant influence on the increment of vitamin C (23.68 ± 0.23 mg/100 g fw). The obtained products were attractive to consumers, especially those with 0.1% C. sativus flower juice, M. communis berry extract, and persimmon D. kaki fruits. The synergy among the different analytical techniques allowed us to obtain a complete set of information, demonstrating that the new apple smoothies were enriched in both different beneficial molecules for human health and in antioxidant activity.
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19
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Lin Y, Tang H, Zhao B, Lei D, Zhou X, Yao W, Fan J, Zhang Y, Chen Q, Wang Y, Li M, He W, Luo Y, Wang X, Tang H, Zhang Y. Comparative changes of health-promoting phytochemicals and sugar metabolism of two hardy kiwifruit ( Actinidia arguta) cultivars during fruit development and maturity. FRONTIERS IN PLANT SCIENCE 2022; 13:1087452. [PMID: 36589092 PMCID: PMC9798231 DOI: 10.3389/fpls.2022.1087452] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Accepted: 11/28/2022] [Indexed: 06/17/2023]
Abstract
INTRODUCTION Hardy kiwifruit (Actinidia arguta) has an extensive range of nutritional and bioactive compounds and has been valued as a great resource for kiwifruit breeding. A better understanding of the dynamic changes of the composition and accumulation of nutritional compounds during fruit development and ripening is required before genetic or cultural improvements can be targeted. METHODS In the present study, the phytochemical analysis of two A. arguta cultivars 'Yilv' and 'Lvmi-1' showed that they comprised different morphology, with a higher fruit diameter while a lower vertical fruit diameter of 'Lvmi-1' compared with 'Yilv'. The antioxidant capacity of both cultivars decreased during the maturity time and showed no significant difference between them. Furthermore, although glucose gradually increased during the maturity time, the predominant sugar composition was speculated to be fructose in 'Lvmi-1' fruit while sucrose in 'Yilv' fruit at the early fruit developmental stages. Moreover, the predominant acids in 'Yilv' and 'Lvmi-1' were citric acid followed by quinic acid, malic acid, and oxalic acid. The expression of sugar- and starch-related genes encoding the crucial enzymes suggested different changes in 'Yilv' and 'Lvmi-1'. Notably, a subsequent correlation analysis showed a significant positive correlation between sucrose phosphate synthase (SPS) expression and glucose in 'Yilv', fructokinase (FK) expression, and starch content in 'Lvmi-1', implying their vital roles in sugar and starch accumulation. By contrast, a significant negative correlation between FK expression and fructose in 'Lvmi-1' fruit was observed. RESULTS AND DISCUSSION In summary, our results provide supplementary information for the dynamic changes of nutritional compounds and antioxidant capacity during hardy kiwifruit maturity time and give a clue for exploring the mechanism of sugar and starch accumulation in hardy kiwifruit.
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Affiliation(s)
- Yuanxiu Lin
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
- Institute of Pomology and Olericulture, Sichuan Agricultural University, Chengdu, China
| | - Honglan Tang
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Bing Zhao
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Diya Lei
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Xuan Zhou
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Wantian Yao
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Jinming Fan
- General Manager's Office, Sichuan Innofresh Agricultural Science and Technology Co., Ltd., Ya’an, China
| | - Yunting Zhang
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
- Institute of Pomology and Olericulture, Sichuan Agricultural University, Chengdu, China
| | - Qing Chen
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Yan Wang
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
- Institute of Pomology and Olericulture, Sichuan Agricultural University, Chengdu, China
| | - Mengyao Li
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Wen He
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
- Institute of Pomology and Olericulture, Sichuan Agricultural University, Chengdu, China
| | - Ya Luo
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Xiaorong Wang
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
- Institute of Pomology and Olericulture, Sichuan Agricultural University, Chengdu, China
| | - Haoru Tang
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
- Institute of Pomology and Olericulture, Sichuan Agricultural University, Chengdu, China
| | - Yong Zhang
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
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20
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Wang Y, Wang D, Lv Z, Zeng Q, Fu X, Chen Q, Luo Z, Luo C, Wang D, Zhang W. Analysis of the volatile profiles of kiwifruits experiencing soft rot using E-nose and HS-SPME/GC–MS. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114405] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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21
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Comparative study on alleviating effect of kiwi berry (Actinidia arguta) polysaccharide and polyphenol extracts on constipated mice. Food Res Int 2022; 162:112037. [DOI: 10.1016/j.foodres.2022.112037] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 10/03/2022] [Accepted: 10/09/2022] [Indexed: 11/24/2022]
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22
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Jiang Q, Charoensiddhi S, Xue X, Sun B, Liu Y, El-Seedi HR, Wang K. A review on the gastrointestinal protective effects of tropical fruit polyphenols. Crit Rev Food Sci Nutr 2022; 63:7197-7223. [PMID: 36397724 DOI: 10.1080/10408398.2022.2145456] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Tropical fruits are popular because of their unique, delicious flavors and good nutritional value. Polyphenols are considered to be the main bioactive ingredients in tropical fruits, and these exert a series of beneficial effects on the human gastrointestinal tract that can enhance intestinal health and prevent intestinal diseases. Moreover, they are distinct from the polyphenols in fruits grown in other geographical zones. Thus, the comprehensive effects of polyphenols in tropical fruits on gut health warrant in-depth review. This article reviews, first, the biological characteristics of several representative tropical fruits, including mango, avocado, noni, cashew apple, passion fruit and lychee; second, the types and content of the main polyphenols in these tropical fruits; third, the effects of each of these fruit polyphenols on gastrointestinal health; and, fourth, the protective mechanism of polyphenols. Polyphenols and their metabolites play a crucial role in the regulation of the gut microbiota, increasing intestinal barrier function, reducing oxidative stress, inhibiting the secretion of inflammatory factors and regulating immune function. Thus, review highlights the value of tropical fruits, highlighting their significance for future research on their applications as functional foods that are oriented to gastrointestinal protection.
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Affiliation(s)
- Qianer Jiang
- School of Chemistry and Biological Engineering, University of Science and Technology Beijing, Beijing, China
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Suvimol Charoensiddhi
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
| | - Xiaofeng Xue
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Biqi Sun
- School of Chemistry and Biological Engineering, University of Science and Technology Beijing, Beijing, China
| | - Yang Liu
- School of Chemistry and Biological Engineering, University of Science and Technology Beijing, Beijing, China
| | - Hesham R El-Seedi
- Department of Pharmaceutical Biosciences, Uppsala University, Biomedical Centre, Uppsala, Sweden
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang, China
| | - Kai Wang
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing, China
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23
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Silva AM, Almeida A, Dall’Acqua S, Loschi F, Sarmento B, Costa PC, Delerue-Matos C, Rodrigues F. Insights into the 3D In Vitro Permeability and In Vivo Antioxidant Protective Effects of Kiwiberry Leaf Extract: A Step Forward to Human Nutraceutical Use. Int J Mol Sci 2022; 23:ijms232214130. [PMID: 36430606 PMCID: PMC9692619 DOI: 10.3390/ijms232214130] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Revised: 11/06/2022] [Accepted: 11/13/2022] [Indexed: 11/18/2022] Open
Abstract
Actinidia arguta (Siebold & Zucc.) Planch. ex Miq. (kiwiberry) leaves are a source of phenolic compounds with pro-health biological effects, such as antioxidant and anti-inflammatory activities. Despite the huge number of studies reporting the composition of A. arguta leaves, no in vitro or in vivo studies explore its potential use as nutraceutical ingredient based on these activities. Therefore, this study aims to characterize the safety profile of kiwiberry leaf extracts using in vitro and in vivo approaches through the assessment of intestinal cell viability (Caco-2 and HT29-MTX), 3D intestinal permeation, and, most important, the redox markers, biochemical profile and liver and kidney function effects after the animal assays. Briefly, wistar rats were orally treated for 7 days with kiwiberry leaf extracts (50 and 75 mg/kg bw), water (negative control), or vitamin C (positive control). The cell viability was above 90% at 1000 μg/mL for both cells. Coumaroyl quinic acid and rutin achieved a permeation higher than 25% in the 3D intestinal model. The animal studies confirmed the extracts' ability to increase superoxide dismutase, glutathione peroxidase, and catalase content in animals' livers and kidneys while simultaneously decreasing the triglycerides content. This study highlighted the antioxidant capacity of kiwiberry leaf extracts, ensuring their efficacy and safety as a nutraceutical ingredient.
