College of Food Science and Engineering, Northwest Agriculture and Forestry University, Yangling, Shaanxi 712100, China.
School of Chemical Sciences, The University of Auckland, Auckland 1010, New Zealand.
Food Chem. 2019 May 30;281:97-105. doi: 10.1016/j.foodchem.2018.12.062. Epub 2018 Dec 19.
For the first time, thinned young kiwifruits (TYK) have been investigated as a source of deserted agriculture resource and evaluated for their phenolic characteristics along with antioxidant capacity. Two batches of TYK in different maturity stages (TYK1 and TYK2) and mature kiwifruits (MK) were sourced from three New Zealand cultivars. Comparing with MK, the TYK, especially TYK1, exhibited significantly higher contents of total phenolics (7.92 fold), total flavonoids (17.56 fold) and total flavanols (10.11 fold) as well as elevated and phenolic-correlated antioxidant capacities. A novel UPLC-QqQ-MS/MS method with low limit of detection (0.010-0.240 mg/L) and high accuracy (RSDs < 6.79%) was established to quantify 15 phenolics in the kiwifruit extracts. Epicatechin was the prevailing antioxidant in both TKY and MK, with the highest level of 2989.23 μg/g FDW present in TYK1 of 'Zesy002' cultivar. These results provide good evidence for the development and utilization of TYK of these cultivars in food and nutraceuticals.
首次以废弃农业资源为研究对象，分析不同成熟度的薄皮猕猴桃（TYK）的酚类物质特征及其抗氧化能力。本研究从三个新西兰品种中选取两批不同成熟度的 TYK（TYK1 和 TYK2）和成熟猕猴桃（MK）。与 MK 相比，TYK，尤其是 TYK1，总酚（7.92 倍）、总类黄酮（17.56 倍）和总黄烷醇（10.11 倍）含量显著更高，且酚类相关抗氧化能力也有所提高。建立了一种新型 UPLC-QqQ-MS/MS 方法，检测限低（0.010-0.240 mg/L），准确度高（RSDs < 6.79%），可定量分析猕猴桃提取物中的 15 种酚类物质。表儿茶素是 TKY 和 MK 中的主要抗氧化剂，在‘Zesy002’品种的 TYK1 中含量最高，为 2989.23 μg/g FDW。这些结果为开发和利用这些品种的 TYK 提供了充分的证据，可将其应用于食品和营养保健品领域。