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Affiliation(s)
- Ana Margarida Silva
- REQUIMTE/LAQV, Polytechnic of Porto-School of Engineering, Rua Dr. António Bernardino de Almeida, 4249-015 Porto, Portugal
| | - Andreia Almeida
- REQUIMTE/LAQV, Polytechnic of Porto-School of Engineering, Rua Dr. António Bernardino de Almeida, 4249-015 Porto, Portugal
| | - Stefano Dall’Acqua
- Department of Pharmaceutical and Pharmacological Sciences, University of Padova, Via Marzolo 5, 35121 Padova, Italy
| | - Francesca Loschi
- Department of Pharmaceutical and Pharmacological Sciences, University of Padova, Via Marzolo 5, 35121 Padova, Italy
| | - Bruno Sarmento
- i3S, Institute for Research and Innovation in Health, University of Porto, 4200-135 Porto, Portugal
- INEB, Institute of Biomedical Engineering, University of Porto, 4200-135 Porto, Portugal
- Institute for Research and Advanced Training in Health Sciences and Technologies, CESPU, 4585-116 Gandra, Portugal
| | - Paulo C. Costa
- REQUIMTE/UCIBIO, MedTech-Laboratory of Pharmaceutical Technology, Department of Drug Sciences, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
- Associate Laboratory i4HB, Institute for Health and Bioeconomy, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
| | - Cristina Delerue-Matos
- REQUIMTE/LAQV, Polytechnic of Porto-School of Engineering, Rua Dr. António Bernardino de Almeida, 4249-015 Porto, Portugal
| | - Francisca Rodrigues
- REQUIMTE/LAQV, Polytechnic of Porto-School of Engineering, Rua Dr. António Bernardino de Almeida, 4249-015 Porto, Portugal
- Correspondence: ; Tel.: +351-22-83-40-500
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24
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Antioxidative Properties and Phenolic Profile of the Core, Pulp and Peel of Commercialized Kiwifruit by LC-ESI-QTOF-MS/MS. Processes (Basel) 2022. [DOI: 10.3390/pr10091811] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022] Open
Abstract
The kiwifruit is cultivated globally due to its diversity of phytochemicals, especially phenolic compounds, which have antioxidant, anti-inflammatory and anti-cancer medical effects. However, only the pulp of the kiwifruit is consumed, while the peels and cores—which are also rich in phytochemicals—are usually wasted. Meanwhile, detailed information on the comparison among the three parts is still limited. In this study, the antioxidant potentials in the core, pulp, and peel of the three most commercialized kiwifruit cultivars (Australian-grown Hayward kiwifruit, New Zealand-grown Zesy002 kiwifruit, and New Zealand-grown organic Hayward kiwifruit) were selected. Their antioxidant capacities were tested, and their phenolic profiles were identified and characterized by liquid chromatography-electrospray ionization quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF-MS/MS). The antioxidant results showed that the peel of New Zealand-grown organic Hayward kiwifruit contained the highest total phenolic content (9.65 mg gallic acid equivalent (GAE) mg/g) and total antioxidant capacity (4.43 mg ascorbic acid equivalent (AAE) mg/g), respectively. In addition, the antioxidant capacity of the peel is generally higher than that of the pulp and cores in all species, especially ABTS (2,2-Azino-bis-3ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging ability), ranging from 13.25 mg AAE/g to 18.31 mg AAE/g. The LC-ESI-QTOF-MS/MS tentatively identified the phenolic compounds present in the three kiwifruit species, including 118 unique compounds in kiwifruit peel, 12 unique compounds in the kiwifruit cores, and three unique compounds in kiwifruit pulp. The comprehensive characterization of the phenolics in the kiwifruits’ parts indicates the importance of their waste part as a promising source of phenolics with antioxidant properties. Therefore, this study can guide the industry with meaningful information on kiwifruit waste, and can provide it with the utilization of food and pharmacological aspects.
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Krupa T, Klimek K, Zaraś-Januszkiewicz E. Nutritional Values of Minikiwi Fruit (Actinidia arguta) after Storage: Comparison between DCA New Technology and ULO and CA. Molecules 2022; 27:molecules27134313. [PMID: 35807563 PMCID: PMC9268200 DOI: 10.3390/molecules27134313] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 06/29/2022] [Accepted: 07/04/2022] [Indexed: 11/28/2022] Open
Abstract
The dietary properties of minikiwi make them, along with other fruits and vegetables, suitable as the basis for many slimming and pro-health diets. Prolonging the availability of minikiwi can be provided by different storage technologies. This experiment focused on evaluating the effect of various O2 and CO2 concentrations, i.e., low-oxygen atmosphere (DCA, 0.4% CO2:0.4% O2; ULO, 1.5% CO2:1.5% O2) or high-CO2 (CA, 5% CO2:1.5% O2) storage, in order to provide the consumer with fruits with comparable high nutritional values. Evaluation gave the basic characteristics of the fruits that characterize their health-promoting properties, i.e., total polyphenols (TPC), phenolic acids and flavonols, antioxidant activity (AA), monosaccharides, and acid content. The atmosphere with a higher CO2 content of 5% (CA) effectively influenced the high value of ascorbic acid even after 12 weeks of storage. DCA technology contributed to a significant inhibition of phenol loss but not as effectively as CA technology. In contrast, glucose and fructose contents were found to be significantly higher after storage in ULO or DCA, while sucrose content was more stable in fruit stored in CA or DCA. CA technology conditions stabilized the citric acid content of minikiwi, while DCA technology was less effective in inhibiting acid loss. The nutritional value of the fruit after storage in CA or DCA was not significantly reduced, which will allow the supply of fresh minikiwi fruit to be extended and provide a valuable component of the human diet.
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Affiliation(s)
- Tomasz Krupa
- Department of Pomology and Horticulture Economics, Institute of Horticultural Sciences, Warsaw University of Life Sciences (SGGW-WULS), 159C Nowoursynowska Street, 02-787 Warsaw, Poland
- Correspondence: ; Tel.: +48-22-593-21-04
| | - Kamila Klimek
- Department of Applied Mathematics and Computer Science, University of Life Sciences in Lublin, 20-033 Lublin, Poland;
| | - Ewa Zaraś-Januszkiewicz
- Department of Environment Protection and Dendrology, Institute of Horticultural Sciences, Warsaw University of Life Sciences (SGGW-WULS), 159C Nowoursynowska Street, 02-787 Warsaw, Poland;
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26
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The Efficiency of Lemon Essential Oil-Based Nanoemulsions on the Inhibition of Phomopsis sp. and Reduction of Postharvest Decay of Kiwifruit. Foods 2022; 11:foods11101510. [PMID: 35627080 PMCID: PMC9140209 DOI: 10.3390/foods11101510] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2022] [Revised: 05/17/2022] [Accepted: 05/19/2022] [Indexed: 02/04/2023] Open
Abstract
Essential oils (EOs) have excellent antibacterial activity and are generally recognized as safe (GRAS) for use in food preservatives. However, the application of EOs is limited because of their strong volatility and easily oxidized. Encapsulation of EOs into nanoemulsions could effectively prevent oxidative deterioration. In this study, lemon essential oil-based nanoemulsion (LEO/NE) was prepared by high-pressure homogenization. FT-IR and encapsulation efficiency analysis indicated that LEO was effectively encapsulated in the nanoemulsion. The results of zeta potential changes after 35 d storage indicated that LEO/NE exhibits good stability at room temperature. The effect of LEO/NE on the main soft rot pathogens of kiwifruit Phomopsis sp. was investigated, and the results showed that LEO/NE significantly inhibited spore germination and mycelia growth of Phomopsis sp. by promoting ROS accumulation, intracellular antioxidant enzyme activities, and cell apoptosis. The preservation experiment was carried out by inoculating Phomopsis sp. spores into fresh kiwifruit, and the LEO/NE effectively inhibited soft rot development in kiwifruit in a LEO dose dependent manner. LEO/NE with 1% LEO loading amount has a good effect on preventing postharvest decay of kiwifruit caused by Phomopsis sp.
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27
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El-Demerdash FM, Talaat Y, Ghanem NF, Kang W. Actinidia deliciosa Mitigates Oxidative Stress and Changes in Pancreatic α-, β-, and δ-Cells and Immunohistochemical and Histological Architecture in Diabetic Rats. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE : ECAM 2022; 2022:5224207. [PMID: 35529919 PMCID: PMC9068294 DOI: 10.1155/2022/5224207] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/07/2022] [Revised: 03/15/2022] [Accepted: 04/18/2022] [Indexed: 12/30/2022]
Abstract
The present study evaluated the antioxidant capacity and antidiabetic effect of Actinidia deliciosa in diabetic rats. Rats were grouped as follows: control, Actinidia deliciosa aqueous extract (ADAE, 1 g/kg, daily and orally), streptozotocin (STZ, 50 mg/kg BW, single intraperitoneal dose), and STZ plus ADAE, respectively. Twenty-eight components were detected by GC-MS analysis with high phenolic contents and high DPPH scavenging activity. In vivo results revealed that rats treated with STZ showed a highly significant elevation in blood glucose and a decrease in insulin hormone levels. Thiobarbituric acid-reactive substances and hydrogen peroxide levels were elevated, while bodyweight, enzymatic, and nonenzymatic antioxidants were significantly decreased. Furthermore, histopathological and immunohistochemical insulin expression, besides ultrastructure microscopic variations (β-cells, α-cells, and δ-cells), were seen in pancreas sections supporting the obtained biochemical changes. Otherwise, rats supplemented with ADAE alone showed an improved antioxidant status and declined lipid peroxidation. Moreover, diabetic rats augmented with ADAE showed significant modulation in oxidative stress markers and different pancreatic tissue investigations compared to diabetic ones. Conclusively, ADAE has a potent antioxidant and hypoglycemic influence that may be utilized as a health-promoting complementary therapy in diabetes mellitus.
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Affiliation(s)
- Fatma M. El-Demerdash
- Department of Environmental Studies, Institute of Graduate Studies and Research, Alexandria University, Alexandria, Egypt
| | - Yousra Talaat
- Department of Environmental Studies, Institute of Graduate Studies and Research, Alexandria University, Alexandria, Egypt
| | - Nora F. Ghanem
- Department of Zoology, Faculty of Science, Kafrelsheikh University, Kafr El-Sheikh, Egypt
| | - Wenyi Kang
- National R & D Center for Edible Fungus Processing Technology, Henan University, Kaifeng 475004, China
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28
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Mai YH, Zhuang QG, Li QH, Du K, Wu DT, Li HB, Xia Y, Zhu F, Gan RY. Ultrasound-Assisted Extraction, Identification, and Quantification of Antioxidants from 'Jinfeng' Kiwifruit. Foods 2022; 11:827. [PMID: 35327254 PMCID: PMC8949384 DOI: 10.3390/foods11060827] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2022] [Revised: 03/01/2022] [Accepted: 03/05/2022] [Indexed: 12/17/2022] Open
Abstract
Kiwifruit (Actinidia chinensis) is a nutrient-dense fruit abundant in vitamin C and phenolic compounds, and it exhibits strong antioxidant capacity. However, the antioxidants in 'Jinfeng' kiwifruit have seldom been extracted and analyzed, and the conditions for the extraction of kiwifruit antioxidants by ultrasound-assisted extraction (UAE) have seldom been investigated. In this study, response surface methodology (RSM) was used to optimize UAE conditions to extract antioxidants from 'Jinfeng' kiwifruit. In addition, the antioxidant capacity, contents of total phenolics and total flavonoids, ascorbic acid, and the profiles of antioxidants were also analyzed. The results showed that the optimal UAE conditions included 68% ethanol, liquid/solid ratio at 20 mL/g, extraction time at 30 min, extraction temperature at 42 °C, and ultrasonic power at 420 W. Under these conditions, the ABTS value of kiwifruit was 70.38 ± 1.38 μM TE/g DW, which was 18.5% higher than that of the extract obtained by conventional solvent extraction. The total phenolic and flavonoid contents were 15.50 ± 0.08 mg GAE/g DW and 5.10 ± 0.09 mg CE/g DW, respectively. Moreover, 20 compounds were tentatively identified by UPLC-MS/MS, and the content of main compounds, such as procyanidin B2, neochlorogenic acid, and epicatechin, were determined by HPLC-DAD. This research revealed the profiles of antioxidant phytochemicals in 'Jinfeng' kiwifruit, which can be a good dietary source of natural antioxidants with potential health functions.
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Affiliation(s)
- Ying-Hui Mai
- China-New Zealand Belt and Road Joint Laboratory on Kiwifruit, Sichuan Provincial Academy of Natural Resource Sciences, Chengdu 610213, China; (Y.-H.M.); (Q.-H.L.); (K.D.)
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610213, China;
- School of Chemical Sciences, University of Auckland, Auckland 1142, New Zealand;
| | - Qi-Guo Zhuang
- China-New Zealand Belt and Road Joint Laboratory on Kiwifruit, Sichuan Provincial Academy of Natural Resource Sciences, Chengdu 610213, China; (Y.-H.M.); (Q.-H.L.); (K.D.)
- Kiwifruit Breeding and Utilization Key Laboratory of Sichuan Province, Sichuan Provincial Academy of Natural Resource Sciences, Chengdu 610213, China
| | - Qiao-Hong Li
- China-New Zealand Belt and Road Joint Laboratory on Kiwifruit, Sichuan Provincial Academy of Natural Resource Sciences, Chengdu 610213, China; (Y.-H.M.); (Q.-H.L.); (K.D.)
- Kiwifruit Breeding and Utilization Key Laboratory of Sichuan Province, Sichuan Provincial Academy of Natural Resource Sciences, Chengdu 610213, China
| | - Kui Du
- China-New Zealand Belt and Road Joint Laboratory on Kiwifruit, Sichuan Provincial Academy of Natural Resource Sciences, Chengdu 610213, China; (Y.-H.M.); (Q.-H.L.); (K.D.)
- Kiwifruit Breeding and Utilization Key Laboratory of Sichuan Province, Sichuan Provincial Academy of Natural Resource Sciences, Chengdu 610213, China
| | - Ding-Tao Wu
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China;
| | - Hua-Bin Li
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China;
| | - Yu Xia
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610213, China;
| | - Fan Zhu
- School of Chemical Sciences, University of Auckland, Auckland 1142, New Zealand;
| | - Ren-You Gan
- China-New Zealand Belt and Road Joint Laboratory on Kiwifruit, Sichuan Provincial Academy of Natural Resource Sciences, Chengdu 610213, China; (Y.-H.M.); (Q.-H.L.); (K.D.)
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610213, China;
- Kiwifruit Breeding and Utilization Key Laboratory of Sichuan Province, Sichuan Provincial Academy of Natural Resource Sciences, Chengdu 610213, China
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29
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Song M, Xu H, Xin G, Liu C, Sun X, Zhi Y, Li B, Shen Y. Comprehensive evaluation of Actinidia arguta fruit based on the nutrition and taste: 67 germplasm native to Northeast China. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2021.11.020] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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30
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Chamorro F, Carpena M, Fraga-Corral M, Echave J, Riaz Rajoka MS, Barba FJ, Cao H, Xiao J, Prieto MA, Simal-Gandara J. Valorization of kiwi agricultural waste and industry by-products by recovering bioactive compounds and applications as food additives: A circular economy model. Food Chem 2022; 370:131315. [PMID: 34788958 DOI: 10.1016/j.foodchem.2021.131315] [Citation(s) in RCA: 23] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2021] [Revised: 09/29/2021] [Accepted: 10/01/2021] [Indexed: 02/05/2023]
Abstract
Currently, agricultural production generates large amounts of organic waste, both from the maintenance of farms and crops (agricultural wastes) and from the industrialization of the product (food industry waste). In the case of Actinidia cultivation, agricultural waste groups together leaves, flowers, stems and roots while food industry by-products are represented by discarded fruits, skin and seeds. All these matrices are now underexploited and so, they can be revalued as a natural source of ingredients to be applied in food, cosmetic or pharmaceutical industries. Kiwifruit composition (phenolic compounds, volatile compounds, vitamins, minerals, dietary fiber, etc.) is an outstanding basis, especially for its high content in vitamin C and phenolic compounds. These compounds possess antioxidant, anti-inflammatory or antimicrobial activities, among other beneficial properties for health, but stand out for their digestive enhancement and prebiotic role. Although the biological properties of kiwi fruit have been analyzed, few studies show the high content of compounds with biological functions present in these by-products. Therefore, agricultural and food industry wastes derived from processing kiwi are regarded as useful matrices for the development of innovative applications in the food (pectins, softeners, milk coagulants, and colorants), cosmetic (ecological pigments) and pharmaceutical industry (fortified, functional, nutraceutical, or prebiotic foods). This strategy will provide economic and environmental benefits, turning this industry into a sustainable and environmentally friendly production system, promoting a circular and sustainable economy.
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Affiliation(s)
- F Chamorro
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain
| | - M Carpena
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain
| | - M Fraga-Corral
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
| | - J Echave
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain
| | - Muhammad Shahid Riaz Rajoka
- Food and Feed Immunology Group, Laboratory of Animal Food Function, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Fo-rensic Medicine Department, Universitat de València, Faculty of Pharmacy, Avda, Vicent Andrés Estellés, s/n, Burjassot 46100, València, Spain
| | - Hui Cao
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain
| | - Jianbo Xiao
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain; International Reserch Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China
| | - M A Prieto
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
| | - J Simal-Gandara
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain.
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31
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SÖĞÜT E, SEYDİM AC. Utilization of Kiwi Peel Lignocellulose as Fillers in Poly(Lactic Acid) Films. JOURNAL OF THE TURKISH CHEMICAL SOCIETY, SECTION A: CHEMISTRY 2022. [DOI: 10.18596/jotcsa.1024326] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
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32
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Česonienė L, Štreimikytė P, Liaudanskas M, Žvikas V, Viškelis P, Viškelis J, Daubaras R. Berries and Leaves of Actinidia kolomikta (Rupr. & Maxim.) Maxim.: A Source of Phenolic Compounds. PLANTS 2022; 11:plants11020147. [PMID: 35050034 PMCID: PMC8781454 DOI: 10.3390/plants11020147] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/10/2021] [Revised: 12/30/2021] [Accepted: 12/31/2021] [Indexed: 11/17/2022]
Abstract
Berries of Actinidia kolomikta (A. kolomikta) are known for high ascorbic acid content, but the diversity of phenolic compounds has been little studied. The present research aimed to investigate phenolic compounds and antioxidant activity in berries and leaves of twelve A. kolomikta cultivars. The UHPLC-ESI-MS/MS technique was used to determine differences among cultivars in the quantitative composition of individual phenolic compounds. Antioxidant activity was determined by DPPH• free radical scavenging and CUPRAC methods. In the present study, 13 phenolic compounds were detected in berries, whereas leaves contained 17 phenolic compounds. Flavonols were the primary class found in both berries and leaves; other identified phenolic compounds were flavan-3-ols, flavones and, phenolic acids; and dihydrochalcone phloridzin was identified in the leaves. The amount and variety of phenolic compounds in berries and leaves and antioxidant activity were found to be cultivar-dependent. The highest total content of phenolic compounds was found in the leaves of the cultivar ‘Aromatnaja’ and in the berries of the cultivar ‘VIR-2’. Results of this study have confirmed that berries and leaves of A. kolomikta could be a valuable raw material for both food and pharmaceutical industries.
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Affiliation(s)
- Laima Česonienė
- Botanical Garden, Vytautas Magnus University, Z.E. Zilibero 6, LT-46324 Kaunas, Lithuania;
- Correspondence: (L.Č.); (P.Š.)
| | - Paulina Štreimikytė
- Botanical Garden, Vytautas Magnus University, Z.E. Zilibero 6, LT-46324 Kaunas, Lithuania;
- Lithuanian Research Centre for Agriculture and Forestry, Institute of Horticulture, LT-54333 Babtai, Lithuania; (P.V.); (J.V.)
- Correspondence: (L.Č.); (P.Š.)
| | - Mindaugas Liaudanskas
- Department of Pharmacognosy, Faculty of Pharmacy, Lithuanian University of Health Sciences, LT-50166 Kaunas, Lithuania;
- Institute of Pharmaceutical Technologies, Faculty of Pharmacy, Lithuanian University of Health Sciences, LT-50166 Kaunas, Lithuania;
| | - Vaidotas Žvikas
- Institute of Pharmaceutical Technologies, Faculty of Pharmacy, Lithuanian University of Health Sciences, LT-50166 Kaunas, Lithuania;
| | - Pranas Viškelis
- Lithuanian Research Centre for Agriculture and Forestry, Institute of Horticulture, LT-54333 Babtai, Lithuania; (P.V.); (J.V.)
| | - Jonas Viškelis
- Lithuanian Research Centre for Agriculture and Forestry, Institute of Horticulture, LT-54333 Babtai, Lithuania; (P.V.); (J.V.)
| | - Remigijus Daubaras
- Botanical Garden, Vytautas Magnus University, Z.E. Zilibero 6, LT-46324 Kaunas, Lithuania;
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33
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Ghazi S. Do the polyphenolic compounds from natural products can protect the skin from ultraviolet rays? RESULTS IN CHEMISTRY 2022. [DOI: 10.1016/j.rechem.2022.100428] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
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34
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Extraordinary composition of Actinidia arguta by-products as skin ingredients: A new challenge for cosmetic and medical skincare industries. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.08.031] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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35
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Zhang J, Tian J, Gao N, Gong ES, Xin G, Liu C, Si X, Sun X, Li B. Assessment of the phytochemical profile and antioxidant activities of eight kiwi berry ( Actinidia arguta (Siebold & Zuccarini) Miquel) varieties in China. Food Sci Nutr 2021; 9:5616-5625. [PMID: 34646531 PMCID: PMC8497840 DOI: 10.1002/fsn3.2525] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2021] [Revised: 06/01/2021] [Accepted: 06/06/2021] [Indexed: 01/09/2023] Open
Abstract
The kiwi berry (Actinidia arguta) is a new product on the market that expanding worldwide acceptance and consumption. This widespread interest has created an increasing demand to identify the nutritional and health benefits of kiwi berry. Many studies are being actively conducted to investigate the composition and health-promoting effects of kiwi berry. In this study, the phytochemical content of free and bound fractions of eight kiwi berry varieties were systematically investigated in order to better understand the potential of this superfood crop. Nine phenolic monomers were identified and quantified by ultrahigh-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry and ultrahigh-performance liquid chromatography-PAD. Antioxidant activity was further determined via peroxyl radical scavenging capacity and cellular antioxidant activity assays. The free extracts had higher phytochemical contents and antioxidant activities than the corresponding bound extracts among the eight kiwi berry varieties. Bivariate Pearson's and multivariate correlation analyses showed that antioxidant activities were most related to the total phenolic, flavonoid, vitamin C, and phenolic acids contents. The results provide a theoretical basis for the selection of kiwi berry varieties and the utilization of functional foods.
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Affiliation(s)
- Jiyue Zhang
- College of Food ScienceKey Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning ProvinceNational R&D Professional Center for Berry ProcessingShenyang Agricultural UniversityShenyangChina
| | - Jinlong Tian
- College of Food ScienceKey Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning ProvinceNational R&D Professional Center for Berry ProcessingShenyang Agricultural UniversityShenyangChina
| | - Ningxuan Gao
- College of Food ScienceKey Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning ProvinceNational R&D Professional Center for Berry ProcessingShenyang Agricultural UniversityShenyangChina
| | - Er Sheng Gong
- College of Food ScienceKey Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning ProvinceNational R&D Professional Center for Berry ProcessingShenyang Agricultural UniversityShenyangChina
| | - Guang Xin
- College of Food ScienceKey Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning ProvinceNational R&D Professional Center for Berry ProcessingShenyang Agricultural UniversityShenyangChina
| | - Changjiang Liu
- College of Food ScienceKey Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning ProvinceNational R&D Professional Center for Berry ProcessingShenyang Agricultural UniversityShenyangChina
| | - Xu Si
- College of Food ScienceKey Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning ProvinceNational R&D Professional Center for Berry ProcessingShenyang Agricultural UniversityShenyangChina
| | - Xiyun Sun
- College of Food ScienceKey Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning ProvinceNational R&D Professional Center for Berry ProcessingShenyang Agricultural UniversityShenyangChina
| | - Bin Li
- College of Food ScienceKey Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning ProvinceNational R&D Professional Center for Berry ProcessingShenyang Agricultural UniversityShenyangChina
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Panishcheva D, Motyleva S, Kozak N. The comparison of biochemical composition of Actinidia kolomikta and Actinidia polygama fruits. POTRAVINARSTVO 2021. [DOI: 10.5219/1682] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The demand for natural products, which are rich in biologically active compositions, grows constantly. The choice and production of such products can minimize the deficit of importance for human organism components, which are contained only in plant food. The paper contains the laboratory studying results of the chemical composition of the fruits of two Actinidia Lindl. cultivars of Federal State Budgetary Scientific Institution Federal Horticultural Research Center for Breeding, Agrotechnology, and Nursery (FSBSI FSC for Horticulture) genetic collection: Actinidia kolomikta (Rupr. et Maxim.) Maxim. and Actinidia polygama (Siebold et Zucc.) Maxim. All the presented samples are grown in field conditions. The fruits were picked up in the phase of harvest maturity while ripening. The data on antioxidant activity of water and methanol extracts, the content of phenolic compounds sum, soluble solids, and titratable acids in the fruits, and on qualitative composition of secondary metabolites (organic acids, fatty acids, mono-, di- and polysaccharides) are given in the paper. The variation limits of the parameters under study depending on the sample are presented. As a result of the laboratory studies, it was stated that A. kolomikta fruits 10 times exceed A. polygama fruits on all the stated parameters. Only the results on the soluble solids content in the fruits of both cultivars are approximately at the same level (A. kolomikta > A. polygama on 1.16%). The positive correlation between antioxidant activity and the general content of polyphenols is confirmed at both cultivars. Actinidia kolomikta genotypes Chempion and Lakomka and Actinidia polygama ones Tselebnaya and Uzorchataya showed the best results. The correct individual choice of actinidia fruits that are the best ones at the biochemical composition and the content of micronutrients allows supplying the consumers with food products.
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Comprehensive characterization of Chaenomeles seeds as a potential source of nutritional and biologically active compounds. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104065] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Gao Y, Ping H, Li B, Li Y, Zhao F, Ma Z. Characterization of free, conjugated, and bound phenolics in early and late ripening kiwifruit cultivars. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4743-4750. [PMID: 33491781 DOI: 10.1002/jsfa.11120] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/16/2020] [Revised: 01/09/2021] [Accepted: 01/25/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Kiwifruit (Actinidia) has long been called the 'king of fruits' because of its unique flavor and the wide range of bioactive compounds which contains ascorbic acid, phenolics and minerals. These bioactivities are influenced by species and cultivar. However, to date few studies are concerned with the effect of ripening time on fruit quality. Here, early and late ripening kiwifruits were investigated to determine their content of ascorbic acid, organic acid, and phenolic compounds. RESULTS Early ripening cultivars contained higher quinic acid and malic acid, while citric acid were found in large amounts in late ripening kiwifruits. Most of the early ripening cultivars contained higher free phenolic fractions than the late ripening fruits, mainly due to the high levels of epicatechin. However, conjugated phenolics, mainly including caffeic and 2,3,4-trihydroxybenzoic acid, achieved higher levels in the late ripening cultivars. Free phenolics were higher than conjugated phenolics in the early ripening cultivars. Principal component analysis revealed some key compounds that differentiated the kiwifruits, and all the kiwifruits were divided into two subgroups as early and late ripening cultivars. CONCLUSION Ripening time had a great impact on the accumulation of bioactive compounds. The early ripening cultivars, compared to the late ripening ones, were characterized by higher levels of free neochlorogenic acid and epicatechin, while the late ripening kiwifruits contained higher amounts of conjugated phenolics. Results from this study provide further insights into the health-promoting phenolic compounds in kiwifruit, and also provide good evidence to aid consumer selection. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Yuan Gao
- Beijing Academy of Agriculture and Forestry Sciences, Beijing Research Center for Agricultural Standards and Testing, Beijing, China
- Risk Assessment Laboratory for Agro-Products (Beijing), Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Hua Ping
- Beijing Academy of Agriculture and Forestry Sciences, Beijing Research Center for Agricultural Standards and Testing, Beijing, China
- Risk Assessment Laboratory for Agro-Products (Beijing), Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Bingru Li
- Beijing Academy of Agriculture and Forestry Sciences, Beijing Research Center for Agricultural Standards and Testing, Beijing, China
- Risk Assessment Laboratory for Agro-Products (Beijing), Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Yang Li
- Beijing Academy of Agriculture and Forestry Sciences, Beijing Research Center for Agricultural Standards and Testing, Beijing, China
- Risk Assessment Laboratory for Agro-Products (Beijing), Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Fang Zhao
- Beijing Academy of Agriculture and Forestry Sciences, Beijing Research Center for Agricultural Standards and Testing, Beijing, China
- Risk Assessment Laboratory for Agro-Products (Beijing), Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Zhihong Ma
- Beijing Academy of Agriculture and Forestry Sciences, Beijing Research Center for Agricultural Standards and Testing, Beijing, China
- Risk Assessment Laboratory for Agro-Products (Beijing), Ministry of Agriculture and Rural Affairs, Beijing, China
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Sayago-Ayerdi S, García-Martínez DL, Ramírez-Castillo AC, Ramírez-Concepción HR, Viuda-Martos M. Tropical Fruits and Their Co-Products as Bioactive Compounds and Their Health Effects: A Review. Foods 2021; 10:foods10081952. [PMID: 34441729 PMCID: PMC8393595 DOI: 10.3390/foods10081952] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2021] [Revised: 08/13/2021] [Accepted: 08/19/2021] [Indexed: 12/11/2022] Open
Abstract
Tropical and subtropical fruits are recognized as a source of a high content of bioactive compounds and health promoting properties due to their nutritional composition. These beneficial health effects are related to the content of several of these bioactive compounds, mainly flavonoids and non-flavonoid phenolics. Many of these compounds are common in different tropical fruits, such as epicatechin in mango, pineapple, and banana, or catechin in pineapple, cocoa or avocado. Many studies of tropical fruits had been carried out, but in this work an examination is made in the current literature of the flavonoids and non-flavonoid phenolics content of some tropical fruits and their coproducts, comparing the content in the same units, as well as examining the role that these compounds play in health benefits.
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Affiliation(s)
- Sonia Sayago-Ayerdi
- Tecnologico Nacional de Mexico, Instituto Tecnologico de Tepic, Av Tecnológico 2595, Col Lagos del Country, Tepic 63175, Nayarit Mexico, Mexico; (S.S.-A.); (D.L.G.-M.); (A.C.R.-C.); (H.R.R.-C.)
| | - Diana Laura García-Martínez
- Tecnologico Nacional de Mexico, Instituto Tecnologico de Tepic, Av Tecnológico 2595, Col Lagos del Country, Tepic 63175, Nayarit Mexico, Mexico; (S.S.-A.); (D.L.G.-M.); (A.C.R.-C.); (H.R.R.-C.)
| | - Ailin Cecilia Ramírez-Castillo
- Tecnologico Nacional de Mexico, Instituto Tecnologico de Tepic, Av Tecnológico 2595, Col Lagos del Country, Tepic 63175, Nayarit Mexico, Mexico; (S.S.-A.); (D.L.G.-M.); (A.C.R.-C.); (H.R.R.-C.)
| | - Heidi Rubí Ramírez-Concepción
- Tecnologico Nacional de Mexico, Instituto Tecnologico de Tepic, Av Tecnológico 2595, Col Lagos del Country, Tepic 63175, Nayarit Mexico, Mexico; (S.S.-A.); (D.L.G.-M.); (A.C.R.-C.); (H.R.R.-C.)
| | - Manuel Viuda-Martos
- IPOA Research Group, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Agro-Food Technology Department, Miguel Hernández University, Orihuela, 03312 Alicante, Spain
- Correspondence: ; Tel.: +34-966-749-661
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Physicochemical, nutritional, and bioactive properties of pulp and peel from 15 kiwifruit cultivars. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101157] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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Effect on Phytochemical Content and Microbial Contamination of Actinidia Fruit after Shock Cooling and Storage. ACTA UNIVERSITATIS CIBINIENSIS. SERIES E: FOOD TECHNOLOGY 2021. [DOI: 10.2478/aucft-2021-0015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Abstract
Mini kiwi fruits are tasty and contain valuable nutrients - vitamin, micro end macroelements and polyphenols. The tested cultivars (Sientiabrskaja, Geneva, Issai, Ken’s Red) belong to two species of Actinidia (A. arguta and A. kolomikta), which tolerate well the conditions of a temperate climate with negative temperatures in winter. The effect of postharvest shock cooling on fruit quality was investigated after 6 weeks of storage in CA and then after 5 days of shelf life. Shock cooling of fruit after harvest reduced adverse changes in fruit quality after storage in CA cold storage and shelf life. They were firmer, more puncture resistant, and retained more L-ascorbic acid and polyphenols. After 6 weeks of cold storage in CA, eight types of fungi and molds were found that caused the mycotoxins patulin, deoxynivalenol, and zearalenone were found in the fruit of all cultivars. Fruits of the Ken’s Red cultivar were the most firm and puncture resistant, the darkest, and contained the most anthocyanins and the least L-ascorbic acid. In contrast, fruits of the cultivar Sientaibrskaja were the least suitable for storage and transport.
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Actinidia arguta Leaf as a Donor of Potentially Healthful Bioactive Compounds: Implications of Cultivar, Time of Sampling and Soil N Level. Molecules 2021; 26:molecules26133871. [PMID: 34202843 PMCID: PMC8270254 DOI: 10.3390/molecules26133871] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2021] [Revised: 06/17/2021] [Accepted: 06/21/2021] [Indexed: 01/11/2023] Open
Abstract
The aim of this study was to assess the enzymatic and non-enzymatic antioxidant status of kiwiberry (Actinidia arguta) leaf under different N regimes tested three times in field conditions during the 2015 growing season in two cultivars (‘Weiki’ and ‘Geneva’). Leaf total antioxidant capacity using ABTS, DPPH and FRAP tests was evaluated in the years 2015 to 2017, which experienced different weather conditions. Both cultivars exhibited a significant fall in leaf L-ascorbic acid (L-AA) and reduced glutathione (GSH) as well as global content of these compounds during the growing season, while total phenolic contents slightly (‘Weiki’) or significantly (‘Geneva’) increased. There was a large fluctuation in antioxidative enzyme activity during the season. The correlation between individual antioxidants and trolox equivalent antioxidant capacity (TEAC) depended on the plant development phase. The study revealed two peaks of an increase in TEAC at the start and end of the growing season. Leaf L-AA, global phenolics, APX, CAT and TEAC depended on the N level, but thiol compounds were not affected. Over the three years, TEAC decreased as soil N fertility increased, and the strength of the N effect was year dependent. The relationship between leaf N content and ABTS and FRAP tests was highly negative. The antioxidant properties of kiwiberry leaves were found to be closely related to the plant development phase and affected by soil N fertility.
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Silva AM, Pinto D, Fernandes I, de Freitas V, Cádiz-Gurrea MDLL, Costa P, Delerue-Matos C, Rodrigues F. An Insight into Kiwiberry Leaf Valorization: Phenolic Composition, Bioactivity and Health Benefits. Molecules 2021; 26:molecules26082314. [PMID: 33923470 PMCID: PMC8073277 DOI: 10.3390/molecules26082314] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2021] [Revised: 04/09/2021] [Accepted: 04/14/2021] [Indexed: 11/23/2022] Open
Abstract
During kiwiberry production, different by-products are generated, including leaves that are removed to increase the fruit’s solar exposure. The aim of this work was to extract bioactive compounds from kiwiberry leaf by employing microwave-assisted extraction (MAE). Compatible food solvents (water and ethanol) were employed. The alcoholic extract contained the highest phenolic and flavonoid contents (629.48 mg of gallic acid equivalents (GAE) per gram of plant material on dry weight (dw) (GAE/g dw) and 136.81 mg of catechin equivalents per gram of plant material on dw (CAE/g dw), respectively). Oppositely, the hydroalcoholic extract achieved the highest antioxidant activity and scavenging activity against reactive oxygen and nitrogen species (IC50 = 29.10 μg/mL for O2•−, IC50 = 1.87 μg/mL for HOCl and IC50 = 1.18 μg/mL for •NO). The phenolic profile showed the presence of caffeoylquinic acids, proanthocyanidin, and quercetin in all samples. However, caffeoylquinic acids and quercetin were detected in higher amounts in the alcoholic extract, while proanthocyanidins were prevalent in the hydroalcoholic extract. No adverse effects were observed on Caco-2 viability, while the highest concentration (1000 µg/mL) of hydroalcoholic and alcoholic extracts conducted to a decrease of HT29-MTX viability. These results highlight the MAE potentialities to extract bioactive compounds from kiwiberry leaf.
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Affiliation(s)
- Ana Margarida Silva
- REQUIMTE/LAQV-Polytechnic of Porto, School of Engineering, Rua Dr. António Bernardino de Almeida, 431, 4249-015 Porto, Portugal; (A.M.S.); (D.P.); (M.d.l.L.C.-G.); (C.D.-M.)
| | - Diana Pinto
- REQUIMTE/LAQV-Polytechnic of Porto, School of Engineering, Rua Dr. António Bernardino de Almeida, 431, 4249-015 Porto, Portugal; (A.M.S.); (D.P.); (M.d.l.L.C.-G.); (C.D.-M.)
| | - Iva Fernandes
- REQUIMTE/LAQV, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal; (I.F.); (V.d.F.)
| | - Victor de Freitas
- REQUIMTE/LAQV, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal; (I.F.); (V.d.F.)
| | - María de la Luz Cádiz-Gurrea
- REQUIMTE/LAQV-Polytechnic of Porto, School of Engineering, Rua Dr. António Bernardino de Almeida, 431, 4249-015 Porto, Portugal; (A.M.S.); (D.P.); (M.d.l.L.C.-G.); (C.D.-M.)
| | - Paulo Costa
- REQUIMTE/UCIBIO, MedTech-Laboratory of Pharmaceutical Technology, Department of Drug Sciences, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal;
| | - Cristina Delerue-Matos
- REQUIMTE/LAQV-Polytechnic of Porto, School of Engineering, Rua Dr. António Bernardino de Almeida, 431, 4249-015 Porto, Portugal; (A.M.S.); (D.P.); (M.d.l.L.C.-G.); (C.D.-M.)
| | - Francisca Rodrigues
- REQUIMTE/LAQV-Polytechnic of Porto, School of Engineering, Rua Dr. António Bernardino de Almeida, 431, 4249-015 Porto, Portugal; (A.M.S.); (D.P.); (M.d.l.L.C.-G.); (C.D.-M.)
- Correspondence: or ; Tel.: +351-22-83-40-500; Fax: +351-22-83-21-159
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Kroehnke J, Szadzińska J, Radziejewska-Kubzdela E, Biegańska-Marecik R, Musielak G, Mierzwa D. Osmotic dehydration and convective drying of kiwifruit (Actinidia deliciosa) - The influence of ultrasound on process kinetics and product quality. ULTRASONICS SONOCHEMISTRY 2021; 71:105377. [PMID: 33152618 PMCID: PMC7786549 DOI: 10.1016/j.ultsonch.2020.105377] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/14/2020] [Revised: 09/23/2020] [Accepted: 10/20/2020] [Indexed: 05/20/2023]
Abstract
The aim of this study was to assess the impact of ultrasound on two subsequent processes - initial osmotic dehydration and convective drying of kiwifruit (Actinidia deliciosa). The effect of ultrasound (at a frequency of 25 kHz) was assessed both in terms of process kinetics and product quality. During the study, three different osmotic agents were used - erythritol, sorbitol, and sucrose - in an aqueous solution at a concentration of 50% (w/w). The essential kinetic parameters were analyzed - water loss and increase of dry matter during osmotic dehydration, and evolution of moisture content and temperature of samples during convective drying (drying curves). Product quality was assessed on the basis of color, water activity, and content of relevant bioactive components - polyphenols and carotenoids. It was found that the application of ultrasound during osmotic dehydration resulted in higher water loss and solid gain. This surely results from the phenomena occurring during the propagation of the elastic waves in the liquid medium (mainly related to cavitation) and enhancement of the mass transfer. The use of ultrasound during convective drying also had a positive effect on the kinetics of this process. In most cases, during the ultrasonically assisted drying operations, a significant increase in drying rate was observed, leading to a reduction in drying time. This may be due to the intensification of both heat and mass transfer as a result of the mechanical and thermal effects of ultrasound. The assessment of product quality showed that the use of sugar alcohols was a good alternative to sucrose, and ultrasound-assisted convective drying increased the retention of valuable carotenoids and polyphenols. Moreover, in all dried kiwifruit slices, water activity was below 0.6, which can guarantee the microbiological stability of the tested samples.
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Affiliation(s)
- Joanna Kroehnke
- Poznań University of Technology, Institute of Technology and Chemical Engineering, Department of Process Engineering, ul. Berdychowo 4, 60-965 Poznań, Poland.
| | - Justyna Szadzińska
- Poznań University of Technology, Institute of Technology and Chemical Engineering, Department of Process Engineering, ul. Berdychowo 4, 60-965 Poznań, Poland.
| | - Elżbieta Radziejewska-Kubzdela
- Poznan University of Life Sciences, Institute of Food Technology of Plant Origin, ul. Wojska Polskiego 31, 60-624 Poznań, Poland.
| | - Roża Biegańska-Marecik
- Poznan University of Life Sciences, Institute of Food Technology of Plant Origin, ul. Wojska Polskiego 31, 60-624 Poznań, Poland.
| | - Grzegorz Musielak
- Poznań University of Technology, Institute of Technology and Chemical Engineering, Department of Process Engineering, ul. Berdychowo 4, 60-965 Poznań, Poland.
| | - Dominik Mierzwa
- Poznań University of Technology, Institute of Technology and Chemical Engineering, Department of Process Engineering, ul. Berdychowo 4, 60-965 Poznań, Poland.
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Pinto D, Sut S, Dall'Acqua S, Delerue-Matos C, Rodrigues F. Actinidia arguta Pulp: Phytochemical Composition, Radical Scavenging Activity, and in Vitro Cells Effects. Chem Biodivers 2021; 18:e2000925. [PMID: 33491874 DOI: 10.1002/cbdv.202000925] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2020] [Accepted: 01/21/2021] [Indexed: 01/27/2023]
Abstract
Hardy kiwifruit (Actinidia arguta) is a highly appreciated exotic fruit endowed with outstanding bioactive compounds. The present work proposes to characterize the pulp from A. arguta organic fruits, emphasizing its radicals scavenging capacity and effects on intestinal cells (Caco-2 and HT29-MTX). The physicochemical properties and phenolic profile were also screened. The total phenolic and flavonoid contents (TPC and TFC, respectively) of pulp were 12.21 mg GAE/g on dry weight (DW) and 5.92 mg CE/g DW, respectively. A high antioxidant activity was observed (FRAP: 151.41 μmol FSE/g DW; DPPH: 12.17 mg TE/g DW). Furthermore, the pulp did not induce a toxic effect on Caco-2 and HT29-MTX cells viability up to 1000 μg/mL. Regarding in vitro scavenging capacity, the pulp revealed the highest scavenging power against NO. (IC50 =3.45 μg/mL) and HOCl (IC50 =12.77 μg/mL). These results emphasize the richness of A. arguta fruit pulp to be used in different food products.
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Affiliation(s)
- Diana Pinto
- REQUIMTE/LAQV, Polytechnic of Porto - School of Engineering, Rua Dr. António Bernardino de Almeida, 4249-015, Porto, Portugal
| | - Stefania Sut
- Department of Pharmaceutical and Pharmacological Sciences, University of Padova, Via Marzolo, 5, 35121, Padova, Italy
| | - Stefano Dall'Acqua
- Department of Pharmaceutical and Pharmacological Sciences, University of Padova, Via Marzolo, 5, 35121, Padova, Italy
| | - Cristina Delerue-Matos
- REQUIMTE/LAQV, Polytechnic of Porto - School of Engineering, Rua Dr. António Bernardino de Almeida, 4249-015, Porto, Portugal
| | - Francisca Rodrigues
- REQUIMTE/LAQV, Polytechnic of Porto - School of Engineering, Rua Dr. António Bernardino de Almeida, 4249-015, Porto, Portugal
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Wang S, Qiu Y, Zhu F. Kiwifruit (Actinidia spp.): A review of chemical diversity and biological activities. Food Chem 2020; 350:128469. [PMID: 33485721 DOI: 10.1016/j.foodchem.2020.128469] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Revised: 10/05/2020] [Accepted: 10/20/2020] [Indexed: 02/07/2023]
Abstract
Kiwifruit (Actinidia spp.) is a commercially important fruit crop. Various species and cultivars, non-fruit plant parts, and agricultural and processing wastes are underutilized. A broad-scoped review of kiwifruit guides further innovative applications. Different kiwifruit varieties and edible and nonedible parts varied in the composition of dietary nutrients including polyphenols, vitamins, dietary fiber, and functional ingredients, such as starch and protease and bioactive phytochemicals. Kiwifruits exhibit antioxidative, antiproliferative, antiinflammatory, antimicrobial, antihypertensive, antihypercholesterolemic, neuroprotective, antiobese properties and promote gut health. Clinically significant effects of kiwifruit on prevention and/or treatment of major chronic diseases are not yet evident. Varieties and plant parts, extraction, analytical and processing methods affect the physicochemical and biological properties of kiwifruit-derived ingredients. Allergens, mycotoxins, pesticides and heavy metals are the chemical hazards of kiwifruits. Future research should be focused on sustainable uses of underutilized resources as functional ingredients, bioactive compound purification, composition-activity relationships, and physiological mechanisms and clinical significance of kiwifruits.
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Affiliation(s)
- Sunan Wang
- Canadian Food and Wine Institute, Niagara College, 135 Taylor Road, Niagara-on-the-Lake, Ontario L0S 1J0, Canada; School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
| | - Yi Qiu
- Division of Engineering Science, Faculty of Applied Science and Engineering, University of Toronto, 35 St. George Street, Toronto, Ontario M5S 1A4, Canada
| | - Fan Zhu
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
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Błaszczak W, Latocha P, Jeż M, Wiczkowski W. The impact of high-pressure processing on the polyphenol profile and anti-glycaemic, anti-hypertensive and anti-cholinergic activities of extracts obtained from kiwiberry (Actinidia arguta) fruits. Food Chem 2020; 343:128421. [PMID: 33268172 DOI: 10.1016/j.foodchem.2020.128421] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 09/14/2020] [Accepted: 10/14/2020] [Indexed: 11/25/2022]
Abstract
This study analysed the impact of high pressure processing (HHP) on the inhibitory effects (IC50) of kiwiberries (cv. 'Weiki'), on the formation of advanced glycation end-products (AGEs) and the activity of angiotenisn-converting enzyme (ACE) and the enzyme acetylcholinesterase (AChE). The polyphenol profile (HPLC-MS/MS) and antioxidant capacity (PCLACW, ABTS, FRAP) were also studied. HHP-treated 'Weiki' (450 MPa/5 min and 650 MPa/5 min) was the most potent inhibitor of AGEs in the BSA-GLU model (6.52 mg/mL on average) relative to other materials (12.09-7.21 mg/mL). Among all samples assayed in the BSA-MGO model (61.97-14.48 mg/mL), HHP-treated 'Weiki' (450 MPa/5 min) showed the highest anti-AGE activity (12.37 mg/mL). Pressurization (450 MPa/5 min) significantly enhanced the anti-ACE (14.09 mg/mL) and anti-AChE (16.95 mg/mL) potentials of the tested extract relative to the other materials (23.75-14.50 mg/mL and 37.88-19.69 mg/mL, respectively). Pressurization increased polyphenol content and antioxidant capacity of the samples analysed.
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Affiliation(s)
- Wioletta Błaszczak
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland.
| | - Piotr Latocha
- Institute of Horticulture Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 166, 02-787 Warsaw, Poland.
| | - Maja Jeż
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland.
| | - Wiesław Wiczkowski
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland.
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48
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The Impact of Vacuum and Convective Drying Parameters on Kinetics, Total Phenolic Content, Carotenoid Content and Antioxidant Capacity of Kiwiberry (Actinidia arguta). APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10196914] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
This study aimed to investigate the impact of convective and vacuum drying performed at different temperatures on the content of bioactive components of kiwiberry. Dried fruits obtained from Geneva and Weiki cultivars were analyzed for total carotenoid content, total phenolic content (TPC), and antioxidant activity using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays. The secondary goal was to establish drying kinetics and to find the best-fitting model for the drying process. The results showed that the highest total carotenoid content was found in Geneva fruits dried by vacuum method and was equal to 39.55–90.27 µg/g dry matter (d.m.). Considering free radical scavenging activity, the best results were also achieved for vacuum dried Geneva cultivar. These samples exhibited EC50 equal to 0.16–0.51 mg d.m./mL and 0.05–0.24 mg d.m./mL as evaluated using DPPH and ABTS assays, respectively. Vacuum drying method usually better preserved the phenolic content of kiwiberry—samples dried at 50 °C did not differ significantly from fresh material. Generally, the shortest drying time was observed for the samples dried at 70 °C regardless of the drying method. Changing the temperature during drying from 80 to 50 and 60 °C did not cause expected benefits regarding chemical property preservation. In most cases, the Midilli et al. model represented the best fit to describe obtained drying kinetics.
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Jeong HR, Cho HS, Cho YS, Kim DO. Changes in phenolics, soluble solids, vitamin C, and antioxidant capacity of various cultivars of hardy kiwifruits during cold storage. Food Sci Biotechnol 2020; 29:1763-1770. [PMID: 33282443 DOI: 10.1007/s10068-020-00822-7] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Revised: 07/25/2020] [Accepted: 09/02/2020] [Indexed: 10/23/2022] Open
Abstract
Hardy kiwifruits (Actinidia arguta) contain various bioactive compounds such as vitamin C and phenolics and can withstand cold temperatures. Changes in soluble solid, vitamin C, total phenolic, and total flavonoid content, and antioxidant capacity of three cultivars of hardy kiwifruits (A. arguta × A. deliciosa cv. Mansu, A. arguta cv. Haeyeon, and A. arguta cv. Chiak) were comparatively evaluated for 8 weeks of storage at 1 ± 0.5 °C. After the 8 weeks of storage, soluble solid content of three cultivars increased, whereas their vitamin C content decreased. Throughout this storage period, total phenolic and flavonoid content of cv. Mansu and cv. Haeyeon remained the same, while antioxidant capacity of these two cultivars also remained similar but with slightly more variations. Cv. Chiak, however, showed a decrease in total phenolic and flavonoid content and antioxidant capacity. These results suggest that cold storage of the hardy kiwifruits maintains levels of bioactive compounds.
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Affiliation(s)
- Ha-Ram Jeong
- Graduate School of Biotechnology, Kyung Hee University, Yongin, 17104 Republic of Korea
| | - Hye-Seung Cho
- Fruit Research Institute, Jeonnam Agricultural Research and Extension Services, Haenam, 59021 Republic of Korea
| | - Youn-Sup Cho
- Fruit Research Institute, Jeonnam Agricultural Research and Extension Services, Haenam, 59021 Republic of Korea
| | - Dae-Ok Kim
- Graduate School of Biotechnology, Kyung Hee University, Yongin, 17104 Republic of Korea.,Department of Food Science and Biotechnology, Kyung Hee University, Yongin, 17104 Republic of Korea
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50
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Zhang H, Zhao Q, Lan T, Geng T, Gao C, Yuan Q, Zhang Q, Xu P, Sun X, Liu X, Ma T. Comparative Analysis of Physicochemical Characteristics, Nutritional and Functional Components and Antioxidant Capacity of Fifteen Kiwifruit ( Actinidia) Cultivars-Comparative Analysis of Fifteen Kiwifruit ( Actinidia) Cultivars. Foods 2020; 9:E1267. [PMID: 32927636 PMCID: PMC7555710 DOI: 10.3390/foods9091267] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Revised: 09/06/2020] [Accepted: 09/08/2020] [Indexed: 02/07/2023] Open
Abstract
Physicochemical characteristics, nutritional and functional components, and the antioxidant capacity of 15 kinds of domestic and imported kiwifruit in China were studied. Kiwifruit was classified according to flesh color or species, and the differences were analyzed and compared. Results demonstrated Ruiyu had the highest sugar-acid ratio, and Hongshi No.2 was an excellent cultivar with strong antioxidant capacity. TPC (total polyphenol content) and AAC (ascorbic acid content) showed a significant positive correlation. TPC was the greatest antioxidant contributor in the DPPH and FRAP assays. The sugar-acid ratio and TFC (total flavonoids content) in red-fleshed kiwifruit were significantly higher than those in yellow-fleshed and green-fleshed ones. The composition of free amino acids had a tendency to distinguish A. deliciosa and A. chinensis, but this needs further verification. In addition, the contents of mineral elements, folic acid and L-5-methyltetrahydrofolate were also analyzed. Generally, kiwifruit contains comprehensive nutrients and has strong antioxidant capacity. Cultivar is one of the main factors affecting nutritional and functional properties and antioxidant capacity.
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Affiliation(s)
- Hexin Zhang
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China; (H.Z.); (Q.Z.); (T.L.); (T.G.); (C.G.); (Q.Y.); (X.S.); (X.L.)
| | - Qinyu Zhao
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China; (H.Z.); (Q.Z.); (T.L.); (T.G.); (C.G.); (Q.Y.); (X.S.); (X.L.)
| | - Tian Lan
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China; (H.Z.); (Q.Z.); (T.L.); (T.G.); (C.G.); (Q.Y.); (X.S.); (X.L.)
| | - Tonghui Geng
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China; (H.Z.); (Q.Z.); (T.L.); (T.G.); (C.G.); (Q.Y.); (X.S.); (X.L.)
| | - Chenxu Gao
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China; (H.Z.); (Q.Z.); (T.L.); (T.G.); (C.G.); (Q.Y.); (X.S.); (X.L.)
| | - Quyu Yuan
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China; (H.Z.); (Q.Z.); (T.L.); (T.G.); (C.G.); (Q.Y.); (X.S.); (X.L.)
| | - Qianwen Zhang
- Department of Plant and Soil Sciences, Mississippi State University, Starkville, MS 39762, USA;
| | - Pingkang Xu
- Department of Chemistry, College of Science, Food Science and Technology Programme, National University of Singapore, Singapore 119077, Singapore;
| | - Xiangyu Sun
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China; (H.Z.); (Q.Z.); (T.L.); (T.G.); (C.G.); (Q.Y.); (X.S.); (X.L.)
| | - Xuebo Liu
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China; (H.Z.); (Q.Z.); (T.L.); (T.G.); (C.G.); (Q.Y.); (X.S.); (X.L.)
| | - Tingting Ma
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China; (H.Z.); (Q.Z.); (T.L.); (T.G.); (C.G.); (Q.Y.); (X.S.); (X.L.)
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